Structure–odour relationships reviewed in the postgenomic era

March, Claire A. de; Ryu, SangEun; Sicard, Gilles; Moon, Cheil; Golebiowski, Jérôme

doi:10.1002/ffj.3249

Cited by 51 publications

(54 citation statements)

References 195 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…is aroma in wine has previously been associated with various short-and long-chain ester compounds. ese include isoamyl acetate [6], ethyl pentanoate [7], hexyl acetate [8,9], ethyl isobutyrate [10], methyl (E)-geranoate ((E)-3,7-dimethyl-2,6-octadienoic acid methyl ester) [9], ethyl octanoate [8], isoamyl octanoate [9], and butyl butyrate [11,12]. Ethyl (E,Z)-2,4-decadienoate is an essential ingredient of the typical aroma in pears and their products and has not been previously described in wine and grapes from the Vitis vinifera [13].…”

Section: Introductionmentioning

confidence: 99%

“…e literature statements [7][8][9][10][11][12] that butyl butyrate, ethyl pentanoate, and hexyl acetate are associated with pear aroma could not be certified in this consumer survey [18]. Otherwise, a proportion of qualified panelists have recognised the hitherto neglected compounds-ethyl decanoate, ethyl dodecanoate, and ethyl hexanoate-as pear-like aromas [18].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines

Philipp

Phillip

Brandes

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

e perceived pear aroma in wines was associated with various short-and medium-chain ester compounds. A consumer study con rmed this assumption. In total, eight ester compounds from a series of 100 aromatic substances were associated with the pear aroma. In this study, a valid stable isotope dilution assay headspace solid-phase microextraction gas chromatography mass spectroscopy (SIDA-HS-SPME-GC-MS) method was developed for the analysis of these compounds, and 102 Austrian Pinot blanc wines of vintages 2013-2016 were analysed. ey were assessed with regard to vintage and origin in uences as well as wine styles. However, an attempt was made to capture the synergies of these compounds for the pear aroma. With the detection of ethyl (E,Z)-2,4-decadienoate and methyl (E)-geranoate, two volatile compounds were measured which had not previously been detected in Austrian wines. e eight analysed esters were perceived very di erently. erefore, speci c odour activity values for the various sensations could be calculated with a mathematical combination of the analyses and the results of the sensory studies. A vintage in uence on the sensorial descriptor "overripe pear" and a relationship between wine style and total pear aroma were determined.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines

Philipp

Phillip

Brandes

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…La relation entre la sensibilité à certains odorants et notre patrimoine génétique est de plus en plus étudiée et démontre que nous sommes loin d'être tous égaux vis-à-vis des odeurs ! (de March et al, 2015). À l'instar de la couleur de nos yeux, de celle de nos cheveux ou de notre taille, les gènes de nos récepteurs olfactifs nous rendent unique.…”

Section: Resultsunclassified

Quand l’atmosphère sent le soufre. Perception des pollutions odorantes

Bushdid¹,

Topin²,

Golebiowski³

2017

Pollution Atmosphérique

Self Cite

View full text Add to dashboard Cite

RésuméDans nos sociétés industrialisées, nous vivons quotidiennement avec des nuisances sensorielles telles que les pollutions sonores, visuelles ou odorantes. Cet article passe en revue les mécanismes qui nous permettent de détecter la pollution volatile. L'impact sur nos émotions est abordé, dans la mesure où le sens de l'odorat est intimement lié aux aires cérébrales qui contrôlent notre état d'anxiété. Une description de la chimie de quelques molécules odorantes associées à cette pollution est ensuite abordée. Enfin, un point détaillé sur la physiologie du système olfactif périphérique est présenté. Les mécanismes qui nous permettent de percevoir ces odeurs font intervenir nos neurones olfactifs, situés en haut de notre cavité nasale. Ces derniers expriment pas moins de 400 types de récepteurs olfactifs. Ces récepteurs, ainsi que les événements dits « péri-récepteurs » peuvent être considérés comme la pierre angulaire de notre sens de l'odorat. Mots-clésodorants, pollution, physiologie, émotions, mauvaises odeurs AbstractIn our industrial societies, we lived with sensory nuisances such as noise, visual and odorant pollutions. We review the mechanism of the sense of smell and how odorant pollution can affect us emotionally. The sense of smell is intimately connected to brain areas that control our anxiety. Then, the chemical structures of malodorous compounds are discussed. The physiology of the peripheral olfactory system is then described. The atomistic-level mechanisms responsible for our sense of smell involve our olfactory sensory neurons, located at the top of our nasal cavity. They express ~400 types of odorant receptors. These receptors and the so-called peri-receptor events can be considered as the cornerstone of olfaction.

show abstract

“…However, it is now quite well acknowledged that structure-odor relationships are not bijective. Very different chemicals trigger a typical "camphor" smell, while a single molecule, the so-called "cat-ketone" odorant, elicit two totally different smells as a function of its concentration [4]. At best, such SOR rules are obtained for a very tiny fraction of the chemical space, emphasizing that they must be decomposed into sub-rules associated with given molecular topologies [5].…”

Section: Introductionmentioning

confidence: 99%

Local Subgroup Discovery for Eliciting and Understanding New Structure-Odor Relationships

et al. 2016

Self Cite

View full text Add to dashboard Cite

Abstract. From a molecule to the brain perception, olfaction is a complex phenomenon that remains to be fully understood in neuroscience. A challenge is to establish comprehensive rules between the physicochemical properties of the molecules (e.g., weight, atom counts) and specific and small subsets of olfactory qualities (e.g., fruity, woody). This problem is particularly difficult as the current knowledge states that molecular properties only account for 30% of the identity of an odor: predictive models are found lacking in providing universal rules. However, descriptive approaches enable to elicit local hypotheses, validated by domain experts, to understand the olfactory percept. Based on a new quality measure tailored for multi-labeled data with skewed distributions, our approach extracts the top-k unredundant subgroups interpreted as descriptive rules description → {subset of labels}. Our experiments on benchmark and olfaction datasets demonstrate the capabilities of our approach with direct applications for the perfume and flavor industries.

show abstract

Structure–odour relationships reviewed in the postgenomic era

Cited by 51 publications

References 195 publications

The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines

The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines

Quand l’atmosphère sent le soufre. Perception des pollutions odorantes

Local Subgroup Discovery for Eliciting and Understanding New Structure-Odor Relationships

Contact Info

Product

Resources

About