Odor Descriptors Research Articles

Fractionated stir bar sorptive extraction using conventional and solvent-assisted approaches for enhanced identification capabilities of aroma compounds in beverages.

For successful profiling of aroma carriers in food samples, a highly efficient extraction method is mandatory. A two-step stir bar sorptive extraction (SBSE) approach, namely fractionated SBSE (Fr-SBSE), was developed to improve both the organoleptic and the chemical identification of aroma compounds in beverages. Fr-SBSE consists of two multi-SBSE procedures (mSBSE) performed sequentially on the same sample. The first extraction consists of a conventional mSBSE using three polydimethylsiloxane (PDMS) stir bars (1stmSBSE). This is followed by a solvent-assisted mSBSE performed on the same sample using three solvent-swollen PDMS stir bars (2nd SA-mSBSE). The 1stmSBSE mainly extracts apolar/medium polar solutes with log Kow values >2, while the 2nd SA-mSBSE mainly extracts polar solutes with log Kow values <2. After this two-step fractionation procedure, either thermal desorption (TD) or liquid desorption - large volume injection (LD-LVI), followed by GC-MS is performed on each set of three stir bars. A real-life sample of roasted green tea was used for method development. The performance of the Fr-SBSE method is further illustrated with sensory evaluations and GC-MS analysis for a stout beer sample. Compared to an extraction procedure with SA-mSBSE only, Fr-SBSE including a 1stmSBSE and a 2nd SA-mSBSE reduced co-elution of aroma compounds in the chromatograms and was capable of providing improved mass spectral quality for identification of 17 additional compounds in roasted green tea, and 12 additional compounds in stout beer, respectively. Moreover, odor description and characterization were clearly improved.

Determination of odour-active compounds in the cooked meat of Chinese mitten crab (Eriocheir Sinensis) by solid phase microextraction, gas chromatography-olfactometry and gas chromatography-mass spectrometry

Odour-active compounds in the cooked meat of Chinese mitten crab (Eriocheir sinensis) were investigated. Samples were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by Gas Chromatography-Mass Spectrometry (GC/MS) coupled with Gas Chromatography-Olfactometry (GC/O). Fifteen odours were detected with GC/O, and 14 odour descriptors: fishy, crabmeat, toasted, meaty, ammonia, green, sweet, raw egg, sulfury, mud, mushroom, boiled potato, caramel and nutty were used to describe the odours. Trimethylamine, dimethyl sulfide, 1-octen-3-one, dimethyl trisulfide, 1-octen-3-ol, 3-(methythio)-propanal, benzaldehyde and 2-acetylthiazole were identified with GC/MS and proven to be odour-active compounds. There were 8 odour compounds detected with GC/O but not identified by MS, presumably because of their minute quantities.

Predicting human odor perception represented by continuous values from mass spectra of essential oils resembling chemical mixtures.

There have been recent advances in predicting odor characteristics using molecular structure parameters of chemicals. Although the molecular structure parameters are available for each chemical, they cannot be used for chemical mixtures. This study will elucidate a computational method of predicting human odor perception from the mass spectra of chemical mixtures such as essential oils. Furthermore, a method for obtaining similarity among odor descriptors has been proposed although the dataset contains binary values only. When the database indicates a set of odor descriptors for one sample, only binary data are available and the correlation between the similar descriptors disappears. Thus, the prediction performance degrades for not considering the similarity among the odor descriptors. Since mass spectra dataset is highly dimensional, we use auto-encoder to learn the compressed representation from the mass spectra of essential oils in its bottleneck hidden layer and then accomplishes the hierarchical clustering to create odor descriptor groups with similar odor impressions using a matrix of continuous value-based correlation coefficient as well as natural language processing. This work will help to expatiate the process of overcoming binary value problem and find out the similarity among odor descriptors using machine learning with natural language semantic representation of words. To overcome the problem of disproportionate ratio of positive and negative class for both the continuous value-based correlation coefficient and word similarity based models, we use Synthetic Minority Oversampling Technique (SMOTE). This model allows us to predict human odor perception through computer simulations by forming odor descriptors group. Accordingly, this study demonstrates the feasibility of ensembling machine learning with natural language processing and SMOTE approach for predicting odor descriptor group from mass spectra of essential oils.

Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil.

Fried pepper (Zanthoxylum bungeanum Maxim.) oil has been widely used in traditional Chinese cuisine and has recently become increasingly popular in food manufacturing. Thus, the aroma profiles of Hancheng pepper oil (HCPO) and Hanyuan pepper oil (HYPO) from two regions were investigated by aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Results from AEDA showed that more aroma compounds with flavor dilution factors ≥9 were detected in HCPO than in HYPO. The odor activity values (OAVs) revealed 28 odorants with OAVs ≥1 in HCPO or HYPO. High OAVs were in particular obtained for 1,8-cineole, (E)-2-heptenal, β-myrcene, β-ocimene, limonene, and linalool. Then, the aroma profiles of HCPO and HYPO were successfully simulated through aroma recombination models. Omission tests suggested that β-phellandrene, p-cymene, acetic acid octyl ester, octanal, citronellol, and sabinene played key roles in aroma differences between HCPO and HYPO. In addition, varying enantiomeric ratios of linalool (floral) and limonene (citrus-like and lemon-like) in HCPO and HYPO were observed by chiral GC-MS, and the odor impressions of limonene and linalool were in good agreement with the odor descriptions of S-(-)-limonene and S-(+)-linalool.

The smells we know and love: variation in codability and description strategy

ABSTRACTThe English lexicon is quite impoverished in capturing the perceptual detail of odour qualities. To make up for the lack of smell vocabulary, speakers will often resort to source-based descriptions, a strategy that likens smells to real-world reference points, like ‘mint’. This study examines the instances when Australian English speakers use particular communicative strategies, to explore whether cultural or cognitive influences allow for the easier abstraction of odour qualities. This study combines (1) an odour description task, and (2) a similarity-based sorting task. The results of (1) show that the communicative preferences for describing smells are indeed reliant on source-based descriptions, and the results of (2) show that conceptualisation of odours is primarily based on hedonic valence, and secondarily on salient scents. By combining these results, I find that the communicative preferences vary depending on the conceptualisations of a scent. Scents judged as pleasant receive relatively more abstract descriptions, like ‘sweet’, and show a higher degree of agreement, and the source-based descriptions are particularly frequent among culturally salient scents.

Multivariate Analysis of Olfactory Profiles for 140 Perfumes as a Basis to Derive a Sensory Wheel for the Classification of Feminine Fragrances

In order to guide consumers in their purchase of a new fragrance, one approach is to visualize the spectrum of men’s or women’s fragrances on a two-dimensional plot. One of such sensory maps available is the Hexagon of Fragrance Families. It displays 91 women’s perfumes inside a polygon, so that each side accounts for a different olfactory class. In order to discuss this chart, odor profiles were obtained for these fragrances and additional feminine ones (140 in total, launched from 1912 to 1990). An olfactory dataset was arranged by coding numerically the descriptions obtained from Fragrantica and Osmoz websites, as well as from a perfume guide. By applying principal component analysis, a sensory map was obtained that properly reflected the similarities between odor descriptors. Such representation was equivalent to the map of feminine fragrances called Givaudan Analogies, comprised of five major categories. Based on the results, a modified version of the Hexagon based on 14 categories was proposed. The first principal component explained preference for daytime versus nighttime wear, and regression models were fitted in order to estimate such preferences according to the odor profiles. The second component basically discriminated floral versus chypre (mossy–woody) fragrances. Results provide a fundamental basis to develop standard sensory maps of women’s fragrances.

Odour Nuisance As a Consequence of Preparation for Circular Economy

Purpose: The main objective of this article is to assess the intensity of odour nuisance in urban areas, as resulting from the current solid waste disposal management policy. Design/Methodology/Approach: During the study severaal parameters were evaluated: in-situ odour concentration using the NasalRanger method (expressed in ouE/m3), hedonic odour sensory quality and description of odours using predefined descriptors (the list of descriptors included 109 items). For the purpose of evaluation of the hedonic sensory quality, a five-point scale was used in accordance with VDI 3883 recommendation: 1- pleasant, 2-neutral, 3-unpleasant, 4-very unpleasant, and 5-extremely unpleasant. Findings: The analysis of the results has confirmed a considerable impact of the average air temperature on the occurrence of odour nuisance. Practical Implications: A solution that may translate into the reduction of odour nuisances in urban areas is a closed-loop economy, which has become an important issue for the future and competitiveness of enterprises. Reuse and recycling of materials are two of the main characteristics of a closed-loop economy. Originality/Value: On the basis of the conducted sensory tests it is plausible to state that the smell nuisance depends on numerous factors.

Association between human olfactory performance and ability to detect single compounds in complex chemical mixtures.

Humans can accurately discern thousands of odorants, although there is a considerable inter-individual variability. Individuals can be classified as normosmic, hyposmic or anosmic, depending on their olfactory sensitivity or blindness. In this research we studied the olfactory sensitivity to banana head-space as a complex odor mixture in a group of 53 subjects classified for their olfactory status, by means of the "Sniffin' Sticks" extended test. Using the coupled Gas Chromatography-Mass Spectrometry/ Olfactometry (GC–MS/O) technique, the single components of the banana flavor mixture were separated, identified and verbally evaluated by each subject. For each compound both the “odor type” (i.e., odor quality: fruity, floral, green, etc.) and “odor descriptor” (i.e., name used by subjects for odor identification) were reported, so that we could identify molecules that were defined as smelling of banana. The results show that: (a) the threshold olfactory performance is linearly correlated with the number of odor-active compounds (total or smelling of banana) for each subject; (b) the intensity reported by each subject during the sniffing of the pen containing the banana aroma in the identification test is positively correlated both with its hedonic valence and the number of odor-active compounds smelling of banana. In conclusion, our findings show that human perception of single compounds is conditioned by the threshold olfactory performance of the subject and that his/her ability to detect single molecular components, which smell as the mixture, affects the intensity and hedonism for the complex aroma.

Understanding the Perceptual Spectrum of Commercial Perfumes as a Basis for a Standard Sensory Wheel of Fragrances

Given the enormous number of perfumes available on the market, it is of interest to guide consumers in their purchase of a new fragrance. One approach is to project the multidimensional perceptual space of scents on a two-dimensional sensory map based on meaningful dimensions. One of the pioneering studies on this issue mapped 94 commercial perfumes according to two axes. Such an odor map is discussed here in detail by applying Principal Component Analysis to the numeric odor description of 176 fragrances. Quantitative odor profiles were obtained from Fragrantica’s website and three fragrances guides published by Haarmann &amp; Reimer, Michael Edwards, and the French Society of Perfumers. A sensory map was obtained that reflected the similarities and dissimilarities between those odor descriptors most commonly used in perfumery. This representation was consistent with other related plots that have been previously reported. One dimension discriminated between fragrances targeted at men versus women. An orthogonal factor distinguished perfumes for daytime versus nighttime wear. These ratings, as well as seasonal preferences, could be estimated based on the main odor character attributes applied to describe the scent. The results provide a scientific basis for the comprehensive classification of commercial perfumes compiled by Edwards according to his famous “Fragrance Wheel”.

Self-perception of olfactory dysfunction is associated with history of Traumatic Brain Injury: post-hoc analysis from the OLFACAT survey

Traumatic brain injury (TBI) is one of the main causes of smell loss. However, epidemiological studies evaluating the incidence in general population are scarce. The aim of this analysis is to investigate the prevalence of TBI-induced olfactory dysfunction (OD) in a general-based population study. A cross-sectional population-based survey was distributed to general population (260,000 households) through the newspaper. The survey included four microencapsulated odorants (smell test) to assess smell loss and two self-administered questionnaires (odour description and epidemiology/health status). Participants were divided into two groups, with or without a history of TBI. From 10,783 returned surveys, 9,348 were analysed. The survey profile was a 43-year old woman with medium-high educational level, living in a city. The overall prevalence of TBI was 5% (N=464, 44.5±14.1 years old, 57% females). Recorded causes of TBI were traffic, domestic, or work accidents. Subjects with TBI reported a poorer subjective smell self-perception compared to non-TBI participants, and a decreases ability to identify mercaptan (odour added to gas used in cities). Although, using the smell test, both groups showed similar smell capacities. Subjects with TBI history report a higher frequency of self-perceived OD, and a decrease ability to smell the odour added to domestic gas. Having said that, the prevalence of OD, according to the smell test, was similar in both groups.

Multivariate Statistical Analysis and Odor-Taste Network To Reveal Odor-Taste Associations.

Odor-taste association has been successfully applied to enhance taste perception in foods with low sugar or low salt content. Nevertheless, selecting odor descriptors with a given associated taste remains a challenge. In the aim to look for odors able to enhance some specific taste, we tested different multivariate analyses to find links between taste descriptors and odor descriptors, starting from a set of data previously obtained using gas chromatography/olfactometry-associated taste: 68 odorant zones described with 41 odor descriptors and 4 taste-associated descriptors (sweetness, saltiness, bitterness, and sourness). A partial least square analysis allowed for identification of odors associated with a specific taste. For instance, odors described as either fruity, sweet, strawberry, candy, floral, or orange are associated with sweetness, while odors described as either toasted, potato, sulfur, or mushroom are associated with saltiness. A network representation allowed for visualization of the links between odor and taste descriptors. As an example, a positive association was found between butter odor and both saltiness and sweetness. Our approach provided a visualization tool of the links between odor and taste description and could be used to select odor-active molecules with a potential taste enhancement effect based on their odor descriptors.

Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars).

The aroma profile and volatile composition of 8 samples of black ripe olives from Manzanilla and Hojiblanca cultivars were analyzed with the aim to characterize this type of table olive. The aroma of samples was described by a sensory panel using quantitative descriptive analysis (QDA), whereas the volatiles were analyzed by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). Eleven odor descriptors (briny, sautéed mushroom, earthy/soil-like, oak barrel, nutty, artificial fruity/floral, natural fruity/floral, vinegary, alcohol, fishy/ocean-like, and cheesy) were evaluated, of which only one descriptor (briny) showed a significant difference between cultivars. A total of 74 volatile compounds were identified in the headspace of samples, of which 12 were identified as significant volatiles contributing to the discrimination between Manzanilla and Hojiblanca black ripe olives. Partial least squares (PLS) regression was able to predict one odor descriptor (nutty) with sufficient accuracy and allowed identifying the volatiles that highly contributed to three odor descriptors of black ripe olives (nutty, natural fruity/floral, and cheesy).

Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon red wines from five different wine-producing regions in China

Abstract The purpose of this study was to elucidate the influence of terroir on the polyphenolic compounds, total antioxidant and aroma components of Cabernet Sauvignon red wines from five different wine-producing regions in China. The results obtained showed that the phenols concentrations and total antioxidant capacities from new wine 1 (NW1) were significantly the highest among five regional wines, the latter were new wine 3 (NW3), old wine 1 (OW1) and new wine 2 (NW2), these parameters in old wine 2 (OW2) were the lowest. But the contents of total anthocyanins in the NW2 was higher than both OW1 and NW3. All 58 and 51 volatile components were separately detected in three “new regions” and two “old regions” wines, the volatile fraction was constituted mainly alcohols, esters and acids. According to odor descriptor of these compounds, cheese, floral and fruity aroma was conferred the three new regional wines. The phenol, total antioxidant capacity and aroma components of Cabernet Sauvignon wines can be affected by environmental factors of terroirs in the different extent; three “new regions” have a big potential for producing high quality Cabernet Sauvignon wines.

Odor descriptor survey of mixtures of odorants detected by narrowly tuned odorant receptors

Odor descriptor survey of mixtures of odorants detected by narrowly tuned odorant receptors

Social success of perfumes.

We study data on perfumes and their odour descriptors—notes—to understand how note compositions, called accords, influence successful fragrance formulas. We obtain accords which tend to be present in perfumes that receive significantly more customer ratings. Our findings show that the most popular notes and the most over-represented accords are different to those that have the strongest effect to the perfume ratings. We also used network centrality to understand which notes have the highest potential to enhance note compositions. We find that large degree notes, such as musk and vanilla as well as generically-named notes, e.g. floral notes, are amongst the notes that enhance accords the most. This work presents a framework which would be a timely tool for perfumers to explore a multidimensional space of scent compositions.

Characterization of odorants in waxes for hot melt adhesives using sensory and instrumental analyses

Waxes are important additives in hot melt adhesives for improving the properties of the final product such as the melting point or viscosity. Up to one third of the formulation of the final product consists of waxes. For this purpose usually polyethylene (PE) waxes or Fischer-Tropsch (FT) waxes are used. Waxes affect the overall smell of hot melt adhesives, and often in a negative way. In our study the overall odor of five different waxes made by different manufacturing methods was characterized in order to classify the samples according to their overall smell. First of all the samples were evaluated by a trained sensory panel at room temperature and after heating to 80 °C using descriptive analyses. Then the volatiles responsible for the overall smell of the samples were directly extracted using thermal desorption in combination with cryo-focusing and analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS/O). Moreover, the volatiles in the waxes were recovered using solvent extraction and isolated by solvent assisted flavour evaporation (SAFE). The most dominant odorants were then characterized by GC-O and odor extract dilution analysis (OEDA). Using these approaches 39 odorants having different chemical structures were successfully identified for the first time in waxes used as additives in hot melt adhesives. These odorants included alcohols with tallowy, soapy odor qualities such as 2-methyl-2-decanol, 2-methyl-2-dodecanol, and 1-undecanol, as well as a range of lactones such as γ-decalactone and γ-undecalactone having soapy, peach-like odor descriptions. The attributes of the odorants detected using GC analyses correlated with the descriptive analyses of the human sensory panel. This study indicates that the odor impact of waxes to hot melt adhesives depends on the manufacturing method of each single wax and that there is no clear trend for the preferential usage of PE or FT waxes.

Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives

Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This type of meat product is well known primarily to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6% or 2.0%), presence of monosodium glutamate (PG = presence or AG = absence) and group of evaluators (YC = 18 - 26 years old or OC = more than 60 years old). Older sensory panellists (OC; against YC) significantly (p Ë‚0.05) evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better (p Ë‚0.05), regardless of the age of the assessors (YC and OC). Samples with reduced salt, without glutamate (AG1.6) were significantly worst evaluated (p Ë‚0.05) by both the groups (YC and OC) than PG2.0 samples.

Occurrence of swampy/septic odor and possible odorants in source and finished drinking water of major cities across China

Swampy/septic odors are one of the most important odor types in drinking water. However, few studies have specifically focused on it compared to the extensive reported musty/earthy odor problems, even though the former is much more offensive. In this study, an investigation covering the odor characteristics, algal distribution and possible odorants contributing to swampy/septic odor, including dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diisopropyl sulfide (DIPS), dipropyl sulfide (DPS), dibutyl sulfide (DBS), 2-methylisoborneol (2-MIB) and geosmin (GSM), was performed in source and finished water of 56 drinking water treatment plants (DWTPs) in 31 cities across China. While the musty/earthy and swampy/septic odors were dominant odor descriptors, the river source water exhibited a higher proportion of swampy/septic odor (38.5%) compared to much higher detection rate of musty/earthy odor (50.0%) in the lake/reservoir source water. The occurrence of swampy/septic odor, which was much easier to remove by conventional drinking water treatment processes compared to musty/earthy odors, was decreased by 62.9% and 46.3% in river and lake/reservoir source water respectively. Statistical analysis showed that thioethers might be responsible for the swampy/septic odor in source water (R2 = 0.75, p < 0.05). Specifically, two thioethers, DMDS and DMTS were detected, and other thioethers were not found in all water samples. DMDS was predominant with a maximum odor activity value (OAV) of 2.0 in source water and 1.3 in finished water. The distribution of the thioethers exhibited a marked regional characteristics with higher concentrations being detected in the east and south parts of China. The high concentrations of thioethers in lake/reservoir source water samples could be partly interpreted as the bloom of the cyanobacteria. This study provides basic information for swampy/septic odor occurrence in drinking water and will be helpful for further water quality management in water industry in China.

Sensory analysis of characterising flavours: evaluating tobacco product odours using an expert panel

ObjectivesTobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits cigarettes and roll-your-own tobacco having...

Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID

Although Nordic wild edible mushrooms offer a wide range of different odors their scientific examination has been scarce. The aim of this study was to characterize the aroma compounds of four Finnish wild mushroom species with trained assessors using gas chromatography–olfactometry as well as gas chromatography–mass spectrometry. Headspace volatiles were extracted from sous vide cooked mushroom samples (Boletus edulis, Lactarius camphoratus, Cantharellus cibarius and Craterellus tubaeformis) using solid-phase microextraction. Odor-contributing compounds were measured with two columns of differing polarity using the detection frequency method. Compounds were identified based on reference compounds, linear retention indices, odor descriptions, and mass spectrometry. Both the volatile compound profiles and the aromagrams were distinct with characteristic compounds for each species. The results demonstrate that especially saturated and unsaturated aldehydes and ketones contribute to the odor of the studied wild mushrooms. This thorough comparison also indicates compounds linked to the sensory properties of mushrooms.