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Humans vary in their ability to smell numerous odors [1-3], including those associated with food [4-6]. Odor sensitivity is heritable [7-11], with examples linking genetic variation for sensitivity to specific odors typically located near olfactory receptor (OR) genes [12-16]. However, with thousands of aromas and few deorphaned ORs [17, 18], there has been little progress toward linking variation at OR loci to odor sensitivity [19, 20]. We hypothesized that OR genes contain the variation that explains much of the differences in sensitivity for odors, paralleling the genetics of taste [21, 22], which affect the flavor experience of foods [23-25]. We employed a genome-wide association approach for ten food-related odors and identified genetic associations to sensitivity for 2-heptanone (p = 5.1 × 10(-8)), isobutyraldehyde (p = 6.4 × 10(-10)), β-damascenone (p = 1.6 × 10(-7)), and β-ionone (p = 1.4 × 10(-31)). Each locus is located in/near distinct clusters of OR genes. These findings increase the number of olfactory sensitivity loci to nine and demonstrate the importance of OR-associated variation in sensory acuity for food-related odors. Analysis of genotype frequencies across human populations implies that variation in sensitivity for these odors is widespread. Furthermore, each participant possessed one of many possible combinations of sensitivities for these odors, supporting the notion that everyone experiences their own unique "flavor world."

BACKGROUND: Reaching a go/no-go decision on a product concept early in the innovation cycle can save companies significant resources. The current research is situated within this context. Using polyphenol-rich beverages that were at an early stage in the formulation/optimisation cycle, a number of insights were sought: (1) how acceptable to consumers were these early-stage formulations; (2) what sensory attributes contributed to consumer liking/disliking; and (3) could the disliked sensory attribute(s) be sufficiently masked within the chosen product format?

Genotypes were perceived differently from one another, and differences in fruit size and DM content were reflected in fruit sensorial properties. This study is unique in demonstrating interactions between fruit size, DM and sensory properties. These findings could be relevant not only to kiwifruit but to fruiting crop breeders in general, because of the demonstrated potential for effects of fruit size and DM content on sweetness, flavour and fruit texture.

The focus of new product development of functional foods is not only on the associated health benefits but also on the sensory properties of the finished product. A trained panel (n=13) assessed 5 milk-based beverages fortified with added apple or grape seed polyphenols and a control using descriptive analysis techniques. The resulting vocabulary consisted of 16 odor, taste, flavor, and mouthfeel attributes, complete with reference standards and scale intensities. Panelists differentiated between samples using all 16 attributes in the vocabulary (P<0.001). Samples fortified with polyphenols, sourced from grape seed and apple extracts, differed significantly. Bitterness and UHT (ultra-high temperature) odor and flavor were the key drivers of product difference. Relatively small (but still significant) differences were identified between those containing polyphenols from the same plant source but different suppliers. We concluded that both grape seed and apple polyphenols suppress the flavor characteristics of the milk, with apple polyphenols having more of an impact than grape seed polyphenols. In particular, the high level of bitterness in apple extracts has large flavor profile implications for product development.

A reader has noted a minor error in this article, wherein ''the G allele of rs7943953'' on page 1597 column 1 line 4 should in fact refer to ''the T allele of rs7943953.'' This error does not affect the relevant figures and tables in the article (Figure 3D, Figure S3D, and Table S1), all of which refer to the correct allele. The authors apologize for any confusion caused by this error.

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