Chemosensory Perception最新文献

Among wine defects, 2,4,6-trichloroanisole has a specific impact on wine perception. In addition to giving to the wine an unpleasant odor, 2,4,6-trichloroanisole has a masking effect on notes. In this study, the specificity and efficacy of the masking effect of 2,4,6-trichloroanisole was tested at infra- and supra-threshold concentrations. A simplified model of a binary mixture was also studied for in-depth analysis of this phenomenon.

Techniques used included sensory analysis (odor profiling), psychophysical tests (threshold measurement and triangle test), chemical analyses (GC-MS), and a mono/dichorhinic stimulation paradigm, to test the hypothesis of peripheral interaction.

The results revealed that TCA had a masking effect on a range of aromatic notes, even at infra-threshold concentrations. However, they also showed counteraction of odorant specificity by 2,4,6-trichloroanisole. The origin of this masking effect was also discussed. The results suggested that this interaction can be assumed to take place at receptor level.

This study provided experimental confirmation of the widespread idea that constituents in non-perceptible concentrations influence the perceived quality of mixtures of odorous compounds.

Moreover, this type of olfactory model may improve our understanding of combinatorial olfactory encoding at the peripheral level.

The purpose of this work is to determine the key odorants (KO) in shochu, a Japanese spirit made from sweet potato, barley, rice, soba, or sugarcane extract fermented with 20% rice koji. Each carbohydrate source produces a mild flavored spirit, but sweet potato produces shochu with a strong savory character.

The KOs released by sweet potato, barley, rice, and sugarcane shochus were determined using headspace solid-phase micro-extraction (HS-SPME), gas chromatography-olfactometry (GC-O) dilution analysis to determine aroma characteristics, gas chromatography-mass spectrometry (GC-MS), and authentic standards to determine identity.

The five top KOs found in sweet potato shochu were ethyl octanoate, ethyl cinnamate, 2-methyl-3-furanthiol, β-damascenone, 2-methyl-3-(methyldithio)-furan. The five top KOs in barley, rice, and sugarcane shochus were ethyl octanoate, ethyl hexanoate, isoamyl acetate, ethyl 2-methylbutanoate, and ethyl isobutyrate.

The unique savory aroma of sweet potato was found to have higher levels of ethyl cinnamate, 2-methyl-3-furanthiol, and 2-methyl-3-(methyldithio)-furan while the five top KOs in barley-, rice-, and sugarcane-derived shochus were esters common in most alcoholic fermentations.

There is growing evidence that a small number of odorants determine our perception of food aroma. The first challenge is to determine what these key odorants are and second to determine the rules used by the olfactory system to create odor images. This research identifies candidates for the unique aroma of sweet potato shochu.

Previous research showed that the number of chews has been shown to influence flavor perception in crispy potato chips. This study aimed to further determine how the number of chews modulates the temporal dynamics of flavor perception (i.e., flavor development) in potato chips.

The number of chews was manipulated not only by changing chewing rate (40, 80, and 120 chews/min) for a fixed swallowing time (at 25 s after the onset of the first bite; experiment 1), but also by changing the time to swallow (10, 20, and 30 s after the onset of the first bite) for a constant chewing rate (80 chews/min; experiment 2).

In experiment 1, the time-intensity (TI) analysis showed that the maximum flavor intensity (Imax) and the area under the curve (AUC) were significantly higher for the medium (80 chews/min) and fast (120 chews/min) chewing rates than for the slow (40 chews/min) chewing rate in both plain and spicy flavored chips. In experiment 2, the temporal flavor perception was altered by the interaction between the chewing duration before swallowing and the flavor type of the potato chips. More specifically, in the natural chewing rate, while the Imax and AUC of spicy flavored chips were the greatest when the bolus was swallowed after the natural chewing-duration (for 20 s), the AUC of plain flavored chips was significantly greater in the longer chewing-duration (for 30 s) than the natural chewing-duration.

This study supports and extends the notion that the number of chews, and corresponding parameters such as chewing rate and duration, affect temporal flavor perception in the plain and spicy flavored potato chips.

Our findings show that flavor intensity of plain and spicy potato chips can be reduced when people chew the chips slowly and/or swallow quickly.

Olfactory cues are important in mating in many species, including humans. These odorants may be relevant because of their value as a cue to the reproductive fitness of a potential mate (Trivers 1972), but they could also be important as a signal of mate appropriateness in terms of sexual preference (Lübke and Pause 2015). One way to discriminate between these ideas is to examine whether the importance of olfaction in determining a mate is decreased in homosexual individuals, for whom selecting a mate is dissociated from the selection of a reproductive partner. The present research question asked whether the value of olfactory cues for attraction varies between homosexual and heterosexual groups.

The present study examined odor importance in mating by presenting the Romantic Interest Survey (Herz and Inzlich 2002) to 453 individuals: 142 heterosexual women, 161 heterosexual men, and 150 gay men.

Regression analysis indicated that heterosexual men valued the sense of smell when selecting a mate more than gay men did. In contrast, gay men valued the sound of a partner’s voice more than did heterosexual men. Heterosexual men and women did not differ by sex in terms of the value of olfaction; both men and women value olfactory aspects of a potential mate highly.

The higher value of olfactory cues to heterosexual individuals supports the idea that olfaction in mate selection may act as a cue to reproductive fitness, and indicates that olfactory information is not as valuable to gay men in mate selection.

These findings suggest that many people seem to be looking for similar attributes when searching for a potential romantic partner, and that olfaction is an important aspect of the process.

The main purposes of this study were to identity major peel oil odorants and determine which aroma compounds are primarily responsible for the overall aroma profile of a recently developed Huanglongbing (HLB)-tolerant mandarin hybrid.

The aroma-active compounds present in the recently developed mandarin hybrid peel oil were extracted by solvent-assisted flavor evaporation (SAFE) and then analyzed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and aroma extract dilution analysis (AEDA).

Thirty odor-active compounds in the flavor dilution (FD) factor range of 2 to 256 have been identified. On the basis of high FD factors, α-pinene, limonene, β-myrcene, linalool, and β-caryophyllene were characterized as the most essential aroma compounds at a FD factor ≥?128, followed by γ-terpinene, β-pinene, terpinolene, p-dimethylstyrene, (E)-linalool oxide, decanal, β-cubebene, α-terpineol, and perilla aldehyde at a FD factor ≥?16. Among all the detected aroma compounds, limonene was the most abundant compound (86.5?±?2.8%), followed by γ-terpinene (5.3?±?0.1%), β-myrcene (2.4?±?0.1%), and α-pinene (1.2?±?0.0%).

The compounds including α-pinene, limonene, β-myrcene, linalool, and β-caryophyllene were characterized as the most essential aromas. The sensory evaluation results indicated that the major attributes (FD?≥?2) such as floral, lemon, peel-like, green, mint, and sweet were comparable to that of natural mandarin peel oil.

Based on the human perception, olfactometry and AEDA were used to determine the aroma-active compounds in the peel oil. Human perception also involved in aroma reconstitution to compare the re-engineering solution containing the essential aroma compounds with the natural mandarin oil.

Common brain areas play a role in processing both personality and odor, while personality theory predicts that olfactory performance should vary according to personality traits. The Big Five model of personality is considered a gold standard measure but has yet to be directly applied in investigations linking personality and olfactory responses. Moreover, olfactory measures commonly used in personality studies are usually rudimentary sensory performance indices such as thresholds as opposed to higher-order perceptual and psychological metrics.

This cross-sectional study examined the relationship between comprehensive measures of personality and perceptual responses to odors. Personality was measured using a comprehensive test of the Big Five model of personality, while olfactory responses included identification, pleasantness, perceived intensity, and familiarity. Odors were presented using the Sniffin’ Sticks test.

Small to moderate correlations were noted between aspects of personality and response to odor, even after controlling for participant (N?=?74) characteristics such as age and gender. Regression analyses indicated that, overall, odor familiarity co-varies the most with aspects of personality.

Responses to olfactory stimuli are moderated by specific personality dimensions. This finding is consistent with approach and avoidance motivational models of personality.

Flavor is known as one of the main criteria that influences food choice. For flavor to be perceived, it needs to be released from the food. Prior studies on mechanisms that govern flavor release have largely focused on interactions with food/ingredients and have analyzed a single flavor modality (aroma or taste). The lack of comprehensive methods has limited our understanding of flavor release from food.

The aim of this study was to comprehensively monitor flavor release by conducting a mass balance analysis (exhaled air, saliva, and gum bolus) of both volatile aroma and non-volatile taste compounds during mastication of chewing gum.

Concentrations of volatiles (ethyl butyrate, benzaldehyde, menthol, menthone, and limonene) and non-volatiles compounds (sorbitol, aspartame, and acesulfame K) were determined over a 12-min mastication time period in expectorated saliva, gum bolus, and exhaled breath (only for volatiles) using LC/MS/MS, GC/MS, and atmospheric pressure chemical ionization-MS.

The percent release of the volatile compounds during mastication was lower when compared to the non-volatile compounds. The aroma release profile in the exhaled breath was not related to the compound concentration in the saliva or gum bolus. Results suggested the aroma release was primarily controlled by residual levels of these compounds in the oral cavity and/or the lungs. Similarly, the release profiles of the non-volatiles were not concentration dependent during the first 4 min of mastication, suggesting physical entrapment in the gum base and subsequent release when exposed to the oral cavity for extraction via mechanical stress during mastication.

Two main mechanisms of flavor delivery from chewing gum were supported based on a mass balance analysis: (1) the renewal of the gum bolus surface area and (2) the absorption of the aroma compounds in the oral cavity or lungs as an important mechanism of aroma release.

Our findings provide further insight into mechanisms of flavor delivery and an improved basis to investigate flavor perception of foodstuffs.

This study aimed to determine whether a smoking restriction prior to sensory evaluation affects sensory perception and liking of beverages that represent sweetness (sweetened cocoa), saltiness (vegetable juice), sourness (orange juice), and bitterness (black coffee).

Smokers were asked to either abstain from smoking for 2?h or to smoke a cigarette 5?min prior to sensory evaluation of beverages. As a control, non-smokers participated in this study.

Smokers who smoked 5?min prior to tasting beverages rated black coffee as significantly more bitter than did those who either abstained from smoking for 2?h or non-smokers. No effect of cigarette smoking was found either in intensity of other taste qualities and flavor or in the liking of the four types of beverages.

This study provides empirical evidence that cigarette smokers should abstain from smoking for 2?h prior to sensory evaluation of bitter-tasting beverages such as black coffee.

A body of research predominantly in young adults has suggested a link between olfactory perception, especially sensitivity, and personality characteristics, particularly neuroticism. Nevertheless, it is not clear whether these associations are present outside this particular age range and whether they involve other olfactory abilities, such as odor identification and discrimination, and temperamental differences in reactivity and self-regulation. On the one hand, extrapolating from studies with adults to children, participants scoring high on negative affectivity, which broadly maps onto neuroticism, should outperform the low-scoring ones. On the other hand, well-developed self-regulatory processes, referred to as effortful control, which modulate the expression of such tendencies, might also contribute to better olfactory performance.

Thus, the aim of the present study was to investigate the effect of the temperamental factors on olfactory performance. Namely, we hypothesized that superior olfactory performance would be delivered by children scoring relatively higher on negative affectivity but also by those perceived as exhibiting greater self-regulation.

Odor identification and discrimination in 143 children (72 boys) aged 6 to 8 years were assessed with the Sniffin‘ Sticks, controlling for verbal fluency. Parents provided reports of their children‘s temperament by means of a short form of the Children‘s Behavior Questionnaire. The potential influence of parental responsiveness and demands on temperamental attributions was controlled for with hypothetical vignettes representing parenting styles.

There was an effect of effortful control (but not negative affectivity) on the total identification (but not discrimination) scores. Namely, children who were perceived as more capable of self-regulation exhibited higher odor identification scores. Girls did not outperform boys on either of the olfactory tests, but they were deemed by their parents to show greater self-regulation.

Our findings indirectly point to the effect of self-regulatory tendencies on odor identification in young children. However, they did not corroborate the idea that children varying in negative affectivity (underlying neuroticism) differ in terms of olfactory performance. Given the narrow age range of children recruited in the present study, further studies with preadolescent and adolescent participants are needed to gain more insight into the nature of these relationships.

Ortho- and retronasal olfaction represent two aspects of a shared sensory system yet evoke different sensations. The differences between ortho- and retronasal olfaction have triggered a number of studies during the past years, which pointed towards a decreased sensitivity to odors presented through the retronasal olfactory pathway. Especially intensity was reported to be lower after retronasal olfactory stimulation. The aim of this study was to investigate how this compares to activation at the level of the olfactory epithelium in humans.

Trigeminal (CO₂) and olfactory (H₂S, phenylethyl alcohol) stimuli were presented ortho- and retronasally. Electro-olfactograms (EOG) in response to chemosensory stimulation were recorded in 10 participants (6 women, 4 men, mean age 23.4?years).

Typical EOGs were demonstrable after either orthonasal or retronasal stimulation across the stimulus qualities. Overall, EOG amplitudes to retronasal stimulation were smaller when compared to those to orthonasal stimulation, but a significant difference was obtained only in phenylethyl alcohol (p?=?0.048).

The present data indicate that the perceptual differences between ortho- and retronasal olfaction may start at the level of the olfactory epithelium. The data support the idea that the intensity of physically identical stimuli is lower after retronasal stimulation compared to orthonasal stimulus presentation for both olfactory and trigeminal stimuli.

The current electrophysiological results are in line with reported differences in psychophysical properties of retro- and orthonasal stimulations meaning that different sensations are elicit through these two channels although the same molecule is presented.