variety of odors
1Browning (food process) — An example of enzymatic browning in the skin of a banana Caramelization in …
2Browning (chemical process) — Browning is the process of becoming brown, especially referring to food. Browning foods may be desirable, as in caramelization, or undesirable, as in an apple turning brown after being cut. Foods turn brown through an enzymatic or a non enzymatic …
3Renuzit — is a brand of air fresheners produced by the Dial Corporation. The Renuzit brand once included a solvent based spot remover and cleaner as well. How air fresheners work Air fresheners are basically perfume dispensers. In the 1950s, the most… …
4Odor — Aroma redirects here. For other uses, see Aroma (disambiguation). Allegory of the senses by Jan Brueghel the Elder, Museo del Prado An odor or odour is caused by one or more volatilized chemical compounds, generally at a very low concentration,… …
5Hydrogen peroxide — IUPAC name …
6Chã das Caldeiras — (“Plain of the Calderas”) is a small community of approximately 1,000 inhabitants, situated within the crater of the volcanic Pico do Fogo on the island of Fogo, one of nine inhabited islands comprising the West African nation of Cape Verde. The… …
7Air freshener — A basic gel fragrance air freshener. Air fresheners are consumer products used in homes or commercial products used in restrooms that typically emit fragrance. There are two broad air freshener categories: continuous action and instant action.… …
8Perfume: The Story of a Murderer (film) — See also: Perfume (2001 film) Perfume: The Story of a Murderer …
9Olfactory memory — refers to the recollection of odours. Studies have found various characteristics of common memories of odour memory including persistence and high resistance to interference. Explicit memory is typically the form focused on in the studies of… …
10Cnidaria — Temporal range: 580–0 Ma …
