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1. Perceptual interactions among food odors: Major influences on odor intensity evidenced with a set of 222 binary mixtures of key odorants

Author:
Ma, Yue; Tang, Ke; Xu, Yan; Thomas-Danguin, Thierry
Source:
Food chemistry 2021 v.353 pp. 129483
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; food chemistry;     Show all 3 Subject
Abstract:
... This study explored the impact of perceptual interactions on the odor intensity of 222 binary mixtures designed from 72 odorants found in food products. Odor intensity was rated by 30 trained subjects. The results showed that in most cases, the components’ odor was perceived within the mixture and their intensity remained the same as in the unmixed situation in 54.3% of cases. Masking was the seco ...
DOI:
10.1016/j.foodchem.2021.129483

2. Can focused mindfulness training increase olfactory perception? A novel method and approach for quantifying olfactory perception

Author:
Mahmut, Mehmet K.; Fitzek, Joy; Bittrich, Katrin; Oleszkiewicz, Anna; Hummel, Thomas
Source:
Journal of sensory studies 2021 v.36 no.2 pp. e12631
ISSN:
0887-8250
Subject:
odor compounds; odors,   etc   ; olfactory perception;     Show all 3 Subject
Abstract:
... The aim of the study was to examine whether mindfulness‐based training will increase the perception of odors and odor identification ability using a novel approach to quantifying olfactory perception. Eighteen participants were assigned to an experiment group and completed 5 min of focused mindfulness‐based training, twice‐per day for 2 days, while 18 control participants listened to a scientific ...
DOI:
10.1111/joss.12631

3. Stimulus Control of Odorant Concentration: Pilot Study of Generalization and Discrimination of Odor Concentration in Canines

Author:
DeChant, Mallory T.; Bunker, Paul C.; Hall, Nathaniel J.
Source:
Animals 2021 v.11 no.2
ISSN:
2076-2615
Subject:
odor compounds; odors,   etc   ; acetates; air; dogs; olfactometers;     Show all 6 Subjects
Abstract:
... Despite dogs’ widespread use as detection systems, little is known about how dogs generalize to variations of an odorant’s concentration. Further, it is unclear whether dogs can be trained to discriminate between similar concentration variations of an odorant. Four dogs were trained to an odorant (0.01 air dilution of isoamyl acetate) in an air-dilution olfactometer, and we assessed spontaneous ge ...
DOI:
10.3390/ani11020326

4. Odor coding in the mammalian olfactory epithelium

Author:
Kurian, Smija M.; Naressi, Rafaella G.; Manoel, Diogo; Barwich, Ann-Sophie; Malnic, Bettina; Saraiva, Luis R.
Source:
Cell and tissue research 2021 v.383 no.1 pp. 445-456
ISSN:
0302-766X
Subject:
odor compounds; odors,   etc   ; antagonists; mammals; mucosa; research;     Show all 6 Subjects
Abstract:
... Noses are extremely sophisticated chemical detectors allowing animals to use scents to interpret and navigate their environments. Odor detection starts with the activation of odorant receptors (ORs), expressed in mature olfactory sensory neurons (OSNs) populating the olfactory mucosa. Different odorants, or different concentrations of the same odorant, activate unique ensembles of ORs. This mechan ...
DOI:
10.1007/s00441-020-03327-1

5. Dogs can detect the individual odors in a mixture of explosives

Author:
Gazit, Irit; Goldblatt, Allen; Grinstein, Dan; Terkel, Joseph
Source:
Applied animal behaviour science 2021 v.235 pp. 105212
ISSN:
0168-1591
Subject:
odors,   etc   ; dogs; explosives;     Show all 3 Subjects
Abstract:
... There is a consensus that humans, rodents, and primates process odor mixtures configurally: that is, the mixture is perceived as a unique whole and not as a collection of its different components. However, it is commonly believed by dog trainers that dogs can analyze mixtures and break them down into their individual components: that is, that they process odor mixtures analytically. There is, howe ...
DOI:
10.1016/j.applanim.2020.105212

6. Adaptive temporal processing of odor stimuli

Author:
Brandão, Sofia C.; Silies, Marion; Martelli, Carlotta
Source:
Cell and tissue research 2021 v.383 no.1 pp. 125-141
ISSN:
0302-766X
Subject:
odors,   etc   ; animals; neurons; research;     Show all 4 Subjects
Abstract:
... The olfactory system translates chemical signals into neuronal signals that inform behavioral decisions of the animal. Odors are cues for source identity, but if monitored long enough, they can also be used to localize the source. Odor representations should therefore be robust to changing conditions and flexible in order to drive an appropriate behavior. In this review, we aim at discussing the m ...
DOI:
10.1007/s00441-020-03400-9

7. Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis

Author:
Du, Jingyi; Li, Yueming; Xu, Jianchun; Huang, Mingquan; Wang, Juan; Chao, Jinfu; Wu, Jihong; Sun, Huibin; Ding, Haimei; Ye, Hong
Source:
Food chemistry 2021 v.352 pp. 129363
ISSN:
0308-8146
Subject:
odor compounds; odors,   etc   ; flavor; food chemistry; quality control; skeleton; spectroscopy;     Show all 7 Subjects
Abstract:
... A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavour (LBJF) using sensory omics analysis (SOA). A total of 56 odorants were screened out using gas chromatography–olfactometry–mass spectrometry (GC–O–MS)/Osme analysis. Among them, 15 aroma-active components were first identified. After quantitation, 30 odorants had odour activity v ...
DOI:
10.1016/j.foodchem.2021.129363

8. The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors

Author:
Baccarani, Alessia; Brand, Gérard; Dacremont, Catherine; Valentin, Dominique; Brochard, Renaud
Source:
Food quality and preference 2021 v.87 pp. 104030
ISSN:
0950-3293
Subject:
odor compounds; odors,   etc   ; Lavandula; food quality; lemons; strawberries;     Show all 6 Subjects
Abstract:
... It is generally assumed that intensity can be used as a proxy of the arousing properties of odors: the more concentrated an odorant, the more intense an odor and the more stimulating and the less relaxing the odor. The aim of the present study was thus to investigate the relationship between relaxing and stimulating properties of odors when judged on two independent scales, for different levels of ...
DOI:
10.1016/j.foodqual.2020.104030

9. Topographic organization in the olfactory bulb

Author:
Lodovichi, Claudia
Source:
Cell and tissue research 2021 v.383 no.1 pp. 457-472
ISSN:
0302-766X
Subject:
odor compounds; odors,   etc   ; axons; epithelium; olfactory bulb; research; topography;     Show all 7 Subjects
Abstract:
... The ability of the olfactory system to detect and discriminate a broad spectrum of odor molecules with extraordinary sensitivity relies on a wide range of odorant receptors and on the distinct architecture of neuronal circuits in olfactory brain areas. More than 1000 odorant receptors, distributed almost randomly in the olfactory epithelium, are plotted out in two mirror-symmetric maps of glomerul ...
DOI:
10.1007/s00441-020-03348-w

10. Screening for Age-Related Olfactory Decline Using a Card-Type Odor Identification Test Designed for Use with Japanese People

Author:
Gotow, Naomi; Yamamoto, Kohsuke; Kobayashi, Takefumi; Kobayakawa, Tatsu
Source:
Chemosensory perception 2021 v.14 no.1 pp. 1-10
ISSN:
1936-5802
Subject:
odors,   etc   ; Japanese people; decline; elderly;     Show all 4 Subjects
Abstract:
... BACKGROUND: A card-type odor identification test called the “Open Essence (OE),” consisting of 12 types of everyday odors familiar to Japanese people, was recently developed. In this study, we calculated the cut-off value of the OE score for screening for age-related olfactory decline. METHODS: Participants aged 23 to 91 performed the OE test. After we confirmed that the OE score differed signific ...
DOI:
10.1007/s12078-020-09279-8

11. Impact of capsaicin on aroma release and perception from flavoured solutions

Author:
Yang, Ni; Yang, Qian; Chen, Jianshe; Fisk, Ian
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110613
ISSN:
0023-6438
Subject:
odors,   etc   ; capsaicin; hot peppers; saliva;     Show all 4 Subjects
Abstract:
... Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin on aroma release and perception simultaneously. Flavoured solutions with 3-methylbutanal (nutty note) were made with or without 5 mg/L capsaicin. Real- ...
DOI:
10.1016/j.lwt.2020.110613

12. Effects of manufacturing on the volatile composition of raw Pu-erh tea with a focus on de-enzyming and autoclaving–compressing treatments

Author:
Fan, Xiaowei; Chen, Ning; Cai, Fang; Ren, Fandong; Zhong, Jiayi; Wang, Dan; Shi, Lijuan; Ren, Dabing; Yi, Lunzhao
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.137 pp. 110461
ISSN:
0023-6438
Subject:
odors,   etc   ; alkenes; tea; volatile compounds;     Show all 4 Subjects
Abstract:
... Volatile compounds largely contribute to the aroma of raw pu-erh tea (RPT). However, the changes of volatile composition during manufacturing are unclear. This work characterized 58 volatile compounds in the RPT samples collected from withering, de-enzyming, sun-drying, and autoclaving–compressing stages. Results show that de-enzyming and autoclaving–compressing have large effects on the volatile ...
DOI:
10.1016/j.lwt.2020.110461

13. Flavor and Aroma Analysis as a Tool for Quality Control of Foods

Author:
Calín-Sánchez, Ángel; Carbonell-Barrachina, Ángel A.
Source:
Foods 2021 v.10 no.2
ISSN:
2304-8158
Subject:
odors,   etc   ; flavor; quality control; research;     Show all 4 Subjects
Abstract:
... The aroma composition of foods has been the subject of considerable research in recent years [...] ...
DOI:
10.3390/foods10020224

14. Traditional Japanese confection overseas: Cultural difference and retronasal aroma affect flavor preference and umami perception

Author:
Gotow, Naomi; Skrandies, Wolfgang; Kobayashi, Takefumi; Kobayakawa, Tatsu
Source:
Food quality and preference 2021 v.92 pp. 104204
ISSN:
0950-3293
Subject:
odors,   etc   ; Japanese people; food quality; taste; umami;     Show all 5 Subjects
Abstract:
... Food cultures differ among countries and regions. Yokan, a traditional Japanese confection, is culturally familiar to Japanese people but unfamiliar to Westerners. We investigated the effect of cultural differences and retronasal aroma on flavor preference for and taste perception of yokan among Japanese and German participants. As a control food, we also used the marshmallow, which is culturally ...
DOI:
10.1016/j.foodqual.2021.104204

15. Former and potential developments in sensory color masking – Review

Author:
Sipos, László; Nyitrai, Ákos; Szabó, Dániel; Urbin, Ágnes; Nagy, Balázs Vince
Source:
Trends in food science & technology 2021 v.111 pp. 1-11
ISSN:
0924-2244
Subject:
odors,   etc   ; color; food science; foods; taste; texture;     Show all 6 Subjects
Abstract:
... Visual characteristics of the food product cause expectation error in assessors, which distorts the perception of other sensory attributes (odor, taste, texture). If the evaluation's focus is not on the visual assessment, it is expedient to provide examination conditions where the color stimuli of the environment, product or vessel do not influence the assessor's perception.This review summarizes ...
DOI:
10.1016/j.tifs.2021.02.050

16. Additive trees for the categorization of a large number of objects, with bootstrapping strategy for stability assessment. Application to the free sorting of wine odor terms

Author:
Koenig, L.; Cariou, V.; Symoneaux, R.; Coulon-Leroy, C.; Vigneau, E.
Source:
Food quality and preference 2021 v.89 pp. 104137
ISSN:
0950-3293
Subject:
odors,   etc   ; algorithms; cohesion; food quality; trees; wines;     Show all 6 Subjects
Abstract:
... In the field of clustering techniques, little attention has been paid to the recovery of a set of clusters from the structure of an additive tree. To bridge this gap, this work presents an original partitioning technique which aims to reveal clusters from an additive tree that represents a large set of objects. Specifically, an algorithm that splits a tree into successive subtrees was developed, b ...
DOI:
10.1016/j.foodqual.2020.104137

17. Context Effect on Temporal Resolution of Olfactory–Gustatory, Visual–Gustatory, and Olfactory–Visual Synchrony Perception

Author:
Gotow, Naomi; Kobayakawa, Tatsu
Source:
Chemosensory perception 2021 v.14 no.1 pp. 27-40
ISSN:
1936-5802
Subject:
odors,   etc   ; flavor; people; taste; temporal variation;     Show all 5 Subjects
Abstract:
... INTRODUCTION: If odor and taste are presented in a context with high temporal proximity, they are more likely to be perceived as a flavor object. However, if odor and taste are presented in a context with low temporal proximity as well as a context with high temporal proximity, they may be less likely to be perceived as a flavor object. Based on these expectations, we hypothesized that sensitivity ...
DOI:
10.1007/s12078-020-09282-z

18. Correlation analysis between acoustic and sensory technique data for cooked pork loin samples

Author:
González-Mohino, Alberto; Jiménez, Antonio; Rufo, Montaña; Paniagua, Jesús M.; Olegario, Lary S.; Ventanas, Sonia
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.141 pp. 110882
ISSN:
0023-6438
Subject:
odors,   etc   ; acoustics; flavor; pork; prediction; texture; ultrasonics;     Show all 7 Subjects
Abstract:
... The relationship between the sensory attributes and the ultrasound parameters of pork loin samples cooked under different conditions was studied. The pork loin samples were oven-cooked or confit, applying different temperatures and cooking times. Sensory attributes were determined by quantitative descriptive analysis (QDA) with trained panel, evaluating aspects of appearance, odour, texture, and f ...
DOI:
10.1016/j.lwt.2021.110882

19. Do consumers need to smell? Scale development and validation

Author:
Dörtyol, İbrahim Taylan
Source:
Journal of sensory studies 2021 v.36 no.2 pp. e12630
ISSN:
0887-8250
Subject:
odors,   etc   ; brain; cognition; factor analysis; questionnaires; smell;     Show all 6 Subjects
Abstract:
... The Need‐to‐Smell (NTS) scale aims to assess the differentiator role of olfactory information. The NTS construct definition is the degree to which an ambient scent is effective on consumers' shopping experiences. The scale items appearing as the result of the literature search and ZMET interviews were refined and finalized with the analysis of data gathered via online panels. Through this entire p ...
DOI:
10.1111/joss.12630

20. Seasonal changes in cuticular hydrocarbons in response to polyphenism in the host‐alternating aphid Prociphilus oriens

Author:
Tong, Xin; Takata, Yusuke; Akimoto, Shin‐ichi
Source:
Entomological science 2021 v.24 no.1 pp. 18-26
ISSN:
1343-8786
Subject:
odors,   etc   ; Aphidoidea; alkanes; drought tolerance; polyphenism;     Show all 5 Subjects
Abstract:
... In most terrestrial arthropods, cuticular hydrocarbons (CHCs) function to assist in desiccation tolerance and chemical communications. However, few studies have clarified whether CHC profiles change among developmental stages or among different morphs in non‐social insects. In the present study, we evaluated how CHC profiles change in accordance with polyphenism in the host‐alternating aphid Proci ...
DOI:
10.1111/ens.12443