Interaction of guaiacol and methyl salicylate in binary mixture significantly lowers perceptual threshold in human observers

Journal of Sensory Studies

Volumn 27, Issue 3, 2012, Pages 161-167

  Yoder, Wendy M ^a   Currlin, Seth W ^a   Larue, Allison ^a   Fernandez, Kristina M ^a   King, Dajia ^b   Smith, David W ^a,c,d  

^a University of Florida   (United States)

^b FORT VALLEY STATE UNIVERSITY   (United States)

^c UNIVERSITY OF FLORIDA   (United States)

^d UNIVERSITY OF FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADDITIVITY; FOOD CHEMISTRY; HUMAN OBSERVERS; INTERACTION EFFECT; METHYL SALICYLATE; ODOR THRESHOLDS; PERCEPTUAL THRESHOLD; SINGLE COMPOUND; SUBTHRESHOLD; THRESHOLD CONCENTRATIONS; UNDERLYING MECHANISM; VOLATILE INTERACTION;

BINARY MIXTURES; FRUITS;

ALCOHOLS;

LYCOPERSICON ESCULENTUM;

EID: 84861975480     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2012.00378.x     Document Type: Article

References (45)

1. ABEGAZ, E.G., TANDON, K.S., SCOTT, J.W., BALDWIN, E.A. and SHEWFELT, R.L. 2004. Partitioning taste from aromatic flavor notes of fresh tomato (Lycopersicon esculentum, Mill) to develop predictive models as a function of volatile and nonvolatile components. Postharvest Biol. Technol. 34, 227-235.
2. ACHE, B. 2010. Odorant-specific modes of signaling in mammalian olfaction. Chem. Senses 35, 533-539.
3. ATANASOVA, B., THOMAS-DANGUIN, T., CHABANET, C., LANGLOIS, D., NICKLAUS, S. and ETIÉVANT, P. 2005a. Perceptual interactions in odour mixtures: Odour quality in binary mixtures of woody and fruity wine odorants. Chem. Senses 30, 209-217.
4. ATANASOVA, B., THOMASDANGUIN, T., LANGLOIS, D., NICKLAUS, S., CHABANET, C. and ETIEVANT, P. 2005b. Perception of wine fruity and woody notes: Influence of peri-threshold odorants. Food Qual. Prefer. 16, 504-510.
5. BAKER, R. 1963. Odor effects of aqueous mixtures of organic chemicals. J. Water Pollut. Control Fed. 35, 728-741.
6. BALDWIN, E.A. 2000. Flavor trivia and tomato aroma: Biochemistry and possible mechanisms for control of important aroma components. HortScience 35, 1013-1022.
7. BALDWIN, E.A., GOODNER, K. and PLOTTO, A. 2008. Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors. J. Food Sci. 73, S294-S307.
8. BEZMAN, Y., MAYER, F., TAKEOKA, G., BUTTERY, R., BEN-OLIEL, G., RABINOWITCH, H. and NAIM, M. 2003. Differential effects of tomato (Lycopersicon esculentum Mill) matrix on the volatility of important aroma compounds. J. Agric. Food Chem. 51, 722-726.
9. BODYAK, N. and SLOTNICK, B. 1999. Performance of mice in an automated olfactometer: Odor detection, discrimination and odor memory. Chem. Senses 24, 637-645.
10. BULT, J., SCHIFFERSTEIN, H., ROOZEN, J., VORAGEN, A. and KROEZE, J. 2001. The influence of olfactory concept on the probability of detecting sub- and peri-threshold components in a mixture of odorants. Chem. Senses 26, 459-469.
11. BUTTERY, R. and TAKEOKA, G. 2004. Some unusual minor volatile components of tomato. J. Agric. Food Chem. 52, 6264-6266.
12. BUTTERY, R., TERANISHI, R. and LING, L. 1987. Fresh tomato aroma volatiles: A quantitative study. J. Agric. Food Chem. 35, 540-544.
13. BUTTERY, R.G., TERANISHI, R., FLATH, R.A. and LING, L.C. 1989. In Flavor Chemistry: Trends and Developments. (R. Teranishi, R.G. Buttery and F. Shahidi, eds.) American Chemical Society 213, Washington.
14. CASHION, L., LIVERMORE, A. and HUMMEL, T. 2006. Odour suppression in binary mixtures. Biol. Psychol. 73, 288-297.
15. CAUSSE, M., SALIBA-COLOMBANI, V., LECOMTE, L., DUFFÉ, P., ROUSSELLE, P. and BURET, M. 2002. QTL analysis of fruit quality in fresh market tomato: A few chromosome regions control the variation of sensory and instrumental traits. J. Exp. Bot. 53, 2089-2098.
16. COMETTO-MUÑIZ, J. 2003. Dose-addition of individual odorants in the odor detection of binary mixtures. Behav. Brain Res. 138, 95-105.
17. COMETTO-MUÑIZ, E., CAIN, W. and ABRAHAM, M. 2005. Odor detection of single chemicals and binary mixtures. Behav. Brain Res. 156, 115-123.
18. DALTON, P., DOOLITTLE, N., NAGATA, H. and BRESLIN, P.A.S. 2000. The merging of the senses: Integration of subthreshold taste and smell. Nat. Neurosci. 3, 431-432.
19. DUCHAMP-VIRET, P., DUCHAMP, A. and CHAPUT, M. 2003. Single olfactory sensory neurons simultaneously integrate the components of an odour mixture. European. J. Neurosci. 18, 2690-2696.
20. GOFF, S. and KLEE, H. 2006. Plant volatile compounds: Sensory cues for health and nutritional value? Science 311, 815-819.
21. GOTTFRIED, J. 2009. Function follows form: Ecological constraints on odor codes and olfactory percepts. Curr. Opin. Neurobiol. 19, 422-429.
22. GROSCH, W. 2001. Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. Chem. Senses 26, 533-545.
23. HERNANDEZ SALAZAR, L.T., LASKA, M. and RODRIGUEZ LUNA, E. 2003. Olfactory sensitivity for aliphatic esters in spider monkeys (Ateles geoffroyi). Behav. Neurosci. 117, 1142-1149.
24. JINKS, A. and LAING, D.G. 2001. The analysis of odor mixtures by humans: Evidence for a configurational process. Physiol. Behav. 72, 51-63.
25. KAY, L., CRK, T. and THORNGATE, J. 2005. A redefinition of odor mixture quality. Behav. Neurosci. 119, 726-733.
26. KELLER, A. and VOSSHALL, L. 2004. A psychophysical test of the vibration theory of olfaction. Nat. Neurosci. 7, 337-338.
27. LABBE, D., RYTZ, A., MORGENEGG, C., ALI, S. and MARTIN, N. 2007. Subthreshold olfactory stimulation can enhance sweetness. Chem. Senses 32, 205-214.
28. LASKA, M. and HUDSON, R. 1991. A comparison of the detection thresholds of odour mixtures and their components. Chem. Senses 16, 651-662.
29. LASKA, M. and SEIBT, A. 2002. Olfactory sensitivity for aliphatic alcohols in squirrel monkeys and pigtail macaques. J. Exp. Biol. 205, 1633-1643.
30. LOPETCHARAT, K. 2003. Sub-threshold effects on the perceived intensity of recognizable odorants: The roles of functional groups and carbon chain lengths. Oregon State University Thesis, 554 pp.
31. MAYER, F., TAKEOKA, G., BUTTERY, R., WHITEHAND, L., NAIM, M. and RABINOWITCH, H. 2008. Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4, 5-epoxy-(E)-2-decenals and methional. J. Agric. Food Chem. 56, 3749-3757.
32. MCCABE, C. and ROLLS, E. 2007. Umami: A delicious flavor formed by convergence of taste and olfactory pathways in the human brain. Eur. J. Neurosci. 25, 1855-1864.
33. MIYAZAWA, T., GALLAGHER, M., PRETI, G. and WISE, P. 2008a. Synergistic mixture interactions in detection of perithreshold odors by humans. Chem. Senses 33, 363-369.
34. MIYAZAWA, T., GALLAGHER, M., PRETI, G. and WISE, P. 2008b. The impact of subthreshold carboxylic acids on the odor intensity of suprathreshold flavor compounds. Chem. Percept. 1, 163-167.
35. MIYAZAWA, T., GALLAGHER, M., PRETI, G. and WISE, P. 2009. Psychometric functions for ternary odor mixtures and their unmixed components. Chem. Senses 34, 753-761.
36. PLOTTO, A., MARGARÍA, C., GOODNER, K. and BALDWIN, E. 2008. Odour and flavour thresholds for key aroma components in an orange juice matrix: Esters and miscellaneous compounds. Flavour Fragr. J. 23, 398-406.
37. RYAN, D., PRENZLER, P., SALIBA, A. and SCOLLARY, G. 2008. The significance of low impact odorants in global odour perception. Trends Food Sci. Technol. 19, 383-389.
38. SHIELDS, V.D. and HILDEBRAND, J.G. 20002001. Responses of a population of antennal olfactory receptor cells in the female moth Manduca sexta to plant-associated volatile organic compounds. J. Comp. Physiol. A 186, 1135-1151.
39. STEVENS, J.C. 1997. Detection of very complex taste mixtures: Generous integration across constituent compounds. Physiol. Behav. 62, 1137-1143.
40. TANDON, K. 2000. Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation. Postharvest Biol. Technol. 20, 261-268.
41. TANDON, K.S., BALDWIN, E.A., SCOTT, J.W. and SHEWFELT, R.L. 2003. Linking sensory descriptors to volatile and nonvolatile components of fresh tomato flavor. J. Food Sci. 68, 2366-2371.
42. TIEMAN, D., ZEIGLER, M., SCHMELZ, E., TAYLOR, M., BLISS, P., KIRST, M. and KLEE, H. 2006. Identification of loci affecting flavour volatile emissions in tomato fruits. J. Exp. Bot. 57, 887-896.
43. WISE, P., MIYAZAWA, T., GALLAGHER, M. and PRETI, G. 2007. Human odor detection of homologous carboxylic acids and their binary mixtures. Chem. Senses 32, 475-482.
44. YILMAZ, E. 2001. The chemistry of fresh tomato flavor. Turk. J. Agric. For. 25, 149-155.
45. ZOU, Z. and BUCK, L. 2006. Combinatorial effects of odorant mixes in olfactory cortex. Science 311, 1477-1481.