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Guo Y, Xia X, Shi Y, Ying Y, Men H. Olfactory EEG induced by odor: Used for food identification and pleasure analysis. Food Chem 2024; 455:139816. [PMID: 38816280 DOI: 10.1016/j.foodchem.2024.139816] [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: 01/19/2024] [Revised: 05/13/2024] [Accepted: 05/22/2024] [Indexed: 06/01/2024]
Abstract
As the need for food authenticity verification increases, sensory evaluation of food odors has become widely recognized. This study presents a theory based on electroencephalography (EEG) to create an Olfactory Perception Dimensional Space (EEG-OPDS), using feature engineering and ensemble learning to establish material and emotional spaces based on odor perception and pleasure. The study examines the intrinsic connection between these two spaces and explores the mechanisms of integration and differentiation in constructing the OPDS. This method effectively visualizes various types of food odors while identifying their perceptual intensity and pleasantness. The average classification accuracy for odor recognition in an eight-category experiment is 96.1%. Conversely, the average classification accuracy for sensory pleasantness recognition in a two-category experiment is 98.8%. The theoretical approach proposed in this study, based on olfactory EEG signals to construct an OPDS, captures the subtle perceptual differences and individualized pleasantness responses to food odors.
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Affiliation(s)
- Yuchen Guo
- School of Automation Engineering, Northeast Electric Power University, Jilin 132012, China; Bionic Sensing and Pattern Recognition Research Team, Northeast Electric Power University, Jilin 132012, China.
| | - Xiuxin Xia
- School of Automation Engineering, Northeast Electric Power University, Jilin 132012, China; Bionic Sensing and Pattern Recognition Research Team, Northeast Electric Power University, Jilin 132012, China.
| | - Yan Shi
- School of Automation Engineering, Northeast Electric Power University, Jilin 132012, China; Bionic Sensing and Pattern Recognition Research Team, Northeast Electric Power University, Jilin 132012, China
| | - Yuxiang Ying
- School of Automation Engineering, Northeast Electric Power University, Jilin 132012, China
| | - Hong Men
- School of Automation Engineering, Northeast Electric Power University, Jilin 132012, China.
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2
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Siddiqui SA, Singh S, Kolobe SD, Yudhistira B, Ahmad A, Monnye M. The role of black soldier fly (BSF) in eliminating the putrid odor of organic waste and its product application - A comprehensive review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 954:175956. [PMID: 39233065 DOI: 10.1016/j.scitotenv.2024.175956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 08/28/2024] [Accepted: 08/30/2024] [Indexed: 09/06/2024]
Abstract
Organic waste including food garbage (FG) forms a major part of man-made problems that are highly associated with global pollution. This includes emission of greenhouse gases (GHGs) and foul odor which negatively affect human health. Interestingly, bioconversion of FG by black soldier fly larvae (BSFL) has been reported to reduce foul odors released from decaying FG. This paper will give overview on the potential of BSFL in lowering putrid odors from FGs. Thus, various bioconversion treatment methods of managing FG including were compared and discussed. The life cycle and role of BSF in reducing putrid odors from biowastes were also discussed in detail. Lastly, the potential utilization of BSFL in controlling odors and GHGs as well as the economic value of products derived from BSFL bioconversion were also discussed. BSFL inoculation slightly reduces odor compounds by modifying odor-producing compounds and microbes in FG. However, BSFL effectiveness is highly influenced by FG decomposition rate.
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Affiliation(s)
| | - Shreya Singh
- Department of Agriculture, Ramlalit Singh Mahavidyalaya, Kailhat, Chunar, Mirzapur, Uttar Pradesh 231305, India
| | - Sekobane Daniel Kolobe
- University of South Africa, Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, Florida 1710, South Africa
| | - Bara Yudhistira
- Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Surakarta 57126, Indonesia.
| | - Ali Ahmad
- University of Duisburg-Essen, Universitätsstraße 2, 45141 Essen, Germany
| | - Mabelebele Monnye
- University of South Africa, Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, Florida 1710, South Africa.
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3
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Tonacci A, Scalzini G, Díaz-Guerrero P, Sanmartin C, Taglieri I, Ferroni G, Flamini G, Odello L, Billeci L, Venturi F. Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines. Food Res Int 2024; 190:114611. [PMID: 38945619 DOI: 10.1016/j.foodres.2024.114611] [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: 03/20/2024] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 07/02/2024]
Abstract
Wine is a cultural product capable of arousing emotions. Measuring emotions and figuring out how much they could influence preferences or purchase decisions of consumers is a new trend in sensory and consumer research. However, the complexity of feelings makes the measure of emotions extremely challenging. Thus, a comprehensive understanding of emotions related to sensory stimuli in wine tasting is still missing. The purpose of the study is to evaluate the emotional power of tasting red wines using a multidisciplinary approach, combining sensory analysis performed by trained panelists, implicit and explicit measurements of emotions and chemical analysis of the wines tasted. Various red wines, renowned for their high polyphenol content and expected to exhibit rich texture, mouthfeel, and aging potential, have been utilized to this extent. The results obtained showed that the emotions measured were well-correlated with quantitative and hedonic attributes obtained using classic sensory analysis. Some aromatic molecules can be identified as markers capable of eliciting positive and negative emotional reactions. While increasing literature in the topic is recently available, our study appears to be the first highlighting the presence of autonomic nervous system (ANS) differences verified by means of electrocardiogram (ECG) features, related to explicit and complete sensory patterns, in response to sensory stimuli related to emotional wine, with higher sympathetic values at extrema and vagal increase in the presence of neutral sensory compounds.
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Affiliation(s)
- Alessandro Tonacci
- Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), Pisa, Italy
| | - Giulia Scalzini
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | | | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
| | - Giuseppe Ferroni
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Guido Flamini
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy; Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy
| | - Luigi Odello
- Centro Studi Assaggiatori Società Cooperativa, Brescia, Italy
| | - Lucia Billeci
- Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
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4
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Drnovsek E, Haehner A, Bensafi M, Hummel T. Olfactory perceptual fingerprints of people with olfactory dysfunction and healthy controls. Laryngoscope Investig Otolaryngol 2024; 9:e1267. [PMID: 39139801 PMCID: PMC11320747 DOI: 10.1002/lio2.1267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 03/27/2024] [Accepted: 04/28/2024] [Indexed: 08/15/2024] Open
Abstract
Objectives An olfactory perceptual fingerprint (OPF) defines one's olfactory perception using perceptual descriptor ratings (such as odor pleasantness, intensity) for a set of odors. OPFs have been shown to distinguish patients with COVID-related olfactory dysfunction (OD) and healthy controls with 86% accuracy. However, all participants rated the same odorants. With the aim to evaluate whether the OPFs are indeed odorant independent, previously published dataset by Lötsch et al. was reanalyzed. Furthermore, this independent dataset was used to check whether the OPFs separate patients with OD due to various causes from controls. Methods The study included 104 controls and 42 patients, who were randomized into four odor sets with 10 odorants each. Odorants were presented using a computer-controlled olfactometer and evaluated on scales from 1 (not at all) to 5 (very) using perceptual descriptors pleasant, intensive, familiar, edible, irritating, cold/warm, and painful. Results Permutational multivariate analysis of variance showed that the odor set did not have a significant effect on the OPFs, confirming that the OPFs are indeed odorant independent. On the other hand, both diagnosis and age affected the OPFs (p < .001) and explained around 11% and 5% of the variance of the OPFs, respectively. Furthermore, a supervised machine learning method, random forest classifier, showed that OPF can distinguish patients and controls with 80% accuracy. Conclusion OPFs are odorant independent. Patients perceived odors as less familiar, less intense, and less edible than controls. Other perceptual descriptors were much less important for the separation of patients and controls. Level of evidence 3.
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Affiliation(s)
- Eva Drnovsek
- Smell and Taste Clinic, Department of OtorhinolaryngologyTechnische Universität DresdenDresdenGermany
| | - Antje Haehner
- Smell and Taste Clinic, Department of OtorhinolaryngologyTechnische Universität DresdenDresdenGermany
| | - Moustafa Bensafi
- CNRS, UMR5292, INSERM U1028, Lyon Neuroscience Research CenterUniversity LyonLyonFrance
| | - Thomas Hummel
- Smell and Taste Clinic, Department of OtorhinolaryngologyTechnische Universität DresdenDresdenGermany
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5
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Bratman GN, Bembibre C, Daily GC, Doty RL, Hummel T, Jacobs LF, Kahn PH, Lashus C, Majid A, Miller JD, Oleszkiewicz A, Olvera-Alvarez H, Parma V, Riederer AM, Sieber NL, Williams J, Xiao J, Yu CP, Spengler JD. Nature and human well-being: The olfactory pathway. SCIENCE ADVANCES 2024; 10:eadn3028. [PMID: 38748806 DOI: 10.1126/sciadv.adn3028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Accepted: 04/12/2024] [Indexed: 07/04/2024]
Abstract
The world is undergoing massive atmospheric and ecological change, driving unprecedented challenges to human well-being. Olfaction is a key sensory system through which these impacts occur. The sense of smell influences quality of and satisfaction with life, emotion, emotion regulation, cognitive function, social interactions, dietary choices, stress, and depressive symptoms. Exposures via the olfactory pathway can also lead to (anti-)inflammatory outcomes. Increased understanding is needed regarding the ways in which odorants generated by nature (i.e., natural olfactory environments) affect human well-being. With perspectives from a range of health, social, and natural sciences, we provide an overview of this unique sensory system, four consensus statements regarding olfaction and the environment, and a conceptual framework that integrates the olfactory pathway into an understanding of the effects of natural environments on human well-being. We then discuss how this framework can contribute to better accounting of the impacts of policy and land-use decision-making on natural olfactory environments and, in turn, on planetary health.
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Affiliation(s)
- Gregory N Bratman
- School of Environmental and Forest Sciences, University of Washington, Seattle, WA 98195, USA
- Department of Psychology, University of Washington, Seattle, WA 98195, USA
- Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA 98195, USA
| | - Cecilia Bembibre
- Institute for Sustainable Heritage, University College London, London, UK
| | - Gretchen C Daily
- Natural Capital Project, Stanford University, Stanford, CA 94305, USA
- Department of Biology, Stanford University, Stanford, CA 94305, USA
- Woods Institute, Stanford University, Stanford, CA 94305, USA
| | - Richard L Doty
- Smell and Taste Center, Department of Otorhinolaryngology: Head and Neck Surgery, University of Pennsylvania Perelman School of Medicine, Hospital of the University of Pennsylvania, Philadelphia, PA 19104, USA
| | - Thomas Hummel
- Interdisciplinary Center Smell and Taste, Department of Otorhinolaryngology, Faculty of Medicine Carl Gustav Carus, Technische Universität Dresden, Dresden, Germany
| | - Lucia F Jacobs
- Department of Psychology, University of California, Berkeley, Berkeley, CA 94720, USA
| | - Peter H Kahn
- School of Environmental and Forest Sciences, University of Washington, Seattle, WA 98195, USA
- Department of Psychology, University of Washington, Seattle, WA 98195, USA
| | - Connor Lashus
- School of Environmental and Forest Sciences, University of Washington, Seattle, WA 98195, USA
| | - Asifa Majid
- Department of Experimental Psychology, University of Oxford, Oxford, UK
| | | | - Anna Oleszkiewicz
- Interdisciplinary Center Smell and Taste, Department of Otorhinolaryngology, Faculty of Medicine Carl Gustav Carus, Technische Universität Dresden, Dresden, Germany
- Institute of Psychology, University of Wroclaw, Wrocław, Poland
| | | | | | - Anne M Riederer
- Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA 98195, USA
| | - Nancy Long Sieber
- T.H. Chan School of Public Health, Harvard University, Boston, MA 02115, USA
| | - Jonathan Williams
- Air Chemistry Department, Max Planck Institute for Chemistry, 55128 Mainz, Germany
- Climate and Atmosphere Research Center, The Cyprus Institute, Nicosia, Cyprus
| | - Jieling Xiao
- College of Architecture, Birmingham City University, Birmingham, UK
| | - Chia-Pin Yu
- School of Forestry and Resource Conservation, National Taiwan University, Taiwan
- The Experimental Forest, College of Bio-Resources and Agriculture, National Taiwan University, Taiwan
| | - John D Spengler
- T.H. Chan School of Public Health, Harvard University, Boston, MA 02115, USA
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6
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Mignot C, Weise S, Podlesek D, Leonhardt G, Bensafi M, Hummel T. What do brain oscillations tell about the human sense of smell? J Neurosci Res 2024; 102:e25335. [PMID: 38634155 DOI: 10.1002/jnr.25335] [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: 09/08/2023] [Revised: 04/04/2024] [Accepted: 04/06/2024] [Indexed: 04/19/2024]
Abstract
Brain activity may manifest itself as oscillations which are repetitive rhythms of neuronal firing. These local field potentials can be measured via intracranial electroencephalography (iEEG). This review focuses on iEEG used to map human brain structures involved in olfaction. After presenting the methodology of the review, a summary of the brain structures involved in olfaction is given, followed by a review of the literature on human olfactory oscillations in different contexts. A single case is provided as an illustration of the olfactory oscillations. Overall, the timing and sequence of oscillations found in the different structures of the olfactory system seem to play an important role for olfactory perception.
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Affiliation(s)
- Coralie Mignot
- Smell & Taste Clinic, Department of Otorhinolaryngology, University Hospital Carl Gustav Carus, Technische Universität Dresden, Dresden, Germany
| | - Susanne Weise
- Smell & Taste Clinic, Department of Otorhinolaryngology, University Hospital Carl Gustav Carus, Technische Universität Dresden, Dresden, Germany
| | - Dino Podlesek
- Department of Neurosurgery, Technische Universität Dresden, Dresden, Germany
| | - Georg Leonhardt
- Department of Neurosurgery, Technische Universität Dresden, Dresden, Germany
| | - Moustafa Bensafi
- Lyon Neuroscience Research Center, CNRS-INSERM-University Claude Bernard of Lyon, CH Le Vinatier, Lyon, France
| | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, University Hospital Carl Gustav Carus, Technische Universität Dresden, Dresden, Germany
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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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8
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Menzel S, Konstantinidis I, Valentini M, Battaglia P, Turri-Zanoni M, Sileo G, Monti G, Castelnuovo PGM, Hummel T, Macchi A. Surgical Approaches for Possible Positions of an Olfactory Implant to Stimulate the Olfactory Bulb. ORL J Otorhinolaryngol Relat Spec 2023; 85:253-263. [PMID: 36996786 PMCID: PMC10627492 DOI: 10.1159/000529563] [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: 04/07/2022] [Accepted: 01/29/2023] [Indexed: 04/01/2023]
Abstract
INTRODUCTION Current scientific developments seem to allow for an "olfactory implant" in analogy to cochlear implants. However, the position and surgical approaches for electrical stimulation of the olfactory system are unclear. METHODS In a human anatomic cadaver study, we investigated different endoscopic approaches to electrically stimulate the olfactory bulb (OB) based on the following considerations: (1) the stimulating electrode should be close to the OB. (2) The surgical procedure should be as non-invasive and safe as possible and (3) as easy as possible for an experienced ENT surgeon. RESULTS In summary, the endoscopic intracranial positioning of the electrode via a widened ostium of the fila olfactoria or a frontal sinus surgery like a Draf IIb procedure is a good option in terms of patients' risk, degree of difficulty for ENT surgeons, and position to the OB. Endoscopic intranasal positioning appeared to be the best option in terms of patient risk and the degree of difficulty for ENT surgeons. Although a bigger approach to the OB using a drill and the combined intranasal endoscopic and external approach enabled a close placement of the electrode to the OB, they do not seem relevant in practice due to their higher invasiveness. CONCLUSION The study suggested that an intranasal positioning of a stimulating electrode is possible, with placements beneath the cribriform plate, extra- or intracranially, applying elegant surgical techniques with low or medium risk to the patient and a close placement to OB.
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Affiliation(s)
- Susanne Menzel
- Smell and Taste Clinic, Department of Otorhinolaryngology, University Hospital Carl Gustav Carus, Technische Universität Dresden, Dresden, Germany
| | - Iordanis Konstantinidis
- Smell and Taste Clinic, 2nd ORL Academic Department, Aristotle University, Thessaloniki, Greece
| | - Marco Valentini
- Division of Otorhinolaryngology, Department of Biotechnology and Life Sciences, University of Insubria, Varese, Italy
| | - Paolo Battaglia
- Division of Otorhinolaryngology, Department of Biotechnology and Life Sciences, University of Insubria, Varese, Italy
| | - Mario Turri-Zanoni
- Division of Otorhinolaryngology, Department of Biotechnology and Life Sciences, University of Insubria, Varese, Italy
| | - Giorgio Sileo
- Division of Otorhinolaryngology, Department of Biotechnology and Life Sciences, University of Insubria, Varese, Italy
| | - Giulia Monti
- Division of Otorhinolaryngology, Department of Biotechnology and Life Sciences, University of Insubria, Varese, Italy
| | | | - Thomas Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology, University Hospital Carl Gustav Carus, Technische Universität Dresden, Dresden, Germany
| | - Alberto Macchi
- Division of Otorhinolaryngology, Department of Biotechnology and Life Sciences, University of Insubria, Varese, Italy
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Wang Y, Zhao Q, Ma M, Xu J. Olfactory perception prediction model inspired by olfactory lateral inhibition and deep feature combination. APPL INTELL 2023. [DOI: 10.1007/s10489-023-04517-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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10
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Drnovsek E, Rommel M, Bierling AL, Croy A, Croy I, Hummel T. An olfactory perceptual fingerprint in people with olfactory dysfunction due to COVID-19. Chem Senses 2023; 48:bjad050. [PMID: 38098233 DOI: 10.1093/chemse/bjad050] [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] [Indexed: 01/05/2024] Open
Abstract
The sense of smell is based on sensory detection of the molecule(s), which is then further perceptually interpreted. A possible measure of olfactory perception is an odor-independent olfactory perceptual fingerprint (OPF) defined by Snitz et al. We aimed to investigate whether OPF can distinguish patients with olfactory dysfunction (OD) due to coronavirus disease (COVID-19) from controls and which perceptual descriptors are important for that separation. Our study included 99 healthy controls and 41 patients. They rated 10 odors using 8 descriptors such as "pleasant," "intense," "familiar," "warm," "cold," "irritating," "edible," and "disgusting." An unsupervised machine learning method, hierarchical cluster analysis, showed that OPF can distinguish patients from controls with an accuracy of 83%, a sensitivity of 51%, and a specificity of 96%. Furthermore, a supervised machine learning method, random forest classifier, showed that OPF can distinguish patients and controls in the testing dataset with an accuracy of 86%, a sensitivity of 64%, and a specificity of 96%. Principal component analysis and random forest classifier showed that familiarity and intensity were the key qualities to explain the variance of the data. In conclusion, people with COVID-19-related OD have a fundamentally different olfactory perception.
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Affiliation(s)
- Eva Drnovsek
- Smell and Taste Clinic, Department of Otorhinolaryngology, Faculty of Medicine Carl Gustav Carus, Technische Universität Dresden, 01307 Dresden, Germany
| | - Maria Rommel
- Smell and Taste Clinic, Department of Otorhinolaryngology, Faculty of Medicine Carl Gustav Carus, Technische Universität Dresden, 01307 Dresden, Germany
| | - Antonie Louise Bierling
- Institute for Materials Science, Technische Universität Dresden, 01062 Dresden, Germany
- Department of Psychotherapy and Psychosomatics, Technische Universität Dresden, 01062 Dresden, Germany
- Department of Clinical Psychology, Friedrich-Schiller-University of Jena, 07743 Jena, Germany
| | - Alexander Croy
- Institute of Physical Chemistry, Friedrich-Schiller-University of Jena, 07743 Jena, Germany
| | - Ilona Croy
- Department of Psychotherapy and Psychosomatics, Technische Universität Dresden, 01062 Dresden, Germany
- Department of Clinical Psychology, Friedrich-Schiller-University of Jena, 07743 Jena, Germany
| | - Thomas Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology, Faculty of Medicine Carl Gustav Carus, Technische Universität Dresden, 01307 Dresden, Germany
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11
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A study on the relationship between odor hedonic ratings and individual odor detection threshold. Sci Rep 2022; 12:18482. [PMID: 36323760 PMCID: PMC9628383 DOI: 10.1038/s41598-022-23068-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Accepted: 10/25/2022] [Indexed: 11/07/2022] Open
Abstract
Odor hedonic perception (pleasant/unpleasant character) is considered as the first and one of the most prominent dimensions in olfaction and is known to depend on several parameters. Among them, the relation between the odorant concentration and the hedonic estimation has been widely studied. However, few studies have considered odor hedonic ratings (OHR) in relation to individual detection thresholds (IDT). Thus, the aim of this study was to determine olfactory detection thresholds and to describe hedonic rating variations from individual thresholds to higher concentrations. IDT were performed for two pleasant (apple and jasmine) and two unpleasant (durian and trimethylamine) odorant stimuli. The experimenter presented one by one in a randomized order, the different odorant concentrations above IDT. Participants rated odor hedonic valence of these stimuli on a visual analog scale. Results showed, except for trimethylamine, the same relationship between hedonic ratings and stimulus concentration, i.e., an increase of pleasantness (apple and jasmine)/unpleasantness (durian) ratings at low and middle concentrations followed by a plateau at high concentrations. Correlations between OHR and concentrations as well as between OHR and threshold steps were always significant. Moreover, comparisons between both conditions showed that the correlation coefficient was significantly higher for trimethylamine (and a trend for apple) when IDTs were considered, while no difference was found for jasmine and durian. Overall, results suggested that the relationship between OHR and IDT is odor specific. These findings contribute to explain the large variability of the hedonic tone (i.e., weakly vs. very pleasant, weakly vs. very unpleasant) at specific concentration in the general population and could serve future research in this field (e.g., olfactory preferences in nutrition studies, anhedonia in psychiatric disorders…).
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12
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Lin Z, Huang B, Ouyang L, Zheng L. Synthesis of Cyclic Fragrances via Transformations of Alkenes, Alkynes and Enynes: Strategies and Recent Progress. Molecules 2022; 27:3576. [PMID: 35684511 PMCID: PMC9182196 DOI: 10.3390/molecules27113576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 05/17/2022] [Accepted: 05/19/2022] [Indexed: 12/04/2022] Open
Abstract
With increasing demand for customized commodities and the greater insight and understanding of olfaction, the synthesis of fragrances with diverse structures and odor characters has become a core task. Recent progress in organic synthesis and catalysis enables the rapid construction of carbocycles and heterocycles from readily available unsaturated molecular building blocks, with increased selectivity, atom economy, sustainability and product diversity. In this review, synthetic methods for creating cyclic fragrances, including both natural and synthetic ones, will be discussed, with a focus on the key transformations of alkenes, alkynes, dienes and enynes. Several strategies will be discussed, including cycloaddition, catalytic cyclization, ring-closing metathesis, intramolecular addition, and rearrangement reactions. Representative examples and the featured olfactory investigations will be highlighted, along with some perspectives on future developments in this area.
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Affiliation(s)
| | | | | | - Liyao Zheng
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China; (Z.L.); (B.H.); (L.O.)
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E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188453] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Electronic nose (E-nose) devices represent one of the most trailblazing innovations in current technological research, since mimicking the functioning of the biological sense of smell has always represented a fascinating challenge for technological development applied to life sciences and beyond. Sensor array tools are right now used in a plethora of applications, including, but not limited to, (bio-)medical, environmental, and food industry related. In particular, the food industry has seen a significant rise in the application of technological tools for determining the quality of edibles, progressively replacing human panelists, therefore changing the whole quality control chain in the field. To this end, the present review, conducted on PubMed, Science Direct and Web of Science, screening papers published between January 2010 and May 2021, sought to investigate the current trends in the usage of human panels and sensorized tools (E-nose and similar) in the food industry, comparing the performances between the two different approaches. In particular, the focus was mainly addressed towards the stability and shelf life assessment of olive oil, the main constituent of the renowned “Mediterranean diet”, and nowadays appreciated in cuisines from all around the world. The obtained results demonstrate that, despite the satisfying performances of both approaches, the best strategy merges the potentialities of human sensory panels and technological sensor arrays, (i.e., E-nose somewhat supported by E-tongue and/or E-eye). The current investigation can be used as a reference for future guidance towards the choice between human panelists and sensorized tools, to the benefit of food manufacturers.
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