Chemosensory Perception最新文献

Introduction

3-Mercapto-2-methylpentan-1-ol (3 M) is a key onion flavor (aroma), but past sensory work has focused primarily on ortho-nasal presentation. A series of experiments was conducted to characterize human sensitivity to oral 3 M solutions, then determine how 3 M impacts perception of basic tastes.

Methods

Detection thresholds were measured for a food grade, racemic mixture using a forced-choice staircase procedure (n = 19). Recognition was measured by presenting a single stimulus per trial (3 M, vanillin, or water), with “onion,” “vanilla,” or “water” as responses (n = 18). Supra-threshold intensity (n = 20) was measured for various concentrations using the general labeled magnitude scale (gLMS). Odor-taste interactions were studied using mixtures of 3 M and exemplars of basic tastes. Participants rated the intensity of basic tastes, or both taste and aroma, using the gLMS (n ranged from 10 to 15). All stimuli were in aqueous solution.

Results

Participants detected oral 3 M at about 0.90 ppb and recognized 3 M as “onion” at about 5 ppb. Supra-threshold intensity increased roughly as a cumulative logistic function of concentration. 3 M enhanced the rated savory intensity of monosodium glutamate, but did not enhance the dominant qualities of exemplars of the other four basic tastes. Under a response-context more favorable to an analytic approach, savory enhancement was reduced but not eliminated. Savory enhancement was eliminated with nose-clips.

Conclusions

Oral sensitivity was lower than previous retronasal studies would suggest, but roughly consistent with concentrations in cooked allium varieties. Oral 3 M selectively enhanced savory intensity, an effect likely due to retronasal aroma rather than taste or mouthfeel.

Implication

3 M is a promising candidate aroma to enhance or impart a savory flavor.

Abstract

Abstract

Introduction

The Sniffin’ Sticks threshold test is widely used to assess olfactory threshold due to its high reliability and validity. Nevertheless, this test procedure is quite long with an average duration of 10 to 20 min. In study designs that require multiple olfactory threshold tests on short intervals, this could exhaust participants. To counteract this limitation, we developed the informed-four-reversal (INFOUR) short version of the Sniffin’ Sticks threshold test for repeated measurement designs and piloted it in a sample of normosmic participants.

Methods

Forty-two participants performed the original Sniffin’ Sticks version before being assigned either to the control group that repeated the original version or to the test group that conducted the INFOUR short version.

Results

The correlation between the original version at T1 and INFOUR at T2 was r = .75 and did not differ significantly from the retest reliability of the original version. Compared to the original version, the INFOUR took 42% less time to perform.

Conclusion

The INFOUR leads to a significant time saving, while maintaining good validity.

Implications

Therefore, this approach has the potential to be a useful tool for study protocols with repeated olfactory threshold measurements. In particular, when research protocols are time intensive or testing needs to the shortened, because the interventional effects are short or subtle.

Abstract

Introduction

Research has provided evidence for the transfer of single emotions including anger, anxiety and happiness through olfactory chemosignals, yet no work has examined the role of odour function in the aggregation of more complex emotional states or in the emotional contagion process. The aim of the present study was to ascertain whether an individual’s tendency to experience emotional aggregation was affected by objective measures of their olfactory function and subjective self-assessments of the importance of their own olfactory system.

Methods

In this study (N = 70), participant pairs were first assessed individually for olfactory threshold and odour identification, then completed the Importance of Olfaction Questionnaire. Each pair subsequently took part in two collaborative tasks. Individual emotion measures were taken before, during and after the completion of the two tasks.

Results

Multilevel structural equation modelling revealed that individuals’ within-dyad positive emotional agreement scores were associated with both their ‘importance of olfaction’ scores and their olfactory function. A significant association was also found between olfactory performance and the Importance of Olfaction scores.

Conclusions

These results provide evidence that the subjective importance an individual assigns to their sense of smell can predict their susceptibility to experience emotional aggregation during active, collaborative tasks.

Implications

The findings suggest that individuals’ tendency and capability to detect and respond to emotional chemosignals, a process required for olfactory-facilitated emotional contagion, may be affected by individual differences in olfactory function and subjective attitudes toward olfaction.

Introduction

Patients with olfactory dysfunction report deterioration of taste due to loss of flavor, leading to less food enjoyment, alterations in dietary behaviors and stress. The aim of this study was to introduce flavor enhancement to investigate its acceptance and possible effects on quality of life.

Methods

In this prospective, controlled, randomized, single-blinded, cross-over pilot study, we recruited 30 olfactory dysfunction patients, of which 16 were hyposmic and 14 anosmic. After single-blinded triangle flavor discrimination test, flavor drops were randomized either in high or low concentration for 14 days and vice versa for another 14 days. Records included a daily diary and the questionnaire of olfactory disorders.

Results

Usage rates were excellent with 82.2% of all days, while drops were mainly used for breakfast (44.6%, p < 0.05). Hyposmics used flavor enhancement on significantly more days (median = 14) compared to anosmics (median = 11, p = 0.0094). QOD improved in 12 patients to a meaningful extent.

Conclusions

In this pilot study, we show that flavor enhancement is feasible accompanied by high compliance and acceptance in olfactory dysfunction patients. Flavor drops were used regardless of low or high concentrations with no adverse events noted.

Implications

Our findings give rise to further studies illuminating the possible advantages of flavor enhancement in patients with olfactory disorders.

Introduction

Taste perception is affected by trigeminal stimuli, i.e., capsaicin. This has been studied at suprathreshold concentrations. However, little is known about taste perception at threshold level in the presence of low concentration of capsaicin. The aim of the study was to explore whether taste sensitivity for sweet, sour, salt, bitter, and umami is modulated by the presence of capsaicin in the peri-threshold range.

Methods

Fifty-seven adults (age range 19–85 years; 32 women) with functional gustation participated in the study. Based on their perception of phenylthiocarbamide (PTC), the group was stratified into non-tasters (n = 20) and tasters (n = 37). Threshold for sweet (sucrose), sour (citric acid), salty (sodium chloride), bitter (quinine-hydrochloride), and umami (sodium-glutamate) tastes was estimated using a single-staircase paradigm (3-alternative forced choice; volume per trial 0.1 ml) with or without 0.9-µM capsaicin added. This capsaicin concentration had been determined in pilot studies to be in the range of oral perception thresholds.

Results

The addition of capsaicin produced lower taste thresholds for sweet, sour, salty, and bitter but not for umami. In contrast, neither PTC taster status nor sex affected these results.

Conclusion

The current results indicate that a low concentration of capsaicin increases gustatory sensitivity.

Implications

The current findings provide evidence supporting different effects of capsaicin on taste perception at threshold level. It has implications for boosting taste sensitivity or flavor enjoyment with low concentration of capsaicin.

Introduction

Our visual, auditory, and tactile perception is not solely determined by what we process at a given moment in time, but also determined by what we perceived recently. These sequential effects can either be negative (repulsive) or positive (assimilative). Here, we investigated whether such sequential effects also occur in odor perception.

Method

Participants rated a sequence of 40 different odors (varying widely in hedonic valence) on four different characteristics (intensity, familiarity, valence, and arousal). For each of these characteristics, we conducted an inter-trial analysis, based on whether the rating on the preceding trial was low or high.

Results

We found a positive serial dependence for both odor intensity and familiarity ratings. That is, the rating on the current trial was higher when the rating on the previous trial was high than when the rating on the previous trial was low. We observed no sequential effects for odor valence and arousal ratings.

Conclusion

The olfactory system integrates previous stimuli into the current perception of intensity and familiarity.

Implications

The current findings may be relevant for marketing applications and may guide the design and use of olfactory-enhanced virtual and augmented reality systems.

Introduction

Olfactory testing must be culturally adapted to be relevant to the target population. This study aimed to validate the Sniffin’ Sticks test for the UK setting.

Methods

A cohort study was conducted at a tertiary olfactory dysfunction clinic. Phase 1—healthy volunteers underwent the original German identification test followed by a UK adapted version. Phase 2—patients with olfactory dysfunction underwent the extended smell test (TDI) including the new descriptors. Outcome measures included differences in identification test (phase 1), retest reliability and differences in scores before and after treatment.

Results

A total of 31 healthy volunteers and 87 patients were recruited (6 and 31 males, respectively). Phase 1—mean identification scores showed a small improvement after descriptor adaptations (13.77 and 14.57, p = 0.0029). Phase 2—41 untreated participants had a mean identification score of 7.31 at both intervals (95% CI: − 1.15 to 1.15, p > 0.999). The mean change in treated participants was 1.88 (0.70 to 3.06, p = 0.0224). TDI score difference between treated and untreated groups was 6.63 (2.48 to 10.79, p = 0.0023). The intraclass correlation coefficient for untreated patients was high for both TDI score (ICC = 0.82, 95% CI 0.57 to 0.93) and identification score (ICC = 0.80, 0.52 to 0.93); CIs suggest the reliability is moderate to excellent.

Conclusions

This study confirms the validity of the descriptor adaptations of the identification component of the Sniffin’ Sticks test to distinguish between health and disease.

Implications

The Sniffin’ Sticks test can now reliably be used for clinical assessment of British patients, modifying only the descriptors.