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1. Synthesis and olfactory evaluation of allylic α‐quaternary ether ketones

Author:
Lempenauer, Luisa; Soupart, Aline; Lemière, Gilles; Duñach, Elisabet
Source:
Flavour and fragrance journal 2019 v.34 no.2 pp. 90-103
ISSN:
0882-5734
Subject:
odor compounds; odors,   etc   ; carbon; catalysts; ketones;     Show all 5 Subjects
Abstract:
... Unprecedented α‐oxygenated β,γ‐unsaturated ketones bearing a quaternary carbon at the α‐position were synthesized in two steps from readily available α,β‐unsaturated ketones. The compounds were prepared on a gram scale under mild conditions via a key rearrangement step catalysed by 1 mol% of p‐toluenesulfonic acid as a low‐priced and sustainable catalyst. The olfactory properties of this novel fam ...
DOI:
10.1002/ffj.3481

2. Synthesis and odour evaluation of novel sulfur‐containing cyclic acetals

Author:
Miyazawa, Yamato; Masuda, Yui; Ohmori, Yuichiro; Katsuta, Ryo; Nukada, Tomoo; Ishigami, Ken
Source:
Flavour and fragrance journal 2019 v.34 no.1 pp. 43-51
ISSN:
0882-5734
Subject:
odors,   etc   ; flavor; moieties;     Show all 3 Subjects
Abstract:
... Some sulfur‐containing compounds are known as useful flavours, but they have the drawback of instability in flavour composition. Therefore, we decided to develop stable sulfur‐containing compounds. We focused on 3‐mercapto‐2‐butanone (1), which is known for a meat‐like flavour. The carbonyl group of 1 was acetalized to improve the stability and to develop new flavouring compounds. We expected the ...
DOI:
10.1002/ffj.3478

3. The Strawberry Tales: Size Matters

Author:
Vergauwen, David; De Smet, Ive
Source:
Trends in plant science 2019 v.24 no.1 pp. 1-3
ISSN:
1360-1385
Subject:
odors,   etc   ; domestication; genome; strawberries;     Show all 4 Subjects
Abstract:
... The history of the strawberry is one of ambitious kings and cunning spies, overseas adventures, and religious symbolism. Here, we will tell these stories, illustrated by relevant paintings and drawings, to give insight into the domestication of the strawberry. Furthermore, we will briefly discuss the complex strawberry genomes and aroma. ...
DOI:
10.1016/j.tplants.2018.10.007

4. Key odorants or key associations? Insights into elemental and configural odour processing

Author:
Romagny, Sébastien; Coureaud, Gérard; Thomas‐Danguin, Thierry
Source:
Flavour and fragrance journal 2018 v.33 no.1 pp. 97-105
ISSN:
0882-5734
Subject:
odor compounds; odors,   etc   ; models;     Show all 3 Subject
Abstract:
... Determining whether odorants can be perceived in an odour mixture or whether the mixture smells different from its components remains challenging. Even in highly complex mixtures, the odour qualities of some elements can be perceived; thus, their identity is conserved within the mixture. Such elements are considered key components and support the elemental perception of the mixture. The concept of ...
DOI:
10.1002/ffj.3429

5. Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting

Author:
Perez-Jiménez, María; Chaya, Carolina; Pozo-Bayón, Maria Ángeles
Source:
Food chemistry 2019 v.285 pp. 147-155
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; oral exposure; phenolic compounds; wines;     Show all 5 Subjects
Abstract:
... To explore the role of phenolic compounds in oral aroma release during wine tasting, four rosé wines supplemented with three types of commercial phenolic extracts and a control wine were evaluated. Wines were aromatized with a mixture of six target aroma compounds. –In vivo oral aroma release was monitored in six volunteers at two different times after wine rinsing, just after spitting of the wine ...
DOI:
10.1016/j.foodchem.2019.01.152

6. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Author:
Li, Hehe; Qin, Dan; Wu, Ziyang; Sun, Baoguo; Sun, Xiaotao; Huang, Mingquan; Sun, Jinyuan; Zheng, Fuping
Source:
Food chemistry 2019 v.284 pp. 100-107
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; flavor; gas chromatography-mass spectrometry; octanoic acid;     Show all 5 Subjects
Abstract:
... Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of molecular sensory science, including aroma extract dilution analysis (AEDA) based on gas chromatography–olfactometry (GC–O) combined with gas chromatography-mass spectrometry (GC–MS). A total of 509 volatile compounds were detected by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry ( ...
DOI:
10.1016/j.foodchem.2019.01.102

7. Odor assessment of NH3 and volatile sulfide compounds in a full-scale municipal sludge aerobic composting plant

Author:
Han, Zhangliang; Qi, Fei; Wang, Hui; Li, Ruoyu; Sun, Dezhi
Source:
Bioresource technology 2019 v.282 pp. 447-455
ISSN:
0960-8524
Subject:
odor emissions; odors,   etc   ; ammonia; composting; risk; screening; sewage sludge;     Show all 7 Subjects
Abstract:
... Methods for assessing odors in municipal sewage sludge aerobic composting plants (MSSACPs) have been ineffective. This study identified the emission amount of typical odor-producing compounds, including NH3 and volatile sulfide compounds from a full-scale MSSACP, and evaluated risks of odor emissions based on odor intensity and odor active value. Results revealed all sampling sites (i.e. sludge st ...
DOI:
10.1016/j.biortech.2019.03.062

8. Synthesis and olfactory properties of Phantolide analogues in racemic and optically active forms

Author:
Kawasaki, Masashi; Kuroyanagi, Saki; Ito, Takuya; Morita, Hiroyuki; Tanaka, Yasuo; Toyooka, Naoki
Source:
Flavour and fragrance journal 2019 v.34 no.2 pp. 113-123
ISSN:
0882-5734
Subject:
odor compounds; odors,   etc   ; alcohols; enantiomers; enantioselectivity; synthesis; transesterification;     Show all 7 Subjects
Abstract:
... The racemates, (+)‐ and (–)‐enantiomers, of eight novel Phantolide analogues, which are non‐natural musk odorants, were synthesized. The key step of the asymmetric synthesis was the lipase‐catalysed enantioselective transesterification of a racemic primary alcohol, and the resultant two enantiomers of the primary alcohol were used as intermediates for further transformations. The odour profiles of ...
DOI:
10.1002/ffj.3483

9. Behavioral persistence is associated with poorer olfactory discrimination learning in domestic dogs

Author:
Dalal, S.; Hall, N.J.
Source:
Behavioural processes 2019 v.162 pp. 64-71
ISSN:
0376-6357
Subject:
odors,   etc   ; dogs; extinction; learning; questionnaires;     Show all 5 Subjects
Abstract:
... Domestic dogs are trained for a wide variety of jobs; however, half of dogs that enter working dog training organizations never become certified. The aim of this study was to identify whether a basic measure of behavioral persistence was associated with sixteen dogs’ performance on an odor discrimination learning task. Further, we evaluated whether dogs that adopted more of a win-stay or win-shift ...
DOI:
10.1016/j.beproc.2019.01.010

10. Technologies for deodorization of malodorous gases

Author:
Wysocka, Izabela; Gębicki, Jacek; Namieśnik, Jacek
Source:
Environmental science and pollution research international 2019 v.26 no.10 pp. 9409-9434
ISSN:
0944-1344
Subject:
odors,   etc   ; deodorization; emissions; entrepreneurship; gases;     Show all 5 Subjects
Abstract:
... There is an increasing number of citizens’ complaints about odor nuisance due to production or service activity. High social awareness imposes pressure on entrepreneurs and service providers forcing them to undertake effective steps aimed at minimization of the effects of their activity, also with respect to emission of malodorous substances. The article presents information about various technolo ...
DOI:
10.1007/s11356-019-04195-1

11. The scent of security: Odor of romantic partner alters subjective discomfort and autonomic stress responses in an adult attachment-dependent manner

Author:
Granqvist, Pehr; Vestbrant, Karolina; Döllinger, Lillian; Liuzza, Marco Tullio; Olsson, Mats J.; Blomkvist, Anna; Lundström, Johan N.
Source:
Physiology & behavior 2019 v.198 pp. 144-150
ISSN:
0031-9384
Subject:
odors,   etc   ; adults; clothing; stress response;     Show all 4 Subjects
Abstract:
... When in a stressful situation, access to adult attachment figures (e.g., romantic partners) is an important means by which adults regulate stress responses. The practice of smelling a partner's worn garment is reported as a self-treatment against stress. Here, we experimentally determined whether exposure to a partner's body odor attenuates adults' subjective discomfort and psychophysiological res ...
DOI:
10.1016/j.physbeh.2018.08.024

12. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

Author:
Saldaña, Erick; Saldarriaga, Luiz; Cabrera, Jorge; Behrens, Jorge H.; Selani, Miriam Mabel; Rios-Mera, Juan; Contreras-Castillo, Carmen J.
Source:
Meat science 2019 v.147 pp. 60-69
ISSN:
0309-1740
Subject:
odors,   etc   ; bacon; bamboos; juiciness; texture;     Show all 5 Subjects
Abstract:
... The descriptive and hedonic sensory perception of bacon manufactured using different smoking processes was studied. Six bacon samples were evaluated: three manufactured with woods, two with liquid smokes, and a commercial bacon. Consumers rated their overall liking (OL) and responded the check-all-that-apply (CATA) questions coupled with ideal profile method (IPM).11In the ideal profile method, th ...
DOI:
10.1016/j.meatsci.2018.08.023

13. Pervaporation: The emerging technique for extracting aroma compounds from food systems

Author:
Castro-Muñoz, Roberto
Source:
Journal of food engineering 2019 v.253 pp. 27-39
ISSN:
0260-8774
Subject:
odor compounds,   etc   ; pervaporation; pharmaceutical industry; solutes;     Show all 4 Subjects
Abstract:
... To date, according to the latest literature inputs, membrane-based technologies have demonstrated to meet the recovery of several high-added-value compounds from agro-food products. Particularly, Pervaporation (PV), as a highly selective membrane technique, has demonstrated its ability in separating specific solutes like aroma compounds, which represent a current research challenge for food, cosme ...
DOI:
10.1016/j.jfoodeng.2019.02.013

14. The effect of odor and color on chemical cooling

Author:
Pellegrino, Robert; Luckett, Curtis R.
Source:
Food quality and preference 2019 v.75 pp. 118-123
ISSN:
0950-3293
Subject:
odors,   etc   ; color; cooling; flavor; smell; sweets; taste;     Show all 7 Subjects
Abstract:
... Chemesthesis, along with taste and olfaction, is a primary component of flavor that engages the trigeminal system through specific chemical binding. For instance, many gums or confectionaries incorporate chemical cooling agents, such as Wilkinson Sword (WS) compounds, to create the sensation of coldness. The current study was designed to evaluate crossmodal associations of color and aroma with the ...
DOI:
10.1016/j.foodqual.2019.03.002

15. Women smelling men's masked body odors show enhanced harm aversion in moral dilemmas

Author:
Cecchetto, Cinzia; Lancini, Elisa; Rumiati, Raffaella Ida; Parma, Valentina
Source:
Physiology & behavior 2019 v.201 pp. 212-220
ISSN:
0031-9384
Subject:
odors,   etc   ; decision making; males; men; women;     Show all 5 Subjects
Abstract:
... Among the most unnoticeable stimuli providing social information, body odors are powerful social tools that can modulate behavioral and neural processing. It has recently been shown that body odors can affect moral decision-making, by increasing the activations in neural areas processing social and emotional information during the decision process. The aim of the present study was twofold: 1) to t ...
DOI:
10.1016/j.physbeh.2019.01.007

16. Why do Acromyrmex nests have thatched entrance structures? Evidence for use as a visual homing cue

Author:
Moreira, I. J. S.; Santos, M. F.; Madureira, M. S.
Source:
Insectes sociaux 2019 v.66 no.1 pp. 165-170
ISSN:
0020-1812
Subject:
odors,   etc   ; Acromyrmex; nests; pastures; philopatry; social insects;     Show all 6 Subjects
Abstract:
... Ants can learn to recognize and memorize visual aspects around their nests for visual guidance. Thatched entrance structures are a trademark of the genus Acromyrmex. We hypothesized that the thatched structure serves as a visual cue for Acromyrmex balzani workers while homing. Fifteen colonies located in a pasture area were used to test whether thatched structure displacement and odor removal alte ...
DOI:
10.1007/s00040-018-0676-x

17. Discrimination of sensory attributes by trained assessors and consumers in semi-sweet hard dough biscuits and their drivers of liking and disliking

Author:
Mello, Lívia Silva Simões; Almeida, Eveline Lopes; Melo, Lauro
Source:
Food research international 2019
ISSN:
0963-9969
Subject:
odors,   etc   ; biscuits; dough; fructose; ingredients; sensory evaluation;     Show all 6 Subjects
Abstract:
... Descriptive methods are traditionally performed with trained assessors to objectively analyze products, since consumers have long been considered incapable of performing such tests because they are influenced by hedonic evaluations. However, in the last decades, there have been alternative descriptive tests performed by consumers, due to other advantages, such as a rapid sensory profile assessment ...
DOI:
10.1016/j.foodres.2019.01.031

18. Ground Roasted Coffee Consumers’ Ability to Determine Actual Quality: The Use of Attributes and the Role of Education Level in Mexico

Author:
Ornelas, Sidney; Vera, Jorge
Source:
Journal of food products marketing 2019 v.25 no.1 pp. 72-91
ISSN:
1540-4102
Subject:
odors,   etc   ; educational status; experts; flavor; foods; Mexico;     Show all 6 Subjects
Abstract:
... This study contributes to the understanding of the consumer’s ability to distinguish levels of quality of a product comparing it to an objective evaluation. Also, it was hypothesized that a higher level of education would lead to a better ability to discriminate quality. Perceived and objective quality are compared using a semi-experimental design with subjects evaluating coffee attributes. Object ...
DOI:
10.1080/10454446.2018.1498043

19. An extensive review of the extraction techniques and detection methods for the taste and odour compound geosmin (trans-1, 10-dimethyl-trans-9-decalol) in water

Author:
Bristow, R.L.; Young, I.S.; Pemberton, A.; Williams, J.; Maher, S.
Source:
Trends in analytical chemistry 2019 v.110 pp. 233-248
ISSN:
0165-9936
Subject:
odors,   etc   ; geosmin; instrumentation; particulates; taste; water quality;     Show all 6 Subjects
Abstract:
... Taste and odour (T&O) compounds are a major concern for water providers globally, with several countries imposing maximum concentration limits. The presence of T&O compounds in water, primarily geosmin, leads to an unpleasant taste which is perceived by consumers as an indication of poor water quality. Moreover, raw water sources are usually contaminated with particulates, natural substances and o ...
DOI:
10.1016/j.trac.2018.10.032

20. Crossmodal correspondence between color, shapes, and wine odors

Author:
Heatherly, Michelle; Dein, Melissa; Munafo, John P.; Luckett, Curtis R.
Source:
Food quality and preference 2019 v.71 pp. 395-405
ISSN:
0950-3293
Subject:
odors,   etc   ; Citrus; color; food packaging; vegetables; wines;     Show all 6 Subjects
Abstract:
... Crossmodal correspondence is of scientific and commercial interest in regard to the packaging of food and beverages. Research has shown that colors and shapes can be associated with certain aromas, but these interactions have been less extensively studied with authentic visual stimuli (i.e., packaging), or with complex food odors in a matrix. This study investigated odor-color-shape crossmodal int ...
DOI:
10.1016/j.foodqual.2018.08.019