style="font-size:15px;"> Woolgar, Senses in Medieval England, 15.
29
Теория классификации и систематизации организмов. – Прим. ред.
30
Carl Linnaeus and Andreas Wåhlin, Dissertatio medica odores medicamentorum exhibens (Stockholm: L. Salvius, 1752).
31
Anton Kerner von Marilaun, The Natural History of Plants, Their Forms, Growth, Reproduction (New York: H. Holt and Company, 1895–1896).
32
John Harvey Lovell, Flower Odors and Their Importance to Bees: A Series of Articles, American Bee Journal 15 (1934): 392.
33
Frank Anthony Hampton, The Scent of Flowers and Leaves: Its Purpose and Relation to Man (London: Dulau, 1925).
34
G. W. Septimus Piesse, The Art of Perfumery, and Method of Obtaining the Odors of Plants (Philadelphia: Lindsay and Blakiston, 1857); Edward Sagarin, The Science and Art of Perfumery (London: McGraw-Hill, 1945); Mandy Aftel, Essence and Alchemy: A Book of Perfume (New York: North Point Press, 2001); Matthias Guentert, The Flavour and Fragrance Industry – Past, Present, and Future, in Flavours and Fragrances (Berlin: Springer, 2007), 1–14.
35
Andrea Büttner, Springer Handbook of Odor (New York: Springer, 2017), 4–5.
36
Robert Boyle, Experiments and Observations about the Mechanical Production of Odours (London: E. Flesher, 1675).
37
Lawrence M. Principe, The Aspiring Adept: Robert Boyle and His Alchemical Quest (Princeton, NJ: Princeton University Press, 2000).
38
Robert Boyle, The Philosophical Works of the Honourable Robert Boyle Esq., in Three Volumes, ed. Peter Shaw, vol. 1 (London: W. Innys, R. Manby, and T. Longman, 1738), 412.
39
Herman Boerhaave, Of the Smelling, in Dr. Boerhaave’s Academical Lectures on the Theory of Physic, vol. 4 (London: W. Innys, 1745), 39–54, 40.
40
Antoine-François de Fourcroy, Mémoire sur l’esprit recteur de Boerhaave, Annales de chimie 26 (1798): 232.
41
Johann Franz Simon, Animal Chemistry with Reference to the Physiology and Pathology of Man, vol. 2 (London: Sydenham Society, 1846), 343.
42
Friedrich Wöhler, Ueber künstliche Bildung des Harnstoffs, Annalen der Physik und Chemie 88, no. 2 (1828): 253–256.
43
Günther Ohloff, Wilhelm Pickenhagen, and Philip Kraft, Scent and Chemistry: The Molecular World of Odors (Zürich: Wiley-VCH, 2011), 5.
44
Jean-Baptiste Dumas, Über die vegetabilischen Substanzen, welche sich dem Campher nähert und Über einige Ätherische Öle, Justus Liebigs Annalen der Chemie 6, no. 3 (1833): 245–258.
45
Ohloff, Pickenhagen, and Kraft, Scent and Chemistry, 5.
46
Ferdinand Tiemann and Wilhelm Haarmann, Über das Coniferin und seine Umwandlung in das aromatische Princip der Vanille, Berichte der Deutschen Chemischen Gesellschaft 7, no. 1 (1874): 608–623.
47
Karl Reimer, Über eine neue Bildungsweise aromatischer Aldehyde, Berichte der Deutschen Chemischen Gesellschaft 9, no. 1 (1876): 423–424.
48
Firmenich, Firmenich & Co., Successors to Chuit Naef & Co., Geneva, 1895–1945 (Geneva: Firmenich, 1945); Percy Kemp, ed., An Odyssey of Flavors and Fragrances: Givaudan (New York: Abrams, 2016).
49
Christopher Kemp, Floating Gold: A Natural (and Unnatural) History of Ambergris (Chicago: University of Chicago Press, 2012).
50
Осмофорные группы – характерные функциональные группы в ароматических соединениях; термин происходит от греческих корней «осмо» и «форос» – запах и носитель. – Прим. пер.
51
Leopold Ružička, Die Grundlagen der Geruchschemie, Chemiker-Zeitung 44, no. 1 (1920): 93, 129.
52
Daniel Speich, Leopold Ruzicka und das Verhältnis von Wissenschaft und Wirtschaft in der Chemie, ETH History (blog), Eidgenossische Technische Hochschule Zürich [Swiss Federal Institute of Technology, Zurich], https://www.ethistory.ethz.ch/besichtigungen/touren/vitrinen/konjunkturkurven/vitrine61/
53
Olivier Walusinski, Joseph Hippolyte Cloquet (1787–1840) – Physiology of Smell: Portrait of a Pioneer, Clinical and Translational Neuroscience 2, no. 1 (2018): 2514183X17738406.
54
Hippolyte Cloquet, Osphrésiologie, ou traité des odeurs, de sens et des organes de l’olfaction (Paris: Chez Méquignon-Marvis, 1821).
55
Walusinski, Joseph Hippolyte Cloquet, 6.
56
Zwaardemaker, Physiologie des Geruchs, 49–52.
