一个经过训练的小组对年轻人和老年人腋窝气味样本的感官评估

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED Flavour and Fragrance Journal Pub Date : 2023-09-07 DOI:10.1002/ffj.3762
Diana Owsienko, Leo Schwinn, Bjoern M. Eskofier, Eva Kiesswetter, Helene M. Loos
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引用次数: 0

摘要

据报道,随着年龄的增长,会产生一种明显的“老人气味”,然而,这种气味在以前的研究中还没有得到充分的描述。经过训练的小组进行的感官评估可能有助于描述体味(BO)随年龄的变化。为了评估这些变化并首次了解“老年人气味”,这项试点研究通过一个经过培训的小组确定了年轻和老年人BO样本的气味特征。此外,我们旨在评估小组成员是否能够根据BO样本的气味识别年龄组。8岁以下(20-28岁) 年龄)和8岁以上(80–83 年)的参与者通过穿着棉质T恤一晚来对他们的BO进行采样。样本由经过培训的小组进行感官评估,包括总强度和愉悦度的评分。此外,年龄标注任务是作为一项强制选择决定执行的。结果显示,两个年龄组的BO样本的气味特征非常相似。然而,经过培训的小组成员能够以显著更高的准确性预测年龄组(p = .042)(所有小组成员的平均准确率为61%)。此外,线性支持向量机(SVM)分类器实现了69%的平均准确率。这一发现表明,一个人的年龄会影响BO,尽管它没有反映在明显不同的气味特征中。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Sensory evaluation of axillary odour samples of younger and older adults by a trained panel

It has been reported that a distinct ‘old person smell’ can develop with advancing age, however, this odour has not yet been sufficiently described in previous research. Sensory evaluation by a trained panel might be useful to describe alterations with age in body odour (BO). To evaluate the alterations and achieve first insights into the ‘old person smell’, this pilot study determined the odour profiles of BO samples from both a younger and an older age group with a trained panel. In addition, we aimed to assess whether the panellists can recognize the age group based on the smell of the BO samples. Eight younger (20–28 years) and eight older (80–83 years) participants sampled their BO by wearing a cotton T-shirt for one night. The samples were sensorially evaluated by a trained panel, including ratings of total intensity and pleasantness. Additionally, an age labelling task was performed as a forced-choice decision. Results revealed that the odour profiles of the BO samples were very similar for both age groups. Nevertheless, trained panellists were able to predict the age group with significantly higher accuracy (p = .042) than expected by chance (61% mean accuracy over all panellists). Furthermore, a linear support vector machine (SVM) classifier achieved an average accuracy of 69%. This finding indicates that the age of a person affects the BO, though it is not reflected in significantly distinct odour profiles.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
期刊最新文献
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