Odor Wheel Research Articles

Identifying flavour targets for fruit breeding: A kiwifruit example

The current study illustrates that fruit breeding should not only target elite fruit that are significantly more liked than existing cultivars, but also target special unique fruit that create major new flavour niches. Breeding targets can be identified in terms of consumer preferences for new and defined flavours. A trained panel was used to assess the flavours of a wide range of kiwifruit, and these characteristics were systematically arranged into flavour and odour wheels. These wheels describe some of the diversity found within the kiwifruit germplasm. Next, consumers from Japan and New Zealand rated their overall liking of fruit from each of 10 genotypes. Consumer preference mapping was used to explore the relationships between consumer liking and flavour. Cluster analysis was used to explore the diverse responses consumers may have to the same fruit. Individual consumers varied in their preferences, but there was a marked split associated with preference or rejection of fruit from the new cultivar ‘Hort16A’ and associated A. chinensis genotypes. These preferences were related to consumer responses to ‘sweetness’, ‘honest cooked sugar’ and ‘blackcurrant’ flavours that were predominantly associated with A. chinensis genotypes, and absent in previous commercial kiwifruit cultivars. The first significant export of ‘Hort16A’ fruit occurred in 1998. Thus, we have discussed these results from consumer studies on kiwifruit genotypes in relation to the subsequent market success of ‘Hort16A’.

Development of an odor wheel classification scheme for wastewater

Overall, in the air pollution control field, odor concentration and intensity as well as hedonic rating have been well studied to the point where some level of standardization is being developed or is already in place. However, there has been no standardization with respect to odor quality characterization. There is now sufficient understanding of the types of odorous compounds that can arise from wastewater treatment processes to develop an odor classification scheme. This article presents the first wastewater odor wheel or classification scheme that should form the foundation for the evolution of odor quality data reporting with links to chemical causes.

Materials used in drinking water distribution systems: contribution to taste-and-odor

In order to assist drinking water utilities with identifying the possible sources and causes of taste-and-odor conditions associated with materials used in distribution systems, we evaluated information from case studies and a database from the National Sanitation Foundation (NSF), International. This database identified chemicals that had leached from drinking water system components during testing of materials under ANSI/NSF Standard 61, which provides information to water utilities on potential taste-and-odor and health concerns from the use of new materials. The data were arranged to provide a process for locating the potential source of a taste-and-odor event. After a sensory analysis is conducted on the drinking water samples, the descriptor can be matched with categories on the "Drinking Water Taste and Odor Wheel 2000" in order to suggest the candidate material.

New Directions : Novel separation techniques in VOC analysis pose new challenges to atmospheric chemistry

Odorous emissions from sewers and wastewater treatment plants are a complex mixture of volatile chemicals that can cause annoyance to local populations, resulting in complaints to wastewater operators. Due to the variability in hedonic tone and chemical character of odorous emissions, no analytical technique can be applied universally for the assessment of odour abatement performance. Recent developments in analytical methodologies, specifically gas chromatography, odour assessment approaches (odour wheels, the odour profile method and dynamic olfactometry), and more recently combined gas chromatography-sensory analysis, have contributed to improvements in our ability to assesses odorous emissions in terms of odorant concentration and composition. This review collates existing knowledge with the aim of providing new insight into the effectiveness of sensorial and characterisation approaches to improve our understanding of the fate of odorous emissions during odour abatement. While research in non-specific sensor array (e-nose) technology has resulted in progress in the field of continuous odour monitoring, more successful long term case-studies are still needed to overcome the early overoptimistic performance expectations. Knowledge gaps still remain with regards to the decomposition of thermally unstable volatile compounds (especially sulfur compounds), the inability to predict synergistic, antagonistic, or additive interactions among odorants in combined chemical/sensorial analysis techniques, and the long term stability of chemical sensors due to sensor drift, aging, temperature/relative humidity effects, and temporal variations. Future odour abatement monitoring will require the identification of key odorants to facilitate improved process selection, design and management.

The Drinking Water Taste and Odor Wheel for the Millennium: Beyond Geosmin and 2-Methylisoborneol

The “Taste and Odor Wheel” developed over the last 15 years has been updated to include new compounds identified in the eight classes of odorants, four tastes, and one mouth feel/nose feel category. Over the last 10 years, other types of odors have been identified, in addition to chlorinous and ozonous odors of disinfectants, the earthy compound geosmin, and the musty compound 2-methylisoborneol (2-MIB). Sophisticated instrumental analysis, e.g., gas chromatography/mass spectrometry (GC/MS), and sensory analysis, e.g., flavor-profile analysis (FPA), have been successfully combined with sensory GC to identify various odorants.

The drinking water taste and odor wheel for the millennium: Beyond geosmin and 2-methylisoborneol

The drinking water taste and odor wheel for the millennium: Beyond geosmin and 2-methylisoborneol