Abstract
This paper provides an overview of aroma therapy and examines how, today, it is found everywhere and in everything. It debates whether one can argue with the benefits of a practice that dates back thousands of years and shows how skeptics believe it is the power of suggestion, either on the part of the practitioner or the patient, or simply the fad of the Green movement, that results in any beneficial effects of aromatherapy. It shows how scientific studies are mounting, nonetheless, and although science may never be able to prove without a shadow of doubt that fragrances and applied oils actually cure illnesses and maladies, one would be hard-pressed to assert that certain aromas do not calm, stimulate, or create a sense of well-being.

From the Paper
"Scientists agree that essential oils, the aromatic essences of plants, may perform several functions in living plants, such as part of the plant's immune system or end-products of the metabolism. The oils, which contain hundreds of organic constituents and are roughly a hundred times more concentrated than the oils in dried herbs, work on numerous levels (Natural pg). Humans perceive odors through thousands of olfactory nerves, which contain bundles of extremely sensitive nerve cells, in the nostrils. These nerve cells, unlike other nerve cells, regenerate every thirty to forty days. "Specific aromatic molecules of essential oils react with specific nerve receptors, which in turn trigger electrochemical impulses that are conducted directly into the brain" ."

Tags:essential, oils, smell, scent, fragrance

Abstract
This paper describes a study to investigate the effects of an acetic acid contaminant on the ale fermentation process. It examines how contaminants are constantly introduced into samples during the brewing process, which changes the standard procedure and leads to specific effects on the final product, such as a change in aroma or flavor and how in this case, because the fermentation is carried out by yeast cells, the experiment is focused on the contaminant's effect on the yeast cells and their ability to carry out the fermentation process. It also discusses how the factors which are affected by this alteration of the wort can be monitored to determine the effects caused by inoculation of the sample.

Outline:
Abstract
Introduction
Materials & Methods
Inoculation of Wort
Results
pH
Temperature
Concentration
Discussion

From the Paper
"Fermentation of top-feeding yeast, Saccharomyces Cereviseae, was done in conjunction with the addition of acetic acid inoculant to half of the sample. Evidence of effects from the addition of the contaminant was tested by monitoring three factors; pH, temperature and concentration of yeast cells. Two replicates of the control and contaminant models were tested after 0, 1 and 4 days from the initial inoculation of the wort sample. Fermentation of beer by S. cerevisiae occurred in both of the samples, which was evident by the change in all variables. The temperature and pH values obtained from analysis of the samples showed no significant changes; the null hypothesis was not rejected with a critical t-value greater than the calculated t-value. The concentration showed a significant change between the two samples, therefore the alternate hypothesis was accepted and the null hypothesis was rejected with a calculated t-value higher than the critical t-value. "

Tags:yeast, wort, alcohol

Abstract
This paper presents a research study that aims to understand the aroma impact compounds of cooked beef liver. The research reviews how far back the knowledge of consumption of cooked liver of any type goes and why, prior to the knowledge of its nutritional value, it was considered important to eat liver. The negative connotation to eating liver both historically and presently is reviewed as well as who actually eats liver in both the U.S. and abroad. In addition, the paper famous liver dishes are reviewed as well as the current percent consumption of liver, specifically beef liver in the U.S. and why the rate of consumption is at this level. Lastly, this research paper reviews where the remainder of the liver goes to specifically the percent that goes in animal feed and the percent that goes into consumable or non-consumable products.

Table of Contents:
Objective
Historical and Traditional Consumption of Liver
Nutritional Value of Beef Liver
Beef Liver Consumption in the United States
Raw Beef Liver Consumption
Beef Liver Recipes
Liver with Sour Cream)
Vitamins and Minerals in Beef Liver
Review of the Literature

From the Paper
"There are two primary methods of raw beef liver consumption. The first method is to freeze the liver for two weeks after cutting into large chunks. The fourteen days of freezing is to make sure that pathogens and parasites are eliminated. The liver can be removed from the freeze and grated. The second method is cutting the liver into small pill-size chunks and after freezing for two weeks taking the liver the same as swallowing vitamins. Razaitis states that suggestions given by a Native Nutrition discussion group for liver preparation."

Tags:freezing warriors athletes pregnant, amino acids

Abstract
The essay describes how the writer returns home for the Christmas holidays and what he finds waiting for him. The writer then goes on to describe the activities that took place during the Christmas holidays as well as the sharing of being a family.

From the Paper
"Small sounds started to make themselves heard from the surrounding bedrooms as if the house was coming alive. One by one, my family came and stood together by the tree at 4:45 that Christmas morning. The glow from the tree was bathing each person that I loved in a halo of light. As we stood their arm in arm with each other I realized that this was what Christmas was all about. Yes, the delectable food, the wondrous Christmas tree, and the pile of presents as tall as Mount Everest were all nice, but this, the sense of family, of belonging, was what made Christmas the most wonderful time of the year."

Tags:aroma, family, Christmas, presents, lights, dinner, food

Abstract
The paper discusses the popularity of coffee and home coffee roasting and focuses on the roasting of coffee using a hot air corn popper. The paper examines the article by Jim Romanoff "For Freshly Roasted Coffee All You Need is a Corn Popper" and lists the supplies and ingredients necessary and the method to be utilized. The paper shows how it is a simple process that can yield great results for coffee connoisseurs.

Outline:
Introduction
Coffee Beans
Roasting Coffee Beans at Home
Hot Air Roasting
Process Involved in Roasting Coffee Using the Hot Air Corn Popper Method
Conclusion

From the Paper
"According to an article found in the Magazine, Whole Earth, Coffee is also referred to as Java, Khavey, Crank and Joe. Coffee is a member of the genus Coffea part of the Rubiaceae, family of flowering plants (Pendell). These flowering plants are most common in tropical climates. Although there are many forms of Coffea the article reports that only two Coffea species are generally cultivated (Pendell). These two species are Coffea Arabica and Coffea canephora. The article reports that Coffea Arabica is the best and most highly priced of the two and the original source for this type of coffee is Ethiopia (Pendell; Roussel & Verdeaux)."

Tags:flavor, connoisseurs, aroma

Abstract
This paper discusses the business production process and how it consists of a series of links that transform inputs into the desired outputs. It then focuses on the differences between the continuous and the intermittent production processes. Next, the paper presents a case study analysis of Kona Coffee and the issues relevant to its production process.

From the Paper
"This step is followed by another: coffee fermentation. This process consists in sending the coffee beans that are covered in slippery mucilage to the patios to dry, or to coffee fermentation tanks. Coffee beans must then ferment about 16-36 hours. The coffee fermentation process's time depends on the amount of coffee that is fermenting, water temperature, and humidity. This process is an intermittent one."
"The next step is represented by coffee drying. This process develops as it follows: "from the coffee fermentation tanks, the beans are moved to drying patios and dried to 11-12% moisture content. A small portion of the lot is hulled and milled by a mini-huller. Three hundred grams of coffee is classified for defects (100 grams is often used), and the percentage of each screen size is determined" (Coffee Research, 2007). Then, a 200-300 grams sample of coffee is roasted and cupped in order to determine the coffee's quality. The coffee then remains in pergamino until shipment time, so that the coffee's flavor and aroma are not affected. This is also an intermittent process."

Tags:flavor, aroma, beans, batch, flow, purchase

Abstract
This paper relates that the sense of smell is related to spatial memory in a residual feature shared with other vertebrates that are also able to recognize and become reoriented towards a place by way of olfactory reminders. The author points out that only two synapses separate the human olfactory nerve from the amygdala involved in emotion and emotional memory, and only three synapses separate the olfactory nerve from the hippocampus implicated in memory and especially, working and long term memory. The paper states that neurobiological and other studies pertaining to olfaction and memory have explored such topics as social membership, interaction and recognition.

Table of Contents:
Introduction
Indications of Evolution
Amnosmia
More on Human Olfaction and Other Primates
Concluding Remarks

From the Paper
"This 'Proust Effect' has been noted in various other kinds of survivors and often, many years after other reminders of unwanted, often terrible experiences have subsided. A particular smell of which the person may barely be aware till encountered can create intense emotional memories and upset. It is known that olfactory neurons are unmyleinated as makes them the slowest of those associated with the different senses but also makes perceived smells last longer than those of vision or audition. "

Tags:korsakoff, synapses, disease, aroma-therapeutic, proust

Abstract
This paper presents a business plan for a candle shop in Queens, New York, that will cater to the needs of primarily the female and youth market, including multicultural offerings. Included are executive summary, mission statement and objectives, product and service offerings, strategies, target markets, industry background, staffing, and a Pro Forma Profit and Loss statement.

From the Paper
"The candle industry has experienced double-digit growth over the past decade with sales of fragrance and aroma candles ..."

Tags:retail sales, aroma therapy, small business, marketing, employees

Abstract
This paper looks into the chemical make-up manufacturing processes of fragrances. It begins by discussing the history of fragrances and their uses. It specifically discusses the discovery and development of fragrances. The paper also looks briefly at the shortcomings of fragrances that may pose health risks and other problems.

Table of Contents:
Introduction
Chemistry
Manufacturing Process
Insights
Summary-Conclusions
Appendix

From the Paper
"Many substantive (long-lasting) odorants are known, but a great number of them are too volatile to be perceived more than a few hours after their application. This is the reason why more efficient and effective fragrance-delivery systems, especially for laundry-care products, are intensely sought. The use of "prodrugs", an inactive drug derivative that is converted in the body into its active form, is a well-established technology to improve the oral bioavailability or the penetration across biological membranes. This led to the development of a wide range of precursors that are cleaved by hydrolysis during the laundry process to generate in situ fragrance materials, for example, aldehydes and ketones derived from oxazolidines and ionones and damascones from sz-amino compounds have been developed by Procter & Gamble Fragrance chemists are still looking for new systems with improved stability and release properties."

Tags:perfume, odour, aroma, flavor