Odor Interactions Research Articles

Identification and interaction of the key odorants in Jimo Huangjiu by means of molecular sensory science

Jimo Huangjiu (Chinese yellow rice wine), with its unique burnt odor, serves as a representative of Huangjiu in northern China. To decode the key odorants in Jimo Huangjiu, the volatiles were captured by headspace solid-phase microextraction and solid-phase extraction combined with solvent-assisted flavor evaporation, and analyzed by gas chromatography–mass spectrometry/olfactometry. and comprehensive two-dimensional gas chromatography–time of flight mass spectrometry. A total of 72 odor-active regions were screened, of which 69 odorants were positively identified and quantitated. Thirty-three of them had odor activity value (OAV) ≥ 1. Aroma recombination experiment verified the quantitate results, and 10 odorants were confirmed as key odorants by odor omission text. To further investigate the perceptual interaction of important odorants, 45 binary odor mixtures consisting of 10 selected odorants with OAV ≥ 1 were prepared, resulting that synergies were more likely to occur in odor combinations with similar chemical structures and odor descriptions.

Olfactory perceptual interactions of maltol with key food odorants in binary mixtures: Scatter matrix statistical analysis of odor intensity in heterogeneous perceptual situation

To study the olfactory perceptual interaction of odorants (OPIO) in binary mixtures containing maltol, a simple and efficient analysis method was developed. This method correlated three variables of the binary mixture: two rates of change in perceived odor intensities of two odorants within the binary mixtures, and the degree of overall odor synergy exhibited by the binary mixtures. By creating a three-dimensional scatter matrix with the variables, the changes in odor intensity of the binary mixture due to OPIO were visualized. The results revealed that the proportions of mutual antagonism, opposite effect, mutual independence, and mutual synergy in the binary mixtures were 64.7%, 32.9%, 1.9%, and 0.5%, respectively. The odor of maltol was mainly masked, and those of esters (68%), aldehydes and ketones (33%) in the mixture were enhanced. In terms of overall odor intensity, 67% of cases involved partial addition, followed by 22.2% overshadowing, and 19.6% stronger component effect.

Recall of Odorous Objects in Virtual Reality

The aim was to investigate how the congruence of odors and visual objects in virtual reality (VR) affects later memory recall of the objects. Participants (N = 30) interacted with 12 objects in VR. The interaction was varied by odor congruency (i.e., the odor matched the object’s visual appearance, the odor did not match the object’s visual appearance, or the object had no odor); odor quality (i.e., an authentic or a synthetic odor); and interaction type (i.e., participants could look and manipulate or could only look at objects). After interacting with the 12 objects, incidental memory performance was measured with a free recall task. In addition, the participants rated the pleasantness and arousal of the interaction with each object. The results showed that the participants remembered significantly more objects with congruent odors than objects with incongruent odors or odorless objects. Furthermore, interaction with congruent objects was rated significantly more pleasant and relaxed than interaction with incongruent objects. Odor quality and interaction type did not have significant effects on recall or emotional ratings. These results can be utilized in the development of multisensory VR applications.

Taste and odor interactions after metabolic surgery.

Most patients report "taste" changes after undergoing metabolic surgeries. Yet, most studies that used validated sensory evaluation techniques, including ours, found no changes in perceived taste intensity from before to after surgery. However, we assessed participants with pure gustatory stimuli and after an overnight fast, which raises questions about whether patients' self-reported "taste" changes are due to conflating changes in retronasal smell/"flavor" with taste changes or whether they only manifest during the fed state. To investigate this, we conducted a cross-sectional study comparing sensory responses in women who underwent metabolic surgery 2 to 6 yr ago (n = 15) with 2 nonoperated control groups: one with a body mass index (BMI) equivalent (n = 15) and one with a healthy BMI (n = 15). Participants attended 2 sessions, one fed and one fasted. Using a sip-and-spit method, women tasted liquid samples containing gustatory and olfactory stimuli and puddings with varying fat content with and without nose clips. They used separate general labeled magnitude scales to rate their perceived intensity of taste, smell, flavor, and liking. Mixed ANOVAs indicated that the surgery and BMI equivalent groups rated retronasal smell intensity of coffee stronger than the healthy BMI group (P ≤ 0.015). However, there were no differences in taste/flavor intensity or liking ratings among groups. Additionally, feeding conditions did not significantly affect perceived intensity ratings. Our findings suggest that changes in the sensory-discriminatory component of taste or taste-odor interactions are not significant contributors to dietary modifications following metabolic surgery.

Research on odor characteristics of typical odorants of railway vehicle products.

Odor annoyance was a kind of environmental air pollution. Compared to other indoor environments, vehicle interior materials were not well studied. Especially, there had been little research on odor character of the railway vehicles. This study applied the OAV method to identify the key odorants of railway vehicle materials and discussed the characteristics of these odorants through Weber Fechner law and a dual variable method. The result showed that for single odorant, Weber Fechner law can be used to estimate the perceived intensity of an odor gas sample at different concentration levels. The odorant with smaller slope had significant tolerance to human. For the mixtures of odorants, the overall intensity of the mixture is generally dominated by the strongest odor intensity of the individual substance in the mixture, and positive interaction effect can be observed in mixtures whose intensities had little difference. But there was a kind of odorants, such as methacrylate, in which a very small variation in the concentration of mixtures can affect its odor intensity largely. Meanwhile, the odor intensity modification coefficient was an effective way to identify and evaluate odor interaction effect. The interaction potential of the studied odorants from strong to weak was methacrylate, dibutyl-amine, nonanal, 2-ethyl hexanol. The odor interaction potential and odor nature should be paying much attention in the improvement of odor in railway vehicle product.

Developing human olfactory network and exploring olfactory receptor-odorant interaction

The Olfactory receptor (OR)-odorant interactions are perplexed. ORs can bind to structurally diverse odorants associated with one or more odor percepts. Various attempts have been made to understand the intricacies of OR-odorant interaction. In this study, experimentally documented OR-odorant interactions are investigated comprehensively to; (a) suggest potential odor percepts for ORs based on the OR-OR network; (b) determine how odorants interacting with specific ORs differ in terms of inherent pharmacophoric features and molecular properties, (c) identify molecular interactions that explained OR-odorant interactions of selective ORs; and (d) predict the probable role of ORs other than olfaction. Human olfactory receptor network (hORnet) is developed to study possible odor percepts for ORs. We identified six molecular properties which showed variation and significant patterns to differentiate odorants binding with five ORs. The pharmacophore analysis revealed that odorants subset of five ORs follow similar pharmacophore hypothesis, (one hydrogen acceptor and two hydrophobic regions) but differ in terms of distance and orientation of pharmacophoric features. To ascertain the binding site residues and key interactions between the selected ORs and their interacting odorants, 3D-structure modelling, docking and molecular dynamics studies were carried out. Lastly, the potential role of ORs beyond olfaction is explored. A human OR-OR network was developed to suggest possible odor percepts for ORs using empirically proven OR-odorant interactions. We sought to find out significant characteristics, molecular properties, and molecular interactions that could explain OR-odorant interactions and add to the understanding of the complex issue of odor perception. Communicated by Ramaswamy H. Sarma

Non-contact neuromodulation of the human autonomic nervous system function via different odors: Sex, menstrual cycle, and odor dose- and duration-specific effects.

In recent decades, it has been uncovered that the autonomic nervous system (ANS) can be influenced using non-contact neuromodulation via odor stimulation. Increasing parasympathetic-vagal activation of the ANS is integral to improving the sympathovagal balance between the sympathetic- and parasympathetic nervous systems, which is often imbalanced in several chronic inflammatory disorders, such as rheumatoid arthritis and inflammatory bowel diseases. Although research into olfactory stimulation has been observed on the ANS, it is still lacking in the exploration of odor concentration and odor-specific effects. This is particularly the case as research has not utilized specified tools, such as the olfactometer to provide precise odor delivery. Furthermore, no research has compared the results in separate sex cohorts to investigate the role of sex or the menstrual stage on the subsequent interactions. In this study, we investigated the olfactory stimulation effects of four natural odors (mushroom, lavender, jasmine, and rose) in three concentrations (low, moderate, and high) on the ANS. To observe activity from the ANS, we used an electrocardiogram (ECG) based heart rate variability (HRV) and eye-tracker technology (pupil diameter). We found for the first time in literature that there were acute dose- and duration-specific odor effects of odors on the ANS. We also found sex and menstrual cycle effects in this interaction. Furthermore, there were stark distinctions in sympathovagal activity dependent ANS activation (HRV) in comparison to the oculomotor nerve-parasympathetic/cervical sympathetic nerves dependent ANS responses (pupil diameter). Sympathovagal activity dependent HRV showed odor, sex, and menstrual-stage interactions in both divisions of the ANS while the pupil responses only indicated increased sympathetic activation. These results shed light on the use of odor-specific stimulation to modulate the ANS activity in the context of sex and the menstrual stage. Future studies should be performed using a chronic odor delivery design to investigate the long-term effects of odors on the ANS.Clinical trial registrationAustralian New Zealand Clinical Trials Registry, identifier [ACTRN12622000415707].

Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.

Sodium is a necessary nutrient for regulating extracellular fluid and transferring molecules around cell membranes with essential functions. However, the prevalence of some diseases is related to unnecessary sodium intake. As a result, a particular problem for the food industry remains a matter of sodium content in foods. It is considered that customer acceptance is associated with salt perception dynamics related to the evolution of food production. It is a significant challenge and technique to minimize the salt content of various foods and provide replacement products with substantial reductions in salt levels. This review summarizes salt reduction strategies related to health problems based on traditional review methodology, with practical and methodological screening performed to determine the appropriate reference sources. Various technological (salt replacement, food reformulation, size and structural modifications, alternative processing, and crossmodal odor interaction) and behavioral strategies (memory process, gradual salt reduction, and swap) are identified in this work, including a deeper understanding of the principles for reducing sodium content in foods and their effect on food characteristics and potential opportunities for the food industry. Thereby, the food industry needs to find the proper combination of each strategy’s advantages and disadvantages to reduce salt consumption while maintaining product quality.

Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants.

Jinjunmei (JJM), Keemun (KM), and Dianhong (DH) are the representative black teas in China, and they have always been favored by consumers. In this study, we aim to obtain the aroma characteristic information of volatile components in black tea samples through headspace solid-phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), and gas chromatography-mass spectrometry combined with gas chromatography-olfactometry technology. The results showed that 70 compounds including α-methylbenzyl alcohol (isomer of β-phenylethanol) were identified as odorants. Among them, 39 compounds such as linalool and geraniol showed a high degree of aroma contribution. Furthermore, the Feller’s additive model was used to explore the perceptual interactions among the methyl salicylate and the floral compounds (10 groups): five groups of binary compounds showed masking effect after mixing, one group showed additive effect, and four groups showed synergistic effect. The ratio (R) was compared with the aroma index (n) of Steven’s law, which found a high-fitness exponential relationship. The results of this study help to provide additional and new theoretical guidance for improving the aroma quality of black tea.

A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma.

Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensity of the mixture of dissimilar non-blending odours and do not consider odour blending, which is one of the most relevant and influential perceptual interactions. Beginning with the results from classical studies about odour interaction, a new and simple systematic is proposed in which odour interactions are classified into four categories: competitive, cooperative, destructive and creative. The first categories are most frequent and display a mild level of interaction, being characterised mostly by analytical processing. The last two are less frequent and activate (or deactivate) configurational processes of object recognition with deep effects on the quality and intensity of the perception. These interactions can be systematically applied to interpret the formation of sensory descriptors from the odorant composition, suggesting that qualitatively the system works. However, there is a lack of quantitative data to work with odour intensities reliably, and a pressing need to systematise the effects of creative interactions.

Visualization and Evaluation of the Masking of Malodor-Evoked Activity By Fragrance in Mammalian Olfactory Epithelium Using Biohybrid Nose

Olfaction is a synthetic sense. The most common result of mixing two odors is masking one component by another. However, there is lack of analytical techniques for measuring the sense of smell. Here, we propose a biohybrid nose for objective and quantitative evaluation of malodor masking efficiency of perfumed products. This biohybrid nose is constructed by integrating mammalian olfactory epithelium with microelectrode array to read out the olfactory information as electrical signal. The intrinsic odor response of olfactory epithelium is found to be represented by widespread spatiotemporal oscillatory activity. The masking efficiency of fragrance is quantified by calculating the relative difference between the malodor and the binary mixture response patterns. Results indicate that masking efficiency of fragrance is concentration-dependent, whereas completely masking may occurs when fragrance is employed at a concentration 2-3 orders of magnitude higher than malodor. This study demonstrates for the first time that biohybrid system provides an effective technique to resolve more complex biosensing-related issues such as odor interactions in mixtures. Figure 1

Use of odor by host-finding insects: the role of real-time odor environment and odor mixing degree

Olfaction plays a major role in the host-finding behaviors of insects. However, the irregularity of insect responses to odor interactions has hindered our efforts to draw broad conclusions about how a host-finding insect uses the complex mixture of various odor plumes in natural environments. Particularly, it is still unclear so far why the use of non-host odors to control insect pests in practices have met with mixed results. To further understand the host-finding of a specific insect, we highlight the role of the real-time odor environment (ROE) that the host-finding insect is passing through. The ROE may contain various odors with different ranks and changes during the insect’s host finding. A host-finding insect may always prone to switch to the higher rank odor plumes in each ROE regardless of the distance is “short” or “long” from the odor source. For a specific herbivorous insect, only mixing degree of the given host and non-host plant odors reaches some certain level (threshold value), can the non-host odors significantly affect its ability to locate host plants. When the odor mixing degree is low, masking effects may not occur or the non-host plant odors’ “attractive” effects at long distances and “repellent” effects at short distances can even increase the pest loads. In forests, the mixing degree of different plant odors is determined by turbulence intensity which is mainly affected by plant structures. These may further advance our understanding of herbivorous insects’ host finding and have important implications for the development of pest management strategies.

Identification and Quantitation of Reaction Products from Quinic Acid, Quinic Acid Lactone, and Chlorogenic Acid with Strecker Aldehydes in Roasted Coffee.

To gain comprehensive insight into the interactions of key coffee odorants, like the Strecker aldehydes, acetaldehyde, propanal, methylpropanal, 2- and 3-methylbutanal, and methional, and the nonvolatile fraction of coffee, an untargeted metabolomics approach was applied. Ultra performance liquid chromatography (UPLC)-time of flight (TOF)-mass spectrometry (ESI-) profiling followed by statistical data analysis revealed a marker substance for a coffee beverage spiked with acetaldehyde with an accurate mass of 217.0703 [M - H]-. This compound could be identified as a reaction product of quinic acid (QA) and acetaldehyde linked by acetalization at the cis-diol function of QA. Consequently, the acetalization of aldehydes, QA, 5-O-caffeoyl quinic acid (CQA), and quinic acid γ-lactone (QAL) was investigated by means of model reactions, followed by synthesis, isolation, and structure elucidation via UPLC-TOF-MS and 1D and 2D NMR techniques. UHPLC-MS/MSMRM screening and the quantification of aldehyde adducts in coffee beverages revealed the presence of QA/acetaldehyde, -/propanal, -/methylpropanal, and -/methional reaction products and CQA/acetaldehyde, -/propanal, -/methylpropanal, -/2- and 3-methylbutanal, and -/methional and QAL/acetaldehyde adducts for the first time, in concentrations of 12-270 μg/L for QA/aldehydes, 5-225 μg/L for CQA/aldehydes, and 62-173 μg/L for QAL/acetaldehyde. The sensory characterization of the identified compounds showed bitter taste recognition thresholds of 48-297 μmol/L for CQA adducts and 658 μmol/L for QAL/acetaldehyde, while the QA adducts showed no bitter taste (<2000 μmol/L).

Comparing odor-active compounds in three mango (&lt;i&gt;Mangifera indica&lt;/i&gt; L.) cultivars by aroma extract dilution analysis and the method for evaluating odor interactions

Volatile compounds in three mango (Mangifera indica L.) cultivars (Irwin, Carabao, and Nam Dok Mai) were investigated using aroma extract dilution analysis (AEDA) and AROMATCH. The AROMATCH analysis technique was applied to evaluate odor interactions: the relationships between a natural aroma and volatile compounds separated by gas chromatography (GC). As a result, 41 odor-active compounds were detected, 36 compounds of which were identified. Three volatile compounds (3-carene oxide, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, and (Z)-6-dodecen-4-olide) were identified in mango for the first time. The flavor dilution (FD) factor for (Z)-6-dodecen-4-olide differed obviously between AEDA (FD: 243)and AROMATCH (FD: 59049) in Irwin. In addition, 3-carene oxide was described as plastic-like byAEDA but fruity by AROMATCH

Brief olfactory learning drives perceptive sensitivity in newborn rabbits: New insights in peripheral processing of odor mixtures and induction

Perception of the wide, complex and moving odor world requires that the olfactory system engages processing mechanisms ensuring detection, discrimination and environment adaptation, as early as the peripheral stages. Odor items are mainly elicited by odorant mixtures which give rise to either elemental or configural perceptions. Here, we first explored the contribution of the peripheral olfactory system to configural and elemental perception through odorant interactions at the olfactory receptor (OR) level. This was done in newborn rabbits, which offer the opportunity to pair peripheral electrophysiology and well characterized behavioral responses to two binary mixtures, AB and A'B’, which differ in their component ratio (A: ethyl isobutyrate, B: ethyl maltol), and that rabbit pups respectively perceived configurally and elementally. Second, we studied the influence on peripheral reactivity of the brief but powerful learning of one mixture component (odorant B), conditioned by association with the mammary pheromone (MP), which allowed us to assess the possible implication of the phenomenon called induction in neonatal odor learning. Induction is a plasticity mechanism expected to alter both the peripheral electrophysiological responses to, and perceptual detection threshold of, the conditioned stimulus. The results reveal that perceptual modes are partly rooted in differential peripheral processes, the AB configurally perceived mixture mirroring odorant antagonist interactions at OR level to a lesser extent than the A'B’ elementally perceived mixture. Further, the results highlight that a single and brief MP-induced odor learning episode is sufficient to alter peripheral responses to the conditioned stimulus and mixtures including it, and shifts the conditioned stimulus detection threshold towards lower concentrations. Thus, MP-induced odor learning relies on induction phenomenon in newborn rabbits.

A biohybrid nose for evaluation of odor masking in the peripheral olfactory system

Olfaction is a synthetic sense in which odor mixtures elicit emergent perceptions at the expense of perceiving the individual components. The most common result of mixing two odors is masking one component by another. However, there is lack of analytical techniques for measuring the sense of smell, which is mediated by cross-odorant interactions. Here, we propose a biohybrid nose for objective and quantitative evaluation of malodor masking efficiency of perfumed products. This biohybrid nose is constructed by integrating mammalian olfactory epithelium with microelectrode array chip to read out the olfactory information as electrical signal from multiple tissue sites. The intrinsic odor response of olfactory epithelium is found to be represented by widespread spatiotemporal oscillatory activity. The masking efficiency of fragrance is quantified by calculating the relative difference between the malodor and the binary mixture (malodor + fragrance) response patterns. Results indicate that masking efficiency of fragrance is concentration-dependent, whereas completely masking may occurs when fragrance is employed at a concentration 2–3 orders of magnitude higher than malodor. This study demonstrates for the first time that capitalizing on the biological sense of smell to create biohybrid system provides an effective technique to resolve more complex biosensing-related issues such as odor interactions in mixtures.

Antagonistic odor interactions in olfactory sensory neurons are widespread in freely breathing mice

Odor landscapes contain complex blends of molecules that each activate unique, overlapping populations of olfactory sensory neurons (OSNs). Despite the presence of hundreds of OSN subtypes in many animals, the overlapping nature of odor inputs may lead to saturation of neural responses at the early stages of stimulus encoding. Information loss due to saturation could be mitigated by normalizing mechanisms such as antagonism at the level of receptor-ligand interactions, whose existence and prevalence remains uncertain. By imaging OSN axon terminals in olfactory bulb glomeruli as well as OSN cell bodies within the olfactory epithelium in freely breathing mice, we find widespread antagonistic interactions in binary odor mixtures. In complex mixtures of up to 12 odorants, antagonistic interactions are stronger and more prevalent with increasing mixture complexity. Therefore, antagonism is a common feature of odor mixture encoding in OSNs and helps in normalizing activity to reduce saturation and increase information transfer.

Mixture and concentration effects on odorant receptor response patterns in vivo.

Natural odors are mixtures of volatile chemicals (odorants). Odors are encoded as responses of distinct subsets of the hundreds of odorant receptors and trace amine-associated receptors expressed monogenically by olfactory sensory neurons. This is an elegantly simple mechanism for differentially encoding odors but it is susceptible to complex dose-response relationships and interactions between odorants at receptors, which may help explain olfactory phenomena such as mixture suppression, synthetic versus elemental odor processing, and poorly predictable perceptual outcomes of new odor mixtures. In this study in vivo tests in freely behaving mice confirm evidence of a characteristic receptor response pattern consisting of a few receptors with strong responses and a greater number of weakly responding receptors. Odorant receptors responsive to an odor are often unrelated and widely divergent in sequence, even when the odor consists of a single species of odorant. Odorant receptor response patterns to a citrus odor broaden with concentration. Some highly sensitive receptors respond only to a low concentration but others respond in proportion to concentration, a feature that may be critical for concentration-invariant perception. Other tests find evidence of interactions between odorants in vivo. All of the odorant receptor responses to a moderate concentration of the fecal malodor indole are suppressed by a high concentration of the floral odorant, α-ionone. Such suppressive effects are consistent with prior evidence that odorant interactions at individual odorant receptors are common.

Visual Analysis of Odor Interaction Based on Support Vector Regression Method.

The complex odor interaction between odorants makes it difficult to predict the odor intensity of their mixtures. The analysis method is currently one of the factors limiting our understanding of the odor interaction laws. We used a support vector regression algorithm to establish odor intensity prediction models for binary esters, aldehydes, and aromatic hydrocarbon mixtures, respectively. The prediction accuracy to both training samples and test samples demonstrated the high prediction capacity of the support vector regression model. Then the optimized model was used to generate extra odor data by predicting the odor intensity of more simulated samples with various mixing ratios and concentration levels. Based on these olfactory measured and model predicted data, the odor interaction was analyzed in the form of contour maps. This intuitive method showed more details about the odor interaction pattern in the binary mixture. We found that that the antagonism effect was commonly observed in these binary mixtures and the interaction degree was more intense when the components’ mixing ratio was close. Meanwhile, the odor intensity level of the odor mixture barely influenced the interaction degree. The machine learning algorithms were considered promising tools in odor researches.

Modulation of the combinatorial code of odorant receptor response patterns in odorant mixtures

The perception of odors relies on combinatorial codes consisting of odorant receptor (OR) response patterns to encode odor identity. Modulation of these patterns by odorant interactions at ORs potentially explains several olfactory phenomena: mixture suppression, unpredictable sensory outcomes, and the perception of odorant mixtures as unique objects. We determined OR response patterns to 4 odorants and 3 binary mixtures in vivo in mice, identifying 30 responsive ORs. These patterns typically had a few strongly responsive ORs and a greater number of weakly responsive ORs. ORs responsive to an odorant were often unrelated sequences distributed across several OR subfamilies. Mixture responses predicted pharmacological interactions between odorants, which were tested in vitro by heterologous expression of ORs in cultured cells, providing independent evidence confirming odorant agonists for 13 ORs and identifying both suppressive and additive effects. This included 11 instances of antagonism of ORs by an odorant, 1 instance of additive responses to a binary mixture, 1 instance of suppression of a strong agonist by a weak agonist, and the discovery of an inverse agonist for an OR. Interactions between odorants at ORs are common even when the odorants are not known to interact perceptually in humans, and in some cases interactions at mouse ORs correlate with the ability of humans to perceive an odorant in a mixture.