Background/Objectives: Aroma is a key determinant of crop quality and consumer acceptance, and aroma contribution and odor threshold are critical attributes for the identification of aroma compounds. Because the experimental determination of aroma co...
Threshold assessments for the reference odorant n-butanol are an integral part of various research, clinical, and environmental sensory testing procedures. However, the practical significance of a high or low threshold for n-butanol beyond a particul...
Analytical measurements of odorants in combination with odor threshold values is an alternative to sensory measurements that can be used to evaluate abatement technologies for pig production facilities. The purpose of the present study was to estimat...
Background: Early biomarkers of prodromal Alzheimer’s disease (AD) are critical both to initiate interventions and to choose participants for clinical trials. Odor threshold, odor identification and odor familiarity are impaired in AD. Methods: We in...
To simulate the occurrence of masking phenomena with the aid of an air dilution sensory (ADS) test, two types of odorant mixtures were prepared: (1) M2 with two individual odorants [H2S and acetaldehyde (AA)] and (2) M6 with six individual odorants (...
To learn more about the effects of mixing different odorants, a series of air dilution sensory (ADS) tests were conducted using four reduced sulfur compounds [RSC: hydrogen sulfide (H2S), methanethiol (CH3SH), dimethylsulfide (DMS), and dimethyldisul...
Several non-canonical, methylated terpenes have been described as products of genetically modified Escherichia coli recently, and the aroma properties of 28 odor-active methylated derivatives of prenol, isoprenol, bornane, camphene, carene, citronell...
As one of the oldest distillates in the world, flavor compounds of Chinese Baijiu (Chinese liquor) were extremely complex. Propyl lactate was firstly detected by direct injection and gas chromatography-mass spectrometry (GC-MS) in 72 Chinese Baijius....
Molecular odor prediction represents a fundamental challenge in computational chemistry with significant applications in fragrance design, food science, and chemical safety assessment. While traditional Quantitative Structure–Activity Relations...
The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis techniques. Omija fruits were...
Contamination with 2,4,6-trichloroanisole (TCA) often causes taste and odor (T&O) problems in drinking water due to its low odor threshold concentration. Microbial O-methylation of the precursor 2,4,6-trichlorophenol (TCP) would be the dominant m...
Olfactory systems typically process signals produced by mixtures composed of very many natural odors, some that can be elicited by single compounds. The several hundred different olfactory receptors aided by several dozen different taste receptors ar...
The odor detection threshold (ODT) of a compound is the lowest concentration at which individuals can reliably perceive a difference between a sample and its corresponding control, with 50% performance above chance. Wine is a complex matrix, and ODTs...
Fresh fruits are highly perishable products whose acceptance depends not only on external appearance and firmness, but also on the preservation of taste and aroma. This review addresses the relationship between active packaging and the maintenance of...
In humans, food choice, nutrient intake, and meal size are strongly influenced by sense of smell. It is known that individuals differ in their olfactory abilities and may show a normal, reduced, or absent sense of smell. Previous findings have also s...
Background: Many studies suggested that olfactory function could be associated with semantic memory, executive function, and verbal fluency. However, the gender-related association between olfactory function and the cognitive domain is not well inves...
Odor detection thresholds (ODTs) are used for assessing outdoor and indoor air quality. They are obtained experimentally by olfactometry and psychophysical methods, and large compilations are available in the literature. A non-linear regression equat...
To evaluate the contributions of 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, and benzaldehyde in cheddar cheese models, the threshold values, optimal concentration ranges, and perceptual actions of these compounds were determined at various c...
Accurate sampling methods are necessary when quantifying odor and volatile organic compound emissions at agricultural facilities. The commonly accepted methodology in the U.S. has been to collect odor samples in polyvinyl fluoride bags (PVF, brand na...
This review provides a critical, balanced synthesis of current odor assessment and prediction methodologies, alongside their inherent uncertainties, tailored for engineers, environmental scientists, and regulatory bodies. Crucially, choosing and desi...
Wine aroma is one of the most frequently used and explored quality indicators. Typically, its assessment involves estimating the volatile composition of wine or highly trained assessors conducting sensory analysis. However, current methodologies rely...
Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs. This report presents an in-depth study of the odor impact of sotolon in MW...
The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, the chemical composition of the beans, the specific protein storage content, and the polysaccharides and polyphenols determ...
The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries were investigated and compared. In this study, a total of 147 strawberry volatiles were quantified before and after nine days of storage...
The co-occurrence of cyanotoxins and taste-and-odor compounds are a growing concern for drinking water treatment plants (DWTPs) suffering cyanobacteria in water resources. The dissolved and cell-bound forms of three microcystin (MC) congeners (MC-LR,...
Volatile organic compounds (VOCs) and flavor characteristics of Rosa roxburghii Tratt. (RR) and Rosa sterilis (RS) were analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). The...
Port wine production involves the addition of grape spirit to halt fermentation and retain natural sweetness. This spirit, produced by distilling wine and its by-products, must comply with legal standards, including a mandatory sensory assessment. Be...
The dried herb of blue fenugreek is used as a spice in the alpine region for the preparation of traditional bread and cheese. After drying, the herb is stored for a period of six to twelve months. During this time, the herb is expected to undergo cha...
Rosa roxburghii tratt (RRT), widely distributed in the southwest of China, is favored by consumers for its good taste and healthy functions. In this study, thirty-seven compounds of Rosa roxburghii Tratt (RRT) were identified and quantified by gas ch...
Cancer is one of the major causes of mortality worldwide and its already large burden is projected to increase significantly in the near future with a predicted 22 million new cancer cases and 13 million cancer-related deaths occurring annually by 20...
The verification of odor abatement technologies for livestock production based on chemical odorants requires a method for conversion into an odor value that reflects the significance of the individual odorants. The aim of the present study was to com...
Background: The categorization of individuals as normosmic, hyposmic, or anosmic from test results of odor threshold, discrimination, and identification may provide a limited view of the sense of smell. The purpose of this study was to expand the cli...
Prior experience represents a prerequisite for memory consolidation across various memory systems. In the context of olfaction, sleep was found to enhance the consolidation of odors in adults but not in typically developing children (TDC), likely due...
The perception of the odor of fatty acids provides individuals with information about the nutritional content of foods. This perception varies depending on biological and genetic factors. Previous studies have shown that odorant binding proteins (OBP...
Odors from wastewater treatment plants (WWTPs) have frequently been attributed primarily to hydrogen sulfide (H2S). Low-to-medium cost hydrogen sulfide sensors have been utilized as odor indicators. However, other odorous species are usually present...
To improve the ability of remote sensing technology in recognizing black-odorous water bodies in Hangzhou, this study analyzed the typical spectral characteristics of black-odorous water in Hangzhou based on measured spectral data and water quality p...
The persistent issue of odor nuisance poses significant challenges to the sustainable development of livestock farming. While previous studies have primarily focused on individual gas concentrations, a comprehensive understanding of overall odor impa...
As livestock production continues to consolidate into fewer but larger operations, odor complaints from neighboring communities have become a major challenge to industry growth, making the establishment of appropriate odor setback distances essential...
Polyurethane materials, widely used in indoor environments, occasionally exhibit unpleasant odors. An important source of polyurethane odorants is polyether polyols. Previous studies identified odorous 2-ethyldimethyl-1,3,6-trioxocanes in polyurethan...
Odor intensity (OI) indicates the perceived intensity of an odor by the human nose, and it is usually rated by specialized assessors. In order to avoid restrictions on assessor participation in OI evaluations, the Vector Model which calculates the OI...
Instrumental analysis of odor is challenging due to the chemical diversity of many important odorants, the high sensitivity required to achieve human odor thresholds, and the dynamic nature of the odor itself. Conventional sensor-based and chromatogr...
People encounter enormous numbers of chemicals present in the outdoor atmosphere and/or in the various facilities they use daily. Despite such diversity, not many of them have necessarily the potential to draw human’s nasal attraction if their percep...
Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative re...
To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas...
It is typically recommended that panelists should refrain from wearing personal fragrances, such as perfume or cologne, prior to sensory evaluation. Interestingly, no study has been reported as to whether panelists’ perceptions of test samples...
Odor management plans indicate the need to identify odor sources in waste management facilities. Finding the right tool for this type of task is a key element. This article covers a new approach for odor quantification and source identification at a...
Although biochars made in laboratory seem to remove H2S and odorous compounds effectively, very few studies are available for commercial biochars. This study evaluated the efficacy of a commercial biochar (CBC) for removing H2S and odorous volatile o...
Bumblebees are valuable generalist pollinators. However, micro- and macro-stressors on bumblebees negatively impact both foraging efficiency and pollination efficacy. Given that colonies have a resource threshold for successful reproduction, factors...
Odorous emissions from wastewater treatment plants (WWTPs) cause negative impacts on the surrounding areas and possible health risks on nearby residents. However, the efficient and reliable identification of WWTPs’ odorants is still challenging. In t...
Aroma perception in distilled spirits is influenced by both the physicochemical and pharmacodynamic effects of ethanol. This study measured these effects by examining the odor detection threshold (ODT) of various odorants. The physicochemical effect...
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