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Odour formation in textile material is mainly based on the fibre content and also the constituent fibres’ chemical and physical structures. Polyester fibre materials are very profound to form odour after being worn due to their highly oleophilic nature. The purpose of this paper is to analyse the odour formation characteristics of polyester fabric after surface modification through alkali treatment.

Five male participants were allowed to use the alkali-treated and untreated polyester fabrics, which were fixed in the axilla region of their vest. Subjective and objective odour analyses were performed for the worn samples. The odour was evaluated in terms of intensity rating, bacterial population (CFU/ml) and bacterial isolation.

The results showed that alkali treatment was effective in odour reduction in polyester fabric (p<0.005). The bacterial population density was also reduced significantly (p<0.005) in the alkali-treated polyester fabric compared to the untreated polyester fabric after the wear trial. The alkali treatment affected the surface structure of the polyester fabric and thus changed it from hydrophilic to hydrophobic. This was confirmed by the moisture management test results.

The odour formation in the polyester fabric can be controlled by simple surface modification process like alkali treatment, and thus the value of the product can be increased in the apparel sector.

The purpose of this paper is to explore the mediating role of emotions in processing scent information in consumer research, using event-related potential (ERP)-based neuroscience methods, while considering individual differences in sense of smell.

Prior research on olfaction and emotions in marketing has revealed mixed findings on the relationship between olfaction and emotion. The authors review earlier studies and present a neuroscience experiment demonstrating the benefits of ERP methods in studying the automatic processing of emotions.

Results demonstrate how emotional processes occurring within 1s of stimulus exposure differ across individuals with varying olfactory abilities. Findings reveal an automatic suppression mechanism for individuals sensitive to smell.

Scent-induced emotions demonstrated through the use of ERP-based methods provide insights for understanding automatic emotional processes and reactions to ambient scents by consumers in the marketplace.

Findings show an automatic suppression of emotions triggered by scent in individuals sensitive to smell. Marketers and retailers should consider such reactions when evaluating the use of olfactory stimuli in promotional and retail strategies.

The authors review past literature and provide an explanation for the disparate findings in the olfaction–emotion linkage, by studying individual differences in response to scent in the marketplace. This is one of the first papers in marketing to introduce the application of ERP in studying consumer-relevant behavior and provide technical and marketing-specific considerations for both academic and market researchers.

The purpose of this paper is to identify the strain of oyster mushroom (OM) Pleurotus sapidus cultivated in a local (commercial) farm, and to generate a total quality index (TQI) on the strain using different modified atmosphere packaging (MAP) gas mixtures.

A phylogenetic tree was constructed using the MEGA software to identify the specific strain of P. sapidus grown in a local farm. The effects of MAP on fresh fruiting bodies of the identified strain were determined under three conditions: high carbon dioxide packaging (HCP: 20 per cent CO₂, 15 per cent O₂), low carbon dioxide packaging (LCP: 2 per cent CO₂, 30 per cent O₂) and high nitrogen packaging (HNP: 85 per cent N₂, 15 per cent O₂). All samples were stored at 4 ^oC for up to ten days, and subjected to total phenolic content (TPC), colour retention (CR) and sensory analysis. Quality parameters such as chewiness and odour were used to obtain the TQI.

From the phylogenetic analysis, a new strain (P. sapidus strain QDR) with 99 per cent similarity to P. sapidus was identified. Among the three MAP treatments, HCP recorded the highest TPC (2.85 mg GAE/g) and CR (60.36) after ten days, although only its CR was significantly different (p<0.05) from the control. Feedback from 30 sensory panellists indicated that both HCP and LCP were generally more effective in retaining the colour–odour of OM. The optimum TQI for HCP was obtained based on the observed parameters, which is useful for the large-scale packaging of OM.

Scientific evidence has revealed that packaging trend for commercially grown OM affects consumer’s acceptance.

The addition of nutrient factors, vitamins, minerals, etc., to food to enrich or restore deficiencies in normal concentrations is considered by most people to be a commendable practice, in quite a different category to other food additives, which have little or nothing to do with nutrition and are used mainly for commercial purposes.

Cleaning or defluxing of populated printed circuit boards has become a very difficult problem as component stand‐off clearances have become smaller, line spacings tighter, and solvents limited because of the CFC/ozone issue. This paper discusses the new technology of Centrifugal cleaning where ACCEL Energy™ is harnessed inside an enclosed chamber to provide significant cleaning benefits. Among these benefits are: superior washing, effective rinsing, superior drying, reduced solvent consumption by orders of magnitude, small footprint, and compatibility with H2O, saponifiers, chlorocarbons, fluorocarbons and terpenes.

The purpose of this paper is to identify different indoor environmental quality (IEQ) criteria affecting performance, health, and well-being of library user groups in higher education. The study investigated the differences in significant IEQ criteria affecting the performance, health, and well-being among the library user groups conducting certain types of collaborative activities. The aim was to was to find the significant IEQ criteria particular to each group conducting certain types of collaborative activities.

Four types of collaborative activities were categorized based on the organizational knowledge creation theory in the knowledge management field. A total of ten IEQ criteria affecting performance, health, and well-being were identified based on a literature review of other studies and existing instruments. A survey was conducted via online with library users in a higher education library on the east coast of the USA. Responses from a total of 421 students were analyzed by descriptive statistics and analysis of variance statistics.

The results indicated that the group conducting only individual focused work and socializing in a group showed statistically lower significance in acoustics, privacy, and ergonomics furniture than one or more of the other groups. The group conducting all four collaborative activities exhibited statistically higher significance in ergonomic furniture and aesthetics than one or more of the other groups.

The study provides a comprehensive framework to be used in occupant survey to measure occupant performance, health, and well-being. It also offers practical implications for enhancing particular IEQ criteria for each library user group conducting certain types of collaborative activities in the academic library of higher education.

Spatial olfactory design in the library appears to be a practical approach to enhance the coordination between architectural spaces and user behaviors, shape immersive activity experiences and shape immersive activity experiences. Therefore, this study aims to explore the association between the olfactory elements of library space and users’ olfactory perception, providing a foundation for the practical design of olfactory space in libraries.

Using the olfactory perception semantic differential experiment method, this study collected feedback on the emotional experience of olfactory stimuli from 56 participants in an academic library. From the perspective of environmental psychology, the dimensions of pleasure, control and arousal of users’ olfactory perception in the academic library environment were semantically and emotionally described. In addition, the impact of fatigue state on users’ olfactory perception was analyzed through statistical methods to explore the impact path of individual physical differences on olfactory perception.

It was found that users’ olfactory perception in the academic library environment is likely semantically described from the dimensions of pleasure, arousal and control. These dimensions mutually influence users’ satisfaction with olfactory elements. Moreover, there is a close correlation between pleasure and satisfaction. In addition, fatigue states may impact users’ olfactory perception. Furthermore, users in a high-fatigue state may be more sensitive to the arousal of olfactory perception.

This article is an empirical exploration of users’ perception of the environmental odors in libraries. The experimental results of this paper may have practical implications for the construction of olfactory space in academic libraries.

Describes how 48 subjects participated in experiments to investigate the effect of visual cues in identifying odours. The subjects were first instructed to describe the odour of six fruit solutions, four of which were inappropriately coloured. Second, they were presented with a series of fruit solutions which varied in odour and colour intensity and were asked to rank them in order of odour strength. For the control sets, the odour and colour strengths were compatible; in the experimental sets the odour strength and colour intensity were conflicting. The results of the first experiment indicate that the identification of fruit odours proves significantly more difficult when the colour of the solution is inappropriate (p < 0.05) and in the second experiment more subjects rank the solutions in the correct order when the colour intensity and odour strengths are compatible than when they are conflicting. Visual cues are found to influence odour judgements significantly and, when presented with conflicting stimuli, the visual cues appear to override the olfactory sense and distract the subjects from making the correct assessment.

Fibre content can influence the intensity of odour that develops within clothing fabrics. However, little is known about how effective laundering is at removing malodours in clothing which differ by fibre type. The purpose of this paper is to investigate whether a selected cotton fabric differed in odour intensity following multiple wear and wash cycles compared to a polyester fabric.

Eight (male and female) participants wore bisymmetrical cotton/polyester t-shirts during 20 exercise sessions over a ten-week trial period. Odour was evaluated via a sensory panel, bacterial populations were counted and selected odorous volatile organic compounds were measured with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry detection. Analysis occurred both before and after the final (20th) wash cycle.

Findings showed that laundering was effective in reducing overall odour intensity (p0.001) and bacterial populations (p0.001) in both cotton and polyester fabrics. Odour was most intense on polyester fabrics following wear, not just before, but also after washing (p0.001); although, no differences in bacterial counts were found between fibre types (p>0.05). Chemical analysis found C4-C8 chained carboxylic acids on both types of unwashed fabrics, although they were more prevalent on polyester.

The findings suggest that the build-up of odour in polyester fabrics may be cumulative as important odorants such as the carboxylic acids were not as effectively removed from polyester compared to cotton.