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1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques

Author:
Yang, Wenxi; Cadwallader, Keith R.; Liu, Yuping; Huang, Mingquan; Sun, Baoguo
Source:
Food chemistry 2019 v.282 pp. 153-163
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; Toona sinensis; flavor; headspace analysis; hydrogen sulfide; isolation techniques; vegetables; Asia;     Show all 9 Subjects
Abstract:
... Toona sinensis (A. Juss.) M. Roem. (TS) possesses a unique and pleasant flavor and is consumed as a popular seasonal vegetable in certain parts of eastern and southeastern Asia. The potent odorants in raw and cooked TS were identified by combined sensory and instrumental analysis techniques, including sensory descriptive aroma profiling and two complimentary volatile isolation methods combined wit ...
DOI:
10.1016/j.foodchem.2018.12.112

11. Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks

Author:
Wall, Kayley R.; Kerth, Chris R.; Miller, Rhonda K.; Alvarado, Christine
Source:
Meat science 2019 v.150 pp. 141-148
ISSN:
0309-1740
Subject:
odor compounds; odors,   etc   ; flavor; grilling; juiciness; pyrazines; sensory evaluation; shear stress; steaks; surface temperature;     Show all 10 Subjects
Abstract:
... Ribeye, top loin, and top sirloin steaks were assigned a grilling temperature setting (177°C, 205°C, or 232°C) and consumer panel, Warner-Bratzler shear force, trained sensory panel, and GC/MS – olfactory analyses were performed. No differences (P > 0.05) in consumer overall, tenderness, juiciness, appearance, and flavor liking were detected among steak type or grill temperature. Grill surface tem ...
DOI:
10.1016/j.meatsci.2018.11.009

12. Authentication of key aroma compounds in apple using stable isotope approach

Author:
Strojnik, Lidija; Stopar, Matej; Zlatič, Emil; Kokalj, Doris; Gril, Mateja Naglič; Ženko, Bernard; Žnidaršič, Martin; Bohanec, Marko; Boshkovska, Biljana Mileva; Luštrek, Mitja; Gradišek, Anton; Potočnik, Doris; Ogrinc, Nives
Source:
Food chemistry 2019 v.277 pp. 766-773
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; apples; carbon; databases; headspace analysis; mass spectrometry; solid phase microextraction; stable isotopes;     Show all 9 Subjects
Abstract:
... Gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) for the analysis of key volatile compounds sampled using headspace solid phase microextraction (HS-SPME) is an appropriate tool for authenticity assessment of apple aromas. The current research characterises 18 laboratory produced and 15 commercial apple recovery aroma samples, establishes a database of δ13C values of 16 aro ...
DOI:
10.1016/j.foodchem.2018.10.140

13. Synergistic effect of musty odorants on septic odor: Verification in Huangpu River source water

Author:
Guo, Qingyuan; Yu, Jianwei; Su, Ming; Wang, Chunmiao; Yang, Min; Cao, Nan; Zhao, Yu; Xia, Ping
Source:
The Science of the total environment 2019 v.653 pp. 1186-1191
ISSN:
0048-9697
Subject:
odor compounds; odors,   etc   ; 2-methylisoborneol; dimethyl disulfide; drinking water; geosmin; rivers; synergism; water pollution;     Show all 9 Subjects
Abstract:
... Revealing the main contributors to septic odor is a challenge since diverse compounds are responsible for this odor, and there might exist synergistic effects among different odorants. In this study, based on a reconstitution evaluation, the contribution of eighteen odorants identified in Huangpu River source water to the septic odor was explored. The reconstitution test result showed that the thr ...
DOI:
10.1016/j.scitotenv.2018.11.062

14. Parameter sensitivity to concentrations and transport distance of odorous compounds from solid waste facilities

Author:
Chang, Huimin; Zhao, Yan; Tan, Haobo; Liu, Yanjun; Lu, Wenjing; Wang, Hongtao
Source:
The Science of the total environment 2019 v.651 pp. 2158-2165
ISSN:
0048-9697
Subject:
odor compounds; odors,   etc   ; diffusivity; models; municipal solid waste; pollution; public health; wet deposition; wind speed;     Show all 9 Subjects
Abstract:
... Treatment facilities dealing with municipal solid waste (MSW) are typical pollution sources of urban odor nuisance which threatens public health and environmental safety. Dispersion simulation with specialized models is an important approach for simulating the concentration distribution and estimating the transport distances of the released odorous compounds. Given that the temporal and spatial di ...
DOI:
10.1016/j.scitotenv.2018.10.134

15. The odour of human milk: Its chemical variability and detection by newborns

Author:
Loos, Helene M.; Reger, Daniela; Schaal, Benoist
Source:
Physiology & behavior 2019 v.199 pp. 88-99
ISSN:
0031-9384
Subject:
odor compounds; odors,   etc   ; breast feeding; breast milk; food intake; humans; milk; neonates; olfactometry;     Show all 9 Subjects
Abstract:
... Human milk odour has for long elicited research interest with regard to its function in breastfeeding initiation. The present review aims to provide an overview of the behavioural effects of human milk odour in the human neonate, considering different types of response measures in a feeding or non-feeding context. Further, an overview of the current knowledge of odorant composition and factors inf ...
DOI:
10.1016/j.physbeh.2018.11.008

16. Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

Author:
de Melo Pereira, Gilberto V.; de Carvalho Neto, Dão P.; Magalhães Júnior, Antonio I.; Vásquez, Zulma S.; Medeiros, Adriane B.P.; Vandenberghe, Luciana P.S.; Soccol, Carlos R.
Source:
Food chemistry 2019 v.272 pp. 441-452
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; alcohols; aldehydes; alkanes; coffee beans; drying; esters; fruits; ketones; mucilages; roasting; surveys;     Show all 13 Subjects
Abstract:
... The aim of this review is to describe the volatile aroma compounds of green coffee beans and evaluate sources of variation in the formation and development of coffee aroma through postharvest processing. The findings of this survey showed that the volatile constituents of green coffee beans (e.g., alcohols, aldehydes, and alkanes) have no significant influence on the final coffee aroma composition ...
DOI:
10.1016/j.foodchem.2018.08.061

17. The impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes

Author:
Parish-Virtue, Katie; Herbst-Johnstone, Mandy; Bouda, Flo; Fedrizzi, Bruno
Source:
Food chemistry 2019 v.271 pp. 747-752
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; butyrates; grapes; irradiation; juices; octanoic acid; phenylethyl alcohol; thiols; ultraviolet radiation; wines;     Show all 11 Subjects
Abstract:
... Sauvignon blanc grapes were exposed to an ultra-violet (UV) light source post-hand harvest (whole bunches) or post-machine harvest. The thiol precursors S-3-(hexan-1-ol)-l-cysteine (Cys-3MH) and S-3-(hexan-1-ol)-l-glutathione (GSH-3MH) were quantified in the juices before and after UV treatment. Results showed that irradiation of the grapes with UV light had little to no effect on the thiol precur ...
DOI:
10.1016/j.foodchem.2018.07.210

18. Treatment of malodorous air in biotrickling filters: A review

Author:
Rybarczyk, Piotr; Szulczyński, Bartosz; Gębicki, Jacek; Hupka, Jan
Source:
Biochemical engineering journal 2019 v.141 pp. 146-162
ISSN:
1369-703X
Subject:
odor compounds; odors,   etc   ; air; air pollutants; air pollution; biofilters; biofiltration; deodorization; hydrophobicity; operating costs;     Show all 10 Subjects
Abstract:
... Odour nuisance, resulting mainly from the presence of the compounds containing osmophore group and characterized by low olfactory threshold, is associated with danger and may be the cause of negative psychosomatic symptoms. Among different methods of malodorous air treatment, biological methods are of importance, mainly due to reduced operating costs, high purification efficiency of voluminous gas ...
DOI:
10.1016/j.bej.2018.10.014

19. Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera

Author:
Okabe, Yui; Inoue, Yutaka; Kanda, Yusuke; Katsumata, Tadayoshi
Source:
European food research & technology 2019 v.245 no.1 pp. 233-241
ISSN:
1438-2377
Subject:
odor compounds; odors,   etc   ; animal organs; flavor; food research; ovens; pyrazines; sensory evaluation; shrimp; shrimp shells; thiazoles;     Show all 11 Subjects
Abstract:
... Shrimps and prawns are known to generate a characteristic and pleasant aroma when cooked whole, including their shells and viscera. This study investigated this characteristic aroma of whole-roasted shrimp using Argentine red shrimp (Pleoticus muelleri). Shrimps were roasted in an oven, and the aroma changed upon the usage of whole shrimp. The aroma attributes of “roasted” and “rich” were signific ...
DOI:
10.1007/s00217-018-3156-7

20. Critical comparison of selected olfactometric methods for the determination of impact odorants. Proposal of a new representation of olfactometric results

Author:
Cicchetti, Esméralda; Vasseur, Clémence
Source:
Flavour and fragrance journal 2018 v.33 no.2 pp. 144-152
ISSN:
0882-5734
Subject:
odor compounds; odors,   etc   ; color; olfactometry; probability;     Show all 5 Subjects
Abstract:
... Representation of olfactory data is a key parameter in GC‐O to simplify interpretation. Actual presentation of hybrid results, taking into account both detection frequency and odor intensity, can be improved to be more informative. We propose in this study a new way of representing olfactograms taking into account the three dimensions: detection frequency, odor intensity and odor description using ...
DOI:
10.1002/ffj.3426