The impact of subthreshold carboxylic acids on the odor intensity of suprathreshold flavor compounds

Chemosensory Perception

Volumn 1, Issue 3, 2008, Pages 163-167

  Miyazawa, Toshio ^a   Gallagher, Michelle ^b   Preti, George ^c   Wise, Paul M ^b  

^a Flavor System and Technology Laboratory   (Japan)

^b MONELL CHEMICAL SENSES CENTER   (United States)

^c UNIVERSITY OF PENNSYLVANIA   (United States)

Author keywords

Aroma enhancement; Flavor enhancement; Odor enhancement; Odor mixture

Indexed keywords

EID: 70349493681     PISSN: 19365802     EISSN: 19365810     Source Type: Journal    
DOI: 10.1007/s12078-008-9019-z     Document Type: Article

References (29)

1. Atanasova B, Thomas-Danguin T, Langlois D, Nicklaus S, Chabanet C, Etiévant P (2005) Perception of wine fruity and woody notes: influence of peri-threshold odorants. Food Qual Pref 16(6):504– 510
2. Baker RA (1963) Odor effects of aqueous mixtures of organic chemicals. J Water Pollut Control Fed 35:728–741
3. Bodyak N, Slotnick B (1999) Performance of mice in an automated olfactometer: odor detection, discrimination and odor memory. Chem Senses 24(6):637–645
4. Cain WS, Schiet FT, Olsson MJ, de Wijk RA (1995) Comparison of models of odor interaction. Chem Senses 20(6):625–637
5. Cometto-Muñiz JE, Cain WS, Abraham MH, Gola JMR (1999) Chemosensory detectability of 1-butanol and 2-heptanone singly and in binary mixtures. Physiol Behav 67(2):269–276
6. Cometto-Muñiz JE, Cain WS, Abraham MH (2003) Dose-addition of individual odorants in the odor detection of binary mixtures. Behav Brain Res 138(1):95–105
7. Cometto-Muñiz JE, Cain WS, Abraham MH (2005) Odor detection of single chemicals and binary mixtures. Behav Brain Res 156 (1):115–123
8. Dalton P, Doolittle N, Nagata H, Breslin PAS (2000) The merging of the senses: integration of subthreshold taste and smell. Nat Neurosci 3(5):431–432
9. Diamond J, Breslin PAS, Doolittle N, Nagata H, Dalton P (2005) Flavor processing: perceptual and cognitive factors in multimodal integration. Chem Senses 30(Suppl 1):i232–i233
10. Doty RL, Cometto-Muñiz JE (2003) Trigeminal chemosensation. In: Doty RL (ed) Handbook of olfaction and gustation. 2nd edn. Marcell Decker, New York, pp 981–999
11. Green BG, Dalton P, Cowart B, Shaffer G, Rankin K, Higgins J (1996) Evaluating the ‘labeled magnitude scale’ for measuring sensations of taste and smell. Chem Senses 21(3):323–334
12. Guadagni DG, Buttery RG, Okano S, Burr HK (1963) Additive effect of sub-threshold concentrations of some organic compounds associated with food aromas. Nature 200:1288–1289
13. Ito Y, Kubota K (2005) Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion. Mol Nutr Food Res 49 (1):61–68
14. Labbe D, Rytz C, Morgenegg S, Ali S, Martin N (2007) Subthreshold olfactory stimulation can enhance sweetness. Chem Senses 32 (3):205–214
15. Laffort P, Etcheto M, Patte F, Marfaing P (1989) Implications of power law exponent in synergy and inhibition of olfactory mixtures. Chem Senses 14(1):11–23
16. Laing DG (1995) Perception of odor mixtures. In: Doty RL (ed) Handbook of olfaction and gustation. Marcel Dekker, New York, pp 283–297
17. Laska M, Hudson R (1991) A comparison of the detection thresholds of odour mixtures and their components. Chem Senses 16 (6):651–662
18. Laska M, Hudson R, Distel H (1990) Olfactory sensitivity to biologically relevant odours may exceed the sum of component thresholds. Chemoecology 1(3):139–141
19. Lawless HT (1997) Olfactory psychophysics. In: Beauchamp GK, Bartoshuk L (eds) Tasting and smelling. Academic, San Diego, CA, pp 125–168
20. Lopetcharat K (2003) Sub-threshold effects on the perceived intensity of recognizable odorants: the roles of functional groups and carbon chain lengths. Ph.D. thesis, Department of Food Science and Technology, Oregon State University, Corvallis OR, pp 125–168
21. McCabe C, Rolls ET (2007) Umami: a delicious flavor formed by convergence of taste and olfactory pathways in the human brain. Eur J Neurosci 25(6):1855–1864
22. Miyazawa T, Gallagher M, Preti G, Wise P (2008) Synergistic mixture interactions in the detection of perithreshold odors by humans. Chem Senses 33(4):363–369
23. Patterson MQ, Stevens JC, Cain WS, Cometto-Muñiz JE (1993) Detection thresholds for an olfactory mixture and its three constituent compounds. Chem Senses 18(6):723–734
24. Slotnick BM, Kufera A, Silberberg AM (1991) Olfactory learning and odor memory in the rat. Physiol Behav 50(3):555–561
25. Small DM, Voss J, Mak YE, Simmons KB, Parrish T, Gitelman D (2004) Experience-dependent neural integration of taste and smell in the human brain. J Neurophysiol 92(3):1892–1903
26. Wetherill G, Levitt H (1965) Sequential estimation of points on a psychometric function. Brit J Math Stat Psychol 18(1):1–10
27. Wise PM, Radil T, Wysocki CJ (2004) Temporal integration in nasal lateralization and nasal detection of carbon dioxide. Chem Senses 29(2):137–142
28. Wise PM, Canty TM, Wysocki CJ (2005) Temporal integration of nasal irritation from ammonia at threshold and supra-threshold levels. Toxicol Sci 87(1):223–231
29. Wise PM, Miyazawa T, Gallagher M, Preti G (2007) Human odor detection of homologous carboxylic acids and their binary mixtures. Chem Senses 32(5):475–482