Influence of aroma intensity and nasal pungency on the ‘mood signature’ of common aroma compounds in a mixed ethnic population

Jin, Lumeng; Haviland-Jones, Jeannette; Simon, James E.; Tepper, Beverly J.

doi:10.1016/j.foodqual.2017.10.017

Cited by 15 publications

(18 citation statements)

References 59 publications

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“…Finally, methyl cinnamate has a cinnamon‐like quality but lacks the sweetness and spiciness of cinnamaldehyde, the predominant volatile in cinnamon cooking spice. In a study assessing sensory perception and degree of liking for six common aroma compounds presented in aqueous solutions, methyl cinnamate received the lowest hedonic rating (Jin et al., 2018). We chose to use methyl cinnamate as the reference for cinnamon‐like aroma because it better matched the cinnamon quality of the MC‐9 variety, which was abundant in methyl cinnamate volatiles, but had no measurable cinnamicaldehyde.…”

Section: Resultsmentioning

confidence: 99%

Descriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition

Patel

Lee

Merchant

et al. 2021

Journal of Food Science

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Few studies have linked sensory descriptions of the aroma profiles of fresh, sweet basil varieties with their volatile chemistry. Using a recently developed lexicon for fresh basil, a descriptive panel characterized the aroma profiles of seven basil varieties. Chemical analysis of fresh basil leaves was performed using GC‐MS headspace analysis. Analysis of variance probed for differences in the sensory attributes among varieties and principal component analysis (PCA) related the sensory profiles to volatile chemical composition. Three commercial specialty basils, “Queenette Thai” (QT), “Sweet‐Dani” (SD) lemon basil, and MC‐9 (cinnamon basil) had strong anise, lemon, and cinnamon‐like aromas, respectively. These basils were distinguished from breeding lines of traditional Italian sweet basils where SB‐22, CB‐1, and CB‐39 exhibited strong anise‐like aroma and SB‐17 had strong “general spice” aromas, characteristic of a warm spice blend. The PCA accounted for 58.7% of the variation in the data and characterized the samples in two dimensions: general spice—citrus and cinnamon‐like—anise. There was a strong correspondence between the sensory attributes and volatile chemical composition. SD associated with lemon aroma and citral content; QT, CB‐1, and CB‐39 associated with anise aroma and methyl chavicol; and MC‐9 associated with the cinnamon‐like aroma, methyl cinnamate. SB‐17 and SB‐22 associated with general spice aroma and were in close proximity to the spice‐like volatiles, 1,8 cineole, and eugenol, associated with clove aroma. We constructed precise sensory/chemical profiles for fresh basil aroma that can be used to guide breeding programs for variety improvement to meet consumer expectations or market demand. Practical Application Sweet basil aroma is due to a complex array of several aromatic volatile compounds. The presence, concentration, and the particular ratios in which these aroma compounds accumulate significantly impact the sensory attributes. Understanding aroma profiles for fresh basil have practical applications in product development, procurement, food preparation, ethnic cuisine, and processing. Plant genetics and breeding of aroma profiles can be used and incorporated in plant improvement programs.

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Section: Resultsmentioning

confidence: 99%

Descriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition

Patel

Lee

Merchant

et al. 2021

Journal of Food Science

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“…Conflicting findings regarding activation properties of odors have been reported in the literature, with the very same odor having been described either relaxing or stimulating depending on the study (Atsumi & Tonosaki, 2007;Jin, Haviland-jones, Simon, & Tepper, 2018;Kiecolt-Glaser et al, 2008;Kikuchi, Yamaguchi, Tanida, Abe, & Uenoyama, 1992;Komiya, Takeuchi, & Harada, 2006;Lehrner, Eckersberger, Walla, Pötsch, & Deecke, 2000;Manley, 1993;Moss, Hewitt, Moss, & Wesnes, 2008;Porcherot et al, 2010;Warren & Warrenburg, 1993). For instance, the odor of lemon has been found stimulating in some studies which used physiological measurements (Kiecolt-Glaser et al, 2008;Kikuchi et al, 1992), whereas others highlighted a relaxing effect of this odor (e.g., Manley, 1993, see also Komiya, Takeuchi, & Harada, 2006, for an anti-stress effect of lemon in behavioral tasks in mice).…”

Section: Discrepancies In Olfactory Relaxing and Stimulating Propertiesmentioning

confidence: 99%

The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors

Baccarani

Brand

Dacremont

et al. 2021

Food Quality and Preference

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HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

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“…Alongside olfaction, many aroma active compounds are also known to stimulate the trigeminal nerve 62 , 63 but at a different range of intensities. In particular, diacetyl (sweet, buttery) has been found to modify perception of trigeminal and textural sensations in foods 64 , elicit nasal pungency and can be an irritant at high concentrations 65 , 66 . Therefore, the extent of the trigeminal component present for each studied aroma active compound may somewhat help explain the aroma specific variation in olfactory sensitivity between the age groups.…”

Section: Resultsmentioning

confidence: 99%

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing

Lester

Cornacchia

Corbier

et al. 2021

Sci Rep

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Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such as sweetness and mouthfeel have been investigated, the contribution made by aroma to the perceived flavour of ONS has not been studied. Firstly, this research aimed to identify the aroma active compounds within a commonly prescribed ONS using estimated odour activity values (OAV) and gas chromatography olfactometry mass spectrometry (GC-O-MS). Secondly, age related differences in olfactory detection were explored. Eight aroma active compounds were identified within the ONS, including diacetyl (sweet), isoamyl acetate (banana), dimethyl trisulfide (sulfur) and methanethiol (sulfur). When compared with younger adults (n = 24, 18–44 years), older adults (n = 24, 62–80 years) had higher detection thresholds for all aroma compounds and this was significant for isoamyl acetate (sweet, fruity) and methanethiol (sulfur) (p = 0.01 and p = 0.03, respectively). Thus, a decline in olfactory sensitivity was present in the older subjects included in the study, and this reduced detection sensitivity was aroma specific. Thus, older adults’ flavour perception of ONS likely depends on the combined effect of product factors (the aroma profile) along with age related consumer factors (the degree of impairment in perception). This is a fundamental study which will aid future research into how the aroma profile, and associated age related impairments in perception, shape the global perception of ONS for nutritionally at risk older individuals.

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Influence of aroma intensity and nasal pungency on the ‘mood signature’ of common aroma compounds in a mixed ethnic population

Cited by 15 publications

References 59 publications

Descriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition

Descriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition

The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing

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