Food Odors Research Articles

Comparison of Different Solid-Phase Microextraction Formats Dedicated to the Analysis of Volatile Compounds—A Comprehensive Study

The coupling of Solid-Phase Microextraction (SPME) technology with gas chromatography (GC) has a well-established and successful history. Traditionally, SPME fibers have been the most popular form thanks to their versatility and the ease with which they can be fully automated. However, alternative geometries for SPME have been developed over the years, beginning with Stir Bar Sorptive Extraction (SBSE) and later evolving into Thin-Film SPME (TF-SPME) devices. Each of these formats offers distinct advantages and disadvantages, which are explored in this study. The primary objective of this study was to comprehensively compare available forms of SPME devices, with a special focus on the advantages of TF-SPME, a novel microextraction method particularly suited for the analysis of odorants in food. The study involved analyzing a standard mixture of 11 key food odorants, representing a range of polarities, to evaluate the efficiency of TF-SPME devices in terms of the number of analytes extracted. Furthermore, four types of TF-SPME devices were compared against each other in both standard mixtures and actual food samples. The final stage of the study employed GCxGC-ToFMS analysis to showcase the potential of the most efficient HLB-TF-SPME device in the non-targeted analysis of complex samples, exemplified by unfiltered wheat beer. This analysis demonstrated the significant capability of HLB-TF-SPME in capturing and identifying a wide range of volatile compounds in complex matrices.

FBANet: An Effective Data Mining Method for Food Olfactory EEG Recognition.

At present, the sensory evaluation of food mostly depends on artificial sensory evaluation and machine perception, but artificial sensory evaluation is greatly interfered with by subjective factors, and machine perception is difficult to reflect human feelings. In this article, a frequency band attention network (FBANet) for olfactory electroencephalogram (EEG) was proposed to distinguish the difference in food odor. First, the olfactory EEG evoked experiment was designed to collect the olfactory EEG, and the preprocessing of olfactory EEG, such as frequency division, was completed. Second, the FBANet consisted of frequency band feature mining and frequency band feature self-attention, in which frequency band feature mining can effectively mine multiband features of olfactory EEG with different scales, and frequency band feature self-attention can integrate the extracted multiband features and realize classification. Finally, compared with other advanced models, the performance of the FBANet was evaluated. The results show that FBANet was better than the state-of-the-art techniques. In conclusion, FBANet effectively mined the olfactory EEG data information and distinguished the differences between the eight food odors, which proposed a new idea for food sensory evaluation based on multiband olfactory EEG analysis.

No evidence for goal priming or sensory specific satiety effects following exposure to ambient food odours

Sensory-specific satiety describes a decline in hedonic value of the taste of a food as it is consumed, relative to a non-consumed food – the pudding tummy phenomenon. Incentive motivation towards consumed foods has also been shown to decline. Interestingly, several studies report that brief exposure to food odours can also produce a sensory-specific satiety effect, in the absence of consumption, selectively reducing hedonic ratings and subsequent high calorie food choices. Yet, other studies report goal-priming effects of ambient odours, in which brief implicit exposure increases the hedonic value of odour congruent food options. The present study aimed to determine whether exposure to ambient food odours would enhance or reduce incentive motivation for associated foods. Participants completed either an ambient odour (N = 38) or food consumption (N = 40) task. In both, participants were randomly assigned to an indulgent (chocolate) or non-indulgent (orange) food group and completed two blocks of a cross-modality matching grip-force task. One block was completed immediately before, the other immediately after, odour exposure/food consumption. A grip-force transducer measured effort exerted “to win” briefly presented (33 or 200ms) visual images of these foods, relative to control stimuli. In both studies, participants exerted greater effort to win the food items than control images. While neither satiety nor priming effects were found following ambient odour exposure, a classic sensory-specific satiety effect was found in the food consumption study. That is, force exerted for chocolate images declined significantly following chocolate consumption, in the absence of any decline in motivation for orange stimuli. While differences in odour exposure findings could be explained by factors such as concentration, timing, and nature of exposure, questions remain about the robustness of previously reported odour induced satiety and priming effects.

The Orbitofrontal Cortex Is Required for Learned Modulation of Innate Olfactory Behavior.

Animals have evolved innate responses to cues including social, food, and predator odors. In the natural environment, animals are faced with choices that involve balancing risk and reward where innate significance may be at odds with internal need. The ability to update the value of a cue through learning is essential for navigating changing and uncertain environments. However, the mechanisms involved in this modulation are not well defined in mammals. We have established a new olfactory assay that challenges a thirsty mouse to choose an aversive odor over an attractive odor in foraging for water, thus overriding their innate behavioral response to odor. Innately, mice prefer the attractive odor port over the aversive odor port. However, decreasing the probability of water at the attractive port leads mice to prefer the aversive port, reflecting a learned override of the innate response to the odors. The orbitofrontal cortex (OFC) is a fourth-order olfactory brain area, involved in flexible value association, with behaviorally relevant outputs throughout the limbic system. We performed optogenetic and chemogenetic silencing experiments that demonstrate the OFC is necessary for this learned modulation of innate aversion to odor. Further, we characterized odor evoked c-fos expression in learned and control mice and found significant suppression of activity in the bed nucleus of the stria terminalis, lateral septum, and central and medial amygdala. These findings reveal that the OFC is necessary for the learned override of innate behavior and may signal to limbic structures to modulate innate response to odor.

Behavioral separation of liking and wanting in response to olfactory and visual food cues

In real-world settings, food rewards are processed in parallel across several sensory modalities, but paradigms that compare contributions of different modalities are lacking. While odor perception in particular is frequently implicated in appetite regulation, the mechanisms by which food odors differentially evoke experiences of wanting and liking remain poorly understood. This study addressed this gap by dissociating liking from wanting responses for olfactory stimuli, and establishing commonalities and differences relative to the visual modality. In two separate experiments, participants (n1=37, n2=43) rated content-matched batteries of odors and pictures, respectively, for their ability to elicit pleasure (liking) and the desire to eat (wanting). A third experiment (n3=39) utilized a combined olfactory-visual paradigm to test the separation of these dimensions in a multisensory context. Our results show that participants differentiated clearly and reliably between liking and wanting for both odors and pictures, as demonstrated by a high difference score between the two in non-food (high liking, low wanting), but not in food (both high) or disgusting stimuli (both low), and high within-session retest reliability. Higher variability for olfactory relative to visual assessments was observed and likely reflects well-established difficulties with odor object identification. Taken together, our study demonstrates that olfactory stimuli can be used in experimental settings to evoke separable experiences of liking and wanting for food and non-food stimuli. Manipulating these components independently across sensory modalities in experimental studies could generate novel insights into how olfactory and visual cues differentially contribute to anticipatory and consummatory food reward processing, in healthy and disordered eating.

Impact of olfactory priming on mental representations of food concepts and subsequent food choice

Previous research suggests that food odors act as a prime and influence food choice outside of awareness. Little is known about how odors prime (healthy) food choices. We hypothesized that odors could activate mental representations of food concepts, interacting with cognitive processes underlying food decision-making. We tested this by examining which concepts (healthy, sensory, or product-specific) are activated by odors and how this impacts subsequent food choices. In a between-subjects design, 112 participants were divided into three conditions: healthy odor (apple or banana), unhealthy odor (chocolate or caramel), and non-odor (control). Participants were exposed to one condition for 5 min and then completed a lexical decision task and a screen-based food choice task. The lexical decision task included four word categories: healthy-related, sensory-related, neutral words, and non-words. Reaction times were recorded and computed for each category. Participants were asked to choose one food they wanted to eat from four (in-)congruent food word options and repeated it four times (one for each odor). Results showed participants responded slower to non-words than other words, and slower to healthy and sensory words than neutral words. However, odor exposure did not influence reaction times, nor did the interaction between odor condition and word category affect reaction times. Participants were more likely to choose unhealthy foods regardless of odor exposure. Thus, ambient sweet odors did not prime food-related information or choice. We recommend additional testing using a broader range of odors and word categories to fully validate the association of an odor with a concept.

Antimicrobial gelatin-based films with cinnamaldehyde and ZnO nanoparticles for sustainable food packaging

Cinnamaldehyde (CIN), a harmless bioactive chemical, is used in bio-based packaging films for its antibacterial and antioxidant properties. However, high amounts can change food flavor and odor. Thus, ZnO nanoparticles (NPs) as a supplementary antimicrobial agent are added to gelatin film with CIN. The CIN/ZnO interactions are the main topic of this investigation. FTIR-Attenuated Total Reflection (ATR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) were utilized to investigate CIN/ZnO@gelatin films. Transmission electron microscope (TEM) images revealed nanospheres morphology of ZnO NPs, with particle sizes ranging from 12 to 22 nm. ZnO NPs integration increased the overall activation energy of CIN/ZnO@gelatin by 11.94%. The incorporation of ZnO NPs into the CIN@gelatin film significantly reduced water vapour permeability (WVP) of the CIN/ZnO@gelatin film by 12.07% and the oxygen permeability (OP) by 86.86%. The water sorption isotherms of CIN/ZnO@gelatin were described using Guggenheim-Anderson-de Boer (GAB) model. The incorporation of ZnO NPs into the CIN@gelatin film reduced monolayer moisture content (M0) by 35.79% and significantly decreased the solubility of CIN/ZnO@gelatin by 15.15%. The inclusion of ZnO into CIN@gelatin film significantly decreased tensile strength of CIN/ZnO@gelatin by 13.32% and Young`s modulus by 18.33% and enhanced elongation at break by 11.27%. The incorporation of ZnO NPs into the CIN@gelatin film caused a significant decrease of antioxidant activity of CIN/ZnO@gelatin film by 9.09%. The most susceptible organisms to the CIN/ZnO@gelatin film included Candida albicans, Helicobacter pylori, and Micrococcus leutus. The inhibition zone produced by the CIN/ZnO@gelatin film versus Micrococcus leutus was 25.0 mm, which was comparable to the inhibition zone created by antibacterial gentamicin (23.33 mm) and cell viability assessment revealed that ZnO/CIN@gelatin (96.8 ± 0.1%) showed great performance as potent biocompatible active packaging material.

Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels.

As unsaturated and saturated aldehydes, ketones are known to be responsible for off-odors in surimi products, and they are mainly derived from lipid oxidation. Because surimi-based products are rich in unsaturated fatty acids, they are prone to producing off-odors during the refrigeration and reheating processes, which are common treatments for leftovers. The present study investigated the color, lipid oxidation productions, fatty acid profiles and volatile components in surimi gels during refrigeration at 4 °C for 3 days with multiple reheating. The results revealed that the accumulation rate of hydroperoxides was higher in the refrigeration stage, whereas the decomposition rate was higher during reheating in surimi gels. Both refrigeration and reheating treatments promoted conjugated diene values, acid values and carbonyl values. Nevertheless, reheating treatment decreased tohiobarbituric acid reactive substances and whiteness. The contents of unsaturated fatty acids, especially α-linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid, were reduced, whereas the contents of saturated fatty acids increased during refrigeration and multiple reheating. The unsaturated fatty acids were lost as a result of their oxidative deterioration. The volatile components profile showed that the accumulation of volatile components mainly occurred in the refrigeration stage. Multivariate data analysis was utilized to further clarify whether the off-odors in surimi gels were mainly generated in refrigeration. Refrigeration and reheating both contributed to lipid oxidation and the generation of volatile compounds in surimi gels, but the off-odors were mainly generated during refrigeration. This research provides a novel understanding of the formation of food odors in processing. © 2024 Society of Chemical Industry.

Sex-linked differences in semiochemical-mediated movement by Trogoderma variabile Ballion and Trogoderma inclusum LeConte (Coleoptera: Dermestidae) after exposure to long-lasting insecticide-incorporated netting

Stored product insects are highly mobile and present in the landscape and can disperse by tracking odors of food and pheromones. A novel preventative integrated pest management (IPM) tactic to intercept dispersing insects of durable commodities (e.g., packaged goods, flour, bulk commodities), is a long-lasting insecticide-incorporated netting (LLIN) containing 0.4% deltamethrin. However, it is unknown how exposure to the deltamethrin-based LLIN (LLIN hereafter) may affect olfaction and orientation to important semiochemicals by stored product insects. In this study, our aims were to evaluate whether exposure to LLIN affected male and female (or mixed sex) populations of Trogoderma variabile and T. inclusum movement in the presence of important semiochemicals, including food kairomones and pheromones, including the major sex pheromone for Trogoderma spp. (e.g., (Z)-14-methyl-8-hexedecenal). We evaluated this with a video-tracking protocol and confirmed volatile emissions with headspace collection coupled with gas chromatography and mass spectrometry (GC/MS). Disruption in movement in this study is taken to mean a significant upregulation or downregulation in response compared to our netting without active ingredient (control). Distance moved increased 4–6-fold in T. variabile after exposure to LLIN compared to control netting, while it was reduced by a third to a half in T. inclusum. Overall, out of 40 possible olfactory and taxis patterns which could be disrupted, exposure to LLIN interrupted 68–73% of these in T. inclusum and T. variabile, respectively, compared to control netting-exposed individuals. Pheromonal stimuli were more important for males, but food and pheromones were equally important for females. Our research suggests the use of LLIN may enhance the effectiveness of other behaviorally-based management strategies when used as part of a comprehensive IPM program for these short-lived adults.

Hunger signalling in the olfactory bulb primes exploration, food-seeking and peripheral metabolism

ObjectiveAlthough the metabolic state of an organism affects olfactory function, the precise mechanisms and their impact on behavior and metabolism remain unknown. Here, we assess whether ghrelin receptors (GHSRs) in the olfactory bulb (OB) increase olfactory function and influence foraging behaviors and metabolism. MethodsWe performed a detailed behavioural and metabolic analysis in mice lacking GHSRs in the OB (OBGHSR deletion). We also analsyed OB scRNA-seq and spatial transcriptomic datasets to assess GHSR+ cells in the main and accessory olfactory bulbs, as well as the anterior olfactory nucleus. ResultsOBGHSR deletion affected olfactory discrimination and habituation to both food and non-food odors. Anxiety-like and depression-like behaviors were significantly greater after OBGHSR deletion, whereas exploratory behavior was reduced, with the greatest effect under fasted conditions. OBGHSR deletion impacted feeding behavior as evidenced by altered bout number and duration, as well as buried food-seeking. OBGHSR deletion increased body weight and fat mass, spared fat utilisation on a chow diet and impaired glucose metabolism indicating metabolic dysfunction. Cross referenced analysis of OB scRNA-seq and spatial transcriptomic datasets revealed GHSR+ glutamate neurons in the main and accessory olfactory bulbs, as well as the anterior olfactory nucleus. Ablation of glutamate neurons in the OB reduced ghrelin-induced food finding and phenocopied results seen after OBGHSR deletion. ConclusionsOBGHSRs help to maintain olfactory function, particularly during hunger, and facilitate behavioral adaptations that optimise food-seeking in anxiogenic environments, priming metabolic pathways in preparation for food consumption.

Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder.

The behavioural response of adult maize weevil, Sitophilus zeamais, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%) of house cricket (Acheta domesticus) powder was investigated in olfactometer arena bioassays by using trap devices. In the five-choice behavioural bioassays, the number of S. zeamais adults attracted to 100% durum wheat semolina pasta was significantly higher than those attracted to the other pasta types enriched with A. domesticus powder. In the two-choice behavioural bioassays, the Response Index for each pasta type was positive and significant. However, although not significant, there was a progressive reduction in the Response Index as the cricket powder content increased. In similar experiments, there were no significant differences between cricket powder alone and the control in the number of attracted S. zeamais, indicating a neutral effect towards insects. These observations suggest that the lower attractiveness of pasta enriched with house cricket powder is mainly due to the masking of host food odours. Solid-phase microextraction coupled to gas chromatography-mass spectroscopy identified a total of 18 compounds in the head-space samples of the different types of pasta, highlighting differences in volatile composition. Some volatile compounds were only present in the pasta produced with cricket powder. In particular, 1-octen-3-ol and phenol were present in the samples containing 5%, 10%, or 15% cricket powder; pentanal, benzaldehyde, and dimethyl disulphide were present in samples containing 10% or 15% cricket powder; and 2,5-dimethyl-pyrazine was present in the sample containing 15% cricket powder. Further investigation with individual compounds and mixtures is needed to define the chemical basis of the differences in the insect olfactory preference observed in this study.

A Food Odorant, α-Ionone, Inhibits Skin Cancer Tumorigenesis by Activation of OR10A6.

This study aims to investigate the anticancer properties of α-ionone in squamous cell carcinoma (SCC). The expression of OR10A6 together with olfactory receptor signaling components is demonstrated in A431 human SCC cells via RT-PCR and qRT-PCR analysis. OR10A6 activation in A431 cells using the ligand α-ionone inhibits proliferation and migration but induces apoptosis which is confirmed by proliferation assay, colony formation, and western blotting. The mechanism involves the core proteins of the Hippo pathway, where the phosphorylation of large tumor suppressor kinase (LATS), yes-associated protein (YAP), and transcriptional coactivator with PDZ-binding motif (TAZ) is confirmed by western blotting. However, the anticancer effects of α-ionone are abrogated in A431 cells with OR10A6 gene knockdown. In A431 xenograft mouse model, the injection of α-ionone suppresses tumor growth, induces apoptosis, and increases phosphorylation of the LATS-YAP-TAZ signaling axis in the Hippo pathway. None of these effects are observed in xenografted tumors with OR10A6 gene knockdown. These findings collectively demonstrate that activation of ectopic OR OR10A6 by α-ionone in SCC cells stimulates the Hippo pathway and suppresses tumorigenesis both in vitro and in vivo, suggesting a novel therapeutic candidate for the treatment of SCC.

Smell perception in virtual spacecraft? A ground‐based approach to sensory data collection

SummaryThe study explored context‐driven food odour perception with links to chemical profiling of flavour compounds. Participants rated the intensity of three food odours (vanilla, almond, lemon) in a Neutral context and VR simulation of the International Space Station. The study involved 54 adults aged 18–39 years with no history of motion sickness and/or vertigo. The VR context demonstrated significantly higher intensity ratings for vanilla (P = 0.009) and almond (P < 0.001) odours, compared to the Neutral context. Clustering based on perceived intensity identified that those less sensitive to the odours perceived significantly stronger almond odour in VR (P = 0.011). Gas chromatography–mass spectrometry analysis linked these findings to benzaldehyde, a common compound in both vanilla and almond odours. Therefore, a VR space context may impact odour perception, subject to their volatile composition and individual sensitivity. This underscores VR's potential as a ground‐based analogue for future sensory research, translating across similar settings beyond the space context.

Food odors elicit feeding behavior through the activation of the olfactory system in blunt snout bream (Megalobrama amblycephala)

Olfaction plays an important role in the survival and reproduction of various organisms. Aside from being a nutrient, in many fish species, amino acids also function as attractants to induce feeding behaviors. As the herbivorous fish, blunt snout bream (Megalobrama amblycephala) commonly consumes an aquatic plant, Hydrilla verticillata. Here, we studied the effect of food odors on the feeding behavior of blunt snout bream using a mixture of amino acids and H. verticillata extract. The behavioral and electro-olfactogram tests demonstrated that the mixture of amino acids and H. verticillata extract induced an attractive reaction and olfactory response in blunt snout bream, respectively. Through Western blotting and immunohistochemical analyses, we confirmed that ciliated and microvillus neurons are distributed on the olfactory placode. The results of phospho-extracellular regulated protein kinases (pERK) showed that a large number of microvillus and ciliated neurons were activated under the stimulation of 10−5 mol/L amino acid mixture and 0.005× H. verticillata extract. The calcium signal imagery demonstrated that the nerve signals of the olfactory bulb were activated by the food odors. The quantitative real-time PCR (qPCR) analysis revealed significant changes in the expression of representative olfactory receptor genes in the olfactory bulb and brain of blunt snout bream upon stimulation with food odor. Collectively, these results provided evidence and preliminary explanations for the mediating role of olfaction in the feeding behavior of fish.

The cortical amygdala consolidates a socially transmitted long-term memory

Social communication guides decision-making, which is essential for survival. Social transmission of food preference (STFP) is an ecologically relevant memory paradigm in which an animal learns a desirable food odour from another animal in a social context, creating a long-term memory1,2. How food-preference memory is acquired, consolidated and stored is unclear. Here we show that the posteromedial nucleus of the cortical amygdala (COApm) serves as a computational centre in long-term STFP memory consolidation by integrating social and sensory olfactory inputs. Blocking synaptic signalling by the COApm-based circuit selectively abolished STFP memory consolidation without impairing memory acquisition, storage or recall. COApm-mediated STFP memory consolidation depends on synaptic inputs from the accessory olfactory bulb and on synaptic outputs to the anterior olfactory nucleus. STFP memory consolidation requires protein synthesis, suggesting a gene-expression mechanism. Deep single-cell and spatially resolved transcriptomics revealed robust but distinct gene-expression signatures induced by STFP memory formation in the COApm that are consistent with synapse restructuring. Our data thus define a neural circuit for the consolidation of a socially communicated long-term memory, thereby mechanistically distinguishing protein-synthesis-dependent memory consolidation from memory acquisition, storage or retrieval.

Using Food Odor to Prime Healthy Snack Choices

Using Food Odor to Prime Healthy Snack Choices

Response Plasticity of Drosophila Olfactory Sensory Neurons.

In insect olfaction, sensitization refers to the amplification of a weak olfactory signal when the stimulus is repeated within a specific time window. In the vinegar fly, Drosophila melanogaster, this occurs already at the periphery, at the level of olfactory sensory neurons (OSNs) located in the antenna. In our study, we investigate whether sensitization is a widespread property in a set of seven types of OSNs, as well as the mechanisms involved. First, we characterize and compare the differences in spontaneous activity, response velocity and response dynamics, among the selected OSN types. These express different receptors with distinct tuning properties and behavioral relevance. Second, we show that sensitization is not a general property. Among our selected OSN types, it occurs in those responding to more general food odors, while OSNs involved in very specific detection of highly specific ecological cues like pheromones and warning signals show no sensitization. Moreover, we show that mitochondria play an active role in sensitization by contributing to the increase in intracellular Ca2+ upon weak receptor activation. Thus, by using a combination of single sensillum recordings (SSRs), calcium imaging and pharmacology, we widen the understanding of how the olfactory signal is processed at the periphery.

Evolution of connectivity architecture in the Drosophila mushroom body

Brain evolution has primarily been studied at the macroscopic level by comparing the relative size of homologous brain centers between species. How neuronal circuits change at the cellular level over evolutionary time remains largely unanswered. Here, using a phylogenetically informed framework, we compare the olfactory circuits of three closely related Drosophila species that differ in their chemical ecology: the generalists Drosophila melanogaster and Drosophila simulans and Drosophila sechellia that specializes on ripe noni fruit. We examine a central part of the olfactory circuit that, to our knowledge, has not been investigated in these species—the connections between projection neurons and the Kenyon cells of the mushroom body—and identify species-specific connectivity patterns. We found that neurons encoding food odors connect more frequently with Kenyon cells, giving rise to species-specific biases in connectivity. These species-specific connectivity differences reflect two distinct neuronal phenotypes: in the number of projection neurons or in the number of presynaptic boutons formed by individual projection neurons. Finally, behavioral analyses suggest that such increased connectivity enhances learning performance in an associative task. Our study shows how fine-grained aspects of connectivity architecture in an associative brain center can change during evolution to reflect the chemical ecology of a species.

One-Trial Appetitive Learning Tasks for Drug Targeting.

One-trial appetitive learning developed from one-trial passive avoidance learning as a standard test of retrograde amnesia. It consists of one learning trial followed by a retention test, in which physiological manipulations are presented. As in passive avoidance learning, food- or waterdeprived rats or mice finding food or water inside an enclosure are vulnerable to the retrograde amnesia produced by electroconvulsive shock treatment or the injection of various drugs. In one-trial taste or odor learning conducted in rats, birds, snails, bees, and fruit flies, there is an association between a food item or odorant and contextual stimuli or the unconditioned stimulus of Pavlovian conditioning. The odor-related task in bees was sensitive to protein synthesis inhibition as well as cholinergic receptor blockade, both analogous to results found on the passive avoidance response in rodents, while the task in fruit flies was sensitive to genetic modifications and aging, as seen in the passive avoidance response of genetically modified and aged rodents. These results provide converging evidence of interspecies similarities underlying the neurochemical basis of learning.

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.