Currently, pathogenic microorganisms are becoming more active in public utility areas like parking lots and waste shelters due to the accumulation of organic waste. This uncontrolled waste leads to decay, altering its composition and presenting a microbiological risk to public health. Additionally, it emits unpleasant odors containing chemicals that irritate the mucous membranes, causing discomfort in the nose, throat, and eyes by stimulating the trigeminal nerve. These odors can have various negative effects on both quality of life and public health. The study investigated the physicochemical properties of oil composites enriched with natural additives and determined their effectiveness in reducing the intensity of nuisance odours. The research showed over 82% reduction in decaying meat odour and almost 65% reduction in ammonia odour. A higher impact of the given composites on reducing the odour from decaying meat than from ammonia was observed. This may be due to the biocidal properties of the additives used (turmeric, thymol, salicylic acid, hops and curly sorrel) and the higher intensity of ammonia odor compared to meat-derived odour. Despite the non-porous nature of the solids tested (with similar specific surface areas ranging from 0.66 to 0.88 m2/g), they were capable of sorbing NH3.

Scent rolling, a behaviour observed in various large carnivores like wolves, entails the animal lowering its chin and neck towards a scent, followed by rubbing the head, neck, shoulders, and back into it. This behaviour is prevalent among wolves exposed to diverse scents, though its exact purpose remains uncertain. In this study, captive wolves at Osijek Zoo responded differently to odours during olfactory enrichment sessions. In the initial year of this study, the highest level of interest, evidenced by both the frequency of responses and scent-rolling behaviour, was noted when the wolves encountered odours such as curry and rosemary, along with deer/mouflon and rat faeces. While certain odours, such as llama faeces and deer/mouflon faeces, garnered longer durations of interest in the second year of study, others, like guinea pig faeces and oregano, elicited shorter responses. Female wolves demonstrated a higher level of engagement with scents compared with males, particularly through scent rolling behaviour, which was exclusively observed in females during the second year of this study. Interestingly, certain odours did not trigger scent rolling, suggesting selective preferences. On the other hand, sheep\'s wool induced the longest duration of scent rolling, and a lack of significant differences in behaviour was observed between morning and afternoon sessions. Despite the existence of multiple hypotheses put forward to explain the causation of scent rolling in wolves, it seems to be elicited by unfamiliar odours.

Two cultivars of wild rocket (Diplotaxis tenuifolia), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated rocket leaves both as a single ingredient and in a recipe formed by a roll of bresaola with also Grana Padano cheese. Sensory analyses showed that Marte was characterized by a more intense bitterness, hotness, and pungency, which corresponded to a higher total GSL content, mainly due to a higher level of dimeric 4-mercaptobutyl GSL. Five clusters of consumers were identified based on their liking scores. When tasting rocket leaves as a single ingredient, three clusters showed a higher liking for the milder cultivar, one cluster showed an opposite preference, while flavour attributes, such as bitterness and hotness, appeared as the main drivers of liking. Differences in liking were no longer found between the two cultivars when rocket leaves were evaluated in the recipe. Therefore, as rocket leaves are generally consumed as a part of a recipe with other ingredients instead of as a single ingredient, in the assessment of consumer preferences, it should not be neglected the influence of the way in which the product is consumed.

Obstructive sleep apnea is a prevalent sleep-disordered breathing condition characterized by repetitive reduction in breathing during sleep. The current care standard for obstructive sleep apnea is continuous positive air pressure devices, often suffering from low tolerance due to limited adherence. Capitalizing on the unique neurocircuitry of olfactory perception and its retained function during sleep, we conducted a pilot study to test transient, respiration-based olfactory stimulation as a treatment for obstructive sleep apnea markers. Thirty-two patients with obstructive sleep apnea (apnea-hypopnea index ≥ 15 events per hr) underwent two polysomnography sessions, \"Odour\" and \"Control\", in random order. In \"Odour\" nights, patients were presented with transient respiratory-based olfactory stimulation delivered via a computer-controlled commercial olfactometer (Scentific). The olfactometer, equipped with a wireless monitoring, analysed respiratory patterns and presented odour upon detection of respiratory events. No odours were presented in \"Control\" nights. Following exclusions, 17 patients entered the analysis (four women, 47.4 (10.5) years, body mass index: 29.4 (6.3) kg m-2). We observed that olfactory stimulation during sleep reduced the apnea-hypopnea index (\"Odour\": 17.2 (20.9), \"Control\": 28.2 (18.6), z = -3.337, p = 0.000846, BF10 [Bayesian Factor 10]= 57.9), reflecting an average decrease of 31.3% in the number of events. Relatedly, stimulation reduced the oxygen desaturation index by 26.9% (\"Odour\": 12.5 (15.8), \"Control\": 25.7 (25.9), z = -3.337, p = 0.000846, BF10 = 9.522). This effect was not linked to the severity of baseline obstructive sleep apnea markers (ρ = -0.042, p = 0.87). Olfactory stimulation did not arouse from sleep or affect sleep structure, measured as time per sleep stage (F1,16 = 0.088, p = 0.77). In conclusion, olfactory stimulation during sleep was effective in reducing the severity of obstructive sleep apnea markers without inducing arousals, and may provide a novel treatment for obstructive sleep apnea, prompting continued research.

Nasal mucociliary clearance time (NMCT) is prolonged in patients with olfactory disorders. It is essential to differentially diagnose conductive and neural olfactory disorders. Here, we used the mucociliary clearance test to investigate a disease associated with neural olfactory disorders, i.e. schizophrenia. Data on age, gender, and duration of disease were collected. The study involved 56 schizophrenia patients and 56 healthy controls. There was no significant difference between the groups regarding age and gender (p = 0.459 and p = 0.768 respectively). Mean NMCT of patients with schizophrenia was 13.82 ± 3.22 min and mean NMCT of healthy controls was 10.15 ± 2.94 min. There was significant difference between the groups regarding NMCT (p < 0.001). In the patient group, there was a significant positive correlation between duration of disease, age, and NMCT (Pearson r = 0.286, p = 0.032, and Pearson r = 0.522, p < 0.001 respectively). This study has shown a prolonged NMCT in patients with schizophrenia compared to the healthy control group.

Despite decades of research, surprisingly little is known about the mechanism(s) by which an individual\'s genotype is encoded in odour. Many studies have focused on the role of the major histocompatibility complex (MHC) owing to its importance for survival and mate choice. However, the salience of MHC-mediated odours compared to chemicals influenced by the rest of the genome remains unclear, especially in wild populations where it is challenging to quantify and control for the effects of the genomic background. We addressed this issue in Antarctic fur seals by analysing skin swabs together with full-length MHC DQB II exon 2 sequences and data from 41 genome-wide distributed microsatellites. We did not find any effects of MHC relatedness on chemical similarity and there was also no relationship between MHC heterozygosity and chemical diversity. However, multilocus heterozygosity showed a significant positive association with chemical diversity, even after controlling for MHC heterozygosity. Our results appear to rule out a dominant role of the MHC in the chemical encoding of genetic information in a wild vertebrate population and highlight the need for genome-wide approaches to elucidate the mechanism(s) and specific genes underlying genotype-odour associations.

Cooked beef flavour is influenced by formation and release of odour-active volatiles. We hypothesised the aroma of cooked beef is affected by the concentration of heme proteins and free iron. To test our hypothesis, we spiked ground beef semitendinosus with different concentrations of hemoglobin or free iron. The patties were then grilled, and their volatile profiles were measured using gas chromatography - mass spectrometry and their sensory attributes were measured by a trained sensory panel. We found that spiking hemoglobin at 2 mg/g could suppress the release of linear aldehydes while increasing the formation of some Maillard-derived volatiles, which could potentially reduce the livery odour. The addition of free iron at 13.48 µg/g increased the livery and oxidised fat odour of cooked beef by increasing the formation of typical lipid-derived volatiles, such as 1-octen-3-ol, hexanal, and several akylfurans.

This article discusses different types of pollution from the paving process and the influence of using hot mix asphalt without and including end-of-life tyre rubber. This new composition type is one of the possible solutions to reduce the amount of used transport tyres and a new way to use less valuable raw materials. The research carried out involved analyzers applied under conditions of a mobile laboratory and handheld particle counters. Odour samples were taken using a vacuum chamber in Tedlar containers, and the level of odours was analyzed adopting the olfactometric method. Exposure to gaseous carbon, nitrogen and sulphur oxides and particulate matter up to 10 µm, fractions from 0.3 µm to 10 µm, as well as the odours emitted that cover the soil surface with the hot-mix asphalt-rubber mixture was examined. The average decrease in pollution using the asphalt-rubber mixture is about 3.8-4 % of nitrogen oxides, 10 % of particulate matter of 1.5-10, and an increase is approximately 9 % for particulate matter of 0.8-1 µm and 15 % for sulphur dioxide. The level of odour of compacted asphalt is around 2.8times lower than that in the case of level asphalt.

Underground coal extraction at Coal Mine Velenje occasionally gives rise to odour complaints from local residents. This manuscript describes a robust quantification of odorous emissions of mine sources and a model-based analysis aimed to establish a better understanding of the sources, concentrations, dispersion, and possible control of odorous compounds during coal extraction process. Major odour sources during underground mining are released volatile sulphur compounds from coal seam that have characteristic malodours at extremely low concentrations at micrograms per cubic metre (μg/m3) levels. Analysis of 1028 gas samples taken over a 6-year period (2008-2013) reveals that dimethyl sulphide ((CH3)2S) is the major odour active compound present in the mine, being detected on 679 occasions throughout the mine, while hydrogen sulphide (H2S) and sulphur dioxide (SO2) were detected 5 and 26 times. Analysis of gas samples has shown that main DMS sources in the mine are coal extraction locations at longwall faces and development headings and that DMS is releasing during transport from main coal transport system. The dispersion simulations of odour sources in the mine have shown that the concentrations of DMS at median levels can represent relatively modest odour nuisance. While at peak levels, the concentration of DMS remained sufficiently high to create an odour problem both in the mine and on the surface. Overall, dispersion simulations have shown that ventilation regulation on its own is not sufficient as an odour abatement measure.

Most everyday experiences are multisensory, and all senses can trigger the conscious re-experience of unique personal events embedded in their specific spatio-temporal context. Yet, little is known about how a cue\'s sensory modality influences episodic memory, and which step of this process is impacted. This study investigated recognition and episodic memory across olfactory, auditory and visual sensory modalities in a laboratory-ecological task using a non-immersive virtual reality device. At encoding, participants freely and actively explored unique and rich episodes in a three-room house where boxes delivered odours, musical pieces and pictures of face. At retrieval, participants were presented with modality-specific memory cues and were told to 1) recognise encoded cues among distractors and, 2) go to the room and select the box in which they encountered them at encoding. Memory performance and response times revealed that music and faces outperformed odours in recognition memory, but that odours and faces outperformed music in evoking encoding context. Interestingly, correct recognition of music and faces was accompanied by more profound inspirations than correct rejection. By directly comparing memory performance across sensory modalities, our study demonstrated that despite limited recognition, odours are powerful cues to evoke specific episodic memory retrieval.