Aromatherapy

Known as: Aroma Therapies, Aromatherapies, Aroma Therapy 
The use of fragrances and essences from plants to affect or alter a person's mood or behavior and to facilitate physical, mental, and emotional well… (More)
National Institutes of Health

Related topics

Related topics

9 relations
Alternative MedicineAromatherapy and Essential OilsNonpharmacologic intervention for pain:Type:Pt:^Patient:NomOdorants
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Broader (2)

Complementary therapiesalternative medical treatment

Papers overview

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2010
2010
Important Sensory Properties Differentiating Premium Rice Varieties
In rice-consuming countries, specific varieties are recognized as premium, “gold standard” varieties, while others are recognized… (More)
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Highly Cited
2008
Highly Cited
2008
GC-MS analysis of breath odor compounds in liver patients.
BACKGROUND Liver diseases can cause a sweet, musty aroma of the breath, called fetor hepaticus. Even in a stage of cirrhosis, the… (More)
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2008
2008
Aroma constituents and alkylamides of red and green huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium).
Huajiao denotes the fruits of various species of Zanthoxylum in the plant family Rutaceare used for cooking. The two most… (More)
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2008
2008
From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.
An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong… (More)
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2007
2007
Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.
An odorless flavor precursor fraction extracted from different nonfloral grape varietals has been added to a grape must and has… (More)
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2007
2007
Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma.
Volatile thiols, such as 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA… (More)
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2006
2006
Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.
By application of the aroma extract dilution analysis on the volatile fraction isolated from a black tea infusion (Darjeeling… (More)
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2005
2005
Decalactone Production by Yarrowia lipolytica under increased O2 Transfer Rates
Yarrowia lipolytica converts methyl ricinoleate to γ-decalactone, a high-value fruity aroma compound. The highest amount of 3… (More)
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2004
2004
Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone
Efficacy of decontamination treatments in reducing microbial populations on cilantro and in improving its storage quality was… (More)
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1999
1999
Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
GC/O analysis of canned lychees indicated that cis-rose oxide, linalool, ethyl isohexanoate, geraniol, furaneol, vanillin, (E)-2… (More)
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