Category: O

Flavor concentrates from spices or herbs prepared by extraction with volatile organic solvents. A natural resinous exudation from plants, or an aromatic liquid preparation extracted from botanical matter using solvents. They consist almost entirely of a mixture of essential oil and resin. An extract of a plant containing a resinous substance and oil, which is…

Disagreeable sensation.  

A sensory reaction based on vapors inhaled through the nostrils. That quality of a substance that renders it perceptible to the sense of smell.  

Capable of being recorded by physical instruments, not dependent upon the observer. In education, a purpose or goal. In health planning, a quantified statement of a desired future state or condition with a stated deadline for achieving the objective, such as an average access time for emergency medical services of less than 30 minutes by…

Or parietal cells; secretory cells in the stomach that produce the hydrochloric acid and intrinsic factor of the gastric juice. A cell in the gastric gland which secretes hydrochloric acid. Cells of the gastric glands that secrete hydrochloric acid in the fundic region of the stomach. A parietal cell of the gastric glands; it produces…

Instrument for measuring the oxygen consumed and carbon dioxide produced when a food is burned, as distinct from the calorimeter, which measures the heat produced.  

Enzymes that oxidise compounds by removing hydrogen and reacting directly with oxygen to form water or hydrogen peroxide. An enzyme which encourages oxidation by removing hydrogen. An enzyme group responsible for oxygen removal; it catalyzes oxidation/reduction reactions using oxygen as the electron acceptor.  

The pressure required to prevent the passage of water through a semi- permeable membrane from a region of low concentration of solutes to one of higher concentration, by osmosis. May be defined as the hydrostatic pressure which must be applied to a solution on one side of a semipermeable membrane (solution B in the example…

Microorganisms that can flourish under conditions of high osmotic pressure, e.g. in jams, honey, brine pickles; especially yeasts (also called xerophilic yeasts).