An Overview of Artificial Olfaction Systems with a Focus on Surface Plasmon Resonance for the Analysis of Volatile Organic Compounds

The last three decades have witnessed an increasing demand for novel analytical tools for the analysis of gases including odorants and volatile organic compounds (VOCs) in various domains. Traditional techniques such as gas chromatography coupled with mass spectrometry, although very efficient, present several drawbacks. Such a context has incited the research and industrial communities to work on the development of alternative technologies such as artificial olfaction systems, including gas sensors, olfactory biosensors and electronic noses (eNs). A wide variety of these systems have been designed using chemiresistive, electrochemical, acoustic or optical transducers. Among optical transduction systems, surface plasmon resonance (SPR) has been extensively studied thanks to its attractive features (high sensitivity, label free, real-time measurements). In this paper, we present an overview of the advances in the development of artificial olfaction systems with a focus on their development based on propagating SPR with different coupling configurations, including prism coupler, wave guide, and grating.

A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma

Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensity of the mixture of dissimilar non-blending odours and do not consider odour blending, which is one of the most relevant and influential perceptual interactions. Beginning with the results from classical studies about odour interaction, a new and simple systematic is proposed in which odour interactions are classified into four categories: competitive, cooperative, destructive and creative. The first categories are most frequent and display a mild level of interaction, being characterised mostly by analytical processing. The last two are less frequent and activate (or deactivate) configurational processes of object recognition with deep effects on the quality and intensity of the perception. These interactions can be systematically applied to interpret the formation of sensory descriptors from the odorant composition, suggesting that qualitatively the system works. However, there is a lack of quantitative data to work with odour intensities reliably, and a pressing need to systematise the effects of creative interactions.

Principles of odor coding in vertebrates and artificial chemosensory systems

The biological olfactory system is the sensory system responsible for the detection of the chemical composition of the environment. Several attempts to mimic biological olfactory systems have led to various artificial olfactory systems using different technical approaches. Here we provide a parallel description of biological olfactory systems and their technical counterparts. We start with a presentation of the input to the systems, the stimuli, and treat the interface between the external world and the environment where receptor neurons or artificial chemosensors reside. We then delineate the functions of receptor neurons and chemosensors as well as their overall I-O relationships. Up to this point, our account of the systems goes along similar lines. The next processing steps differ considerably: while in biology the processing step following the receptor neurons is the "integration" and "processing" of receptor neuron outputs in the olfactory bulb, this step has various realizations in electronic noses. For a long period of time, the signal processing stages beyond the olfactory bulb, i.e., the higher olfactory centers were little studied. Only recently there has been a marked growth of studies tackling the information processing in these centers. In electronic noses, a third stage of processing has virtually never been considered. In this review, we provide an up-to-date overview of the current knowledge of both fields and, for the first time, attempt to tie them together. We hope it will be a breeding ground for better information, communication, and data exchange between very related but so far little connected fields.

Methyl-Cyclohexane Methanol (MCHM) Isomer-Dependent Binding on Amorphous Carbon Surfaces

In January 2014, over 10,000 gallons of methyl-cyclohexane methanol (MCHM) leaked into the Elk River in West Virginia, in a chemical spill incident that contaminated a large portion of the state’s water supply and left over 300,000 residents without clean water for many days and weeks. Initial efforts to remove MCHM at the treatment plant centered on the use of granulated activated carbon (GAC), which removed some of the chemical from the water, but MCHM levels were not lowered to a “non-detect” status until well after the chemical plume had moved downstream of the intake. Months later, MCHM was again detected at the outflow (but not the inflow) at the water treatment facility, necessitating the full and costly replacement of all GAC in the facility. The purpose of this study is to investigate the hypothesis that preferential absorbance of one of the two MCHM isomers, coupled with seasonal variations in water temperature, explain this contrary observation. Calculated intermolecular potentials between ovalene (a large planar polycyclic aromatic hydrocarbon) and the MCHM isomers were compared to physisorption potentials of MCHM onto an amorphous carbon model. While a molecular mechanics (MM) force field predicts no difference in the average interaction potentials between the cis- and trans-MCHM with the planar ovalene structure, MM predicts that the trans isomer binds stronger than the cis isomer to the amorphous carbon surface. Semi-empirical and density functional theory also predict stronger binding of trans-MCHM on both the planar and amorphous surfaces. The differences in the isomer binding strengths on amorphous carbon imply preferential absorbance of the trans isomer onto activated charcoal filter media. Considering seasonal water temperatures, simple Arrhenius kinetics arguments based on these predicted binding energies help explain the environmental observations of MCHM leeching from the GAC filters months after the spill. Overall, this work shows the important implications that can arise from detailed interfacial chemistry investigations.

Odour reduction interventions for simple pit latrines in rural Ethiopia: a randomized study

Pit latrines are promoted in resource-limited settings, but unpleasant odours may deter their use. In this study, latrines in rural Ethiopia were randomized to the addition of cooking ash, the addition of boiling water or neither. Study staff ranked odour on a 6-point scale before and approximately 24 h after intervention. Following intervention, odour grades were on average 0.2 points lower (95% confidence interval [CI] 0.7 lower to 0.3 higher) in ash-treated latrines and 0.4 points lower (95% CI 0.9 lower to 0.1 higher) in boiled water-treated latrines, although the difference between the three groups was not statistically significant (p = 0.21). Larger studies might detect a smaller difference.

Smell-Based Memory Training: Evidence of Olfactory Learning and Transfer to the Visual Domain

Human and non-human animal research converge to suggest that the sense of smell, olfaction, has a high level of plasticity and is intimately associated with visual-spatial orientation and memory encoding networks. We investigated whether olfactory memory (OM) training would lead to transfer to an untrained visual memory (VM) task, as well as untrained olfactory tasks. We devised a memory intervention to compare transfer effects generated by olfactory and non-olfactory (visual) memory training. Adult participants were randomly assigned to daily memory training for about 40 days with either olfactory or visual tasks that had a similar difficulty level. Results showed that while visual training did not produce transfer to the OM task, olfactory training produced transfer to the untrained VM task. Olfactory training also improved participants' performance on odor discrimination and naming tasks, such that they reached the same performance level as a high-performing group of wine professionals. Our results indicate that the olfactory system is highly responsive to training, and we speculate that the sense of smell may facilitate transfer of learning to other sensory domains. Further research is however needed in order to replicate and extend our findings.

Pleasantness of Binary Odor Mixtures: Rules and Prediction

Pleasantness is a major dimension of odor percepts. While naturally encountered odors rely on mixtures of odorants, few studies have investigated the rules underlying the perceived pleasantness of odor mixtures. To address this issue, a set of 222 binary mixtures based on a set of 72 odorants were rated by a panel of 30 participants for odor intensity and pleasantness. In most cases, the pleasantness of the binary mixtures was driven by the pleasantness and intensity of its components. Nevertheless, a significant pleasantness partial addition was observed in 6 binary mixtures consisting of 2 components with similar pleasantness ratings. A mathematical model, involving the pleasantness of the components as well as τ-values reflecting components' odor intensity, was applied to predict mixture pleasantness. Using this model, the pleasantness of mixtures including 2 components with contrasted intensity and pleasantness could be efficiently predicted at the panel level (R2 > 0.80, Root Mean Squared Error < 0.67).

Important Odorants of Four Brassicaceae Species, and Discrepancies between Glucosinolate Profiles and Observed Hydrolysis Products

It is widely accepted that the distinctive aroma and flavour traits of Brassicaceae crops are produced by glucosinolate (GSL) hydrolysis products (GHPs) with other non-GSL derived compounds also reported to contribute significantly to their aromas. This study investigated the flavour profile and glucosinolate content of four Brassicaceae species (salad rocket, horseradish, wasabi, and watercress). Solid-phase microextraction followed by gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to determine the volatile compounds and odorants present in the four species. Liquid chromatography-mass spectrometry was used to determine the glucosinolate composition, respectively. A total of 113 compounds and 107 odour-active components were identified in the headspace of the four species. Of the compounds identified, 19 are newly reported for ‘salad’ rocket, 26 for watercress, 30 for wasabi, and 38 for horseradish, marking a significant step forward in understanding and characterising aroma generation in these species. There were several non-glucosinolate derived compounds contributing to the ‘pungent’ aroma profile of the species, indicating that the glucosinolate-derived compounds are not the only source of these sensations in Brassicaceae species. Several discrepancies between observed glucosinolates and hydrolysis products were observed, and we discuss the implications of this for future studies.

An Insight by Molecular Sensory Science Approaches to Contributions and Variations of the Key Odorants in Shiitake Mushrooms

An insight using molecular sensory science approaches to the contributions and variations of the key odorants in shiitake mushrooms is revealed in this study. Odorants were extracted by headspace solid phase microextraction (HS-SPME) and direct solvent extraction combined with solvent-assisted flavor evaporation (DSE-SAFE) in fresh and hot-air-dried shiitake mushrooms. Among them, 18 and 22 predominant odorants were determined by detection frequency analysis (DFA) and aroma extract dilution analysis (AEDA) combined with gas chromatography-olfactometry (GC-O) in the fresh and dried samples, respectively. The contributions of these predominant odorants in the food matrix were determined by quantification and odor activity values (OAVs) with aroma recombination verification. There were 13 and 14 odorants identified as key contributing odorants to overall aroma, respectively. 1-Octen-3-ol and 1-octen-3-one were the most key contributing odorants in the fresh samples in contributing mushroom-like odor. After hot-air-drying, the OAV and concentrations on dry basis of the key contributing odorants changed, due to oxidation, degradation, caramelization and Maillard reactions of fatty acids, polysaccharides and amino acids. 1-Octen-3-ol was reduced most significantly and degraded to 1-hydroxy-3-octanone, while phenylethyl alcohol increased the most and was formed by phenylalanine. In hot-air-dried samples, lenthionine became the most important contributor and samples were characterized by a sulfury odor. Overall contributions and variations of odorants to the aroma of shiitake mushrooms were revealed at the molecular level.

Human ectopic olfactory receptors and their food originated ligands: a review

Ectopic olfactory receptors (EORs) are expressed in non-nasal tissues of human body. They belong to the G-protein coupled receptor (GPCR) superfamily. EORs may not be capable of differentiating odorants as nasal olfactory receptors (ORs), but still can be triggered by odorants and are involved in different biological processes such as anti-inflammation, energy metabolism, apoptosis etc. Consumption of strong flavored foods like celery, oranges, onions, and spices, is a good aid to attenuate inflammation and boost our immune system. During the digestion of these foods in human digestive system and the metabolization by gut microbiota, the odorants closely interacting with EORs, may play important roles in various bio-functions like serotonin release, appetite regulation etc., and ultimately impact health and diseases. Thus, EORs could be a potential target linking the ligands from food and their bioactivities. There have been related studies in different research fields of medicine and physiology, but still no systematic food oriented review. Our review portrays that EORs could be a potential target for functional food development. In this review, we summarized the EORs found in human tissues, their impacts on health and disease, ligands interacting with EORs exerting specific biological effects, and the mechanisms involved.

Investigation of Normative Value of Commercialized Taiwan Smell Identification Test

Background

The Taiwan Smell Identification Test (TWSIT) was developed and successfully administered in Taiwanese population since 2015. However, for sanitation reason, the original liquid-jar form of this test is not appropriate. The commercialized TWSIT was then re-designed as “scratch-and-sniff” version: the TIBSIT (Top International Biotech, Taipei, Taiwan). This project aims to investigate the normative value of TIBSIT in different age groups and genders.

Methods

Volunteers aged 20 to 80 with no subjective smell loss were recruited in a rhinology clinic. The participants were given full instructions on using the TIBSIT.

Results

Two hundred and nine healthy subjects (female: male =107: 102) were enrolled into this study. The median TIBSIT score in female and male subjects is 47 and 46, respectively. Subjects were further divided into three age groups: (A) 20∼34 years (n = 77), (B) 35∼54 years (n = 77), and (C) 55∼80 years (n = 55). The TIBSIT scores at the tenth percentile value at each age group of male patients are 43, 42 and 37; while the scores at the tenth percentile value at each age group of female patients are 42, 42 and 41. TIBSIT score was significantly and inversely correlated with age (Spearman rho = − 0.20, p = 0.004.).

Conclusion

We established the normative values of the new TIBSIT in different age groups in Taiwan. Future nation-wide screening is needed for more sophisticated norms establishment.

The Structural Properties of Odorants Modulate Their Association to Human Odorant Binding Protein

The binding of known odorant molecules to the human odorant-binding protein (hOBP) was evaluated in silico. Docking experiments elucidate the preferable binding site and binding affinity of odorant molecules to hOBP. The physicochemical properties molecular weight (MW), vapor pressure (Vp), hydrophobicity level (logP), number of double bonds (NºDB), degree of unsaturation (DoU) and the chemical classification, were selected for the study of odorant modulation. Here, these properties were analyzed concerning 30 pleasant and 30 unpleasant odorants, chosen to represent a wide variety of compounds and to determine their influence on the binding energy to hOBP. Our findings indicate that MW, logP and Vp are the most important odorant variables, directly correlated to odorant-binding energies (ΔG_binding) towards hOBP. Understanding how the odorants behave when complexed with the OBP in human olfaction opens new possibilities for the development of future biotechnological applications, including sensory devices, medical diagnosis, among others.

Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma

This review discusses the different approaches developed by researchers in the last 40 years for the qualitative and semi-quantitative screening of odorants, with special emphasis in wine aroma profiling. In the first part, the aims and possibilities of Gas chromatography-olfactometry (GC-O) as odour-screening and aroma profiling technique are discussed. The critical difference between approaches is whether the ranking of odorants is carried out on an extract containing all the odorants present in the product, or on an extract representative of the odorants contained in the vapour phases that cause the odour and flavour. While the second alternative is more direct and can be more efficient, it requires a good understanding of the factors affecting orthonasal olfaction, handling volatiles (purging, trapping, eluting, and separating) and about the sensory assessment of GC effluents. The review also includes an updated list compiling all the odorants detected in wine by GC-O, including retention indexes and odour descriptions with a general guideline for the identification of odorants.

The Trained Sniffer Dog Could Accurately Detect the Urine Samples from the Patients with Cervical Cancer, and Even Cervical Intraepithelial Neoplasia Grade 3: A Pilot Study

Simple Summary

Tumor detection by dog sniffing is a possible new method in cancer diagnosis. The aim of this study is to assess whether a trained dog can distinguish urine samples from cervical cancer patients. Urine samples were collected from 34 with cervical cancer, 49 patients with CIN3, 49 with benign uterine diseases, and 63 healthy volunteers. In all 83 test runs, one positive sample among five samples were presented to the dog. The trained dog accurately distinguished the urine sample of a cancer patient from those of the controls. This study showed that cancer detection by dog sniffing can be a non-invasive, cost-effective screening technique for cervical cancer.

Abstract

(1) Background: Previous reports have indicated that cancers of the stomach, lung, and pancreas can be detected by dog sniffing, but results have been varied. Here, a highly trained dog was used to determine whether urine from patients with cervical premalignant lesions and malignant tumors have a cancer-specific scent. (2) Methods: A total of 195 urine samples were collected from patients with cervical cancer, cervical intraepithelial neoplasia grade 3 (CIN3), benign uterine diseases, and healthy volunteers. Each test was performed using one urine sample from a cancer patient and four samples from different controls. Each of the five urine samples was placed in a separate box. When the cancer sniffing dog stopped and sat in front of the box with a sample from a cancer patient, the test was considered as positive. (3) Results: 83 patients with cervical cancer (34 cases of cervical cancer and 49 cases of cervical intraepithelial neoplasia grade 3), 49 patients with uterine benign diseases, and 63 healthy volunteers were enrolled, and their urine samples were collected. In 83 times out of 83 runs in a double-blind test, the trained dog could correctly identify urine samples of cervical cancer patients. (4) Conclusion: A trained dog could accurately distinguish the urine of all patients with cervical cancer or CIN3, regardless of the degree of cancer progression.

Binding Site Switch by Dispersion Interactions: Rotational Signatures of Fenchone-Phenol and Fenchone-Benzene Complexes

Non-covalent interactions between molecules determine molecular recognition and the outcome of chemical and biological processes. Characterising how non-covalent interactions influence binding preferences is of crucial importance in advancing our understanding of these events. Here, we analyse the interactions involved in smell and specifically the effect of changing the balance between hydrogen-bonding and dispersion interactions by examining the complexes of the common odorant fenchone with phenol and benzene, mimics of tyrosine and phenylalanine residues, respectively. Using rotational spectroscopy and quantum chemistry, two isomers of each complex have been identified. Our results show that the increased weight of dispersion interactions in these complexes changes the preferred binding site in fenchone and sets the basis for a better understanding of the effect of different residues in molecular recognition and binding events.

Exploring the Characteristics of an Aroma-Blending Mixture by Investigating the Network of Shared Odors and the Molecular Features of Their Related Odorants

The perception of aroma mixtures is based on interactions beginning at the peripheral olfactory system, but the process remains poorly understood. The perception of a mixture of ethyl isobutyrate (Et-iB, strawberry-like odor) and ethyl maltol (Et-M, caramel-like odor) was investigated previously in both human and animal studies. In those studies, the binary mixture of Et-iB and Et-M was found to be configurally processed. In humans, the mixture was judged as more typical of a pineapple odor, similar to allyl hexanoate (Al-H, pineapple-like odor), than the odors of the individual components. To explore the key features of this aroma blend, we developed an in silico approach based on molecules having at least one of the odors—strawberry, caramel or pineapple. A dataset of 293 molecules and their related odors was built. We applied the notion of a “social network” to describe the network of the odors. Additionally, we explored the structural properties of the molecules in this dataset. The network of the odors revealed peculiar links between odors, while the structural study emphasized key characteristics of the molecules. The association between “strawberry” and “caramel” notes, as well as the structural diversity of the “strawberry” molecules, were notable. Such elements would be key to identifying potential odors/odorants to form aroma blends.

Reversal of Olfactory Disturbance in Allergic Rhinitis Related to OMP Suppression by Intranasal Budesonide Treatment

PURPOSE

We evaluated the severity of olfactory disturbance (OD) in the murine model of allergic rhinitis (AR) and local allergic rhinitis (LAR) in mice. We also investigated the therapeutic effect of an intranasal steroid on OD.

METHODS

Forty BALB/c mice were divided into 5 groups (n = 8 for each). The control group was sensitized intraperitoneally (i.p.) and challenged intranasally (i.n.) with saline. Mice in the AR group got i.p. and i.n. ovalbumin (OVA) administration for AR induction. The LAR group was challenged i.n. with 1% OVA for inducing local nasal allergic inflammation, without inducing the systemic allergy. The OD group got an i.p. methimazole administration (75 mg/kg) to induce total destruction of olfactory mucosa. Mice in the intranasal budesonide group received i.n. budesonide (12.8 μ per time, 30 minutes after the i.n. OVA challenge) while using OVA to cause systemic allergies. We conducted a buried-food pellet test to functionally assess the degree of OD in each group by measuring the time taken until finding hidden food. We evaluated the damage to olfactory epithelium using histopathologic evaluation and compared the degree of olfactory marker protein (OMP) expression in olfactory epithelium using immunofluorescent staining.

RESULTS

Mice of the AR (81.3 ± 19.8 seconds) and LAR groups (66.2 ± 12.7 seconds) spent significantly more time to detect the pellets than the control group (35.6 ± 12.2 seconds, P < 0.01). After treatment, the intranasal budesonide group exhibited significantly better results (35.8 ± 11.9 seconds) compared with the AR and LAR groups (P < 0.01). The AR and LAR groups showed considerable olfactory epithelial damage and suppression of OMP expression compared with the control group. In the intranasal budesonide group, the olfactory lesions and OMP expression had improved substantially.

CONCLUSIONS

OD may be caused by olfactory epithelial damage and suppression of OMP expression in nasal allergic inflammation and could be reversed using an intranasal steroid.

Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants

BACKGROUND

Phospholipids are an important precursor for the generation of carbonyl compounds that play a significant role in the characteristic aroma of deep-fat fried foods.

RESULTS

Phospholipids extracted from hen egg yolks were added into sunflower oil (2.0 g kg^-1 ) and heated with or without chicken meat at 160 °C for 10 min, and then dynamic headspace extraction and gas chromatography-mass spectrometry were used to extract and analyse the volatiles. The results showed that the characteristic deep-fat frying odorants, such as (E,E)-2,4-decadienal and (E,Z)-2,4-decadienal, as well as 1-octen-3-one, (E)-2-nonenal, octanal, methional, dimethyl disulfide and alkylpyrazines, had increased by 3-65 times in the sunflower oil with added phospholipids, and increased up to six times in chicken meat that had been treated with phospholipids prior to heating.

CONCLUSION

There is potential for the food industry to use low levels of phospholipids, particularly egg yolk phospholipids, to increase deep-fat frying odorants in a wide range of deep-fried products. © 2019 Society of Chemical Industry.

Synthetic terpenoids in the world of fragrances: Iso E Super® is the showcase

The history of fragrances is closely associated with the chemistry of terpenes and terpenoids. For thousands of years mankind mainly used plant extracts to collect ingredients for the creation of perfumes. Many of these extracts contain complex mixtures of terpenes, that show distinct olfactoric properties as pure compounds. When organic synthesis appeared on the scene, the portfolio of new scents increased either in order to substitute natural fragrances without change of olfactoric properties or to broaden the scope of scents. This short review describes the story of the most successful synthetic fragrance ever which is called Iso E Super^® as it is an ingredient in a large number of perfumes with varying percentages and is the first example being used as a pure fragrance. Structurally, it is related to natural terpenes like many other synthetic fragrances. And indeed, the story began with a classic in the field of fragrances, the natural product ionone.

Unified Flavor Quantitation: Toward High-Throughput Analysis of Key Food Odorants and Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry

Because foods are perceived through combined inputs from taste and odor, which are determined by the concentration of the individual odor and taste molecules, the unified high-throughput quantitation of volatile odorants and non-volatile tastants with the very same instrumental setup has been a long-standing but yet unmet dream. The research presented here for the first time demonstrates, after only minimal sample workup, the highly accurate, rapid, and sensitive unified quantitation of odorants and tastants of key flavor molecules in apple juice on a single ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) platform over a large dynamic range of up to 6 orders of magnitude. While flavor-active aldehydes, ketones, and organic acids were analyzed after derivatization with 3-nitrophenylhydrazine, taste-active polyphenols and odor-active esters were directly analyzed by means of UHPLC-MS/MS with and without target analyte enrichment through stir-bar sorptive extraction. This "unified flavor quantitation" approach holds promise to accelerate the transition of today's labor and time-consuming, low-throughput analysis of odorants and tastants into a new era of high-performance quantitation of key flavor molecules.

Molecular Basis of Mammalian Odor Discrimination: A Status Report

Humans have 396 unique, intact olfactory receptors (ORs), G-protein coupled receptors (GPCRs) containing receptor-specific binding sites; other mammals have more. Activation of these transmembrane proteins by an odorant initiates a signaling cascade, evoking an action potential leading to perception of a smell. Because the number of distinguishable odorants vastly exceeds the number of ORs, research has focused on mechanisms of recognition and signaling processes for classes of odorants. In this review, selected recent examples will be presented of "deorphaned" mammalian receptors, where the OR ligands (odorants) as well as key aspects of receptor-odorant interactions were identified using odorant-mediated receptor activation data together with site-directed mutagenesis and molecular modeling. Based on cumulative evidence from OR deorphaning and olfactory receptor neuron activation studies, a receptor-ligand docking model rather than an alternative bond vibration model is suggested to best explain the molecular basis of the exquisitely sensitive odor discrimination in mammals.

Could the Olfactory System Be a Target for Homeopathic Remedies as Nanomedicines?

Homeopathic remedies (HRs) contain odorant molecules such as flavonoids or terpenes and can lose their efficiency in presence of some competitive odors. Such similarities, along with extreme sensitivity of the olfactory system, widespread presence of olfactory receptors over all organic tissues (where they have metabolic roles besides perception of odors), and potential direct access to the brain through olfactory nerves (ONs) and trigeminal nerves, may suggest the olfactory system as target for HRs. Recent works highlighted that HRs exist in a dual form, that is, a still molecular form at low dilution and a nanoparticulate form at high dilution, and that remnants of source remedy persist in extremely high dilutions. From the literature, both odorants and nanoparticles (NPs) can enter the body through inhalation, digestive absorption, or through the skin, especially, NPs or viruses can directly reach the brain through axons of nerves. Assuming that HRs are recognized by olfactory receptors, their information could be transmitted to numerous tissues through receptor-ligand interaction, or to the brain by either activating the axon potential of ONs and trigeminal nerves or, in their nanoparticulate form, by translocating through axons of these nerves. Moreover, the nanoparticulate form may activate the immune system at multiple levels, induce systemic various biological responses through the pituitary axis and inflammation factors, or modulate gene expression at the cellular level. As immunity, inflammation, pituitary axis, and olfactory system are closely linked together, their permanent interaction triggered by olfactory receptors may thus ensure homeostasis.

Combining In Vivo and In Vitro Approaches To Identify Human Odorant Receptors Responsive to Food Odorants

Olfactory perception plays an important role in food flavor. Humans have around 400 odorant receptors (ORs), which can be activated by an enormous number of odorants in a combinatorial fashion. To date, only a few odorant receptors have been linked to their respective odorants, due to the difficulties in expressing these receptor proteins in heterologous cell systems. In vivo approaches allow for the analysis of odorant-receptor interactions in their native environment and have the advantage that the complete OR repertoire is simultaneously tested. Once mouse odorant-receptor pairs are defined, one can search for the corresponding human orthologues, which can be validated against the odorants in heterologous cells. Thus, the combination of in vivo and in vitro methods should contribute to the identification of human ORs that recognize odorants of interest, such as key food odorants.

Key Odorants from Pig Production Based on Improved Measurements of Odor Threshold Values Combining Olfactometry and Proton-Transfer-Reaction Mass Spectrometry (PTR-MS)

Analytical measurements of odorants in combination with odor threshold values is an alternative to sensory measurements that can be used to evaluate abatement technologies for pig production facilities. The purpose of the present study was to estimate odor threshold values for key odorants found in pig house air. A new method was applied where an olfactometer was used to dilute the sample air and the concentrations of odorants presented to the panelists at the dilutions steps were measured by proton-transfer-reaction mass spectrometry (PTR-MS). The results demonstrate that the odor threshold values of acetic acid, butanoic acid, and 4-methylphenol are considerably lower than reported previously, whereas the values of hydrogen sulfide, methanethiol and dimethylsulfide were comparable. Consequently, acetic acid, butanoic acid, and 4-methyl-phenol will have a larger influence on odor from pig production facilities than previously assumed. The results highlight the necessity for directly measuring exposure concentrations when determining odor threshold values.

Different Ways to Apply a Measurement Instrument of E-Nose Type to Evaluate Ambient Air Quality with Respect to Odour Nuisance in a Vicinity of Municipal Processing Plants

This review paper presents different ways to apply a measurement instrument of e-nose type to evaluate ambient air with respect to detection of the odorants characterized by unpleasant odour in a vicinity of municipal processing plants. An emphasis was put on the following applications of the electronic nose instruments: monitoring networks, remote controlled robots and drones as well as portable devices. Moreover, this paper presents commercially available sensors utilized in the electronic noses and characterized by the limit of quantification below 1 ppm v/v, which is close to the odour threshold of some odorants. Additionally, information about bioelectronic noses being a possible alternative to electronic noses and their principle of operation and application potential in the field of air evaluation with respect to detection of the odorants characterized by unpleasant odour was provided.