Publication

Surfactant-mediated interaction of fragrances with cellulose model surfaces

Mahtab Varnous
2006
Theses

Abstract

Odor perception may be considered from different perspectives: the physicochemical properties of odorants and target surfaces of interest, the biological aspects of electing odorant molecules by odorant receptors and their related downstream cellular signaling, and finally the physiological dimension of the sensing individual. This work concentrates on physico-chemical investigations, with the objective of developing novel analytical approaches to study in real time how odorant molecules together with their surfactant matrix interact with target surfaces of interest. Specifically the work presented in this thesis, deals with perfume-surfactant adsorption on cellulose model layers which should mimic the cotton fibres of fabrics. Surface sensitive attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy has been used to monitor the perfume-surfactant adsorption process. The thesis is structured as follows: The first part concerns the preparation of cellulose model surfaces. Cellulose layers with thicknesses in the range of 50-500 nm have been achieved by first spin coating of trimethysilylcellulose (TMSC) on silicon wafers or ATR-Ge crystals followed by a simple regeneration procedure. Physicochemical characterisation of these layers was performed by different techniques. The second part focuses on surfactant-perfume system. Multilamellar, sonicated and extruded vesicles of cationic surfactant dimethyldioctadecyl-ammonium chloride (DODAC), as commercially used in formulations containing fragrances, were prepared and used to entrap the perfumes. Theses vesicles were characterized by spectroscopic and microscopic techniques. Finally in the last part of this work, the adsorption and desorption kinetics of vesicles and fragrances on cellulose model surfaces are presented. The experiments were performed using an ATR-FTIR flow cell with different DODAC-perfume dispersions. The results obtained for adsorption of perfumes and surfactants to the cellulose model surfaces were compared with experiments performed on real cotton fabric.

Official source

https://infoscience.epfl.ch/entities/publication/99ce9e33-fd68-4d61-becd-337de700fb99

Mahtab Varnous
2006
Theses

Abstract

Official source

https://infoscience.epfl.ch/entities/publication/99ce9e33-fd68-4d61-becd-337de700fb99

Related concepts (32)

Olfactory receptor

Olfactory receptors (ORs), also known as odorant receptors, are chemoreceptors expressed in the cell membranes of olfactory receptor neurons and are responsible for the detection of odorants (for example, compounds that have an odor) which give rise to the sense of smell. Activated olfactory receptors trigger nerve impulses which transmit information about odor to the brain. These receptors are members of the class A rhodopsin-like family of G protein-coupled receptors (GPCRs).

Sense of smell

The sense of smell, or olfaction, is the special sense through which smells (or odors) are perceived. The sense of smell has many functions, including detecting desirable foods, hazards, and pheromones, and plays a role in taste. In humans, it occurs when an odor binds to a receptor within the nasal cavity, transmitting a signal through the olfactory system. Glomeruli aggregate signals from these receptors and transmit them to the olfactory bulb, where the sensory input will start to interact with parts of the brain responsible for smell identification, memory, and emotion.

Odor

An odor (American English) or odour (Commonwealth English; see spelling differences) is caused by one or more volatilized chemical compounds that are generally found in low concentrations that humans and many animals can perceive via their sense of smell. An odor is also called a "smell" or a "scent", which can refer to either a pleasant or an unpleasant odor. While "odor" and "smell" can refer to pleasant and unpleasant odors, the terms "scent", "aroma", and "fragrance" are usually reserved for pleasant-smelling odors and are frequently used in the food and cosmetic industry to describe floral scents or to refer to perfumes.

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