Smelling monomolecular odors hardly ever occurs in everyday life, and the functioning of the sense of smell relies primarily on the processing of complex mixtures of volatiles that are present in the environment. Although the human olfactory system is still regarded as the most important and effective “analytical instrument” for odor evaluation, there is also growing demand for more objective analytical methods.

In this study, we developed the comprehensive analysis method of various odors in our lives using GC-TOFMS that offers enhanced sensitivity and full range spectra as a comprehensive and detailed instrumental analysis method in odor analysis.

There are various spaces around us, and in each case, there is a need to create a more comfortable space with a fragrance. For example, in a personal space, there is a functional demand for using the essential oils to control the odors that exist in daily life. In a public space, the purpose is to spend comfortably in each space, such as accommodation and commercial facilities. There is a need to produce a comfortable odor space with essential oils. The tree of life proposes such a space production, “environmental fragrance”. In the future, the functionality of essential oils will be clarified, and it is expected that they will meet various needs for aroma environment.

Mexico’the north american country which has the remarkable smell in general living.

I’m going to talk about the scent from the sky, the air, the water, the ocean, and the earth.

I want to share the feeling I had in my ordinary life at thetime I livded in Mexico.

Such as having a meal, the smell I got only existing at that time, in that mood.

And the article about the freign smell which is written by my students who are coming from a different country was very attracted to me.

With the difference environment, the smell between japan and their hometown was extremely different and so fascinating.

Plant extracts were screened to identify novel deodorizing natural products. Deodorizing activity was detected in an aqueous ethanol extract of cluster mallow leaves by measuring headspace gas by GC (deodorizing activity was defined as percent reduction in headspace odorant concentration following deodorant addition in vitro.). The deodorant compound was purified using silica gel column chromatography, and the active principle was identified as 1,8-cineole by GC/MS analysis. 1,8-Cineole strongly deodorized (>90%) a relatively wide range of odorous gases, including 2-nonenal, skatole, dimethyl trisulfide, indole, isovaleric acid, and dimethyl disulfide. The compounds also moderately deodorized (>70%) allyl methyl sulfide, n-butyric acid, allyl mercaptan, and dimethyl sulfide. Organoleptic assessment conducted by sniffing headspace gas showed a reduction in odor score of 1.5 to 3. Correlative relationships were observed between 1,8-cinole’s deodorizing activity and odorant molecular weight and boiling point. Furthermore, odorants adsorbed onto 1,8-cineole desorbed with increasing temperature, suggesting a physical deodorizing mechanism of cineole. Cineole is known to mask or hide ambient odorants by overwhelming the malodor with pleasant odor. Our study suggests that in addition to odor-masking activity, 1,8-cineole exhibits another deodorizing mechanism in which the gaseous odorant concentration is reduced via adsorption involving physical interaction between 1,8-cineole and odorant molecules. 1,8-Cinole may thus serve as an effective agent for eliminating various unpleasant odors.

Threshold values calculated from the triangle odor bag method were compared among three suction methods, those were the self-suction method, the discharge-suction method and the cannula method. The tendency of threshold values was almost same in the point of view of both the concentration and the proficiency effect of three trials between the discharge-suction method and the self-suction method. The cannula method was not suitable because of the odor from cannula material or the friction drag of tube. For improvement, it is necessary to use a cannula which is made of a low odor material and has a short tube and a large cross-sectional area.

We clarified the aroma profile of coffee using our analytical method for complex odors that considers the interaction of the constituents contributing to the aroma. We focused on differences in the boiling points of volatile components contained in coffee and investigated the relationship between these components and the aroma of coffee. Extracts were obtained from coffee beans using two headspace methods: headspace monolithic material sorptive extraction and vacuum headspace extraction. The odors from the extracts that showed clear changes were “roasty” and “sour”. There were large differences in the relative amounts of pyrazines, furans, and open-chain carbonyl compounds in these extracts. The characteristic odor of coffee arose from the combination of these similarly structured components.