Orthonasal and retronasal but not oral-cavity-only discrimination of vapor-phase fatty acids

Chemical Senses

Volumn 35, Issue 3, 2010, Pages 229-238

  Bolton, Bryson ^a,b   Halpern, Bruce P ^a  

^a Cornell University ^*  (United States)

^b Kraft Foods Inc   (United States)

Author keywords

Fatty acids; Human; Oral cavity; Orthonasal; Retronasal; Smell

Indexed keywords

LINOLEIC ACID; MINERAL OIL; OLEIC ACID; SODIUM CHLORIDE; STEARIC ACID; STEARIC ACID DERIVATIVE;

ADULT; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FATTY ACID ANALYSIS; FEMALE; HUMAN; HUMAN EXPERIMENT; MALE; MOUTH CAVITY; ODOR; OLFACTORY DISCRIMINATION; OLFACTORY SYSTEM; PRIORITY JOURNAL; SENSORY STIMULATION; SEX DIFFERENCE; SMELLING; STIMULUS RESPONSE; TASK PERFORMANCE; VAPOR; MIDDLE AGED; PHYSIOLOGY; TASTE;

ADULT; HUMANS; LINOLEIC ACID; MIDDLE AGED; OLEIC ACID; SMELL; STEARIC ACIDS; TASTE;

EID: 77950616897     PISSN: 0379864X     EISSN: 14643553     Source Type: Journal    
DOI: 10.1093/chemse/bjq002     Document Type: Article

References (49)

1. Abraham MH, Sánchez-Moreno RS, Cometto-Muñiz JE, Cain WS. 2007. Quantitative structure-activity analysis on the relative sensitivity of the olfactory and the nasal trigeminal chemosensory systems. Chem Senses. 32:711-719.
2. Amerine MA, Pangborn RM, Roessler EB. 1965. Principles of sensory evaluation of food. New York: Academic Press 602 p.
3. Bereiter DA, Hargreaves KM, Hu JW. 2008. Trigeminal mechanisms of nociception: peripheral and brainstem organization. In: Bushnell MC, Basbaum AI, editors. The senses: a comprehensive reference. Volume 5, Pain. On-line, Elsevier. p. 435-460.
4. Bolton B. 2009. Orthonasal, retronasal, and oral-cavity-only discrimination of vapor phase fatty acids [Internet]. [MSc thesis]. [Ithaca (NY)]: Cornell University Available from: http://hdl.handle.net/1813/13787 [cited 2009 Dec 27].
5. Cain WS, Lee N-S, Wise PM, Roland Schmidt R, Ahn B-H, Cometto-Muñiz JE. 2006. Chemesthesis from volatile organic compounds: psychophysical and neural responses. Physiol Behav. 88:317-324.
6. Cain WS, Wijk RA, Jalowayski AA, Pilla Caminha G, Schmidt R. 2005. Odor and chemesthesis from brief exposures to TXIB. Indoor Air. 15:445-457.
7. Chalè-Rush A, Burgess JR, Mattes RD. 2007a. Evidence for human orosensory (taste?) sensitivity to free fatty acids. Chem Senses. 32:423-431.
8. Chalè-Rush A, Burgess JR, Mattes RD. 2007b. Multiple routes of chemosensitivity to free fatty acids in humans. Am J Physiol Gastrointestinal Liver Physiol. 292:G1206-G1212.
9. Chen V, Halpern BP. 2008. Retronasal but not oral-cavity-only identification of "purely olfactory" odorants. Chem Senses. 33:107-18.
10. Chow CK. 2007. Fatty acids in foods and their health implications. 3rd ed. Boca Raton (FL): CRC Press 1281 p.
11. de Araujo IE, Rolls ET. 2004. Representation in the human brain of food texture and oral fat. J Neurosci. 24:3086-3093.
12. Dragich AM, Halpern BP. 2008. An oral cavity component in retronasal smelling of natural extracts. Physiol Behav. 93:521-528.
13. Drewnowski A. 1987. Fats and food texture: sensory and hedonic evaluations. In: Moskowitz HR, editor. Food texture. New York: Marcel Dekker. p. 217-250.
14. Drewnowski A. 1997. Why do we like fat? J Am Diet Assoc. 97:S58-S62.
15. Francois P, Sauvageot F. 1987. Comparison of the efficiency of pair, duo-trio, and triangle tests. J Sens Stud. 3:81-94.
16. Frasnelli J, Hummel T. 2005. Intranasal trigeminal thresholds in healthy subjects. Environ Toxicol Pharmacol. 19:575-580.
17. Fushiki T, Kawai T. 2005. Chemical reception of fats in the oral cavity and the mechanism of addiction to dietary fats. Chem Senses. 30(Suppl 1):184-185.
18. Gilbertson TA. 1998. Gustatory mechanisms for the detection of fat. Curr Opinion Neurobiol. 8:447-452.
19. Green BG. 1996. Chemesthesis: pungency as a component of flavor. Trends Food Sci Tech. 7:415-420.
20. Green BG, Alvarez-Reeves M, George P, Akirav C. 2005. Chemesthesis and taste: evidence of independent processing of sensation intensity. Physiol Behav. 86:526-537.
21. Halpern BP. 2004. When are oral cavity odorants available for retronasal olfaction? In: Deibler KD, Delwiche J, editors. Handbook of flavor characterization: sensory analysis, chemistry, and physiology. New York: Marcel Dekker. p. 51-63.
22. Laska M. 2004. Olfactory discrimination ability of human subjects for enantiomers with an isopropenyl group at the chiral center. Chem Senses. 29:143-152.
23. Lawless HT, Heymann H. 1998. Sensory evaluation of food: principles and practices. New York: Chapman & Hall 819 p.
24. Lobb K, Chow CC. 2007. Fatty acid classification and nomenclature. In: Chow CK, editor. Fatty acids in foods and their health implications. 3rd ed. Boca Raton (FL): CRC Press. p. 1-16.
25. MacRae AW. 1995. Confidence intervals for the triangle test can give reassurance that products are similar. Food Qual Prefer. 6:61-67.
26. Mattes RD. 2009a. Is there a fatty acid taste? Ann Rev Nutr. 29:305-327.
27. Mattes RD. 2009b. Oral detection of short-, medium-, and long-chain free fatty acids in humans. Chem Senses. 34:145-150.
28. McGee H. 2004. On food and cooking. New York: Scribner 884 p.
29. Meilgaard M, Civille GV, Carr BT. 2007. Sensory evaluation techniques. 4th ed. Boca Raton (FL): Taylor & Francis 448 p.
30. Mela DS, Christensen DM. 1987. Sensory assessment of oiliness in a low moisture food. J Sens Stud. 2:273-281.
31. Mizushige T, Inoue K, Fushiki T. 2007. Why is fat so tasty? Chemical reception of fatty acid on the tongue. J Nutr Sci Vitaminol. 53:1-4.
32. O'Mahony M. 1986. Sensory evaluation of food: statistical methods and procedures. New York: M. Dekker 487 p.
33. Ophardt CE. 2003. Triglycerides. Virtual chembook [Internet]. Elmhurst College Available from: http://www.elmhurst.edu/~chm/vchembook/552triglycerides.html [cited 2009 Dec 27].
34. Parikh V, Lee-Lim AP, Halpern BP. 2009. Retronasal and oral-cavity-only identification of air-phase trigeminal stimuli. Chemos Percep. 2:9-24.
35. Potter NN, Hotchkiss JH. 1998. Food science. 5th edition. New York: Springer 608 p.
36. Roessler EB, Pangborn RM, Sidel JL, Stone H. 1978. Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests. J Food Sci. 43:940-943.
37. Rousseau B, Stroh S, O'Mahony M. 2002. Investigating more powerful discrimination tests with consumers: effects of memory and response bias. Food Qual Pref. 13:39-45.
38. Rousseau R, Rogeaux M, O'Mahony M. 1999. Mustard discrimination by samedifferent and triangle tests: aspects of irritation, memory and criteria. Food Qual Pref. 10:173-184.
39. Schiffman SS, Graham BG, Sattely-Miller EA, Warwick ZS. 1998. Orosensory perception of dietary fat. Curr Dir Psychol Sci. 7:136-143.
40. Sessle BJ. 2008. Sensation from the face. In: Squire LR, editor. Sensory systems. Somatosensation. Haptics/touch. Encyclopedia of neuroscience. Amsterdam (The Netherlands): Elsevier Online. p. 575-582.
41. Simons CT, Carstens E. 2008. Oral chemesthesis and taste. In: Firestein S, Beauchamp GK, editors. The senses: a comprehensive reference. Volume 4. Olfaction and taste. On-line, Elsevier. p. 345-369.
42. Stephenson D, Halpern BP. 2009. No oral-cavity-only discrimination of purely olfactory odorants. Chem Senses. 34:121-126.
43. Stipanuk MH. 2006. Biochemical, physiological, & molecular aspects of human nutrition. 2nd ed. St. Louis (MO): Saunders Elsevier 1212 p.
44. Stone H, Sidel JL. 2004. Sensory evaluation practices. 3rd ed. Amsterdam (The Netherlands): Elsevier Academic Press 377 p.
45. Tamburrino R, Halpern BP. 2007. Identification of air-phase fatty acids: both retronasal and orthonasal failure [abstract]. Chem Senses. 32:A15.
46. Weiss TJ. 1983. Food oils and their uses. 2nd ed. Westport (CT): AVI Publishing \.
47. Williams DA. 1976. Improved likelihood ratio tests for complete contingency tables. Biometrika. 63:33-37.
48. Wysocki CJ, Wise P. 2004. Methods, approaches, and caveats for functionally evaluating olfaction and chemesthesis. In: Deibler KD, Delwiche J, editors. Handbook of flavor characterization. Sensory analysis, chemistry, and physiology. New York: Marcel Dekker. p. 1-40.
49. Yackinous C, Guinard J-X. 2000. Flavor manipulation can enhance the impression of fat in some foods. J Food Sci. 65:909-914.