Synthesis and odour perception of a series of highly substituted cyclohexane derivatives

2021 ◽  
Author(s):  
Raphaël Saget ◽  
Piotr Jaunky ◽  
Caroline Plessis ◽  
Elisabet Duñach
Keyword(s):  
Odour Perception

Characterizing Response Variability and Method Uncertainty in Odour Perception Research

1999 ◽  
Vol 40 (6) ◽  
pp. 99-105
Author(s):  
Cynthia G. Jardine ◽  
Steve E. Hrudey
Keyword(s):  
Oil Sands ◽  
Detection Method ◽  
Response Variability ◽  
Fish Flesh ◽  
Odour Perception

Data previously collected to determine odour thresholds in fish flesh for individual contaminants identified as possible fish tainting substances from oil sands wastewaters were reanalyzed to determine both the variability in response for an 11 member panel and the range of uncertainty for the detection method. Results are presented for 8 compounds: naphthalene, 1-methylnaphthalene, 2,6-dimethylnaphthalene, 2,3,5-trimethylnaphthalene, 1.4-dimethylbenzene, benzothiophene, dibenzothiophene and 2,5-dimethylphenol. These results demonstrate that substantial variability was present in responses from a group of only 11 panelists who were selected for their sensitivity and consistency, while method uncertainty was tolerably narrow.

That smells blue! Differences between colour associations for odours and odour-evocative words

2012 ◽  
Vol 25 (0) ◽  
pp. 108-109
Author(s):  
Kirsten J. McKenzie ◽  
Andrew T. Woods ◽  
Christine Leong ◽  
Jiana Ren ◽  
Jason Chan ◽  
...  
Keyword(s):  
United States ◽  
United States Of America ◽  
Visual Cues ◽  
Prior Experience ◽  
The United States ◽  
Multisensory Environment ◽  
Tactile Sensations ◽  
Odour Perception ◽  
Geographical Locations ◽  
Over Time

Strong associations exist between specific odours and colours, and these associations have been found to be both consistent within populations and over time (Gilbert et al., 1996). Experimental manipulations of these associations have shown that both taste and odour perception rely heavily upon visual cues (e.g., Blackwell, 1995; Sakai et al., 2005); participants often make errors in odour judgements when stimuli have been artificially coloured (Morrot et al., 2001), and the presence of a strongly-associated colour can greatly enhance the detection of an odour and the intensity of aromas or flavours (Zellner and Kautz, 1990; Zellner and Whitten, 1999), as well as preference and enjoyment (Herz, 2001; Herz and Beland, 2004). Such associations between colour and odour appear to be based on prior experience (Blackwell, 1995; Morrot et al., 2001; Sakai et al., 2005; Stevenson and Oaten, 2008), and odours are usually perceived alongside visual, taste and tactile sensations, as well as higher order cues such as shape, size and object labelling. As such, an odour maybe perceived quite differently depending upon its current multisensory context, and experiencing an odour without these additional cues is likely to be different from experiencing the odour in a natural multisensory environment. Here we explore if odour-evocative words, rich in semantic connotations, differ in their colour associations compared to those associated with just odour. Twenty individuals were tested in each of four geographical locations; Germany, Malaysia, The Netherlands and the United States of America. Participants chose the three colours they most closely associated with both odours and odour-words from a chart of 36, using Xperiment software (www.xperiment.mobi). Preliminary results indicate that there were differences between odour-evocative words and odour cues in terms of the associated colours, for all populations.

scholarly journals Effects of flavour amplification of Quorn® and yoghurt on food preference and consumption in relation to age, BMI and odour perception

2000 ◽  
Vol 83 (2) ◽  
pp. 105-113 ◽  
Author(s):  
Martijn I. Griep ◽  
Tony F. Mets ◽  
Desire L. Massart
Keyword(s):  
Food Habits ◽  
Food Systems ◽  
Food Preference ◽  
Detection Threshold ◽  
Random Order ◽  
Target Groups ◽  
Total Consumption ◽  
Partial Regression Coefficient ◽  
Young Subjects ◽  
Odour Perception

Since the food habits of many elderly people are inadequate, the first experiment of the present study tested whether flavour amplification induces changes in preferences for and consumption of food and thus might result in a nutritional benefit. Two panels, one of 260 and one of 120 subjects, aged 19–98 years, took part in the study in which preferences for flavour-amplified yoghurt and Quorn® were measured. For both products, only a few of the young subjects (20 %) preferred the high flavour level; the percentage of subjects preferring the high flavour levels increased with age. These changes were highly significant. In a second experiment, participants received, under ad libitum conditions over 2 d in random order, a dish of yoghurt with either a high or a low flavour level. When adjusted for total consumption quantity, consumption of the highly flavoured yoghurt was not significantly correlated with age (r -0·03, P = 0·35). In a third experiment, odour perception was measured by determining the detection threshold for isoamylacetate. BMI values were obtained and the relationships between BMI and odour perception, age, preference and consumption were assessed in the age group 40–65 years. A significant correlation was observed between age and BMI (r 0·51, P < 0·0005). No significant correlation was observed between BMI and relative consumption of highly flavoured yoghurt (r -0·14, P = 0·14). A significant correlation was observed between BMI and preference for flavour-amplified yoghurt (r 0·35, P < 0·001). However, no significant correlation was observed between BMI and odour perception (r 0·07, P = 0·32). With increasing age, a combined influence of age, sex, BMI and odour perception on food preference is to be expected. According to our multiple regression analysis, BMI showed a significant partial regression coefficient (standardized β 0·36, P = 0·03). In conclusion, flavour amplification of food for older adults deserves attention, but specific approaches, which are tailored to the candidate food systems and older adult target groups, are needed.

Relationship between linoleic and α-linolenic acids in cooked meat odour development

2003 ◽  
Vol 2003 ◽  
pp. 204-204
Author(s):  
M.M. Campo ◽  
S.J. Elmore ◽  
G.R. Nute ◽  
J.D. Wood ◽  
D.S. Mottram ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Volatile Compounds ◽  
Chemical Reactions ◽  
Pufa Composition ◽  
Cooked Meat ◽  
Odour Perception

During cooking, chemical reactions within the muscle produce volatile and non-volatile compounds characteristic of meat aroma and taste. Polyunsaturated fatty acids (PUFA) are essential in these reactions (Mottram and Edwards, 1983). In ruminants, differences in intramuscular PUFA composition have been classically associated with high n-3 content in grass fed animals and high n-6 content in concentrate fed animals. We investigated the effect on odour perception of in vitro reactions between linoleic and α-linolenic acids in the presence of cysteine and ribose, when they were present in ratios similar to those found in meat from animals reared on forage- or concentrate-based diets.

Applicability of sniffing team observations: experience of field measurements

2001 ◽  
Vol 44 (9) ◽  
pp. 65-70 ◽  
Author(s):  
H. Van Langenhove ◽  
G. Van Broeck
Keyword(s):  
Methodological Approach ◽  
Atmospheric Dispersion ◽  
Atmospheric Model ◽  
Emission Rates ◽  
Dispersion Models ◽  
Short Term ◽  
Dispersion Parameters ◽  
Standard Deviations ◽  
The Impact ◽  
Odour Perception

Sniffing measurement campaigns are a commonly used technique in Flanders to estimate the impact of an odour emission source. The Department of Organic Chemistry at Ghent University has developed its own sniffing strategy throughout the last ten years. The method uses, in essence, the technique of plotting odour perception areas and calculation of total odour emission rates based on maximum odour perception distance. 566 sniffing measurements, executed from 1990 until 1999 around industrial and agricultural odour sources were collected in a database for statistical analysis. Short-term dispersion modelling was executed using four different models, two of them based on Bultynck-Malet dispersion parameters, and two based on Pasquill dispersion parameters. Results from this analysis demonstrate some causes of variance in calculated emissions and show the fitness of each model. From the results of the sniffing teams, which are expressed as sniffing units (SU) instead of odour units (OU, OUE) to underline the difference in methodological approach, the overall odorous emission can be calculated, using short-term atmospheric dispersion models. In a second step, long-term dispersion models can be used to calculate isopercentile contour plots. According to our experience the short-term atmospheric model is a source of “noise” in the method since calculated standard deviations on calculated emissions are larger than standard deviations in the observed maximum distance for odour perception. This will be illustrated by presenting results from the evaluation of composting plants and animal farm houses.

Odours Grab His Hand but Not Hers

Perception ◽  
10.1068/p6286 ◽  
2008 ◽  
Vol 37 (12) ◽  
pp. 1886-1889 ◽  
Author(s):  
Federico Tubaldi ◽  
Caterina Ansuini ◽  
Roberto Tirindelli ◽  
Umberto Castiello
Keyword(s):  
Gender Differences ◽  
Discrimination Ability ◽  
Evolutionary Theories ◽  
Olfactory Information ◽  
Olfactory Stimuli ◽  
Olfactory Abilities ◽  
Odour Perception ◽  
Human Odour

Gender is important for the determination of olfactory abilities. Previous reports on gender differences in human odour perception claimed that the sensitivity and discrimination ability of females for odours is superior to that of males. Evolutionary theories, however, open up the possibility of an interesting dissociation between females and males in terms of odour processing: there is an advantage for women for the perceptual aspects of olfactory stimuli and an advantage for men when translating perceptual olfactory information into action. In line with this hypothesis our observations suggest that encoding odours has the ability to guide the movement of males but not that of females.

scholarly journals Odour perception in honeybees: coding information in glomerular patterns

2000 ◽  
Vol 10 (4) ◽  
pp. 504-510 ◽  
Author(s):  
C Giovanni Galizia ◽  
Randolf Menzel
Keyword(s):  
Odour Perception

Odour perception – A rapid and easy method to detect early degradation of polymers

2012 ◽  
Vol 97 (4) ◽  
pp. 481-487 ◽  
Author(s):  
Anders Höglund ◽  
Anna Lindqvist ◽  
Ann-Christine Albertsson ◽  
Birgitta Berglund
Keyword(s):  
Easy Method ◽  
Early Degradation ◽  
Odour Perception

Is the perception of their own odour effective in orienting the exploratory activity of cave fishes?

2006 ◽  
Vol 84 (6) ◽  
pp. 871-876 ◽  
Author(s):  
Annalisa Paglianti ◽  
Giuseppe Messana ◽  
Alessandro Cianfanelli ◽  
Roberto Berti
Keyword(s):  
Visual Cues ◽  
Spatial Information ◽  
Spatial Knowledge ◽  
Chemical Information ◽  
Fish Swimming ◽  
Long Distance ◽  
Sensory Pathways ◽  
Water Volumes ◽  
Odour Perception

Spatial knowledge of the surrounding environment is extremely important for animals to locate and efficiently exploit available resources (e.g., food, shelters, mates). Fishes usually acquire spatial information about their home range through vision, but vision fails in the dark and other sensory pathways have to be exploited. Fishes possess a remarkable olfactory system and have evolved a refined ability of chemical detection and recognition. Nevertheless, while the role of chemical cues in spatial orientation is well known in long-distance salmonid migrations, it has never been investigated in orientation within local, familiar areas. Here we report the first evidence that fish swimming can be topographically polarized by self-odour perception. When an unfamiliar area was experimentally scented with fish self-odour, the cave cyprinid Phreatichthys andruzzii Vinciguerra, 1924 behaved as if the area was previously explored. The fish preferred an odour-free area to a self-odour-scented one, and when offered the choice between a familiar and an unfamiliar area, they preferred the unexplored environment. Avoidance of self-odour-scented areas would allow effective exploration of the subterranean environment, minimizing the risks of repeatedly exploring the same water volumes. Our results are the first clear evidence that fish can use their own odour to orient their locomotor activity when visual cues are not available. This highlights the possible role of chemical information in fish orientation.

Sign in / Sign up

Export Citation Format

Share Document