Quantitative psychophysical and electro-physiological data on some odorous compounds

Human odor intensity perception: correlation with frog epithelial adenylate cyclase activity and transepithelial voltage response

Although a number of odorants are hypothesized to depolarize frog olfactory receptor cells by binding to ciliary glycoproteins which activate membrane-bound G-proteins to induce adenylate cyclase-mediated increases in intracellular cAMP (cyclic adenosine 3',5'-monophosphate), it is not known whether these odorants influence human odor perception via similar mechanisms. In this paper we present evidence derived from odor attribute ranking and multidimensional scaling procedures that the perceived intensity of such odorants to humans is correlated with (a) the amount of adenylate cyclase activity they induce in an in vitro frog olfactory cilia preparation and (b) the magnitude of their influence on the frog transepithelial voltage response or electro-olfactogram (EOG). These observations are in accord with the hypothesis that the perception of the intensity of some odors by humans is associated with cAMP-related epithelial processes and imply that remarkable homologies exist between the intensity-related olfactory receptor mechanisms of frog and man.

Electro-olfactogram and multiunit olfactory receptor responses to binary and trinary mixtures of amino acids in the channel catfish, Ictalurus punctatus

In vivo electrophysiological recordings from populations of olfactory receptor neurons in the channel catfish, Ictalurus punctatus, clearly showed that responses to binary and trinary mixtures of amino acids were predictable with knowledge obtained from previous cross-adaptation studies of the relative independence of the respective binding sites of the component stimuli. All component stimuli, from which equal aliquots were drawn to form the mixtures, were adjusted in concentration to provide for approximately equal response magnitudes. The magnitude of the response to a mixture whose component amino acids showed significant cross-reactivity was equivalent to the response to any single component used to form that mixture. A mixture whose component amino acids showed minimal cross-adaptation produced a significantly larger relative response than a mixture whose components exhibited considerable cross-reactivity. This larger response approached the sum of the responses to the individual component amino acids tested at the resulting concentrations in the mixture, even though olfactory receptor dose-response functions for amino acids in this species are characterized by extreme sensory compression (i.e., successive concentration increments produce progressively smaller physiological responses). Thus, the present study indicates that the response to sensory stimulation of olfactory receptor sites is more enhanced by the activation of different receptor site types than by stimulus interaction at a single site type.

Characterisation of human behaviour during odour perception

Factors which govern the optimum perception of odours have not yet been defined. This has hindered the development of standard methods and instruments for measuring olfactory responses. As an initial step towards defining these conditions, inhalation rates and volumes, number of sniffs, and sniff duration were measured for twenty-three humans in odour-threshold and odour-intensity tests with pentyl acetate, 1-butanol, and diethylamine. Measurements were made with the aid of a hot-wire anemometer concealed within the outlet of an air-dilution olfactometer. Individuals varied markedly in their sampling techniques but maintained their characteristic sniffing patterns with different odours and olfactory tasks. Only three parameters consistently varied with odour concentration: total volume of odour sampled, total sampling time, and number of sniffs. Maximum inhalation rate was remarkably stable and was independent of the type, concentration, and pleasantness of odour. Values recorded for sniff volumes and inhalation rates indicate that most olfactometers in use do not accommodate human inhalation requirements during a sniffing episode. The many common characteristics in the varied sampling techniques of different subjects suggest that the techniques are close to those providing optimum odour perception. Whether these are inherited or developed through habit or experience is not known.

[Application of "subjective gustometry and olfactometry" for determination of reaction kinetics during sensorical changes in technological processes (author's transl)]

Under special conditions the "subjective gustometry and olfactometry" (SGO) allows to combine the concentration with the intensity of flavour components by theoretical means. In this way it can be used for quantitative determination of flavour concentrations as well as for kinetic measurements of sensorical changes. Thus the equations of chemical reaction kinetics (reactionorder, speed and temperature dependancy) can be used for calculation of sensorical changes as theoretically demonstrated for the formation and decomposition of different flavour components. The requirements for indicators, aroma indices, technological processes and storage conditions for a special quality criterium can also be calculated. By using the formation of cooked flavour in apple juice as a practical example the correctness of the theoretical calculations is demonstrated.