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Ma Y, Xu Y, Tang K. Olfactory perception complexity induced by key odorants perceptual interactions of alcoholic beverages: Wine as a focus case example. Food Chem 2024; 463:141433. [PMID: 39362100 DOI: 10.1016/j.foodchem.2024.141433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 08/30/2024] [Accepted: 09/23/2024] [Indexed: 10/05/2024]
Abstract
The odorants in alcoholic beverages are frequently experienced as complex mixtures, and there is a complex array of influence factors and interactions involved during consumption that deeply increase its olfactory perception complexity, especially the complexity induced by perceptual interactions between different odorants. In this review, the effect of olfactory perceptual interactions and other factors related to the complexity of olfactory perception of alcoholic beverages are discussed. The classification, influencing factors, and mechanisms of olfactory perceptual interactions are outlined. Recent research progress as well as the methodologies applied in these studies on perceptual interactions between odorants observed in representative alcoholic beverages, especially wine, are briefly summarized. In the future, unified theory or systematic research methodology need to be established, since up to now, the rules of perceptual interaction between multiple odorants, which is critical to the alcoholic beverage industry to improve the flavor of their products, are still not revealed.
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Affiliation(s)
- Yue Ma
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, PR China; China Key Laboratory of microbiomics and Eco-brewing Technology for Light Industry, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, PR China; China Key Laboratory of microbiomics and Eco-brewing Technology for Light Industry, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Ke Tang
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, PR China; China Key Laboratory of microbiomics and Eco-brewing Technology for Light Industry, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
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2
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Ma Y, Guilbert A, Béno N, Tang K, Xu Y, Thomas-Danguin T. Exploring the effects of mixture composition factors and perceptual interactions on the perception of icewine odor: An olfactometer-based study. Food Chem 2023; 429:136881. [PMID: 37487387 DOI: 10.1016/j.foodchem.2023.136881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/30/2023] [Accepted: 07/11/2023] [Indexed: 07/26/2023]
Abstract
The perception of food odor, derived from complex mixtures of odorants, remains poorly understood. This study investigated how key odorants of icewine influence odor mixture perception and mixture-induced perceptual interactions. A multichannel olfactometer was used to deliver 90 mixtures to 36 trained participants who used a Rate-All-That-Apply method to rate the odor samples. Results showed that adding odorants to a mixture affected both the characteristic odor of the individual component and other odor characteristics, revealing specific perceptual interactions. Combining up to six odorants with icewine odor influenced a maximum of two odor characteristics in the mixture, regardless of the specific combination. Interestingly, adding odorants had a stronger impact on the overall mixture odor profile than omitting them, particularly when manipulating fewer than three odorants. These findings emphasize the complexity of odor mixture perception and provide new insights into the influence of key odorants on the aroma of wine.
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Affiliation(s)
- Yue Ma
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France.
| | - Anaïs Guilbert
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France.
| | - Noëlle Béno
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France.
| | - Ke Tang
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France.
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3
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Roche A, Mejean Perrot N, Thomas-Danguin T. OOPS, the Ontology for Odor Perceptual Space: From Molecular Composition to Sensory Attributes of Odor Objects. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227888. [PMID: 36431988 PMCID: PMC9698817 DOI: 10.3390/molecules27227888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/09/2022] [Accepted: 11/09/2022] [Indexed: 11/18/2022]
Abstract
When creating a flavor to elicit a specific odor object characterized by odor sensory attributes (OSA), expert perfumers or flavorists use mental combinations of odor qualities (OQ) such as Fruity, Green, and Smoky. However, OSA and OQ are not directly related to the molecular composition in terms of odorants that constitute the chemical stimuli supporting odor object perception because of the complex non-linear integration of odor mixtures within the olfactory system. Indeed, single odorants are described with odor descriptors (OD), which can be found in various databases. Although classifications and aroma wheels studied the relationships between OD and OQ, the results were highly dependent on the studied products. Nevertheless, ontologies have proven to be very useful in sharing concepts across applications in a generic way and to allow experts' knowledge integration, implying non-linear cognitive processes. In this paper, we constructed the Ontology for Odor Perceptual Space (OOPS) to merge OD into a set of OQ best characterizing the odor, further translated into a set of OSA thanks to expert knowledge integration. Results showed that OOPS can help bridge molecular composition to odor perception and description, as demonstrated in the case of wines.
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Affiliation(s)
- Alice Roche
- Centre des Sciences du Goût et de l’Alimentation, INRAE, CNRS, Institut Agro, CNRS, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Nathalie Mejean Perrot
- UMR MIA 518, AgroParisTech, INRAE, Université Paris Saclay, F-75015 Paris, France
- Correspondence: (N.M.P.); (T.T.-D.); Tel.: +33-670-371300 (N.M.P.); +33-380-693084 (T.T.-D.)
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l’Alimentation, INRAE, CNRS, Institut Agro, CNRS, Université Bourgogne Franche-Comté, F-21000 Dijon, France
- Correspondence: (N.M.P.); (T.T.-D.); Tel.: +33-670-371300 (N.M.P.); +33-380-693084 (T.T.-D.)
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4
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Coureaud G, Thomas-Danguin T, Sandoz JC, Wilson DA. Biological constraints on configural odour mixture perception. J Exp Biol 2022; 225:274695. [PMID: 35285471 PMCID: PMC8996812 DOI: 10.1242/jeb.242274] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Animals, including humans, detect odours and use this information to behave efficiently in the environment. Frequently, odours consist of complex mixtures of odorants rather than single odorants, and mixtures are often perceived as configural wholes, i.e. as odour objects (e.g. food, partners). The biological rules governing this 'configural perception' (as opposed to the elemental perception of mixtures through their components) remain weakly understood. Here, we first review examples of configural mixture processing in diverse species involving species-specific biological signals. Then, we present the original hypothesis that at least certain mixtures can be processed configurally across species. Indeed, experiments conducted in human adults, newborn rabbits and, more recently, in rodents and honeybees show that these species process some mixtures in a remarkably similar fashion. Strikingly, a mixture AB (A, ethyl isobutyrate; B, ethyl maltol) induces configural processing in humans, who perceive a mixture odour quality (pineapple) distinct from the component qualities (A, strawberry; B, caramel). The same mixture is weakly configurally processed in rabbit neonates, which perceive a particular odour for the mixture in addition to the component odours. Mice and honeybees also perceive the AB mixture configurally, as they respond differently to the mixture compared with its components. Based on these results and others, including neurophysiological approaches, we propose that certain mixtures are convergently perceived across various species of vertebrates/invertebrates, possibly as a result of a similar anatomical organization of their olfactory systems and the common necessity to simplify the environment's chemical complexity in order to display adaptive behaviours.
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Affiliation(s)
- Gérard Coureaud
- Centre de Recherche en Neurosciences de Lyon, Team Sensory Neuroethology (ENES), CNRS/INSERM/UCBL1/UJM, 69500 Lyon, France
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, Team Flavor, Food Oral Processing and Perception, INRAE, CNRS, Institut Agro Dijon, Université Bourgogne Franche-Comté, 21000 Dijon, France
| | - Jean-Christophe Sandoz
- Evolution, Genomes, Behavior and Ecology, CNRS, Université Paris-Saclay, IRD, 91190 Gif-sur-Yvette, France
| | - Donald A Wilson
- Department of Child & Adolescent Psychiatry, New York University Langone School of Medicine and Nathan S. Kline Institute for Psychiatric Research, New York, NY 10016, USA
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5
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Malfeito-Ferreira M. Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.053] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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6
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A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma. Foods 2021; 10:foods10071627. [PMID: 34359498 PMCID: PMC8307553 DOI: 10.3390/foods10071627] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 07/12/2021] [Indexed: 02/05/2023] Open
Abstract
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.
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7
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Ma Y, Tang K, Xu Y, Thomas-Danguin T. Perceptual interactions among food odors: Major influences on odor intensity evidenced with a set of 222 binary mixtures of key odorants. Food Chem 2021; 353:129483. [PMID: 33740506 DOI: 10.1016/j.foodchem.2021.129483] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 02/17/2021] [Accepted: 02/23/2021] [Indexed: 02/01/2023]
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 second major effect (44.8%) and occurred more frequently when components' pleasantness was significantly different. Synergy occurred in a small number of cases (0.9%) and only for four compounds. The overall odor intensity of the mixture was determined to be equal to the strongest component in most cases (73.9%), while partial addition was observed as the second most frequent effect (21.7%), especially when the components had equal intensity. Overall, this work provides general rules about the outcome to expect when mixing key components of food aromas.
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Affiliation(s)
- Yue Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France.
| | - Ke Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France.
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8
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Duchamp-Viret P, Boyer J, La Villa F, Coureaud G. Brief olfactory learning drives perceptive sensitivity in newborn rabbits: New insights in peripheral processing of odor mixtures and induction. Physiol Behav 2021; 229:113217. [PMID: 33098882 DOI: 10.1016/j.physbeh.2020.113217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/29/2020] [Accepted: 10/20/2020] [Indexed: 11/19/2022]
Abstract
Perception of the wide, complex and moving odor world requires that the olfactory system engages processing mechanisms ensuring detection, discrimination and environment adaptation, as early as the peripheral stages. Odor items are mainly elicited by odorant mixtures which give rise to either elemental or configural perceptions. Here, we first explored the contribution of the peripheral olfactory system to configural and elemental perception through odorant interactions at the olfactory receptor (OR) level. This was done in newborn rabbits, which offer the opportunity to pair peripheral electrophysiology and well characterized behavioral responses to two binary mixtures, AB and A'B', which differ in their component ratio (A: ethyl isobutyrate, B: ethyl maltol), and that rabbit pups respectively perceived configurally and elementally. Second, we studied the influence on peripheral reactivity of the brief but powerful learning of one mixture component (odorant B), conditioned by association with the mammary pheromone (MP), which allowed us to assess the possible implication of the phenomenon called induction in neonatal odor learning. Induction is a plasticity mechanism expected to alter both the peripheral electrophysiological responses to, and perceptual detection threshold of, the conditioned stimulus. The results reveal that perceptual modes are partly rooted in differential peripheral processes, the AB configurally perceived mixture mirroring odorant antagonist interactions at OR level to a lesser extent than the A'B' elementally perceived mixture. Further, the results highlight that a single and brief MP-induced odor learning episode is sufficient to alter peripheral responses to the conditioned stimulus and mixtures including it, and shifts the conditioned stimulus detection threshold towards lower concentrations. Thus, MP-induced odor learning relies on induction phenomenon in newborn rabbits.
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Affiliation(s)
- Patricia Duchamp-Viret
- Lyon Neuroscience Research Center, CNRS UMR 5292 - INSERM U 1028 - Université Claude Bernard Lyon 1, Centre Hospitalier Le Vinatier - Bâtiment 462 - Neurocampus, 95 Boulevard Pinel, 69675 Bron Cedex, FRANCE.
| | - Jiasmine Boyer
- Lyon Neuroscience Research Center, CNRS UMR 5292 - INSERM U 1028 - Université Claude Bernard Lyon 1, Centre Hospitalier Le Vinatier - Bâtiment 462 - Neurocampus, 95 Boulevard Pinel, 69675 Bron Cedex, FRANCE
| | - Florian La Villa
- Lyon Neuroscience Research Center, CNRS UMR 5292 - INSERM U 1028 - Université Claude Bernard Lyon 1, Centre Hospitalier Le Vinatier - Bâtiment 462 - Neurocampus, 95 Boulevard Pinel, 69675 Bron Cedex, FRANCE
| | - Gérard Coureaud
- Lyon Neuroscience Research Center, CNRS UMR 5292 - INSERM U 1028 - Université Claude Bernard Lyon 1, Centre Hospitalier Le Vinatier - Bâtiment 462 - Neurocampus, 95 Boulevard Pinel, 69675 Bron Cedex, FRANCE.
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9
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Sinding C, Hummel T, Béno N, Prescott J, Bensafi M, Coureaud G, Thomas-Danguin T. Configural memory of a blending aromatic mixture reflected in activation of the left orbital part of the inferior frontal gyrus. Behav Brain Res 2021; 402:113088. [PMID: 33358920 DOI: 10.1016/j.bbr.2020.113088] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 12/13/2020] [Accepted: 12/16/2020] [Indexed: 10/22/2022]
Abstract
Blending aromatic mixtures components naturally fuse to form a unique odor - a configuration- qualitatively different from each component's odor. Repeated exposure to the components either in the mixture or separately, favors respectively, configural and elemental processings. The neural bases of such processes are still unknown. We examined the brain correlates of the experienced-induced configural processing of a well-known model of binary blending odor mixture, the aromatic pineapple blending (AB, ethyl maltol + ethyl isobutyrate). Before fMRI recording, half of the participants were repeatedly exposed to the mixture (AB, group Gmix), with the other half exposed to its separate components (A and B; Gcomp). During the fMRI recording, all participants were stimulated with the mixture (AB) and the components (A and B). Finally, participants rated the number of odors perceived for each stimulus. Gmix perceived the AB mixture as less complex than did Gcomp. While Gcomp perceived the mixture as more complex than its components, Gmix did not. These results show the presence of experience-induced configural or elemental processing of the AB mixture in each group. Contrasting the brain activity of Gcomp and Gmix, when stimulated with AB, revealed higher activation in the left orbital part of the inferior frontal gyrus. This result sheds light on this area's function, commonly found activated in olfactory studies, and closely connected with the lateral orbitofrontal cortex. We discuss the role of this area as a mediator of configural percepts between temporal and orbitofrontal areas involved in configural memory processes.
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Affiliation(s)
- C Sinding
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, F-21000, Dijon, France.
| | - T Hummel
- Smell & Taste Clinic, Department of ORL, University of Dresden Medical School, Dresden, Germany
| | - N Béno
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| | - J Prescott
- University of Newcastle, School of Psychology, Australia; Università degli Studi di Firenze, Italy
| | - M Bensafi
- Centre de Recherche en Neurosciences de Lyon, CNRS UMR 5292, INSERM U1028, Université Claude Bernard, Lyon 1, France
| | - G Coureaud
- Centre de Recherche en Neurosciences de Lyon, CNRS UMR 5292, INSERM U1028, Université Claude Bernard, Lyon 1, France
| | - T Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, F-21000, Dijon, France
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10
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Müschenich FS, Sichtermann T, Di Francesco ME, Rodriguez-Raecke R, Heim L, Singer M, Wiesmann M, Freiherr J. Some like it, some do not: behavioral responses and central processing of olfactory-trigeminal mixture perception. Brain Struct Funct 2020; 226:247-261. [PMID: 33355693 PMCID: PMC7817597 DOI: 10.1007/s00429-020-02178-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Accepted: 11/10/2020] [Indexed: 11/26/2022]
Abstract
Exploring the potential of eucalyptol as a masking agent for aversive odors, we found that eucalyptol masks the olfactory but not the trigeminal sensation of ammonia in a previous study. Here, we further investigate the processing of a mixture consisting of eucalyptol and ammonia, two olfactory–trigeminal stimuli. We presented the two pure odors and a mixture thereof to 33 healthy participants. The nostrils were stimulated alternately (monorhinal application). We analyzed the behavioral ratings (intensity and pleasantness) and functional brain images. First, we replicated our previous finding that, within the mixture, the eucalyptol component suppressed the olfactory intensity of the ammonia component. Second, mixture pleasantness was rated differently by participants depending on which component dominated their mixture perception. Approximately half of the volunteers rated the eucalyptol component as more intense and evaluated the mixture as pleasant (pleasant group). The other half rated the ammonia component as more intense and evaluated the mixture as unpleasant (unpleasant group). Third, these individual differences were also found in functional imaging data. Contrasting the mixture either to eucalyptol or to both single odors, neural activation was found in the unpleasant group only. Activation in the anterior insula and SII was interpreted as evidence for an attentional shift towards the potentially threatening mixture component ammonia and for trigeminal enhancement. In addition to insula and SII, further regions of the pain matrix were involved when assessing all participant responses to the mixture. Both a painful sensation and an attentional shift towards the unpleasant mixture component complicates the development of an efficient mask because a pleasant perception is an important requirement for malodor coverage.
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Affiliation(s)
- Franziska S Müschenich
- Diagnostic and Interventional Neuroradiology, University Hospital, RWTH Aachen University, Pauwelsstraße 30, 52074, Aachen, Germany.
| | - Thorsten Sichtermann
- Diagnostic and Interventional Neuroradiology, University Hospital, RWTH Aachen University, Pauwelsstraße 30, 52074, Aachen, Germany
| | - Maria Elisa Di Francesco
- Diagnostic and Interventional Neuroradiology, University Hospital, RWTH Aachen University, Pauwelsstraße 30, 52074, Aachen, Germany
| | - Rea Rodriguez-Raecke
- Diagnostic and Interventional Neuroradiology, University Hospital, RWTH Aachen University, Pauwelsstraße 30, 52074, Aachen, Germany
| | - Lennart Heim
- Diagnostic and Interventional Neuroradiology, University Hospital, RWTH Aachen University, Pauwelsstraße 30, 52074, Aachen, Germany
| | | | - Martin Wiesmann
- Diagnostic and Interventional Neuroradiology, University Hospital, RWTH Aachen University, Pauwelsstraße 30, 52074, Aachen, Germany
| | - Jessica Freiherr
- Diagnostic and Interventional Neuroradiology, University Hospital, RWTH Aachen University, Pauwelsstraße 30, 52074, Aachen, Germany.,Department of Psychiatry and Psychotherapy, Friedrich-Alexander-University Erlangen-Nürnberg, Erlangen, Germany.,Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
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11
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Dennler-Church TE, Butz JC, McKinley JE, Keim EK, Hall MC, Meschke JS, Mulligan JM, Williams JF, Robins LI. Modification of Major Contributors Responsible for Latrine Malodor on Exposure to Hypochlorous Acid: The Potential for Simultaneously Impacting Odor and Infection Hazards to Encourage Latrine Use. Am J Trop Med Hyg 2020; 103:2584-2590. [PMID: 33073749 PMCID: PMC7695106 DOI: 10.4269/ajtmh.20-0553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Accepted: 09/07/2020] [Indexed: 11/16/2022] Open
Abstract
Open defecation remains a common practice in developing countries and leads to high incidence and prevalence of acute gastroenteritis, which is most often caused by human noroviruses (human NoV). Encouraging the use of toilets and pit latrines is one method of improving sanitation; however, it is often hindered by not only cultural traditions but also from a reluctance to use latrines and toilets due to their odor and impression of uncleanliness. In an effort to establish new means to encourage toilet and latrine use, laboratory experiments tested the ability of hypochlorous acid (HOCl) to modify the malodorous compounds identified in the air in latrines in developing countries (indole, p-cresol, dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), and butyric acid) and inactivate MS2 bacteriophage, a surrogate for human NoV. After 5 minutes, > 94% of indole, p-cresol, DMDS, and DMTS was modified as determined by high-pressure liquid chromatography in the presence of 100 ppm HOCl. A log10 reduction value (LRV) greater than 6 was seen for MS2 bacteriophage after 5 minutes of exposure to 100 ppm HOCl in solution. Sensory studies indicated that there was a significant difference (P ≤ 0.05) between the untreated and HOCl-treated samples for all five malodorous compounds tested. The findings suggest that introduction of HOCl into the headspace air could encourage latrine and toilet use. Optimization of HOCl dosing in air to accomplish both odor control and reduction of infectious hazards is worthy of further study.
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Affiliation(s)
- Tim E. Dennler-Church
- Department of Physical Sciences, University of Washington Bothell, Bothell, Washington
| | - Jeremy C. Butz
- Department of Physical Sciences, University of Washington Bothell, Bothell, Washington
| | - Joseph E. McKinley
- Department of Physical Sciences, University of Washington Bothell, Bothell, Washington
| | - Erika K. Keim
- Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, Washington
| | - Mary C. Hall
- Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, Washington
| | - John S. Meschke
- Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, Washington
| | - JoAnne M. Mulligan
- Department of Physical Sciences, University of Washington Bothell, Bothell, Washington
| | | | - Lori I. Robins
- Department of Physical Sciences, University of Washington Bothell, Bothell, Washington
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12
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Cameleyre M, Lytra G, Schütte L, Vicard JC, Barbe JC. Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13319-13330. [PMID: 32286816 DOI: 10.1021/acs.jafc.0c00583] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This research examined the impact of oak wood volatile compounds on the perception of red wine fruity aroma in several matrices. Several aromatic reconstitutions were prepared, consisting of 13 esters, representing the fruity pool of red wine, and 14 oak wood compounds at the various concentrations corresponding to the levels released by light, medium, and heavy toasting of barrels. These reconstitutions were prepared in dilute alcohol solution, dearomatized red wine, and commercial red wine. Sensory analysis revealed the impact of the addition or omission of some oak wood compounds. The "detection threshold" of the fruity pool was then evaluated. The presence of 2-furanmethanethiol individually and the oak wood compound mixture, at concentrations representing various toasting levels, had a significant masking effect on the fruity pool, whereas vanillin had a significant enhancing effect in model solution. Sensory profiles highlighted changes in the perception of fruity nuances in the presence of the oak wood compound mixture. The addition of compounds at concentrations representing different toasting levels led to a predictable increase in the perception of the oak wood descriptors (spicy, smoky, and toasty) in all of the matrices tested. The perception of fruity notes also varied depending upon the toasting level and the complexity of the matrix. In dilute alcohol solution and dearomatized red wine, light toasting preserved or intensified the fruity notes. Generally, in all matrices tested, fresh-fruit and red-berry-fruit notes decreased with the addition of wood at medium and heavy toasting levels.
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Affiliation(s)
- Margaux Cameleyre
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Université de Bordeaux, F33882 Villenave d'Ornon, France
| | - Georgia Lytra
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Université de Bordeaux, F33882 Villenave d'Ornon, France
| | - Larissa Schütte
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Université de Bordeaux, F33882 Villenave d'Ornon, France
| | | | - Jean-Christophe Barbe
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Université de Bordeaux, F33882 Villenave d'Ornon, France
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Cameleyre M, Madrelle V, Lytra G, Barbe JC. Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10808-10814. [PMID: 32915562 DOI: 10.1021/acs.jafc.0c04200] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The impact of whisky lactone diastereoisomers on the typical fruity expression of red Bordeaux wines was evaluated by sensory analysis. The detection thresholds of cis- and trans-whisky lactone in a dilute alcohol solution (12% v/v) were 20 and 130 μg/L, respectively. Consequently, considering their average concentrations found in oak-aged red wines, cis-whisky lactone was present at supra threshold levels, whereas trans-whisky lactone was below its detection threshold. Adding these diastereoisomers to a red wine fruity aromatic reconstitution at these average concentrations led to a decrease in the perception of this last one, highlighting a masking effect. Sensory profiles of cis- and trans-whisky lactone confirmed that these compounds modified the perception of fruity aromas, decreasing the intensity of red berry fruit notes and increasing that of blackberry fruit and spicy descriptors.
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Affiliation(s)
- Margaux Cameleyre
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Victoria Madrelle
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Georgia Lytra
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Jean-Christophe Barbe
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France
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de-la-Fuente-Blanco A, Sáenz-Navajas MP, Valentin D, Ferreira V. Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration. Food Chem 2020; 307:125553. [DOI: 10.1016/j.foodchem.2019.125553] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 09/12/2019] [Accepted: 09/16/2019] [Indexed: 10/25/2022]
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Wilson DA, Fleming G, Vervoordt SM, Coureaud G. Cortical processing of configurally perceived odor mixtures. Brain Res 2020; 1729:146617. [PMID: 31866364 PMCID: PMC6941848 DOI: 10.1016/j.brainres.2019.146617] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/12/2019] [Accepted: 12/17/2019] [Indexed: 02/01/2023]
Abstract
Most odors are not composed of a single volatile chemical species, but rather are mixtures of many different volatile molecules, the perception of which is dependent on the identity and relative concentrations of the components. Changing either the identity or ratio of components can lead to shifts between configural and elemental perception of the mixture. For example, a 30/70 ratio of ethyl isobutyrate (odorant A, a strawberry scent) and ethyl maltol (odorant B, a caramel scent) is perceived as pineapple by humans - a configural percept distinct from the components. In contrast, a 68/32 ratio of the same odorants is perceived elementally, and is identified as the component odors. Here, we examined single-unit responses in the anterior and posterior piriform cortex (aPCX and pPCX) of mice to these A and B mixtures. We first demonstrate that mouse behavior is consistent with a configural/elemental perceptual shift as concentration ratio varies. We then compared responses to the configural mixture to those evoked by the elemental mixture, as well as to the individual components. Hierarchical cluster analyses suggest that in the mouse aPCX, the configural mixture was coded as distinct from both components, while the elemental mixture was coded as similar to the components. In contrast, mixture perception did not predict pPCX ensemble coding. Similar electrophysiological results were also observed in rats. The results suggest similar perceptual characteristics of the AB mixture across species, and a division in the roles of aPCX and pPCX in the coding of configural and elemental odor mixtures.
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Affiliation(s)
- Donald A Wilson
- Emotional Brain Institute, Nathan Kline Institute for Psychiatric Research, Orangeburg, NY, USA; Child & Adolescent Psychiatry, NYU School of Medicine, New York, NY, USA.
| | - Gloria Fleming
- Emotional Brain Institute, Nathan Kline Institute for Psychiatric Research, Orangeburg, NY, USA
| | - Samantha M Vervoordt
- Emotional Brain Institute, Nathan Kline Institute for Psychiatric Research, Orangeburg, NY, USA
| | - Gérard Coureaud
- Lyon Neuroscience Research Center, INSERM U1028/CNRS UMR 5292/Lyon 1 University, Bron, France.
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Coureaud G, Letagneaux C, Thomas‐Danguin T, Romagny S. Developmental changes in elemental and configural perception of odor mixtures in young rabbits. Dev Psychobiol 2019; 62:471-483. [DOI: 10.1002/dev.21929] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2019] [Revised: 09/12/2019] [Accepted: 09/18/2019] [Indexed: 11/08/2022]
Affiliation(s)
- Gérard Coureaud
- Centre de Recherche en Neurosciences de Lyon (Lyon Neuroscience Research Center) INSERM U1028, CNRS UMR 5292 Université Claude Bernard Lyon 1 Centre Hospitalier le Vinatier ‐ Bâtiment Neurocampus Bron Cedex France
| | - Chloé Letagneaux
- Centre des Sciences du Goût et de l'Alimentation AgroSup Dijon, CNRS UMR 6265, INRA 1324 Université Bourgogne Franche‐Comté Dijon France
| | - Thierry Thomas‐Danguin
- Centre des Sciences du Goût et de l'Alimentation AgroSup Dijon, CNRS UMR 6265, INRA 1324 Université Bourgogne Franche‐Comté Dijon France
| | - Sébastien Romagny
- Centre des Sciences du Goût et de l'Alimentation AgroSup Dijon, CNRS UMR 6265, INRA 1324 Université Bourgogne Franche‐Comté Dijon France
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Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.06.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Spence C. Complexity on the Menu and in the Meal. Foods 2018; 7:foods7100158. [PMID: 30261689 PMCID: PMC6209977 DOI: 10.3390/foods7100158] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 09/24/2018] [Accepted: 09/25/2018] [Indexed: 12/26/2022] Open
Abstract
Complexity is generally perceived to be a desirable attribute as far as the design/delivery of food and beverage experiences is concerned. However, that said, there are many different kinds of complexity, or at least people use the term when talking about quite different things, and not all of them are relevant to the design of food and drink experiences nor are they all necessarily perceptible within the tasting experience (either in the moment or over time). Consequently, the consumer often needs to infer the complexity of a tasting experience that is unlikely to be perceptible (in its entirety) in the moment. This paper outlines a number of different routes by which the chef, mixologist, and/or blender can both design and signal the complexity in the tasting experience.
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Affiliation(s)
- Charles Spence
- Department of Experimental Psychology, New Radcliffe House, University of Oxford, Oxford OX2 6BW, UK.
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