The anise-like odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei

The fruiting bodies of fresh and wild Clitocybe odora, Lentinellus cochleatus and Agaricus essettei were investigated for volatile compounds by gas chromatography-mass spectrometry analysis using hydro-distillation and solvent extraction techniques. The three mushroom species are well known to possess anise odors. The main volatile compounds of the three species were aromatic derivatives. Anise fragrance was due either to a single impact aroma compound, or to mixtures of volatile constituents. p-Anisaldehyde was identified as the key odorous component responsible for the pure anise fragrance of C. odora. p-Anisaldehyde, methyl p-anisate, methyl (Z)-p-methoxycinnamate and methyl (E)-p-methoxycinnamate were responsible for the aniseed smell of L. cochleatus. Benzaldehyde and benzyl alcohol may contribute to the anise-like odor of A. essettei.     

Olfactory sensitivity and odor structure-activity relationships for aliphatic carboxylic acids in CD-1 mice

Using a conditioning paradigm, the olfactory sensitivity of CD-1 mice for a homologous series of aliphatic n-carboxylic acids (ethanoic acid to n-octanoic acid) and several of their isomeric forms was investigated. With all 14 odorants, the animals significantly discriminated concentrations as low as 0.03 ppm (parts per million) from the solvent, and with four odorants the best-scoring animals even detected concentrations as low as 3 ppt (parts per trillion). Analysis of odor structure-activity relationships showed that the correlation between olfactory detection thresholds of the mice for the unbranched carboxylic acids and carbon chain length can best be described as a U-shaped function with the lowest threshold values at n-butanoic acid. A significant positive correlation between olfactory detection thresholds and carbon chain length of the carboxylic acids with their branching next to the functional carboxyl group was found. In contrast, no such correlation was found for carboxylic acids with their branching at the distal end of the carbon chain relative to the functional carboxyl group. Finally, a significant correlation was found between olfactory detection thresholds and the position of the branching of the carboxylic acids. Across-species comparisons suggest that mice are more sensitive for short-chained (C(2) to C(4)) aliphatic n-carboxylic acids than other mammalian species, but not for longer-chained ones (C(5) to C(8)). Further comparisons suggest that odor structure-activity relationships are both substance class- and species-specific.     

Different odor tests contribute differently to the evaluation of olfactory loss

In a clinical context, the importance of the sense of smell has increasingly been recognized, for example, in terms of the evaluation of neurodegenerative disorders. In this study, 2 strategies of olfactory testing, a simple one and a more complex one, were compared with respect to their suitability to assess olfactory dysfunction. Odor threshold (T), discrimination (D), and identification (I) were assessed in a control sample of 916 males and 1160 females, aged 6-90 years, and in 81 men and 21 women, aged 38-80 years, suffering from idiopathic Parkinson's disease (IPD). Sums of the 3 subtest results T, D, and I yielded threshold discrimination identification (TDI) scores reflecting olfactory function. Sensitivity of any of the 3 subtests to confirm the diagnosis established by the composite TDI score was assessed separately for each test. Principal component analyses were applied to determine any common source of variance among the 3 specific subtests. Sensitivities of the subtests to provide the diagnosis established by the composite TDI score were 64% (T), 56% (D), and 47% (I), respectively. In IPD patients, each of the subtests provided the correct diagnosis (sensitivity >90%), as olfaction was impaired in 99% of the patient group. Two principal components emerged in both controls and IPD patients, with eigenvalues >0.5. The first component received high loadings from all factors. The second component received high loadings from odor threshold, whereas loadings from odor discrimination and identification were much smaller. In conclusion, combined testing of several components of olfaction, especially including assessment of thresholds, provides the most significant approach to the diagnosis of smell loss.     

The occupational meaning of smell

The sense of smell has its meaning for a successful performance of certain occupations. It has further a protective meaning. The acuity of smell often changes for different reasons. The prolonged or repeated smelling is combined with the process of smell adaptation, fatigue and habituation. They diminish the flavour sensations and increase the risk of work accidents. Some chemical compounds are characterized by a quick and high adaptation. The occupational changes of smell can be peripheral or central. The qualitative changes of the smell perception are numerous, but they have little sense in industrial hygiene. The hypersensibilisation can be temporal or lasting, where a change of profession is sometimes inevitable. The values of smell thresholds (detection, recognition, distinction) of 25 substances are given. The sensitivity of smell is greater at the smell threshold concentrations. The smell thresholds are put among the main basic properties of chemical compounds which decide about the values of MAC and about the possibilities of their passing over. 68 substances ranged according to their basic characteristics in three groups were studied. There was statistical dependence between the molecular weight, the boiling point, smell thresholds of detection and recognition. In two groups of matters there was a dependence between the threshold of irritation and the smell threshold of recognition and distinction. The regression was linear with the majority of dependencies.     

SYNTHETIC FLAVORS: A NEW APPROACH TO EFFICIENCY AND SAFETY

More than 1000 volatile synthetic flavor compounds are GRASfood additives. Comprehensive toxicological testing to assuretheir safety would be prohibitive in cost. Instead, their numbermight be logically reduced to a few dozen by applying thesecriteria: (1) Measurement of normal odor detection threshold,to eliminate weakly odorous compounds. (2) Assessment with specificallyodor blind persons, to delete compounds having very similarodors. As an example, 12 lower fatty acids on the permittedlist range over 2700-fold in their thresholds, yet they belongto the same sweat-like primary odor. Hence they could be replacedby just one among their number, isovaleric acid, which has thestrongest and sweatiest odor. Analogous reasoning is appliedto three new primary odors: the spermous odor of 1-pyrroline,the fishy odor of trimethylamine, and the malty odor of isobutyraldehyde.In each case the number and quantity of flavor additives requiredin food could be substantially reduced by using the more effcientprimary odors. This should result in improved safety for theconsumer.     

Influence of intertrial interval and sniff-bottle volume on phenyl ethyl alcohol odor detection thresholds

The relative influences of intertnal interval and sniff-bottlevolume on phenyl ethyl alcohol odor detection thresholds weredetermined in two experiments. In the first, thresholds weremeasured for 20 men and 20 women using 8, 16, 32 and 64 s intertrialintervals within a repeated measures counterbalanced design.No significant influence of intertnal interval was apparent,although females evidenced lower average thresholds than males.In the second, thresholds were established for 24 men and 24women in a similar design using sniff-bottles of 65, 120 and285 ml volumes. Sniff-bottle volume was inversely related tothe magnitude of the detection threshold measures. These findingssuggest that (i) rigid control of intertrial interval is notnecessary for the meaningful determination of phenyl ethyl alcoholdetection thresholds and (ii) sniff-bottle volume is significantlyrelated to such measures.     

Influences of age and sex on a microencapsulated odor memory test

While the influences of such variables as age and sex are well established for most standardized tests of odor identification and detection, this is not the case for tests of odor memory. In this study, 231 non-smoking men and women, ranging in age from 10 to 68 years, were administered a standardized 12-item match-to-sample microencapsulated odor memory test (OMT). Anosmics were excluded from the study. Each participant was asked to smell a target odorant after its release from a microencapsulated odorant pad and then, after a delay interval of 10, 30 or 60 s, to pick the target from a similarly presented set of four odors, three of which were foils. Backward counting by threes was required during the delay intervals in an effort to minimize semantic rehearsal. Overall OMT scores were higher for women than for men, and decreased, in each sex, as a function of age in a manner similar to the age-related decline observed in tests of odor identification and detection. Performance did not change as a function of delay interval. A significant correlation between the overall OMT test scores and scores on the University of Pennsylvania Smell Identification Test was observed for women, but not for men, in accord with the notion that women may be more likely to employ semantic cues in their strategies to remember odors. The findings are discussed in light of the complexities of the construct of odor memory.     

Individual differences in the chemical senses: is there a common sensitivity?

Taste, smell, and chemical irritation (so-called trigeminal sensation) combine in our daily experience to produce the supramodal sensation of flavor, are processed by partly overlapping neural mechanisms, and show functional interconnectivity in experiments. Given their collaboration in flavor formation and the well-established connections between these senses, it is plausible that polymodal detection mechanisms might contribute to individual differences in measured sensitivity. One would expect the existence of a general chemosensory sensitivity factor to result in associations among taste, smell, and trigeminal stimulation thresholds. Measures of 5 detection thresholds from all the chemical senses were assessed in the same group of young healthy subjects (n=57). An unbiased principal components analysis (PCA) yielded a 2-component solution. Component 1, on which taste thresholds loaded strongly, accounted for 29.4% of the total variance. Component 2, on which the odor and trigeminal lateralization thresholds loaded strongly, accounted for 26.9% of the total variance. A subsequent PCA restricted to a 3-component solution cleanly separated the 3 sensory modalities and accounted for 75% of the total variance. Thus, though there may be a common underlying factor that determines some individual differences in odor and trigeminal lateralization thresholds, a general chemical sensitivity that spans chemosensory modalities seems unlikely.     

Decline in taste and odor discrimination abilities with age, and relationship between gustation and olfaction

It is important to learn about changes in both taste and odor perceptions with increasing age, because the taste of foods we encounter in our daily life is strongly affected by their smell. This study discusses the difference in qualitative taste and odor discrimination between the elderly and the young. Tastants and odorants used in this study were presented not as single stimuli but as a taste mixture (sucrose and tartaric acid) and an odor mixture (beta-phenylethyl alcohol and gamma-undecalactone). The results showed that quality discrimination abilities of the elderly subjects for both taste and odor were significantly lower than those of the young subjects, indicating a decline in quality discrimination abilities related to age. Also, a moderate but significant correlation was observed between the taste discrimination ability and the odor discrimination ability. We measured thresholds for single-taste and odor components in mixtures and compared them between the elderly and the young to investigate the cause for these findings.     

Development of a smell identification test using a novel stick-type odor presentation kit

The odor identification is strongly influenced by the social and cultural factors; therefore, the odorants used in a smell identification test should be familiar to the test population. In addition, the device used in the test is desired to be simply handled and retain odor quality over time. We developed a novel stick-type odor presentation kit that consists of microcapsules of odorant incorporated into stable cream and the smell identification test using it. Thirteen odorants were selected to be familiar to the test population. In the test, we used two identification methods: one was a modified forced-choice paradigm with "detectable but not recognizable" and "no smell detected" added as choices and the other was a two-step identification paradigm where the participant first selected one of eight odor categories and then chose the specific odor name from the selected category. We verified the performance of the odor stick and the test by stability, using a test-retest paradigm, comparing this test with another smell test, and testing Japanese people from a range of age groups. We conclude that this kit is a useful odor presentation device, and the test using it works effectively as a smell identification test.     

Lack of predator‐odor detection and avoidance by a songbird,the House Wren

ABSTRACT Recent studies suggest that songbirds have a better sense of smell than initially suspected. Work is now focused on determining how birds use their sense of smell to enhance survival and reproduction. One question is whether birds use smell to detect and avoid predators. We examined the reaction of House Wrens (Troglodytes aedon) to the odor of a potential predator in their nests. On two different days of the nestling stage, we placed papers infused with the urine and anal scent gland material of a mustelid (American mink, Neovison vison), a neutral odoriferous substance (cologne, garlic, or vinegar), or water in nest boxes. The proportion of individuals that hesitated to enter nest boxes after first arrival did not differ significantly between treatments on either day. We also found no significant differences on either day in the time it took wrens to first enter nest boxes, time spent in nest boxes after first entry, the propensity to stay in nest boxes and brood young, or latency to return to nest boxes after first exposure to treatments. Our results suggest that House Wrens either did not detect or did not respond to foreign odors in nest cavities, including the odor of a mustelid predator. In a similar study ( Amo et al. 2008 . Functional Ecology 22: 289–293), adult Blue Tits (Cyanistes caeruleus) were less likely to enter nest boxes that contained the odor of a mustelid. One explanation for this difference is that Blue Tits may have a better sense of smell than House Wrens. Alternatively, or additionally, Blue Tits may be inherently (or as result of experience) more prone than House Wrens to avoid unusual odors or, specifically, the odor of mustelid predators in their nests. Additional studies are needed to determine the extent to which songbirds use their sense of smell to detect and avoid nest predators.     

Disruption of GABAA in the insect antennal lobe generally increases odor detection and discrimination thresholds

Studies of olfactory function show that disruption of GABA A receptors within the insect antennal lobe (AL) disrupts discrimination of closely related odors, suggesting that local processing within the AL specifically enhances fine odor discrimination. It remains unclear, however, how extensively AL function has been disrupted in these circumstances. Here we psychophysically characterize the effect of GABA A blockade in the AL of the moth Manduca sexta. We used 2 GABA A antagonists and 3 Pavlovian-based behavioral assays of olfactory function. In all cases, we used matched saline-injected controls in a blind study. Using a stimulus generalization assay, we found that GABA A disruption abolished the differential response to related odors, suggesting that local processing mediates fine odor discrimination. We then assessed the effect of GABA A antagonist on discrimination thresholds. Moths were differentially conditioned to respond to one odor (reinforced conditioned stimulus [CS+]) but not a second (unreinforced conditioning stimulus [CS-]) then tested for a significant differential conditioned response between them across a series of increasing concentrations. Here, GABA A blockade disrupted discrimination of both similar and dissimilar odor pairs as indicated by generally increased discrimination thresholds. Finally, using a detection threshold assay, we established that GABA A blockade also increases detection thresholds. Because detection is a prerequisite of discrimination, this later finding suggests that disrupted discrimination may be due to impairment of the ability to detect. We conclude that the loss of ability to detect and subsequently discriminate is attributable to a loss of ability of the AL to provide a clear neural signal from background.     

Olfactory sensitivity to food odor components in the short-tailed fruit bat,Carollia perspicillata (phyllostomatidae,chiroptera)

Summary The absolute olfactory sensitivity in a frui-teating bat, Carollia perspicillata, was investigated. Eighteen monomolecular food odor components from 3 substance classes were tested using a sniff rate analysis method. Detection thresholds (Table 1) ranged from 3.6 · 10¹³ to 2.7 · 10¹⁰ molecules/cm³ air. Interindividual variation (N = 4) for a substance did not exceed one order of magnitude. Significant correlations between olfactory performance and carbon chain length of the odor molecule were found for two substance classes: Sensitivity to the aliphatic iso-alcohols increased linearly from C₂ to C₅, and a nonlinear correlation was found for the acetic esters, with the C₄- and C₇-forms being clearly better perceived than the other homologues. In acetic esters, the sensitivity for the n-forms of the molecule was significantly higher than for the iso-forms. No such correlation between stereo-isomers and olfactory perception was found for the n- and iso-forms of carbon acids and aliphatic alcohols. Fruit-typical odor components like ethyl butyrate (5.4 · 10¹⁰), n-pentyl acetate (2.8 · 10¹⁰), or linalool (1.8 · 10¹¹ molecules/cm³ air) were the most effective among all compounds tested, suggesting that the nutritional specialization of the bat may be associated with a specific spectrum of olfactory sensitivity.     

Capsaicin and its effects on olfaction and trigeminal chemoreception

Capsaicin injections severely reduced or eliminated nasal trigeminal responses to 3 odorants (Experiment 1). However, capsaicin treated animals exhibited no deficits in locating buried food, in odor avoidance learning, or in operant odor detection and discrimination (Experiments 2 and 3). In addition, capsaicin desensitization did not affect responsiveness to salty or sour, but may have raised rejection thresholds for bitter (Experiment 4). Finally, while desensitized animals rejected menthol solution, they consumed relatively more than controls, suggesting that capsaicin may have menthol sensitivity. The present results suggest that substance P-containing fibers mediate trigeminal responsiveness to odorants and irritants but that the loss of this responsiveness does not appreciably affect smell or taste, per se.     

果实香气形成及其影响因素

综述了苹果(Malus domestica Borkh.)、草莓(Fragaria ananassa Duch.)、香蕉(Musa paradisiaca)、甜瓜(Cucumis melon L.)和番茄(Lycopersicon esculentum L.)等果实香气的化学成分、主要合成途径及其影响因素。果实的香气物质主要包括酯类、醇类、酮类、醛类、萜类和挥发性酚类物质等,这些物质主要由脂肪酸、氨基酸和次生代谢产生。品种、成熟度、乙烯、环境和栽培措施(光照、砧木、套袋和灌溉等)以及采后贮藏条件均影响果实香气的形成。     

Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates

The volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates was analysed by GC?CMS. Thirty-five compounds corresponding to ten groups of volatile compounds: terpenes, higher alcohols, C₆ alcohols, aldehydes, volatile acids, acetates, ethyl esters, volatile phenols, sulphur compounds and hydrocarbons were identified. The supplementation with commercial nutrients increased the concentration of 2-phenylethanol, a commercial flavour and fragrance compound, with a rose-like odour, employed in cosmetics and food industries; and other positive compounds to the aroma such as terpenes and ethyl esters. Non-supplemented media produced the highest content in higher alcohols, volatile acids, sulphur compounds and in the majority of hydrocarbons detected, meanwhile supplementation with vinasses hardly produced volatile compounds. Only four volatile compounds contributed directly to the aroma according to the OAVs values higher than 1. Finally, a PCA analysis allowed accounting for 100?% of the variance.