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Thymol (also known as 2-isopropyl-5-methylphenol, IPMP), C 10 H 14 O, is a natural monoterpenoid phenol derivative of p-Cymene, isomeric with carvacrol.It occurs naturally in the oil of thyme, and it is extracted from Thymus vulgaris (common thyme), ajwain, [4] and various other plants as a white crystalline substance of a pleasant aromatic odor and strong antiseptic properties.
a compound with an intense raspberry smell Salicylic acid: precursor compound to Aspirin (chemical synthesis is used in manufacturing) Serotonin / dopamine / adrenaline / noradrenaline: natural neurotransmitters: Thymol (2-Isopropyl-5-methyl phenol) - found in thyme; an antiseptic that is used in mouthwashes: Tyrosine: an amino acid: Sesamol
Many monoterpenes have unique smell and flavor. For example, sabinene contributes to the spicy taste of black pepper , 3-carene gives cannabis an earthy taste and smell, citral has a lemon-like pleasant odor and contributes to the distinctive smell of citrus fruits, and thujene and carvacrol are responsible for the pungent flavors of summer ...
This glossary of biology terms is a list of definitions of fundamental terms and concepts used in biology, the study of life and of living organisms.It is intended as introductory material for novices; for more specific and technical definitions from sub-disciplines and related fields, see Glossary of cell biology, Glossary of genetics, Glossary of evolutionary biology, Glossary of ecology ...
In air, terpenoids are converted into various species, such as aldehydes, hydroperoxides, organic nitrates, and epoxides [11] by short-lived free radicals (like the hydroxyl radical) and to a lesser extent by ozone. [12] These new species can dissolve into water droplets and contribute to aerosol and haze formation. [13]
Thymol blue (thymolsulfonephthalein) is a brownish-green or reddish-brown crystalline powder that is used as a pH indicator. It is insoluble in water but soluble in alcohol and dilute alkali solutions.
"Smell", from Allegory of the Senses by Jan Brueghel the Elder, Museo del Prado. An odor (American English) or odour (Commonwealth English; see spelling differences) is a smell or a scent caused by one or more volatilized chemical compounds generally found in low concentrations that humans and many animals can perceive via their olfactory system.
The reason for the large number of different odor receptors is to provide a system for discriminating between as many different odors as possible. Even so, each odor receptor does not detect a single odor. Rather each individual odor receptor is broadly tuned to be activated by a number of similar odorant structures.