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Du H, Lu H, Tuo S, Li Y, Zhong K, Kang Y, Zhu G, Yu G, Yi F, Kong B. Predicting minty compounds binary mixtures' pleasantness by odor intensity in aqueous solutions. J Food Sci 2023; 88:4693-4704. [PMID: 37779385 DOI: 10.1111/1750-3841.16738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 07/08/2023] [Accepted: 07/27/2023] [Indexed: 10/03/2023]
Abstract
The aroma of mint is well-liked by the public, and key flavor odorants in mint aroma had been found, but how these molecules interact and form a satisfying odor remains a challenge. Quality, intensity, and pleasantness are our most basic perceptions of aromas; both intensity and pleasantness can be quantified. However, compared to intensity, research on pleasantness was lacking. Pleasantness was one of the most important indicators for formulating a satisfying mint flavor, and the study of binary mixtures was fundamental to our understanding of more complex mixtures. Therefore, the purpose of this study was to explore the characteristics of pleasantness as a function of concentration and, at the same time, to investigate the relationship between intensity and pleasantness in binary mixtures. Thirty sensory evaluation volunteers participated in the evaluation of the intensity and pleasantness of six key flavor odorants of mint and five binary mixtures. The results showed that the pleasantness increased first and then decreased or stabilized with the rising of concentration; even though the interactions in binary mixtures were not the same, their pleasantness could be predicted using the intensities of the components by Response Surface Design of Experiments, and the goodness of fit was greater than 0.92, indicating that the models had the great predictive ability. PRACTICAL APPLICATION: Whether blending flavors or evaluating them, a great deal of experience is required, yet the acquisition of this experience is a long process. Performing these tasks is difficult for the novice, and it helps to quantify the feeling for the flavor and build some mathematical models.
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Affiliation(s)
- Huanzhe Du
- Technology Center of China Tobacco Hunan Industrial Corporation, Changsha, Hunan, P. R. China
| | - Hongbing Lu
- Technology Center of China Tobacco Hunan Industrial Corporation, Changsha, Hunan, P. R. China
| | - Suxing Tuo
- Technology Center of China Tobacco Hunan Industrial Corporation, Changsha, Hunan, P. R. China
| | - Yanchun Li
- Technology Center of China Tobacco Hunan Industrial Corporation, Changsha, Hunan, P. R. China
| | - Kejun Zhong
- Technology Center of China Tobacco Hunan Industrial Corporation, Changsha, Hunan, P. R. China
| | - Yuxuan Kang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P. R. China
| | - Guangyong Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P. R. China
| | - Genfa Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P. R. China
| | - Fengping Yi
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P. R. China
| | - Bo Kong
- Technology Center of China Tobacco Hunan Industrial Corporation, Changsha, Hunan, P. R. China
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Li H, Lee C, Kay LM. Testing effects of trigeminal stimulation on binary odor mixture quality in rats. Front Neurosci 2023; 17:1059741. [PMID: 36960175 PMCID: PMC10027748 DOI: 10.3389/fnins.2023.1059741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Accepted: 02/16/2023] [Indexed: 03/09/2023] Open
Abstract
Prior attempts at forming theoretical predictions regarding the quality of binary odor mixtures have failed to find any consistent predictor for overshadowing of one component in a binary mixture by the other. We test here the hypothesis that trigeminality contributes to overshadowing effects in binary mixture perception. Most odorants stimulate the trigeminal nerve in the nasal sensory epithelium. In the current study we test rats' ability to detect component odorants in four binary odor sets chosen for their relative trigeminality. We predicted that the difference in trigeminal intensity would predict the degree of overshadowing by boosting or suppressing perceptual intensity of these odorants during learning or during mixture perception. We used a two-alternative choice (TAC) task in which rats were trained to recognize the two components of each mixture and tested on a range of mixtures of the two without reinforcement. We found that even though odorant concentrations were adjusted to balance volatility, all odor sets produced asymmetric psychometric curves. Odor pairs with the greatest difference in trigeminality showed overshadowing by the odorant with weaker trigeminal properties. Odor sets with more evenly matched trigeminal properties also showed asymmetry that was not predicted by either small differences in volatility or trigeminality. Thus, trigeminal properties may influence overshadowing in odor mixtures, but other factors are also likely involved. These mixed results further support the need to test each odor mixture to determine its odor quality and underscore recent results at the level of olfactory receptor neurons that show massive and unpredictable inhibition among odorants in complex mixtures.
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Affiliation(s)
- Huibo Li
- Department of Psychology, The University of Chicago, Chicago, IL, United States
- Institute for Mind and Biology, The University of Chicago, Chicago, IL, United States
| | - Clara Lee
- The College, The University of Chicago, Chicago, IL, United States
| | - Leslie M. Kay
- Department of Psychology, The University of Chicago, Chicago, IL, United States
- Institute for Mind and Biology, The University of Chicago, Chicago, IL, United States
- The College, The University of Chicago, Chicago, IL, United States
- *Correspondence: Leslie M. Kay,
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Ma Y, Tang K, Thomas-Danguin T, Xu Y. Pleasantness of Binary Odor Mixtures: Rules and Prediction. Chem Senses 2021; 45:303-311. [PMID: 32188973 DOI: 10.1093/chemse/bjaa020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Pleasantness is a major dimension of odor percepts. While naturally encountered odors rely on mixtures of odorants, few studies have investigated the rules underlying the perceived pleasantness of odor mixtures. To address this issue, a set of 222 binary mixtures based on a set of 72 odorants were rated by a panel of 30 participants for odor intensity and pleasantness. In most cases, the pleasantness of the binary mixtures was driven by the pleasantness and intensity of its components. Nevertheless, a significant pleasantness partial addition was observed in 6 binary mixtures consisting of 2 components with similar pleasantness ratings. A mathematical model, involving the pleasantness of the components as well as τ-values reflecting components' odor intensity, was applied to predict mixture pleasantness. Using this model, the pleasantness of mixtures including 2 components with contrasted intensity and pleasantness could be efficiently predicted at the panel level (R2 > 0.80, Root Mean Squared Error < 0.67).
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Affiliation(s)
- Yue Ma
- School of Biotechnology, Jiangnan University, Jiangsu, People's Republic of China.,Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Ke Tang
- School of Biotechnology, Jiangnan University, Jiangsu, People's Republic of China
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Yan Xu
- School of Biotechnology, Jiangnan University, Jiangsu, People's Republic of China
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Ma Y, Tang K, Xu Y, Thomas-Danguin T. Perceptual interactions among food odors: Major influences on odor intensity evidenced with a set of 222 binary mixtures of key odorants. Food Chem 2021; 353:129483. [PMID: 33740506 DOI: 10.1016/j.foodchem.2021.129483] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 02/17/2021] [Accepted: 02/23/2021] [Indexed: 02/01/2023]
Abstract
This study explored the impact of perceptual interactions on the odor intensity of 222 binary mixtures designed from 72 odorants found in food products. Odor intensity was rated by 30 trained subjects. The results showed that in most cases, the components' odor was perceived within the mixture and their intensity remained the same as in the unmixed situation in 54.3% of cases. Masking was the second major effect (44.8%) and occurred more frequently when components' pleasantness was significantly different. Synergy occurred in a small number of cases (0.9%) and only for four compounds. The overall odor intensity of the mixture was determined to be equal to the strongest component in most cases (73.9%), while partial addition was observed as the second most frequent effect (21.7%), especially when the components had equal intensity. Overall, this work provides general rules about the outcome to expect when mixing key components of food aromas.
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Affiliation(s)
- Yue Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France.
| | - Ke Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France.
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de March CA, Titlow WB, Sengoku T, Breheny P, Matsunami H, McClintock TS. Modulation of the combinatorial code of odorant receptor response patterns in odorant mixtures. Mol Cell Neurosci 2020; 104:103469. [PMID: 32061665 DOI: 10.1016/j.mcn.2020.103469] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 02/10/2020] [Accepted: 02/11/2020] [Indexed: 02/01/2023] Open
Abstract
The perception of odors relies on combinatorial codes consisting of odorant receptor (OR) response patterns to encode odor identity. Modulation of these patterns by odorant interactions at ORs potentially explains several olfactory phenomena: mixture suppression, unpredictable sensory outcomes, and the perception of odorant mixtures as unique objects. We determined OR response patterns to 4 odorants and 3 binary mixtures in vivo in mice, identifying 30 responsive ORs. These patterns typically had a few strongly responsive ORs and a greater number of weakly responsive ORs. ORs responsive to an odorant were often unrelated sequences distributed across several OR subfamilies. Mixture responses predicted pharmacological interactions between odorants, which were tested in vitro by heterologous expression of ORs in cultured cells, providing independent evidence confirming odorant agonists for 13 ORs and identifying both suppressive and additive effects. This included 11 instances of antagonism of ORs by an odorant, 1 instance of additive responses to a binary mixture, 1 instance of suppression of a strong agonist by a weak agonist, and the discovery of an inverse agonist for an OR. Interactions between odorants at ORs are common even when the odorants are not known to interact perceptually in humans, and in some cases interactions at mouse ORs correlate with the ability of humans to perceive an odorant in a mixture.
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Affiliation(s)
- Claire A de March
- Department of Molecular Genetics and Microbiology, Duke University School of Medicine, Durham, NC 27710, USA
| | - William B Titlow
- Department of Physiology, University of Kentucky, Lexington, KY 40536-0298, USA
| | - Tomoko Sengoku
- Department of Physiology, University of Kentucky, Lexington, KY 40536-0298, USA
| | - Patrick Breheny
- Department of Biostatistics, University of Iowa, Iowa City, IA 52242, USA
| | - Hiroaki Matsunami
- Department of Molecular Genetics and Microbiology, Duke University School of Medicine, Durham, NC 27710, USA; Department of Neurobiology, Duke University School of Medicine, Durham, NC 27710, USA; Institute of Global Innovation Research, Tokyo University of Agriculture and Technology, Koganei, Tokyo 184-8588, Japan; Duke Institute for Brain Sciences, Duke University, Durham, NC 27710, USA.
| | - Timothy S McClintock
- Department of Physiology, University of Kentucky, Lexington, KY 40536-0298, USA.
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Romagny S, Coureaud G, Thomas-Danguin T. Key odorants or key associations? Insights into elemental and configural odour processing. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3429] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Sébastien Romagny
- Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, AgroSup Dijon; Université Bourgogne Franche-Comté; F-21000 Dijon France
| | - Gérard Coureaud
- Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, AgroSup Dijon; Université Bourgogne Franche-Comté; F-21000 Dijon France
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, AgroSup Dijon; Université Bourgogne Franche-Comté; F-21000 Dijon France
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Thomsen M, Dosne T, Beno N, Chabanet C, Guichard E, Thomas‐Danguin T. Combination of odour‐stimulation tools and surface response methodology for odour recombination studies. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3376] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Maiken Thomsen
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSupDijon, INRA, CNRS Univ. Bourgogne Franche‐Comté 21000 Dijon France
| | - Thibaut Dosne
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSupDijon, INRA, CNRS Univ. Bourgogne Franche‐Comté 21000 Dijon France
| | - Noëlle Beno
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSupDijon, INRA, CNRS Univ. Bourgogne Franche‐Comté 21000 Dijon France
| | - Claire Chabanet
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSupDijon, INRA, CNRS Univ. Bourgogne Franche‐Comté 21000 Dijon France
| | - Elisabeth Guichard
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSupDijon, INRA, CNRS Univ. Bourgogne Franche‐Comté 21000 Dijon France
| | - Thierry Thomas‐Danguin
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSupDijon, INRA, CNRS Univ. Bourgogne Franche‐Comté 21000 Dijon France
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Thomas-Danguin T, Sinding C, Romagny S, El Mountassir F, Atanasova B, Le Berre E, Le Bon AM, Coureaud G. The perception of odor objects in everyday life: a review on the processing of odor mixtures. Front Psychol 2014; 5:504. [PMID: 24917831 PMCID: PMC4040494 DOI: 10.3389/fpsyg.2014.00504] [Citation(s) in RCA: 111] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Accepted: 05/08/2014] [Indexed: 11/13/2022] Open
Abstract
Smelling monomolecular odors hardly ever occurs in everyday life, and the daily functioning of the sense of smell relies primarily on the processing of complex mixtures of volatiles that are present in the environment (e.g., emanating from food or conspecifics). Such processing allows for the instantaneous recognition and categorization of smells and also for the discrimination of odors among others to extract relevant information and to adapt efficiently in different contexts. The neurophysiological mechanisms underpinning this highly efficient analysis of complex mixtures of odorants is beginning to be unraveled and support the idea that olfaction, as vision and audition, relies on odor-objects encoding. This configural processing of odor mixtures, which is empirically subject to important applications in our societies (e.g., the art of perfumers, flavorists, and wine makers), has been scientifically studied only during the last decades. This processing depends on many individual factors, among which are the developmental stage, lifestyle, physiological and mood state, and cognitive skills; this processing also presents striking similarities between species. The present review gathers the recent findings, as observed in animals, healthy subjects, and/or individuals with affective disorders, supporting the perception of complex odor stimuli as odor objects. It also discusses peripheral to central processing, and cognitive and behavioral significance. Finally, this review highlights that the study of odor mixtures is an original window allowing for the investigation of daily olfaction and emphasizes the need for knowledge about the underlying biological processes, which appear to be crucial for our representation and adaptation to the chemical environment.
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Affiliation(s)
- Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne Dijon, France
| | - Charlotte Sinding
- Smell and Taste Clinic, Department of Otorhinolaryngoly TU Dresden, Dresden, Germany
| | - Sébastien Romagny
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne Dijon, France
| | - Fouzia El Mountassir
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne Dijon, France
| | | | | | - Anne-Marie Le Bon
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne Dijon, France
| | - Gérard Coureaud
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne Dijon, France
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