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AHLSTROM R, BERGLUND B, BERGLUND U, LINDVALL T, WENNBERG A . Impa ired odor percept ion in tank cleaners. Scand J Work Environ Health 12 (1986) 574-581. The olfa ctor y perception of 20 men (tank cleaner s) exposed to petroleum products (while cleaning oil tanks) was examined . Offi ce workers and watchmen were used as referents (N = 20 + 20). They were matched with regard to sex, age, and smok ing habit s. Odor detection thresholds and the perceived odo r intensity of four odorous stimuli, pyridine, dimethyl disulfide (DMDS), n-butanol , and heating oil vapor (gas pha se of heat ing oil heated to +40 c q , were determined. The results suggested that the tank cleaners had higher absolute odor thresholds for n-butanol and oil vapor than the referents . The psychophysical function of the tank cleaner s and referents differed for all the tested substances in respect to odor intensity. The tank cleaners displayed an odor deficit analogous to the hearing loss known as "loudness recruitment," ie, normal perception of strong stimuli but impaired perception of weak stimuli. This odor deficit was therefore named "odor intensity recruitment" and seems, in tank cleaners, to be associated with occupational exposure to oil vapor.

The effect of training on recalling taste intensities over 6 weeks was studied using an ad libitum mixing procedure. Subjects tasted sweet and salty standards labeled as "weak' and "strong' (3 and 8% sucrose in redcurrant juice; 0.4 and 1.2% NaCl in beef broth). They subsequently mixed unsweetened and sweetened juice, and unsalted and salted broth, to produce taste intensities that corresponded to the standards. A minimum training (MT) group (n = 13) produced comparison stimuli by tasting and directly comparing with standards in one session only; an extensive training (ET) group (n = 13) did this in six sessions before producing comparison stimuli based on memory only at 1 h, 1 day, 1 week and 6 weeks. An upward bias (chemically determined concentrations of comparison stimuli exceeding those of standards) occurred at 1 day or 1 week in MT subjects for 'weak' and 'strong' sweetness, and for 'strong' saltiness, and sustained thereafter. The upward tendency was also observed in ET subjects but was significant only for 'strong' sweetness. It is important to recognize memory effects such as the one described, as they affect food perceptions and can be a major source of bias in sensory food research.

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