Investigation of the impact of sensitivity to cis-3-hexen-1-ol (green/grassy) on food acceptability and selection

Food Quality and Preference

Volumn 24, Issue 2, 2012, Pages 230-242

  Jaeger, S R ^a   Pineau, B ^a   Bava, C M ^a   Atkinson, K R ^a   McRae, J F ^a   Axten, L G ^a   Chheang, S L ^a   Beresford, M K ^a   Peng, M ^a   Paisley, A G ^a   Reinbach, H C ^c   Rouse, S A ^a   Wohlers, M W ^a   Jia, Y ^a   Newcomb, R D ^a,b  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Consumers; Detection thresholds; Food recall; Odor acuity; Odor liking; Z 3 hexenol

Indexed keywords

ACTINIDIA DELICIOSA; CUCUMIS SATIVUS; LYCOPERSICON ESCULENTUM;

EID: 84856050464     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2011.11.005     Document Type: Article

References (68)

1. Alcala-Quintana R., Garcia-Perez M.A. A comparison of fixed-step-size and Bayesian staircases for sensory threshold estimation. Spatial Vision 2007, 20(3):197-218.
2. ASTM E679-04 Standard practice for determination of odor and taste thresholds by a forced-choice ascending concentration series method of limits 2004, ASTM International, West Conshohocken, PA, USA.
3. Ayabe-Kanamura S., Schicker I., Laska M., Hudson R., Distel H., Kobayakawa T., et al. Differences in perception of everyday odors: A Japanese-German cross-cultural study. Chemical Senses 1998, 23(1):31-38.
4. Berna A.Z., Lammertyn J., Buysens S., Di Natale C., Nicolaï B.M. Mapping consumer liking of tomatoes with fast aroma profiling techniques. Postharvest Biology and Technology 2005, 38(2):115-127.
5. Caporale G., Policastro S., Monteleone E. Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil. Food Quality and Preference 2004, 15:219-227.
6. Dacremont C., Valentin D. Mobilization of short-term memory capacity for odors in discriminative tests: Implication for assessors' selection. Food Quality and Preference 2004, 15:735-742.
7. Di Cesare L.F., Cortellino G., Proietti M. The influence of drying on volatile composition of plums. Industrie Alimentaire 1998, 37(366):14-18.
8. Dinnella C., Recchia A., Tuorila H., Monteleone E. Individual astringency responsiveness affects the acceptance of phenol-rich foods. Appetite 2011, 56:633-642.
9. Doty R.L. An examination of relationships between the pleasantness, intensity, and concentration of 10 odorous stimuli. Perception & Psychophysics 1975, 17:492-496.
10. Drewnowski A., Rock C.L. The influence of genetic taste markers on food acceptance. American Journal of Clinical Nutrition 1995, 62:506-511.
11. Engel E., Martin N., Issanchou S. Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption. Appetite 2006, 46(3):263-269.
12. Ferrari G., Lablanquie O., Cantagrel R., Ledauphin H., Payot T., Fournier N., et al. Determination of key odorant compounds in freshly distilled Cognac using GC-O, GC-MS, and sensory evaluation. Journal of Agricultural and Food Chemistry 2004, 52(18):5670-5676.
13. Font i Furnols M., Gispert M., Diestre A., Oliver M.A. Acceptability of boar meat by consumers depending on their age, gender, culinary habits, and sensitivity and appreciation of androstenone odour. Meat Science 2003, 64(4):433-440.
14. Forney C.F., Jordan M.A. Induction of volatile compounds in broccoli by postharvest hot-water dips. Journal of Agricultural and Food Chemistry 1998, 46(12):5295-5301.
15. Forss D.A., Dunstone E.A., Ramshaw E.H., Stark W. The flavor of cucumbers. Journal of Food Science 1962, 27:90-93.
16. Genovese A., Ugliano M., Pessina R., Gambuti A., Piombino P., Moio L. Comparison of the aroma compounds in apricot (Prunus armeniaca, L. cv. Pellecchiella) and apple (Malus pumila, L. cv. Annurca) raw distillates. Italian Journal of Food Science 2004, 16(2):185-196.
17. Hayes J.E., Wallace M.R., Knopik V.S., Herbstman D.M., Bartoshuk L.M., Duffy V.B. Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults. Chemical Senses 2011, 36:311-319.
18. Heinemann C., Zinsli M., Renggli A., Escher F., Conde-Petit B. Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems. LWT - Food Science & Technology 2005, 38:885-894.
19. Hongsoongnern P., Chambers E. A lexicon for green odor or flavor and characteristics of chemicals associated with green. Journal of Sensory Studies 2008, 23:205-221.
20. Hummel T., Sekinger B., Wolf S.R., Pauli E., Kobal G. 'Sniffin' Sticks': Olfactory performance assessed by the combined testing of odor identification, odor discrimination and olfactory threshold. Chemical Senses 1997, 22:39-51.
21. Jaeger S.R., Axten L.G., Paisley A.G., Wohlers M.W., Marsh K.B., Sullivan M.B., et al. Developing models systems for testing the sensory properties and consumer acceptance of new fruit cultivars: The example of kiwifruit. Food Quality and Preference 2011, 22(6):521-531.
22. Jaeger S.R., Bava C.M., Worch T., Dawson J., Marshall D.W. The food choice kaleidoscope: A framework for structured description of product, place and person as sources of variation in food choices. Appetite 2011, 56:412-423.
23. Jaeger S.R., MacRae J.F., Salzman Y., Williams L., Newcomb R.D. A preliminary investigation into a genetic basis for cis-3-hexen-1-ol odour perception: A genome-wide association approach. Food Quality and Preference 2010, 21:121-131.
24. Klesk K., Qian M., Martin R.R. Aroma extract dilution analysis of cv. Meeker (Rubus idaeus l.) red raspberries from Oregon and Washington. Journal of Agricultural and Food Chemistry 2004, 52(16):5155-5161.
25. Kobal G., Hummel T., Sekinger B., Barz S., Roscher S., Wolf S. 'Sniffin' Sticks': Screening of olfactory performance. Rhinology 1996, 34(4):222-226.
26. Kollmeier B., Gilkey R.H., Sieben U.K. Adaptive staircase techniques in psychoacoustics: A comparison of human data and a mathematical model. Journal of the Acoustical Society of America 1988, 83(5):1852-1861.
27. Koskinen S., Kälviäinen N., Tuorila H. Perception of chemosensory stimuli and related responses to flavored yogurts in the young and elderly. Food Quality and Preference 2003, 14(8):623-635.
28. Lafarge C., Bard M.-H., Breuvart A., Doubler J.-l., Cayot N. Influence of the structure of cornstarch dispersions on kinetics of aroma release. Journal of Food Science 2008, 73(2):S104-S109.
29. Lawless H.T., Heymann H. Sensory evaluation of food. Principles and practices 1999, Aspen Publishers, New York.
30. Lawless H.T., Thomas C.J.C., Johnston M. Variation in odor thresholds for l-carvone and cineole and correlations with suprathreshold intensity ratings. Chemical Senses 1995, 20(1):9-17.
31. Lehrer J. The truth wears off. The New Yorker 2010, December 13:52-57.
32. Lim J., Lawless H.T. Detection thresholds and taste qualities of iron salts. Food Quality and Preference 2006, 17(6):513-521.
33. Löetch J., Lange C., Hummel T. A simple and reliable method for clinical assessment of odor thresholds. Chemical Senses 2004, 29:311-317.
34. Lyon D., Watson M.P. Sensory profiling: A method for describing the sensory characteristics of virgin olive oil. Gracas y Acietes 1994, 45(1-2):20-25.
35. Malowicki S.M., Qian M.C., Martin R.R. Comparison of aroma-active compounds in raspberry bushy dwarf virus-resistant transgenic 'Meeker' red raspberries using stir bar sorptive extraction-gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 2008, 56(11):6648-6655.
36. Matsakidou A., Blekas G., Paraskevopoulou A. Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT - Food Science and Technology 2010, 43(6):949-957.
37. McCullagh P., Nelder J.A. Generalized linear models 1989, Chapman & Hall, London.
38. McRae, J. F., Mainland, J. D., Jaeger, S. R., Matsunami, H., & Newcomb, R. D. (submitted for publication). Genetic variation in the odorant receptor OR2J3 is associated with the ability to detect the 'green grassy' smelling odor, cis-3-hexen-1-ol. Proceedings of the National Academy of Sciences.
39. Moskowitz H.R., Dravnieks A., Klarman L.A. Odor intensity and pleasantness for a diverse set of odorants. Perception & Psychophysics 1976, 19(2):122-128.
40. Newcomb R.D., McRae J.F., Ingram J., Elborough K.M., Jaeger S.R. Genetic variation in flavour and taste perception: An emerging science to guide new product development. Consumer-driven innovation in food and personal care products 2010, Woodhead Publishing, Cambridge. S.R. Jaeger, H. MacFie (Eds.).
41. O'Connor T.P., O'Brien N.M. Significance of lipoxygenase in fruits and vegetables. Food enzymology 1991, Vol. 1:337-372. Elsevier Science Publishers Ltd., New York.
42. Oyaizu T., Shimoda M., Matsumoto K., Goto T. Quantitative changes in volatile components of green tea during development of tea shoots. Journal of the Japanese Society for Food Science and Technology - Nippon Shokuhin Kagaku Kogaku Kaishi 2002, 49(5):327-334.
43. Peña y Lillo M., Latrille E., Casaubon G., Agosin E., Bordeu E., Martin N. Comparison between odour and aroma profiles of Chilean Pisco spirit. Food Quality and Preference 2005, 16(1):59-70.
44. Peng, M., Jaeger, S. R., & Hautus, M. J. (2011). Incorporating group information into estimating individual odour detection thresholds. Paper presented at the 9th pangborn sensory science symposium (O12.4), September, Toronto, Canada.
45. Plotto A., Barnes K.W., Goodner K.L. Specific anosmia observed for β-ionone, but not for α-ionone: Significance for flavor research. Journal of Food Science 2006, 71(5):S401-S406.
46. Pohjanheimo T.A., Sandell M.A. Headspace volatiles contributing to flavour and consumer liking of wellness beverages. Food Chemistry 2009, 115(3):843-851.
47. Prescott J., Bell G.A., Gillmore R., Yoshida M., O'Sullivan M., Korac S., et al. Cross-cultural comparisons of Japanese and Australian responses to manipulations of sweetness in foods. Food Quality and Preference 1997, 8(1):45-55.
48. Prescott J., Bell G.A., Gillmore R., Yoshida M., O'Sullivan M., Korac S., et al. Cross-cultural comparisons of Japanese and Australian responses to manipulations of sourness, saltiness and bitterness in foods. Food Quality and Preference 1998, 9(1-2):53-66.
49. Puget S., Beno N., Chabanet C., Guichard E., Thomas-Danguin T. Tap water consumers differ from non-consumers in chlorine flavor acceptability but not sensitivity. Water Research 2010, 44(3):956-964.
50. Reed D.R., Knaapila A. Genetics of taste and smell: Poisons and pleasures. Progress in Molecular Biology and Translational Science 2010, 94:213-240.
51. Reynolds A.G., Edwards C.G., Wardle D.A., Webster D., Dever M. Shoot density affects Riesling grapevines. 2) Wine composition and sensory response. Journal of the American Society for Horticultural Science 1994, 119(5):881-892.
52. Sandell M.A., Breslin P.A.S. Variability in taste-receptor gene determines whether we taste toxins in food. Current Biology 2006, 16(18):R792-R794.
53. Saito H., Chi Q., Zhuang H., Matasunami H., Mainland J.D. Odor coding by a mammalian receptor repertoire. Science Signaling 2009, 2(9):ra9.
54. Schlich P. Risk tables for discrimination tests. Food Quality and Preference 1993, 4:141-151.
55. Segnit N. The flavour thesaurus. Pairings, recipes and ideas for the creative cook 2010, Bloomsbury, London.
56. Singh T.K., Drake M.A., Cadwallader K.R. Flavor of cheddar cheese: A chemical and sensory perspective. Comprehensive Reviews in Food Science and Food Safety 2003, 2:139-162.
57. Solbu E.H., Jellestad F.K., Strætkvern K.O. Children's sensitivity to odor of trimethylamine. Journal of Chemical Ecology 1990, 16(6):1829-1840.
58. Stewart J.E., Feinle-Bisset C., Golding M., Delahunty C., Clifton P.M., Keast R.S. Oral sensitivity to fatty acids, food consumption and BMI in human subjects. British Journal of Nutrition 2010, 104:145-152.
59. Taylor A.J., Linforth R.S.T. Food flavour technology 2010, Blackwell Publishing, Chichester, UK. 2nd ed.
60. Tepper B.J. 6-n-propylthiouracil: A genetic marker for taste, with implications for food preference and dietary habits. American Journal of Human Genetics 1998, 63:1271-1276.
61. Tepper B.J. Nutritional implications of genetic taste variation: The role of PROP sensitivity and other taste phenotypes. Annual Review of Nutrition 2008, 28:367-388.
62. Tura D., Failla O., Bassi D., Pedò S., Serraiocco A. Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile. Scientia Horticulturae 2008, 118(2):139-148.
63. Van Leuven I., Van Caelenberg T., Dirinck P. Aroma characterisation of Gouda-type cheeses. International Dairy Journal 2008, 18:790-800.
64. Venables W.N., Ripley B.D. Modern applied statistics with S 2002, Springer, New York.
65. Wang L.-F., Lee J.-Y., Chung J.-O., Baik J.-H., So S., Park S.-K. Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds. Food Chemistry 2008, 109(1):196-206.
66. Wismer W.V., Harker F.R., Gunson F.A., Rossiter K.L., Lau K., Seal A.G., et al. Identifying flavour targets for fruit breeding: A kiwifruit example. Euphytica 2005, 141:93-104.
67. Wysocki C.J., Gilbert A.N. National geographic smell survey. Effects of age are heterogeneous. Annals of the New York Academy of Science 1989, 561:12-28.
68. Zandstra E.H., de Graaf C. Sensory perception and pleasantness of orange beverages from childhood to old age. Food Quality and Preference 1998, 9(1-2):5-12.