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Wang Z, Chang X, Hao W, Wang Y, Huang M, Sun B, Zeng XA, Liu H, Wu J, Zhao D. Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39011869 DOI: 10.1021/acs.jafc.4c02979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Light-flavor Baijiu (LFB) is widely cherished for its flavor. This study identified the thresholds of 14 aroma compounds in a 52% ethanol-water matrix and conducted a comprehensive analysis of the interactions among key aroma compounds in LFB using the Feller additive model and odor activity values approach. Among them, the interactions of β-damascenone with ester and alcohol compounds were primarily promotive, while the interaction with acid compounds was predominantly masking. Furthermore, for the first time, the electroencephalogram (EEG) technology was used to characterize the interactions between aroma compounds. The results showed that the brain activity in the alpha frequency band demonstrated heightened olfactory sensitivity. The EEG could not only display the additive effect of odor intensity but also reflect the differences in aroma similarity between different odors. This study demonstrated that the EEG can serve as an effective tool for olfactory assessment.
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Affiliation(s)
- Zhen Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiaoyue Chang
- State Key Laboratory of Brain and Cognitive Science, Institute of Psychology, Chinese Academy of Sciences, Beijing 100101, China
| | - Wenjun Hao
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China
| | - Ying Wang
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Hongqin Liu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Dongrui Zhao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
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2
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Liu QR, Lin XL, Lu ZM, Chai LJ, Wang ST, Shi JS, Zhang SY, Shen CH, Zhang XJ, Xu ZH. Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction. Food Chem 2024; 436:137731. [PMID: 37862997 DOI: 10.1016/j.foodchem.2023.137731] [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: 02/08/2023] [Revised: 09/25/2023] [Accepted: 10/08/2023] [Indexed: 10/22/2023]
Abstract
Long-chain fatty acids (LCFAs) are commonly presented in Baijiu, but their influence on flavor is ambiguous. The interaction between LCFAs and volatiles was systematically investigated in terms of chemometrics, sensory, and chemical-physical perceptions. The static-headspace-gas-chromatography-mass-spectrometry results demonstrated LCFAs suppressed the volatilizations of most volatiles. According to Phase-ratio-variation analysis, partition coefficients of ethyl acetate (EA) and ethyl hexanoate (EH) decreased 4%-31% and 27%-74%, while those of ethyl butyrate (EB) increased. Calculated by molecular dynamic simulation, the attractive intermolecular forces related to EA/EH increased with oleic acid (OA) addition, while those related to EB decreased. Sensory evaluation confirmed the olfactory threshold of EA and EH increased by 2.4 and 2.7 times respectively, but the threshold of EB decreased from 0.36 to 0.05 mg/L in the presence of OA. Overall, LCFAs altered the intermolecular interaction forces related to esters and ethanol, subsequently affecting the volatile profile and modifying Baijiu flavor's sensory perception.
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Affiliation(s)
- Qing-Ru Liu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China
| | - Xian-Li Lin
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China
| | - Zhen-Ming Lu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China; School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, PR China
| | - Li-Juan Chai
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, P.R. China
| | - Song-Tao Wang
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China
| | - Jin-Song Shi
- School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, PR China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, P.R. China
| | - Su-Yi Zhang
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China
| | - Cai-Hong Shen
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China
| | - Xiao-Juan Zhang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China.
| | - Zheng-Hong Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China.
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Maughan MN, Gadberry JD, Sharpes CE, Buckley PE, Miklos AE, Furton KG, DeGreeff LE, Hall NJ, Greubel RR, Sloan KB. Calibrating canines-a universal detector calibrant for detection dogs. FRONTIERS IN ALLERGY 2024; 5:1366596. [PMID: 38533355 PMCID: PMC10963624 DOI: 10.3389/falgy.2024.1366596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Accepted: 02/28/2024] [Indexed: 03/28/2024] Open
Abstract
Since the advent of the Universal Detector Calibrant (UDC) by scientists at Florida International University in 2013, this tool has gone largely unrecognized and under-utilized by canine scent detection practitioners. The UDC is a chemical that enables reliability testing of biological and instrumental detectors. Training a biological detector, such as a scent detection canine, to respond to a safe, non-target, and uncommon compound has significant advantages. For example, if used prior to a search, the UDC provides the handler with the ability to confirm the detection dog is ready to work without placing target odor on site (i.e., a positive control), thereby increasing handler confidence in their canine and providing documentation of credibility that can withstand legal scrutiny. This review describes the UDC, summarizes its role in canine detection science, and addresses applications for UDC within scent detection canine development, training, and testing.
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Affiliation(s)
| | | | | | - Patricia E. Buckley
- Biochemistry Branch, U.S. Army DEVCOM Chemical Biological Center, Aberdeen Proving Ground, MD, United States
| | - Aleksandr E. Miklos
- Biochemistry Branch, U.S. Army DEVCOM Chemical Biological Center, Aberdeen Proving Ground, MD, United States
| | - Kenneth G. Furton
- Department of Chemistry and Biochemistry, Florida International University, Miami, FL, United States
| | - Lauryn E. DeGreeff
- Department of Chemistry and Biochemistry, Florida International University, Miami, FL, United States
- Formerly of the U.S. Naval Research Laboratory, Washington, DC, United States
| | - Nathaniel J. Hall
- Department of Animal and Food Science, Texas Tech University, Lubbock, TX, United States
| | | | - Katylynn B. Sloan
- Technical Services Division, United States Secret Service, Washington, DC, United States
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Tian H, Zheng G, Yu H, Yuan H, Lou X, Sun Y, Wang M, Chen C. Investigation of the Interaction Between Lactones and Ketones in a Cheddar Cheese Matrix Using Feller's Additive Model, σ-τ Plots, U-Models, and Aroma Addition Experiments. J Dairy Sci 2024:S0022-0302(24)00522-8. [PMID: 38428493 DOI: 10.3168/jds.2023-24339] [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: 10/22/2023] [Accepted: 01/25/2024] [Indexed: 03/03/2024]
Abstract
The objective of this study was to examine the sensory interactions between lactones and ketones in a cheddar simulation matrix through perceptual interaction analysis. The olfactory thresholds of 6 key lactones had values ranging from 8.32 to 58.88 μg/kg, whereas those of the 4 key ketones ranged from 6.61 to 660.69 μg/kg. Both Feller's additive model and σ-τ plots demonstrated complex interactions in 24 binary mixtures composed of the 6 lactones and 4 ketones, including synergy, addition, and masking effects. Specifically, we found that 6 binary mixtures exhibited aroma synergistic effects using both methods. Moreover, the σ-τ plot showed a synergistic effect of aroma in 3 ternary mixtures. The U-model further confirmed the synergistic effects of the 6 groups of binary systems and 3 groups of ternary systems on aroma at actual cheese concentrations. In an aroma addition experiment, the combination of δ-octalactone and diacetyl in binary mixtures had the most pronounced impact on enhancing milk flavor. In ternary mixtures, 2 combinations, namely δ-octalactone/δ-dodecalactone/diacetyl and γ-dodecalactone/δ-dodecalactone/acetoin, significantly enhanced the milky and sweet aroma properties of cheese, while also enhancing the overall acceptability of the cheese aroma.
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Affiliation(s)
- Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Guomao Zheng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Haiyan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Haibin Yuan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Xinman Lou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Yating Sun
- Dr. Cheese (Shanghai) Technology Co., Ltd., China
| | | | - Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
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Thiele V, Monsé C, Hoffmeyer F, Brüning T, Bünger J, Sucker K. Indoor Air Quality-An Overview of Methods for Measuring Odor Detection Thresholds of Single Substances. Respir Physiol Neurobiol 2023:104108. [PMID: 37393967 DOI: 10.1016/j.resp.2023.104108] [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: 05/08/2023] [Revised: 06/26/2023] [Accepted: 06/29/2023] [Indexed: 07/04/2023]
Abstract
Odor evaluation is an important topic in the field of indoor air quality. Odor detection threshold (ODT) values are used to derive limit values like odor guide values or odor activity value. However, ODT values for the same substance available in compilations or published before 2003 rarely have an accuracy of less than three orders of magnitude. Stimulus preparation, including analytical verification, stimulus presentation, as well as selection and training of test subjects have been identified as major sources of variability. ODT values obtained by validated standardized methods are now considered objective, reliable, and reproducible. They exhibit a variability of one or two orders of magnitude and are lower than traditionally assumed and reported. This review presents the essential criteria for a well-performed ODT determination. It is intended to assist health and safety professionals in assessing whether the methodological approach of a study was appropriate for determining a valid and reliable ODT value.
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Affiliation(s)
- Vanessa Thiele
- Institute for Prevention and Occupational Medicine of the German Social Accident Insurance, Institute of the Ruhr-University Bochum (IPA), Bürkle-de-la-Camp-Platz 1, 44789 Bochum, Germany
| | - Christinan Monsé
- Institute for Prevention and Occupational Medicine of the German Social Accident Insurance, Institute of the Ruhr-University Bochum (IPA), Bürkle-de-la-Camp-Platz 1, 44789 Bochum, Germany
| | - Frank Hoffmeyer
- Institute for Prevention and Occupational Medicine of the German Social Accident Insurance, Institute of the Ruhr-University Bochum (IPA), Bürkle-de-la-Camp-Platz 1, 44789 Bochum, Germany
| | - Thomas Brüning
- Institute for Prevention and Occupational Medicine of the German Social Accident Insurance, Institute of the Ruhr-University Bochum (IPA), Bürkle-de-la-Camp-Platz 1, 44789 Bochum, Germany
| | - Jürgen Bünger
- Institute for Prevention and Occupational Medicine of the German Social Accident Insurance, Institute of the Ruhr-University Bochum (IPA), Bürkle-de-la-Camp-Platz 1, 44789 Bochum, Germany
| | - Kirsten Sucker
- Institute for Prevention and Occupational Medicine of the German Social Accident Insurance, Institute of the Ruhr-University Bochum (IPA), Bürkle-de-la-Camp-Platz 1, 44789 Bochum, Germany.
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6
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Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition Coefficient. Food Chem 2023; 410:135451. [PMID: 36652795 DOI: 10.1016/j.foodchem.2023.135451] [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: 10/08/2022] [Revised: 01/03/2023] [Accepted: 01/07/2023] [Indexed: 01/13/2023]
Abstract
The interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu was evaluated by Feller's additive model and Odor Activity Value Approach, and the reason for the interaction can promote the release of fruity and caramel aromas of ethyl caproate, ethyl was explored by the Partition Coefficient Approach. The interaction results indicated that 1,3-dimethyltrisulfide caprate and furan-2-ylmethanol. Others showed masking effect. The Partition Coefficient showed that the effect of 1,3-dimethyltrisulfide on the volatility of esters was one of the reasons for the interaction affecting the flavor perception, and the volatility of ethyl esters with longer carbon chains at high phase ratio (PRs) is more likely to be promoted. Besides, the prediction model was initially proposed: y = 2.0112 ln(x) + 0.1461, which indicated that esters with the olfactory threshold lower than 33.80 μg/L are more likely to have positive effects with 1,3-dimethyltrisulfide, the negative effect is more likely to occur conversely.
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Weir EM, Hannum ME, Reed DR, Joseph PV, Munger SD, Hayes JE, Gerkin RC. The Adaptive Olfactory Measure of Threshold (ArOMa-T): A rapid test of olfactory function. MEDRXIV : THE PREPRINT SERVER FOR HEALTH SCIENCES 2022:2022.03.08.22272086. [PMID: 35313597 PMCID: PMC8936104 DOI: 10.1101/2022.03.08.22272086] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
PURPOSE Many widely-used psychophysical tests of olfaction have limitations that can create barriers to adoption outside research settings. For example, tests that measure the ability to identify odors may confound sensory performance with memory recall, verbal ability, and past experience with the odor. Conversely, threshold-based tests typically avoid these issues, but are labor intensive. Additionally, many commercially available olfactory tests are slow and may require a trained administrator, making them impractical for use in a short wellness visit or other broad clinical assessment. METHODS We tested the performance of the Adaptive Olfactory Measure of Threshold (ArOMa-T) -- a novel odor detection threshold test that employs an adaptive Bayesian algorithm paired with a disposable odor-delivery card -- in a non-clinical sample of individuals (n=534) at the 2021 Twins Day Festival in Twinsburg, OH. RESULTS Participants successfully completed the test in under 3 min with a false alarm rate of 9.6% and a test-retest reliability of 0.61. Odor detection thresholds differed by sex (~3.2-fold) and between the youngest and oldest age groups (~8.7-fold), consistent with prior work. In an exploratory analysis, we failed to observe evidence of detection threshold differences between participants who reported a history of COVID-19 and matched controls who did not. We also found evidence for broad-sense heritability of odor detection thresholds. CONCLUSION Together, these data indicate the ArOMa-T can determine odor detection thresholds. The ArOMa-T may be particularly valuable in clinical or field settings where rapid and portable assessment of olfactory function is needed.
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Affiliation(s)
- Elisabeth M. Weir
- Sensory Evaluation Center, The Pennsylvania State University, University Park PA 16802
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park PA 16802
| | | | | | - Paule V. Joseph
- Division of Intramural Clinical and Biological Research (DICBR), National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, Bethesda MD, 20892
- Division of Intramural Research, National Institute of Nursing Research, National Institutes of Health, Bethesda MD, 20892
| | - Steven D. Munger
- Department of Pharmacology and Therapeutics, University of Florida, Gainesville FL, 32610
- Department of Otolaryngology, College of Medicine, University of Florida, Gainesville FL, 32610
- Center for Smell and Taste, University of Florida, Gainesville FL, 32610
| | - John E. Hayes
- Sensory Evaluation Center, The Pennsylvania State University, University Park PA 16802
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park PA 16802
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Grabež V, Coll-Brasas E, Fulladosa E, Hallenstvedt E, Håseth TT, Øverland M, Berg P, Kidane A, Egelandsdal B. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). Foods 2022; 11:foods11071043. [PMID: 35407130 PMCID: PMC8997375 DOI: 10.3390/foods11071043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 02/04/2023] Open
Abstract
Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on three different diets: control (CD), control supplemented with seaweed (5% DM) (SD), and pasture (PD). The quality of raw meat (Semimembranosus + Adductor) and deboned dry-cured lamb leg (fenalår; n = 24) was studied. The heme, SFA, MUFA, and PUFA content in raw meat was not affected with finishing diet. The SD significantly increased the selenium, iodine, and arsenic content in raw meat and in the dry-cured leg the iodine and arsenic. The dry-cured leg from SD-lamb had the highest amount of iodine with 130 µg I/100 g which corresponds to 60% of Adequate Intake. Aldehydes, ketones, and esters in raw meat and dry-cured lamb leg were significantly affected by finishing diet; CD showed increased esters in raw meat and aldehydes in the dry-cured leg compared to SD and PD. The significantly higher content of simple sugars, mannose being the most dominant, was found in the dry-cured leg from SD-lamb compared to CD and PD. Finishing diets had no effect on the taste profile of dry-cured lamb leg. This study showed the potential of seaweed in iodine biofortification of lamb meat and dry-cured products. Iodine-rich meat products should reduce iodine-deficiency among humans.
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Affiliation(s)
- Vladana Grabež
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1430 Ås, Norway;
- Correspondence: ; Tel.: +47-46523143
| | - Elena Coll-Brasas
- IRTA, Food Technology and Food Safety Programs, Finca Camps i Armet, E-17121 Monells, Spain; (E.C.-B.); (E.F.)
| | - Elena Fulladosa
- IRTA, Food Technology and Food Safety Programs, Finca Camps i Armet, E-17121 Monells, Spain; (E.C.-B.); (E.F.)
| | | | | | - Margareth Øverland
- Faculty of Bioscience, Norwegian University of Life Sciences, NO-1432 Ås, Norway; (M.Ø.); (A.K.)
| | - Per Berg
- Nortura SA, Økern, NO-0513 Oslo, Norway; (E.H.); (P.B.)
| | - Alemayehu Kidane
- Faculty of Bioscience, Norwegian University of Life Sciences, NO-1432 Ås, Norway; (M.Ø.); (A.K.)
| | - Bjørg Egelandsdal
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1430 Ås, Norway;
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Weir EM, Hannum ME, Reed DR, Joseph PV, Munger SD, Hayes JE, Gerkin RC. The Adaptive Olfactory Measure of Threshold (ArOMa-T): a rapid test of olfactory function. Chem Senses 2022; 47:bjac036. [PMID: 36469087 PMCID: PMC9798529 DOI: 10.1093/chemse/bjac036] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Indexed: 12/12/2022] Open
Abstract
Many widely used psychophysical olfactory tests have limitations that can create barriers to adoption. For example, tests that measure the ability to identify odors may confound sensory performance with memory recall, verbal ability, and prior experience with the odor. Conversely, classic threshold-based tests avoid these issues, but are labor intensive. Additionally, many commercially available tests are slow and may require a trained administrator, making them impractical for use in situations where time is at a premium or self-administration is required. We tested the performance of the Adaptive Olfactory Measure of Threshold (ArOMa-T)-a novel odor detection threshold test that employs an adaptive Bayesian algorithm paired with a disposable odorant delivery card-in a non-clinical sample of individuals (n = 534) at the 2021 Twins Day Festival in Twinsburg, OH. Participants successfully completed the test in under 3 min with a false alarm rate of 7.5% and a test-retest reliability of 0.61. Odor detection thresholds differed by sex (~3.2-fold lower for females) and age (~8.7-fold lower for the youngest versus the oldest age group), consistent with prior studies. In an exploratory analysis, we failed to observe evidence of detection threshold differences between participants who reported a history of COVID-19 and matched controls who did not. We also found evidence for broad-sense heritability of odor detection thresholds. Together, this study suggests the ArOMa-T can determine odor detection thresholds. Additional validation studies are needed to confirm the value of ArOMa-T in clinical or field settings where rapid and portable assessment of olfactory function is needed.
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Affiliation(s)
- Elisabeth M Weir
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, United States
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, United States
| | | | - Danielle R Reed
- Monell Chemical Senses Center, Philadelphia, PA 19104, United States
| | - Paule V Joseph
- Division of Intramural Clinical and Biological Research (DICBR), National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, Bethesda, MD 20892, United States
- Division of Intramural Research, National Institute of Nursing Research, National Institutes of Health, Bethesda, MD 20892, United States
| | - Steven D Munger
- Department of Pharmacology and Therapeutics, College of Medicine, University of Florida, Gainesville, FL 32610, United States
- Department of Otolaryngology, College of Medicine, University of Florida, Gainesville, FL 32610, United States
- Center for Smell and Taste, University of Florida, Gainesville, FL 32610, United States
| | - John E Hayes
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, United States
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, United States
| | - Richard C Gerkin
- School of Life Sciences, Arizona State University, Tempe, AZ 85287, United States
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10
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Chen L, Darriet P. Strategies for the identification and sensory evaluation of volatile constituents in wine. Compr Rev Food Sci Food Saf 2021; 20:4549-4583. [PMID: 34370385 DOI: 10.1111/1541-4337.12810] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 06/18/2021] [Accepted: 06/20/2021] [Indexed: 11/27/2022]
Abstract
Wine aroma, which stems from complex perceptual and cognitive processes, is initially driven by a multitude of naturally occurring volatile constituents. Its interpretation depends on the characterization of relevant volatile constituents. With large numbers of volatile constituents already identified, the search for unknown volatiles in wine has become increasingly challenging. However, the opportunities to discover unknown volatile compounds contributing to the wine volatilome are still of great interest, as demonstrated by the recent identification of highly odorous trace (µg/L) to ultra-trace (ng/L) volatile compounds in wine. This review provides an overview of both existing strategies and future directions on identifying unknown volatile constituents in wine. Chemical identification, including sample extraction, fractionation, gas chromatography, olfactometry, and mass spectrometry, is comprehensively covered. In addition, this review also focuses on aspects related to sensory-guided wine selection, authentic reference standards, artifacts and interferences, and the evaluation of the sensory significance of discovered wine volatiles. Powerful key volatile odorants present at ultra-trace levels, for which these analytical approaches have been successfully applied, are discussed. Research areas where novel wine volatiles are likely to be identified are pointed out. The importance of perceptual interaction phenomena is emphasized. Finally, future avenues for the exploration of yet unknown wine volatiles by coupling analytical approaches and sensory evaluation are suggested.
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Affiliation(s)
- Liang Chen
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon Cedex, France
| | - Philippe Darriet
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon Cedex, France
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11
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Yu HY, Shi QX, Mao HF, Chen C, Tian HX. Olfactory impact of guaiacol, ortho-vanillin, 5-methyl, and 5-formyl-vanillin as byproducts in synthetic vanillin. J Food Sci 2021; 86:3645-3657. [PMID: 34287910 DOI: 10.1111/1750-3841.15837] [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: 11/30/2020] [Revised: 05/28/2021] [Accepted: 06/07/2021] [Indexed: 10/20/2022]
Abstract
To better control the quality of synthetic vanillin obtained by using the guaiacol synthesis method, the olfactory impacts of byproducts on the aroma of the synthetic vanillin samples were evaluated and their optimum concentration ranges were determined. Four byproducts (guaiacol, ortho-vanillin, 5-methyl-vanillin, and 5-formyl-vanillin) were identified by gas chromatography-mass spectrometry (GC-MS) and quantified by gas chromatography-flame ionization detection (GC-FID) in the synthetic vanillin samples with different degrees of purity. The aroma intensities (AIs) of the four byproducts obtained by gas chromatography-olfactometry (GC-O) were: guaiacol (AI: 3.5-4.0, smoke), ortho-vanillin (AI: 1.6-2.5, almond), 5-methyl-vanillin (AI: 2.5-3.3, aldehyde), and 5-formyl-vanillin (AI: 3.2-3.8, green). The aroma perceptual interactions of the four byproducts and the vanillin in the synthetic vanillin samples were determined by S-curve analysis. Guaiacol and 5-methyl-vanillin showed synergistic effects by Feller's additive model. Combined with the results of an addition experiment, when the contents of guaiacol, ortho-vanillin, 5-methyl-vanillin, and 5-formyl-vanillin were within 50, 10, 400, and 1,000 mg/kg respectively, the byproducts had no effects on the aroma quality of the synthetic vanillin samples. PRACTICAL APPLICATION: Synthetic vanillin is one of the most commonly used food additives. Currently, the purity of synthetic vanillin can reach 99.9%, but trace byproducts are still present. Continuing to improve the purity of synthetic vanillin will significantly increase its production costs. Therefore, it is necessary to determine whether the presence of these byproducts affects the aroma quality of the synthetic vanillin samples or not. If they have a negative effect on its aroma, it will be important to reduce their content. If they have no influence or positive role, there is no need to control the content of these byproducts to very low levels. This study determined the content of the byproducts produced during the synthesis of vanillin by guaiacol glyoxylic acid method, judged the perceptual interaction between the byproducts and the vanillin in the synthetic vanillin samples, and determined the optimum range within which the byproducts had no effects on the aroma quality. This study provides a theoretical basis for improving the aroma quality of synthetic vanillin while controlling the production costs.
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Affiliation(s)
- Hai-Yan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Qi-Xuan Shi
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Hai-Fang Mao
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, Shanghai, China
| | - Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Huai-Xiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
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12
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Niu Y, Deng J, Xiao Z, Zhu J. Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography-olfactometry, flame photometric detection and molecular sensory science approaches. Food Res Int 2021; 147:110457. [PMID: 34399457 DOI: 10.1016/j.foodres.2021.110457] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 05/07/2021] [Accepted: 05/23/2021] [Indexed: 10/21/2022]
Abstract
Aroma profiles and aroma-active compounds of "Yulu" peach from Fenghua (the peach known for the best flavor and quality in China) were investigated by headspace solid-phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and flame photometric detection (FPD). The combination of these methods improved the analysis and identification of aroma substances compared to the combination of a single aroma extraction method and GC-MS. A total of 85 aroma-active compounds, including 10 sulfur compounds were detected. Methional, methyl 3-(methylthio)propionate, methionol, and benzothiazole were first detected in peaches. These aroma compounds cannot only supplement the database of aroma substances of peaches, but also provide data support for traceability of the origins of "Yulu" peaches. In addition, the odor activity value (OAV) was used to identify the contributions of the most important compounds. The results indicated that hexanal, 3-methylbutanal, (E)-2-hexen-1-ol, 3-mercaptohexyl acetate, (E,E)-2,4-decadienal, 2-methylpropanal, γ-decalactone, 2-methylbutanal, theaspirane, and δ-decalactone were the key aroma-active compounds. The key characteristic aroma components were further ascertained by aroma reconstitution and omission experiments, which showed that the fruity, floral, sulfur, and sour notes could be well simulated. Finally, the perceptual interactions between different sulfur compounds and fruity recombination (FR) were explored. 3-mercaptohexanol and 4-methyl-4-mercaptopentan-2-one could significantly decrease the threshold of FR. The possible reason was that these two sulfur compounds had synergistic effects with the aroma compounds in FR, with the U model confirming the results of these synergistic effects. The perceptual interactions provide a basis for the regulation of characteristic fruity aroma of peach products.
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Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Jianming Deng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
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13
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Xu L, Liu J, Wroblewski KE, McClintock MK, Pinto JM. Odor Sensitivity Versus Odor Identification in Older US Adults: Associations With Cognition, Age, Gender, and Race. Chem Senses 2021; 45:321-330. [PMID: 32406505 DOI: 10.1093/chemse/bjaa018] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
The ability to identify odors predicts morbidity, mortality, and quality of life. It varies by age, gender, and race and is used in the vast majority of survey and clinical literature. However, odor identification relies heavily on cognition. Other facets of olfaction, such as odor sensitivity, have a smaller cognitive component. Whether odor sensitivity also varies by these factors has not been definitively answered. We analyzed data from the National Social Life, Health, and Aging Project, a nationally representative study of older US adults (n = 2081). Odor identification was measured using 5 validated odors presented with Sniffin' Stick pens as was odor sensitivity in a 6-dilution n-butanol constant stimuli detection test. Multivariate ordinal logistic regression modeled relationships between olfaction and age, gender, race, cognition, education, socioeconomic status, social network characteristics, and physical and mental health. Odor sensitivity was worse in older adults (P < 0.01), without gender (P = 0.56) or race (P = 0.79) differences. Odor identification was also worse in older adults, particularly men (both P ≤ 0.01), without differences by race. Decreased cognitive function was associated with worse odor identification (P ≤ 0.01) but this relationship was weaker for odor sensitivity (P = 0.02) in analyses that adjusted for other covariates. Odor sensitivity was less strongly correlated with cognitive ability than odor identification, confirming that it may be a more specific measure of peripheral olfactory processing. Investigators interested in associations between olfaction and health should consider both odor sensitivity and identification when attempting to understand underlying neurosensory mechanisms.
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Affiliation(s)
- Lucy Xu
- Pritzker School of Medicine, The University of Chicago, Chicago, USA
| | - Jia Liu
- Beijing An Zhen Hospital, Capital Medical University, An Zhen Hospital, Beijing, China
| | | | - Martha K McClintock
- Department of Comparative Human Development, The University of Chicago, Chicago, USA.,Center on Demography and Aging, The University of Chicago, Chicago, USA.,Institute for Mind and Biology, The University of Chicago, Institute for Mind and Biology, Chicago, USA
| | - Jayant M Pinto
- Section of Otolaryngology, Head and Neck Surgery, The University of Chicago, Chicago, USA.,Institute for Population and Precision Health, The University of Chicago, Chicago, USA
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14
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Thibaud F, Peterson A, Urruty L, Mathurin JC, Darriet P, Pons A. Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4509-4517. [PMID: 33829784 DOI: 10.1021/acs.jafc.1c00643] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The aim of this study was to improve our knowledge on the chemical markers of Cognac aromas. We report results concerning the distribution and sensorial impact of 3-methyl-2,4-nonanedione (MND), a well-known compound in aged red wine, reminiscent of anise or "dried fruit", according to its concentration. We assayed first this diketone (solid-phase microextraction (SPME)-gas chromatography (GC)/mass spectrometry (MS), chemical ionization (CI)) in many Cognac samples followed by grappa, brandy, rum, whisky, vodka, and fruit spirits, and concentrations ranged from traces to 11.2 μg/L. Highest concentrations were obtained in grappa and freshly distilled eaux-de-vie of Cognac samples. Exceeding its detection threshold (100 ng/L, 70 vol %), MND contributes to the anise descriptor of these spirits. Its concentration decreased over aging while being highly correlated with the total amount of fatty acid ethyl ester. In addition, we showed that MND was produced during distillation according to the oxidation state of the white wine as well as the amount of lees used.
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Affiliation(s)
- Fannie Thibaud
- Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France
| | - Ana Peterson
- Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France
| | | | | | - Philippe Darriet
- Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France
| | - Alexandre Pons
- Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France
- SEGUIN MOREAU France, Z.I. Merpins, B.P. 94, 16103 Cognac, France
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15
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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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16
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Baldovini N, Chaintreau A. Identification of key odorants in complex mixtures occurring in nature. Nat Prod Rep 2020; 37:1589-1626. [PMID: 32692323 DOI: 10.1039/d0np00020e] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Covering: up to 2019Soon after the birth of gas chromatography, mass spectrometry and olfactometry were used as detectors, which allowed impressive development to be achieved in the area of odorant determinations. Since the mid-80s, structured methods of gas chromatography-olfactometry have appeared, allowing the determination of which odor constituents play a key role in materials. Progressively, numerous strategies have been proposed for sample preparation from raw materials, the representativeness evaluation of extracts, the identification of odor constituents, their quantification, and subsequently, the recombination of the key odorants to mimic the initial odor. However, the multiplicity of options at each stage of the analysis leads to a confusing landscape in this field, and thus, the present review aims at critically presenting the available options. For each step, the most frequently used alternatives are described, together with their strengths and weaknesses based on theoretical and experimental justifications according to the literature. These techniques are exemplified by many applications in the literature on aromas, fragrances and essential oils, with the initial focus on wine odorants, followed by a short overview on the molecular diversity of key odorants, which illustrates most of the facets and complexities of odor studies, including the issues raised by odorant interactions such as synergies.
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Affiliation(s)
- Nicolas Baldovini
- Institut de Chimie de Nice, Faculté des Sciences, Université Côte d'Azur, 06108 Nice Cedex 2, France.
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17
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Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis. Food Res Int 2020; 131:109043. [DOI: 10.1016/j.foodres.2020.109043] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 01/13/2020] [Accepted: 01/27/2020] [Indexed: 11/20/2022]
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18
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Niu Y, Zhu Q, Xiao Z. Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value. Food Res Int 2020; 131:108986. [DOI: 10.1016/j.foodres.2020.108986] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 12/13/2019] [Accepted: 01/06/2020] [Indexed: 10/25/2022]
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19
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Niu Y, Wang P, Xiao Q, Xiao Z, Mao H, Zhang J. Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail. Molecules 2020; 25:molecules25051083. [PMID: 32121112 PMCID: PMC7179107 DOI: 10.3390/molecules25051083] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 02/26/2020] [Accepted: 02/26/2020] [Indexed: 11/16/2022] Open
Abstract
Thirty-six volatile compounds, composed of 18 esters, 10 terpenes, and 8 others, were detected by headspace-solid phase microextraction (HS-SPME) equipped with gas chromatography-mass spectrometry (GC-MS) in mango and vodka cocktail. Moreover, these compounds were detected by olfactometry using aroma intensities. Comparing these compounds revealed that the aroma intensities (AIs) of limonene, 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate were higher than others (AIs ≥ 4). In this context, limonene was selected as the reference compound on the basis of the strongest component model. The aim of this study was to determine the perceptual interaction between limonene and 3-carene, myrcene, β-caryophyllene, citronellyl propanoate, respectively, in a binary mixture. In addition, feller’s addition model revealed that limonene presented an addition effect when combined with 3-carene, myrcene, β-caryophyllene, and citronellyl propanoate. It could be stated that these compounds played an important role in the aroma of mango and vodka cocktail. The results demonstrated that molecular structure and the ratio between compounds affected the synergistic effect, and compounds with similar structure and aroma were more prone to undergo addition and synergy.
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Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (P.W.); (J.Z.)
| | - Pinpin Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (P.W.); (J.Z.)
| | - Qing Xiao
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA;
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (P.W.); (J.Z.)
- Correspondence: ; Tel.: +86-021-6087-3424
| | - Haifang Mao
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, Shanghai 201418, China;
| | - Jun Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (Y.N.); (P.W.); (J.Z.)
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20
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Yu H, Xie T, Xie J, Chen C, Ai L, Tian H. Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu. Food Res Int 2019; 129:108808. [PMID: 32036909 DOI: 10.1016/j.foodres.2019.108808] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 11/02/2019] [Accepted: 11/04/2019] [Indexed: 01/24/2023]
Abstract
Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were investigated using S-curves. Three volatiles, benzaldehyde, furfural, and vanillin, reduced the "olfactory threshold" of an aromatic reconstitution (AR) from 24.2 mL/L to 11.0, 14.8 and 9.00 mL/L (AR/matrix, mL/L), respectively. Furthermore, synergistic effects were observed in a benzaldehyde and furfural mixture (71:29, m/m) wherein the overall olfactory threshold value was reduced from 17.0 mL/L to 2.60 mL/L. In addition, these compounds could increase or decrease the intensity of sensory descriptors even at subthreshold concentrations, and the profiles confirmed that they had synergistic effects with other compounds in Huangjiu. In particular, when benzaldehyde and furfural were present in the actual concentration ratio determined in Huangjiu (71:29, m/m), the enhancement of the Qu and sweet aromas became significant, which indirectly indicated synergy between them.
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Affiliation(s)
- HaiYan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Tong Xie
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jingru Xie
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - LianZhong Ai
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - HuaiXiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
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21
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Direct analysis of volatile components from intact jujube by carbon fiber ionization mass spectrometry. BMC Chem 2019; 13:125. [PMID: 31696162 PMCID: PMC6823938 DOI: 10.1186/s13065-019-0641-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2019] [Accepted: 10/15/2019] [Indexed: 11/18/2022] Open
Abstract
In situ analysis of odor is an important approach to connect odor with chemical composition. However, it is difficult to conduct a rapid direct analysis of the odor sample because of low analyte concentration and sampling. To achieve the direct analysis, a carbon fiber ionization mass spectrometry (CFI-MS) method has been developed and applied to measure volatile components releasing from intact jujube. To build the CFI source, a 2.0-cm long carbon fiber bundle was integrated on the pin of a commercial corona discharge needle by mean of a 1.3-cm long stainless hollow tube. Odor sample driven by N2 gas can be directly introduced to the carbon fiber bundle to complete the ionization of analytes. Acetic acid, ethyl acetate, ethyl caproate, octyl acetate, and damascone present in jujube were selected to evaluate the performance of the CFI-MS method on quantitative analysis of the gaseous sample. Good lineary was obtained (R2 ≥ 0.9946) between 5.0 and 500.0 ng/L with limits of detection (LOD) ranging from 0.5 to 1.5 ng/L. Recoveries of five volatile compounds for the spiked jujube samples were between 94.36 and 106.74% with relative standard deviations (RSDs) less than 7.27% (n = 5). Jujube of different varieties can be distinguished by principal components analysis based on the analytical results of volatile compounds. The developed method demonstrated obvious advantages such as simplicity, high throughput, good sensitivity and wide range of applicability, which will be an alternative way for in situ analysis of the odor sample.![]()
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Affiliation(s)
- Gretchen A. Guttman
- Department of Food Science & Technology The Ohio State University Columbus Ohio
| | - Ashley M. Soldavini
- Department of Food Science & Technology The Ohio State University Columbus Ohio
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23
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Zhao T, Ni D, Hu G, Wang L, Chen S, Xu Y. 6-(2-Formyl-5-methyl-1 H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7916-7925. [PMID: 31180675 DOI: 10.1021/acs.jafc.9b02095] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Two-step high-performance liquid chromatography (HPLC) separation in combination with taste dilution analysis was used to screen the retronasal burnt aroma compounds in soy sauce aroma-type Chinese Baijiu (Chinese traditional liquor). A major retronasal burnt aroma region was purified by Sephadex LH-20 column chromatography and HPLC separation from the soy sauce aroma-type Baijiu sample. A novel retronasal burnt aroma compound was identified as 6-(2-formyl-5-methyl-1H-pyrrol-1-yl)hexanoic acid (1) by means of high-resolution mass spectrometry and 1D/2D nuclear magnetic resonance. The retronasal burnt aroma threshold of compound 1 was determined to be 209.5 μg/L in 53% ethanol aqueous solution. Quantitative analysis showed that the concentration of compound 1 ranged from below the limit of quantitation (3.8 μg/L) to 224.2 μg/L in the Baijiu samples. Moreover, the sensory evaluation also revealed that compound 1 may contribute to the retronasal burnt aroma of the Baijiu at its subthreshold concentration by the additive effect with the recently reported retronasal burnt aroma compound 2-hydroxymethyl-3,6-diethyl-5-methylpyrazine.
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Affiliation(s)
- Tengfei Zhao
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University Wuxi , Jiangsu 214122 , China
| | - Derang Ni
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University Wuxi , Jiangsu 214122 , China
- Technique Center of Kweichow Moutai Company Limited , Renhuai , Guizhou 564500 , China
| | - Guangyuan Hu
- Technique Center of Kweichow Moutai Company Limited , Renhuai , Guizhou 564500 , China
| | - Li Wang
- Technique Center of Kweichow Moutai Company Limited , Renhuai , Guizhou 564500 , China
| | - Shuang Chen
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University Wuxi , Jiangsu 214122 , China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University Wuxi , Jiangsu 214122 , China
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24
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Thibaud F, Shinkaruk S, Darriet P. Quantitation, Organoleptic Contribution, and Potential Origin of Diethyl Acetals Formed from Various Aldehydes in Cognac. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2617-2625. [PMID: 30777432 DOI: 10.1021/acs.jafc.9b01084] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Cognac wine distillate (WD), especially that produced during aging, is marked by complex and elegant aroma. This work aimed at expanding the knowledge on the Cognac WD aroma by a sensory-guided approach, involving a fractional-distillation technique and gas chromatography coupled to olfactometry and mass spectrometry (GC-O-MS). In doing so, a fruity-odor zone was highlighted in WD extracts that was attributed to the diethyl acetal family. Ten additional diethyl acetals were detected by GC-MS. Next, an assay method was developed and validated for seven of these diethyl acetals. Their detection thresholds were evaluated in a model solution of water/ethanol (60:40, v/v). 1,1-Diethoxy-3-methylbutane was shown to present a significant organoleptic impact because its olfactory-detection threshold (323 μg/L) is lower than its range of concentrations in WD (461 to 3337 μg/L). Given that diethyl acetals result from reactions between ethanol and aldehydes, quantitative correlations between diethyl acetals and corresponding aldehydes were considered.
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Affiliation(s)
- Fannie Thibaud
- Université de Bordeaux, Unité de recherche CEnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France
| | - Svitlana Shinkaruk
- Université de Bordeaux, Unité de recherche CEnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France
- Université de Bordeaux, ISM, Institut des Sciences Moléculaires, UMR 5255 CNRS , 33405 Talence , France
| | - Philippe Darriet
- Université de Bordeaux, Unité de recherche CEnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France
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25
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Martinec Nováková L, Havlíček J. Time, Age, Gender, and Test Practice Effects on Children’s Olfactory Performance: a Two-Year Longitudinal Study. CHEMOSENS PERCEPT 2019. [DOI: 10.1007/s12078-019-09260-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Coccia V, Manni M, Petrozzi A, Nicolini A. Evaluation of the odor impact of some environmental gaseous pollutants: calibration of the methodology and preliminary results. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:29295-29303. [PMID: 30121760 DOI: 10.1007/s11356-018-2931-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 08/06/2018] [Indexed: 06/08/2023]
Abstract
During the last decades, it has been observed a growing interest on odor impact because of the frequenter social acceptability problems about energy plants handling and processing stored organic materials (e.g., biogas plants, landfills, farms, distilleries, etc.). In this context, the UNI EN 13725:2004 indicates the "dynamic olfactometry method" as validated, recognized, and adequate measurement procedure for estimating the odor concentration. This protocol is carried out by a panel of specifically trained and selected human receptors, but alternative analytical methodologies are currently under discussion. This work aims to describe the initial steps of a wider research toward the definition of a new analytical protocol for monitoring odor concentration. The alternative methodology is here presented through the implementation of a case study: stored organic materials exploited on an energy plant in Central Italy. The paper describes the preliminary activities related to the survey of the case study (i), the definition of alternative methods and devices for conducting emissions sampling (ii), and the adopted experimental approach (iii). Finally, preliminary results are also presented (iv). The resulting protocol, once validated, could be employed by local authorities to measure both the odor impacts and the effectiveness of specifically designed mitigation strategies.
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Affiliation(s)
- Valentina Coccia
- CIRIAF, Interuniversity Research Center on Pollution and Environment "M. Felli", CRB Section, Biomass Research Center, Via G. Duranti, 63, Perugia, Italy
- Department of Engineering, University of Perugia, Via G. Duranti, 63, Perugia, Italy
| | - Mattia Manni
- CIRIAF, Interuniversity Research Center on Pollution and Environment "M. Felli", CRB Section, Biomass Research Center, Via G. Duranti, 63, Perugia, Italy.
| | - Alessandro Petrozzi
- CIRIAF, Interuniversity Research Center on Pollution and Environment "M. Felli", CRB Section, Biomass Research Center, Via G. Duranti, 63, Perugia, Italy
| | - Andrea Nicolini
- CIRIAF, Interuniversity Research Center on Pollution and Environment "M. Felli", CRB Section, Biomass Research Center, Via G. Duranti, 63, Perugia, Italy
- Department of Engineering, University of Perugia, Via G. Duranti, 63, Perugia, Italy
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Niu Y, Wang P, Xiao Z, Zhu J, Sun X, Wang R. Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level. Food Chem 2018; 275:143-153. [PMID: 30724180 DOI: 10.1016/j.foodchem.2018.09.102] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Revised: 09/14/2018] [Accepted: 09/16/2018] [Indexed: 11/29/2022]
Abstract
The ester aroma profiles of five Chinese cherry wines and the perceptual interaction among esters were investigated in this study. 24 esters were identified by Gas chromatography-olfactometry (GC-O) and Gas Chromatography-Mass Spectrometer (GC-MS). According to addition/omission analysis, seven volatile compounds among them were selected and studied using sensory profiling and multivariate statistic methods such as Principal Component Analysis (PCA). In sensory analysis, a significant reduction of olfactory threshold for total aromatic reconstitution was induced by the addition among each of them in Feller's additive model, which demonstrated their synergistic effects. The σ/τ plot showed that most of them were followed by a partial addition behavior. Furthermore, PCA indicated that the addition among each of them had a significant effect on fruity, floral, sweet and fermentation aroma intensity. Specifically, ethyl decanoate and methyl salicylate at sub-threshold concentrations were also likely to contribute to overall aroma. The results of perceptual interaction were mainly influenced by chemical structure and molecular polarity.
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Affiliation(s)
- Yunwei Niu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Pinpin Wang
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Zuobing Xiao
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
| | - Jiancai Zhu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Xiaoxin Sun
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Ruolin Wang
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
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Xiao Z, Luo J, Niu Y, Wang P, Wang R, Sun X. Olfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution. Food Res Int 2018; 116:211-222. [PMID: 30716939 DOI: 10.1016/j.foodres.2018.08.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 07/26/2018] [Accepted: 08/02/2018] [Indexed: 11/16/2022]
Abstract
This study focused on the impact of esters on the perception of floral aroma in rose essential oil. Various aromatic reconstitutions were prepared, consisting of 10 alcohols and 9 esters, all the concentrations found in rose essential oil. Sensory analysis by the triangular tests revealed the interesting behavior of certain compounds among the 9 esters following their addition or omission. The results tend to highlight the important role of ethyl octanoate, ethyl tetradecanoate, citronellyl acetate, geranyl acetate, and 2-phenethyl acetate of esters in rose essential oil. The "olfactory threshold" (OT) of the 5 esters, the floral reconstitution and the mixtures of ester and floral reconstitution were evaluated in alkanes solution. Through the Feller's additive model analysis, it was found that the presence of ethyl octanoate, ethyl tetradecanoate, and citronellyl acetate led to a significant in decrease the OT of the mixtures, whereas geranyl acetate raised the OT. The floral reconstitution in alkanes solution was supplemented with the 5 esters at high, medium, and low concentration, then analyzed by quantitative descriptive analysis. It was revealed that ethyl octanoate, ethyl tetradecanoate, and citronellyl acetate adding overall aroma, and geranyl acetate masking the overall aroma perception in a model floral mixture. Sensory profiles highlighted changes in the perception of aroma nuances in the presence of the 5 esters, with specific perceptive interactions, and reported on the graph based on two parameters [σ = f(τ)]. This paper provided a reference for the flavourists.
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Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China
| | - Jing Luo
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China..
| | - Pinpin Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China
| | - Ruolin Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China
| | - Xiaoxin Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China
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Abstract
It is commonly believed that humans have a poor sense of smell compared to other mammalian species. However, this idea derives not from empirical studies of human olfaction but from a famous 19th-century anatomist's hypothesis that the evolution of human free will required a reduction in the proportional size of the brain's olfactory bulb. The human olfactory bulb is actually quite large in absolute terms and contains a similar number of neurons to that of other mammals. Moreover, humans have excellent olfactory abilities. We can detect and discriminate an extraordinary range of odors, we are more sensitive than rodents and dogs for some odors, we are capable of tracking odor trails, and our behavioral and affective states are influenced by our sense of smell.
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Affiliation(s)
- John P McGann
- Behavioral and Systems Neuroscience, Psychology Department, Rutgers University, 152 Frelinghuysen Road, Piscataway, NJ 08854, USA.
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31
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Niu Y, Yao Z, Xiao Z, Zhu G, Zhu J, Chen J. Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose. Food Res Int 2018; 113:102-114. [PMID: 30195503 DOI: 10.1016/j.foodres.2018.01.018] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 11/21/2017] [Accepted: 01/09/2018] [Indexed: 10/18/2022]
Abstract
Although esters were important odorants in light aroma-type liquor, it was still puzzling that sensory interaction between esters made the odor quality of light aroma-type liquor outstanding. The aim of the paper was to investigate perceptual interaction among esters. The odor thresholds of eighteen esters and 35 binary mixture were determined by a three-alternative forced-choice procedure. The relationship between odor threshold and carbon chain length of homologous ethyl esters was investigated. Moreover, 31 binary mixtures present either a synergistic effect or additive action. Furthermore, odor quality and odor intensity were determined by p/τ plot and σ/τ plot, respectively. From the p/τ plot, an ideal sigmoidal function for odor quality was obtained. From the σ/τ plot, for all 120 binary mixtures, just 9 mixtures were in the hyper-additivity area (σ > 1.05), and two were in the so-called perfect additivity area (0.95 < σ < 1.05). Almost one half (48%) showed compromise level. Finally, a significantly difference was observed by flash gas chromatography electronic nose (p < .05). Sensory analysis revealed that a mask effect of fruity note was occurred by adding ethyl phenylacetate at various levels (100, 2500, 58,000 ppb) to the fruit recombination and an enhancement effect of floral note was reported by adding phenylethyl acetate at low (1400 ppb) or high level (11,500 ppb). It was noticed that sweet note was significantly enhanced by adding phenylethyl acetate at peri-threshold (3200 ppb).
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Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Zhengmin Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
| | - Guangyong Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Jiaying Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
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2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma. Food Chem 2017; 237:364-371. [DOI: 10.1016/j.foodchem.2017.05.093] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2016] [Revised: 05/16/2017] [Accepted: 05/17/2017] [Indexed: 11/23/2022]
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Differences in peripheral sensory input to the olfactory bulb between male and female mice. Sci Rep 2017; 7:45851. [PMID: 28443629 PMCID: PMC5405412 DOI: 10.1038/srep45851] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Accepted: 03/03/2017] [Indexed: 11/21/2022] Open
Abstract
Female mammals generally have a superior sense of smell than males, but the biological basis of this difference is unknown. Here, we demonstrate sexually dimorphic neural coding of odorants by olfactory sensory neurons (OSNs), primary sensory neurons that physically contact odor molecules in the nose and provide the initial sensory input to the brain’s olfactory bulb. We performed in vivo optical neurophysiology to visualize odorant-evoked OSN synaptic output into olfactory bub glomeruli in unmanipulated (gonad-intact) adult mice from both sexes, and found that in females odorant presentation evoked more rapid OSN signaling over a broader range of OSNs than in males. These spatiotemporal differences enhanced the contrast between the neural representations of chemically related odorants in females compared to males during stimulus presentation. Removing circulating sex hormones makes these signals slower and less discriminable in females, while in males they become faster and more discriminable, suggesting opposite roles for gonadal hormones in influencing male and female olfactory function. These results demonstrate that the famous sex difference in olfactory abilities likely originates in the primary sensory neurons, and suggest that hormonal modulation of the peripheral olfactory system could underlie differences in how males and females experience the olfactory world.
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Gros J, Lavigne V, Thibaud F, Gammacurta M, Moine V, Dubourdieu D, Darriet P, Marchal A. Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1058-1069. [PMID: 28064486 DOI: 10.1021/acs.jafc.6b04516] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Chardonnay wines impart a unique complex aroma characterized by its buttery, yellow stone fruit, melon, bready, and woody notes. Among the terms used in the sensory analysis of these wines, this study investigated hazelnut-like attributes. Multidimensional gas chromatography coupled to olfactometry identified five pyrroles reminiscent of hazelnut: 1-ethylpyrrole-2-carboxaldehyde, 1H-pyrrole, 2-acetyl-1H-pyrrole (first identification in wine), 1-methylpyrrole-2-carboxaldehyde, and 1H-pyrrole-2-carboxaldehyde. Quantitative analyses demonstrated their significantly higher abundance in Chardonnay wines. However, they proved irrelevant in sensory terms, given the low amounts measured in wine compared to their olfactory detection threshold. Nevertheless, the presence of methanethiol derivatives from these pyrroles was investigated in wine. 1-Methylpyrrole-2-methanethiol and 1-ethylpyrrole-2-methanethiol were identified and exhibited hazelnut-like aroma. These compounds, which have not been observed in natural products to date, are potent volatile compounds with detection thresholds of 0.7 and 1.4 ng/L, respectively, in model wine. These findings open up promising perspectives concerning the interpretation of the typical aromatic nuances of some Chardonnay wines.
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Affiliation(s)
- Jacques Gros
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Valérie Lavigne
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- Seguin Moreau France, Z.I. , Merpins, Cognac F-16103, France
| | - Fannie Thibaud
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Marine Gammacurta
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Virginie Moine
- Biolaffort , 126 quai de la Souys, Bordeaux F-33100, France
| | - Denis Dubourdieu
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Philippe Darriet
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Axel Marchal
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
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35
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Picard M, de Revel G, Marchand S. First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines. Food Chem 2017; 217:294-302. [DOI: 10.1016/j.foodchem.2016.08.070] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 08/17/2016] [Accepted: 08/22/2016] [Indexed: 11/24/2022]
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Abstract
Olfaction is often viewed as difficult, yet the empirical evidence suggests a different picture. A closer look shows people around the world differ in their ability to detect, discriminate, and name odors. This gives rise to the question of what influences our ability to smell. Instead of focusing on olfactory deficiencies, this review presents a positive perspective by focusing on factors that make someone a better smeller. We consider three driving forces in improving olfactory ability: one’s biological makeup, one’s experience, and the environment. For each factor, we consider aspects proposed to improve odor perception and critically examine the evidence; as well as introducing lesser discussed areas. In terms of biology, there are cases of neurodiversity, such as olfactory synesthesia, that serve to enhance olfactory ability. Our lifetime experience, be it typical development or unique training experience, can also modify the trajectory of olfaction. Finally, our odor environment, in terms of ambient odor or culinary traditions, can influence odor perception too. Rather than highlighting the weaknesses of olfaction, we emphasize routes to harnessing our olfactory potential.
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Affiliation(s)
- Asifa Majid
- Centre for Language Studies, Radboud University, Nijmegen, The Netherlands; Max Planck Institute for Psycholinguistics, Nijmegen, The Netherlands; Donders Institute for Brain, Cognition and Behaviour, Radboud University, Nijmegen, The Netherlands
| | - Laura Speed
- Centre for Language Studies, Radboud University, Nijmegen, The Netherlands
| | - Ilja Croijmans
- Centre for Language Studies, Radboud University, Nijmegen, The Netherlands; International Max Planck Research School for Language Sciences, Nijmegen, The Netherlands
| | - Artin Arshamian
- Centre for Language Studies, Radboud University, Nijmegen, The Netherlands; Donders Institute for Brain, Cognition and Behaviour, Radboud University, Nijmegen, The Netherlands; Division of Psychology, Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden
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37
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Tempere S, Schaaper MH, Lytra G, Barbe JC, Riquier L, Marchand S, de Revel G, Sicard G. Molecular determinism of specific anosmia to 2-bromo-4-methylphenol. FLAVOUR FRAG J 2016. [DOI: 10.1002/ffj.3362] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Sophie Tempere
- Univ. Bordeaux, ISVV, EA 4577 OEnologie, F-33140; Villenave d'Ornon France
- INRA, ISVV, USC 1366 OEnologie, F-33140; Villenave d'Ornon France
| | - Marie-Hélène Schaaper
- Univ. Bordeaux, ISVV, EA 4577 OEnologie, F-33140; Villenave d'Ornon France
- INRA, ISVV, USC 1366 OEnologie, F-33140; Villenave d'Ornon France
| | - Georgia Lytra
- Univ. Bordeaux, ISVV, EA 4577 OEnologie, F-33140; Villenave d'Ornon France
- INRA, ISVV, USC 1366 OEnologie, F-33140; Villenave d'Ornon France
| | - Jean-Christophe Barbe
- Univ. Bordeaux, ISVV, EA 4577 OEnologie, F-33140; Villenave d'Ornon France
- INRA, ISVV, USC 1366 OEnologie, F-33140; Villenave d'Ornon France
| | - Laurent Riquier
- Univ. Bordeaux, ISVV, EA 4577 OEnologie, F-33140; Villenave d'Ornon France
- INRA, ISVV, USC 1366 OEnologie, F-33140; Villenave d'Ornon France
| | - Stephanie Marchand
- Univ. Bordeaux, ISVV, EA 4577 OEnologie, F-33140; Villenave d'Ornon France
- INRA, ISVV, USC 1366 OEnologie, F-33140; Villenave d'Ornon France
| | - Gilles de Revel
- Univ. Bordeaux, ISVV, EA 4577 OEnologie, F-33140; Villenave d'Ornon France
- INRA, ISVV, USC 1366 OEnologie, F-33140; Villenave d'Ornon France
| | - Gilles Sicard
- Univ. Aix-Marseille, UMR7249, Neurophysiologie des interactions cellulaires et neuropathologie; Marseille France
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38
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Salthammer T, Schulz N, Stolte R, Uhde E. Human sensory response to acetone/air mixtures. INDOOR AIR 2016; 26:796-805. [PMID: 26537435 DOI: 10.1111/ina.12262] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2015] [Accepted: 10/28/2015] [Indexed: 06/05/2023]
Abstract
The release of organic compounds from building products may influence the perceived air quality in the indoor environment. Consequently, building products are assessed for chemical emissions and for the acceptability of emitted odors. A procedure for odor evaluations in test chambers is described by the standard ISO 16000-28. A panel of eight or more trained subjects directly determines the perceived intensity Π (unit pi) of an air sample via diffusers. For the training of the panelists, a comparative Π-scale is applied. The panelists can use acetone/air mixtures in a concentration range between 20 mg/m(3) (0 pi) and 320 mg/m(3) (15 pi) as reference. However, the training and calibration procedure itself can substantially contribute to the method uncertainty. This concerns the assumed odor threshold of acetone, the variability of panelist responses, and the analytical determination of acetone concentrations in air with online methods as well as the influence of the diffuser geometry and the airflow profile.
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Affiliation(s)
- T Salthammer
- Department of Material Analysis and Indoor Chemistry, Fraunhofer WKI, Braunschweig, Germany.
| | - N Schulz
- Department of Material Analysis and Indoor Chemistry, Fraunhofer WKI, Braunschweig, Germany
| | - R Stolte
- Department of Material Analysis and Indoor Chemistry, Fraunhofer WKI, Braunschweig, Germany
| | - E Uhde
- Department of Material Analysis and Indoor Chemistry, Fraunhofer WKI, Braunschweig, Germany
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39
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Odours reduce the magnitude of object substitution masking for matching visual targets in females. Atten Percept Psychophys 2016; 78:1702-11. [PMID: 27306640 DOI: 10.3758/s13414-016-1157-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Recent evidence suggests that olfactory stimuli can influence early stages of visual processing, but there has been little focus on whether such olfactory-visual interactions convey an advantage in visual object identification. Moreover, despite evidence that some aspects of olfactory perception are superior in females than males, no study to date has examined whether olfactory influences on vision are gender-dependent. We asked whether inhalation of familiar odorants can modulate participants' ability to identify briefly flashed images of matching visual objects under conditions of object substitution masking (OSM). Across two experiments, we had male and female participants (N = 36 in each group) identify masked visual images of odour-related objects (e.g., orange, rose, mint) amongst nonodour-related distracters (e.g., box, watch). In each trial, participants inhaled a single odour that either matched or mismatched the masked, odour-related target. Target detection performance was analysed using a signal detection (d') approach. In females, but not males, matching odours significantly reduced OSM relative to mismatching odours, suggesting that familiar odours can enhance the salience of briefly presented visual objects. We conclude that olfactory cues exert a subtle influence on visual processes by transiently enhancing the salience of matching object representations. The results add to a growing body of literature that points towards consistent gender differences in olfactory perception.
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40
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Abstract
Olfaction enables most mammalian species to detect and discriminate vast numbers of chemical structures called odorants and pheromones. The perception of such chemical compounds is mediated via two major olfactory systems, the main olfactory system and the vomeronasal system, as well as minor systems, such as the septal organ and the Grueneberg ganglion. Distinct differences exist not only among species but also among individuals in terms of their olfactory sensitivity; however, little is known about the mechanisms that determine these differences. In research on the olfactory sensitivity of mammals, scientists thus depend in most cases on behavioral testing. In this article, we reviewed scientific studies performed on various mammalian species using different methodologies and target chemical substances. Human and non-human primates as well as rodents and dogs are the most frequently studied species. Olfactory threshold studies on other species do not exist with the exception of domestic pigs. Olfactory testing performed on seals, elephants, and bats focused more on discriminative abilities than on sensitivity. An overview of olfactory sensitivity studies as well as olfactory detection ability in most studied mammalian species is presented here, focusing on comparable olfactory detection thresholds. The basics of olfactory perception and olfactory sensitivity factors are also described.
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41
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Tempere S, Schaaper M, Cuzange E, de Lescar R, de Revel G, Sicard G. The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.02.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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42
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Abraham MH, Gola JMR, Cometto-Muñiz JE. An assessment of air quality reflecting the chemosensory irritation impact of mixtures of volatile organic compounds. ENVIRONMENT INTERNATIONAL 2016; 86:84-91. [PMID: 26550706 DOI: 10.1016/j.envint.2015.07.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Revised: 07/03/2015] [Accepted: 07/06/2015] [Indexed: 06/05/2023]
Abstract
We present a method to assess the air quality of an environment based on the chemosensory irritation impact of mixtures of volatile organic compounds (VOCs) present in such environment. We begin by approximating the sigmoid function that characterizes psychometric plots of probability of irritation detection (Q) versus VOC vapor concentration to a linear function. First, we apply an established equation that correlates and predicts human sensory irritation thresholds (SIT) (i.e., nasal and eye irritation) based on the transfer of the VOC from the gas phase to biophases, e.g., nasal mucus and tear film. Second, we expand the equation to include other biological data (e.g., odor detection thresholds) and to include further VOCs that act mainly by "specific" effects rather than by transfer (i.e., "physical") effects as defined in the article. Then we show that, for 72 VOCs in common, Q values based on our calculated SITs are consistent with the Threshold Limit Values (TLVs) listed for those same VOCs on the basis of sensory irritation by the American Conference of Governmental Industrial Hygienists (ACGIH). Third, we set two equations to calculate the probability (Qmix) that a given air sample containing a number of VOCs could elicit chemosensory irritation: one equation based on response addition (Qmix scale: 0.00 to 1.00) and the other based on dose addition (1000*Qmix scale: 0 to 2000). We further validate the applicability of our air quality assessment method by showing that both Qmix scales provide values consistent with the expected sensory irritation burden from VOC mixtures present in a wide variety of indoor and outdoor environments as reported on field studies in the literature. These scales take into account both the concentration of VOCs at a particular site and the propensity of the VOCs to evoke sensory irritation.
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Affiliation(s)
- Michael H Abraham
- Department of Chemistry, University College London, 20 Gordon Street, London WC1H OAJ, UK.
| | - Joelle M R Gola
- Department of Chemistry, University College London, 20 Gordon Street, London WC1H OAJ, UK
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Lytra G, Cameleyre M, Tempere S, Barbe JC. Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10484-10491. [PMID: 26587875 DOI: 10.1021/acs.jafc.5b04332] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Enantiomers of ethyl 3-hydroxybutanoate were assayed in 87 commercial wines from various vintages and origins, using chiral gas chromatography (β-cyclodextrin). Generally, ethyl 3-hydroxybutanoate levels were higher in red than in white wines of the same age. The average S/R enantiomeric ratio of this compound in red wine was approximately 75:25 (± 13), with an average total concentration of ∼ 450 (± 150) μg/L. In red wines, R-form levels increased gradually during aging, but no variations were observed in S-form concentrations. To our knowledge, no previous research had determined the enantiomeric distribution of this compound in wine. The olfactory threshold of the S-form in dilute alcohol solution was 21 mg/L, one-third that of the R-form: 63 mg/L. The S- and R-forms had different aromatic nuances. The olfactory threshold of their mixture (85:15, m/m) was 14 mg/L, indicating a simple additive effect in this binary mixture. Furthermore, the concentrations found in red wines were considerably below the olfactory threshold under the same experimental conditions. Sensory analysis revealed that ethyl 3-hydroxybutanoate (S/R, 85:15, m/m) had an enhancing effect on the perception of fruity aromas in the matrices studied. Sensory profiles highlighted the contribution of ethyl 3-hydroxybutanoate to red-berry and fresh-fruit descriptors, despite its subthreshold concentrations.
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Affiliation(s)
- Georgia Lytra
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, 33882 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d'Ornon, France
| | - Margaux Cameleyre
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, 33882 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d'Ornon, France
| | - Sophie Tempere
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, 33882 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d'Ornon, France
| | - Jean-Christophe Barbe
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, 33882 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d'Ornon, France
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Cameleyre M, Lytra G, Tempere S, Barbe JC. Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9777-9788. [PMID: 26529563 DOI: 10.1021/acs.jafc.5b03489] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This study focused on the impact of five higher alcohols on the perception of fruity aroma in red wines. Various aromatic reconstitutions were prepared, consisting of 13 ethyl esters and acetates and 5 higher alcohols, all at the average concentrations found in red wine. These aromatic reconstitutions were prepared in several matrices. Sensory analysis revealed the interesting behavior of certain compounds among the five higher alcohols following their individual addition or omission. The "olfactory threshold" of the fruity pool was evaluated in several matrices: dilute alcohol solution, dilute alcohol solution containing 3-methylbutan-1-ol or butan-1-ol individually, and dilute alcohol solution containing the mixture of five higher alcohols, blended together at various concentrations. The presence of 3-methylbutan-1-ol or butan-1-ol alone led to a significant decrease in the "olfactory threshold" of the fruity reconstitution, whereas the mixture of alcohols raised the olfactory threshold. Sensory profiles highlighted changes in the perception of fruity nuances in the presence of the mixture of higher alcohols, with specific perceptive interactions, including a relevant masking effect on fresh- and jammy-fruit notes of the fruity mixture in both dilute alcohol solution and dearomatized red wine matrices. When either 3-methylbutan-1-ol or butan-1-ol was added to the fruity reconstitution in dilute alcohol solution, an enhancement of butyric notes was reported with 3-methylbutan-1-ol and fresh- and jammy-fruit with butan-1-ol. This study, the first to focus on the impact of higher alcohols on fruity aromatic expression, revealed that these compounds participate, both quantitatively and qualitatively, in masking fruity aroma perception in a model fruity wine mixture.
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Affiliation(s)
- Margaux Cameleyre
- Univ. Bordeaux, ISVV, EA 4577 Œnologie , F 33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie , F 33140 Villenave d'Ornon, France
| | - Georgia Lytra
- Univ. Bordeaux, ISVV, EA 4577 Œnologie , F 33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie , F 33140 Villenave d'Ornon, France
| | - Sophie Tempere
- Univ. Bordeaux, ISVV, EA 4577 Œnologie , F 33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie , F 33140 Villenave d'Ornon, France
| | - Jean-Christophe Barbe
- Univ. Bordeaux, ISVV, EA 4577 Œnologie , F 33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie , F 33140 Villenave d'Ornon, France
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Cometto-Muñiz JE, Abraham MH. Dose-Response Functions for the Olfactory, Nasal Trigeminal, and Ocular Trigeminal Detectability of Airborne Chemicals by Humans. Chem Senses 2015; 41:3-14. [PMID: 26476441 DOI: 10.1093/chemse/bjv060] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
We gathered from the literature 47 odor and 37 trigeminal (nasal and ocular) chemesthetic psychometric (i.e., detectability or dose-response) functions from a group of 41 chemicals. Vapors delivered were quantified by analytical methods. All functions were very well fitted by the sigmoid (logistic) equation: y = 1 / (1 + e({-(x-C)/D})), where parameter C quantifies the detection threshold concentration and parameter D the steepness of the function. Odor and chemesthetic functions showed no concentration overlap: olfactory functions grew along the parts per billion (ppb by volume) range or lower, whereas trigeminal functions grew along the part per million (ppm by volume) range. Although, on average, odor detectability rose from chance detection to perfect detection within 2 orders of magnitude in concentration, chemesthetic detectability did it within one. For 16 compounds having at least 1 odor and 1 chemesthetic function, the average gap between the 2 functions was 4.6 orders of magnitude in concentration. A quantitative structure-activity relationship (QSAR) using 5 chemical descriptors that had previously described stand-alone odor and chemesthetic threshold values, also holds promise to describe, and eventually predict, olfactory and chemesthetic detectability functions, albeit functions from additional compounds are needed to strengthen the QSAR.
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Affiliation(s)
- J Enrique Cometto-Muñiz
- University of California-San Diego, 8950 Villa La Jolla Drive, Suite C135, La Jolla, CA 92037, USA and
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Lytra G, Tempere S, de Revel G, Barbe JC. Distribution and organoleptic impact of ethyl 2-methylbutanoate enantiomers in wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5005-10. [PMID: 24844693 DOI: 10.1021/jf500670z] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
The enantiomers of ethyl 2-methylbutanoate were assayed in several wines using chiral gas chromatography (β-cyclodextrin). Analyses of 37 commercial red wines from various vintages and origins revealed the almost exclusive presence of the S-enantiomeric form. The average concentration was ∼50 μg/L, but the oldest samples were found to contain higher ethyl 2-methylbutanoate levels than the youngest wines. The olfactory threshold of a racemic mixture of ethyl (2R)-2-methylbutanoate and ethyl (2S)-2-methylbutanoate (50:50, m/m) in dilute alcohol solution was 2.60 μg/L, almost twice that of the S-form, which was 1.53 μg/L. Ethyl (2S)-2-methylbutanoate and the racemic mixture of ethyl (2R)-2-methylbutanoate and ethyl (2S)-2-methylbutanoate had different aromatic nuances: the former was mainly defined by fruity descriptors, such as green apple (Granny Smith) and strawberry, whereas the latter had an unspecific, caustic, fruity, solvent odor. Sensory analysis revealed an enhancing effect of ethyl (2S)-2-methylbutanoate on the perception of fruity aromas in the matrices studied: the "olfactory threshold" of the fruity pool, consisting of esters found in red wines, in dilute alcohol solution alone was higher than that of the same mixture supplemented with 50 μg/L ethyl (2S)-2-methylbutanoate. The sensory profiles of these aromatic reconstitutions highlighted the contribution of ethyl (2S)-2-methylbutanoate to black-berry-fruit descriptors.
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Affiliation(s)
- Georgia Lytra
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche OENOLOGIE, 33882 Villenave d'Ornon, France
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Stamatopoulos P, Frérot E, Tempère S, Pons A, Darriet P. Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2469-2478. [PMID: 24559261 DOI: 10.1021/jf405397c] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Recent studies have demonstrated the existence of a typical sensory concept for Bordeaux dessert wines, including the world famous wines of Sauternes. Volatile compounds from several chemical families (thiols, aldehydes, and lactones) were identified and correlated with aromatic typicality in these wines. However, these studies were unable to indicate "key" aromas of overripe fruits, especially overripe orange. The alternative strategy developed in this research combined both analytical and sensory studies of fractions of dessert wine extracts obtained by semipreparative high-performance liquid chromatography (HPLC). Multidimensional gas chromatography coupled to olfactometry and mass spectrometry (MDGC-O/MS) was applied to some of the HPLC fractions recalling "overripe fruit", and a new lactone, 2-nonen-4-olide, was identified. Reconstitution and omission tests using the HPLC fractions highlighted the importance of specific compounds, particularly 2-nonen-4-olide, in the expression of overripe orange notes. Although this lactone presents minty and fruity odors, its key contribution to the typical aroma of orange in Bordeaux dessert wines was revealed through perceptual blending.
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Jaeger SR, de Silva HN, Lawless HT. Detection Thresholds of 10 Odor-active Compounds Naturally Occurring in Food Using a Replicated Forced-Choice Ascending Method of Limits. J SENS STUD 2014. [DOI: 10.1111/joss.12085] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara R. Jaeger
- Mt Albert Research Centre; Auckland Mail Centre; The New Zealand Institute for Plant & Food Research Ltd; Private Bag 92 169 Auckland 1142 New Zealand
| | - H. Nihal de Silva
- Mt Albert Research Centre; Auckland Mail Centre; The New Zealand Institute for Plant & Food Research Ltd; Private Bag 92 169 Auckland 1142 New Zealand
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Peng M, Jaeger SR, Hautus MJ. Fitting Psychometric Functions Using a Fixed-Slope Parameter: An Advanced Alternative for Estimating Odor Thresholds With Data Generated by ASTM E679. Chem Senses 2013; 39:229-41. [DOI: 10.1093/chemse/bjt073] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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Zhuang L, Hu N, Tian F, Dong Q, Hu L, Li R, Wang P. A high-sensitive detection method for carvone odor by implanted electrodes in rat olfactory bulb. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s11434-013-0044-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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