The significance of low impact odorants in global odour perception

被引：63

作者：

Ryan, Danielle ^{[1
]}

Prenzler, Paul D. ^{[1
]}

Saliba, Anthony J. ^{[1
]}

Scollary, Geoffrey R. ^{[1
]}

机构：

[1] Charles Sturt Univ, Sch Wine & Food Sci, Natl Wine & Grape Ind Ctr, Wagga Wagga, NSW 2678, Australia

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2008年 / 19卷 / 07期

关键词：

D O I：

10.1016/j.tifs.2008.01.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Low impact odorants are generally considered unimportant in aroma perception; however, recent evidence establishes the significance of these compounds in global odour perception. We hypothesise that the perception of high impact odorants is modified by sub- and peri-threshold odorants, even those with low odour activity. In order to fully evaluate the importance of low impact odorants, and better understand the complexities of global odour perception, a new multidisciplinary approach is needed incorporating chemical, sensory and neurological model studies.

引用

页码：383 / 389

页数：7

共 28 条

[1] Perception of wine fruity and woody notes:: influence of peri-threshold odorants [J].

Atanasova, B ;

Thomas-Danguin, T ;

Langlois, D ;

Nicklaus, S ;

Chabanet, C ;

Etiévant, P .

FOOD QUALITY AND PREFERENCE, 2005, 16 (06) :504-510

[2] Perceptual interactions in odour mixtures:: Odour quality in binary mixtures of woody and fruity wine odorants [J].

Atanasova, B ;

Thomas-Danguin, T ;

Chabanet, C ;

Langlois, D ;

Nicklaus, S ;

Etiévant, P .

CHEMICAL SENSES, 2005, 30 (03) :209-217

[3] Perceptual interactions between fruity and woody notes of wine [J].

Atanasova, B ;

Thomas-Danguin, T ;

Langlois, D ;

Nicklaus, S ;

Etievant, P .

FLAVOUR AND FRAGRANCE JOURNAL, 2004, 19 (06) :476-482

[4] QUANTITATIVE PRINCIPLE OF PERCEIVED INTENSITY SUMMATION IN ODOR MIXTURES [J].

BERGLUND, B ;

BERGLUND, U ;

LINDVALL, T ;

SVENSSON, LT .

JOURNAL OF EXPERIMENTAL PSYCHOLOGY, 1973, 100 (01) :29-38

[5] Differential effects of tomato (Lycopersicon esculentum Mill) matrix on the volatility of important aroma compounds [J].

Bezman, Y ;

Mayer, F ;

Takeoka, GR ;

Buttery, RG ;

Ben-Oliel, G ;

Rabinowitch, HD ;

Naim, M .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (03) :722-726

[6] Investigation of the retronasal perception of strawberry aroma aftersmell depending on matrix composition [J].

Buettner, A ;

Mestres, M .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (05) :1661-1669

[7] The influence of olfactory concept on the probability of detecting sub- and peri-threshold components in a mixture of odorants [J].

Bult, JHF ;

Schifferstein, HNJ ;

Roozen, JP ;

Voragen, AGJ ;

Kroeze, JHA .

CHEMICAL SENSES, 2001, 26 (05) :459-469

[8] Comparison of models of odor interaction [J].

Cain, WS ;

Schiet, FT ;

Olsson, MJ ;

deWijk, RA .

CHEMICAL SENSES, 1995, 20 (06) :625-637

[9] AUTOXIDATION OF MILK LIPIDS .3. EFFECT ON FLAVOR OF ADDITIVE INTERACTIONS OF CARBONYL COMPOUNDS AT SUBTHRESHOLD CONCENTRATIONS [J].

DAY, EA ;

MONTGOMERY, MW ;

LILLARD, DA .

JOURNAL OF DAIRY SCIENCE, 1963, 46 (04) :291-&

[10] Gas chromatography-olfactometry [J].

Delahunty, Conor M. ;

Eyres, Graham ;

Dufour, Jean-Pierre .

JOURNAL OF SEPARATION SCIENCE, 2006, 29 (14) :2107-2125

← 1 2 3 →