Synergic, additive and antagonistic effects between odorants with similar odour properties

Jarauta, Idoia; Ferreira, Vicente; Cacho, Juan

doi:10.1016/s0167-4501(06)80049-x

Cited by 29 publications

(32 citation statements)

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“…However, interactions between individual aroma compounds may also affect their overall sensory impression, thereby rendering impossible the identification of single volatiles responsible for a particular attribute. For instance, the odour threshold of a mixture of five γ-lactones has been reported to be four times lower than that calculated from the individual compounds, thus indicating a synergistic effect [32].…”

Section: Sensory Evaluationmentioning

confidence: 99%

Assignment of distinctive volatiles, descriptive sensory analysis and consumer preference of differently ripened and post-harvest handled pineapple (Ananas comosus [L.] Merr.) fruits

Steingass

Dell

Lieb

et al. 2015

Eur Food Res Technol

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Volatiles of differently ripened fresh pineapples were investigated by a non-targeted profiling analysis comparing fruits harvested at full maturity exported by rapid air freight to pineapples harvested at an earlier green-ripe stage. The latter fruits were exported by sea freight and analysed upon arrival at their destination and after post-harvest flavour genesis. Volatiles were analysed by headspace solid-phase microextraction, gas chromatography–mass spectrometry and multivariate statistical data analysis. Clear-cut differences in the volatile profiles were found. Fully ripe air-freighted pineapples were characterised by elevated concentrations of two 1,3,5,8-undecatetraene isomers, methyl 3-methylbutanoate and 4-methoxy-2,5-dimethyl-3(2H)-furanone, which have been reported as potent contributors to the pineapple flavour. Compared to fully ripened fruits, development of volatiles of sea-freighted pineapples upon arrival in Europe was rudimentary. Post-harvest storage of sea-freighted pineapples resulted in a different volatile profile due to the genesis of hydroxylated and acetoxylated methyl esters and hexanal. Subsequent descriptive sensory analysis was performed by trained panellists comparing retronasal odour and taste profiles. Fully ripe fruits were characterised by a pineapple-like note, fruity flavours and a sweet taste. In contrast, most of these attributes were rated at lower intensities when premature green-ripe fruits were tested. At the end of the post-harvest period, sea-freighted pineapples were characterised by fruity notes accompanied by a musty/corky- and cardboard-like off-flavour. Odour, taste and overall preference were significantly higher rated for air-freighted pineapples as revealed by an untrained consumer panel

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Section: Sensory Evaluationmentioning

confidence: 99%

Assignment of distinctive volatiles, descriptive sensory analysis and consumer preference of differently ripened and post-harvest handled pineapple (Ananas comosus [L.] Merr.) fruits

Steingass

Dell

Lieb

et al. 2015

Eur Food Res Technol

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“…They originate from malt, hops and as yeast metabolites from amino acids and hydroxylated fatty acid precursors, such as 4-oxononanoic acid, a breakdown product of oxidized linoleic acid that forms during mashing. Although they are often found below their estimated sensory thresholds in beer (OAV of 0.1–0.5), they may play an important role in providing fruity notes in beer through synergistic interactions in a similar way to what was found in model wine (Meilgaard 1982; Jarauta, Ferreira and Cacho 2006; Loscos et al. 2007).…”

Section: Fruity and Floral Aromas In Beer: Characteristic Aroma-activmentioning

confidence: 86%

The molecular biology of fruity and floral aromas in beer and other alcoholic beverages

Holt

Mikš

Carvalho

et al. 2018

FEMS Microbiology Reviews

169

125

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Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, describe the most aroma-active, fruity and floral compounds in fruits and their presence and origin in beer. They are classified into categories based on their functional groups and biosynthesis pathways: (1) higher alcohols and esters, (2) polyfunctional thiols, (3) lactones and furanones, and (4) terpenoids. Yeast and hops are the main sources of fruity and flowery aroma compounds in beer. For yeast, the focus is on higher alcohols and esters, and particularly the complex regulation of the alcohol acetyl transferase ATF1 gene. We discuss the release of polyfunctional thiols and monoterpenoids from cysteine- and glutathione-S-conjugated compounds and glucosides, respectively, the primary biological functions of the yeast enzymes involved, their mode of action and mechanisms of regulation that control aroma compound production. Furthermore, we discuss biochemistry and genetics of terpenoid production and formation of non-volatile precursors in Humulus lupulus (hops). Insight in these pathways provides a toolbox for creating innovative products with a diversity of pleasant aromas.

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“…One reason for this imprecision is the difficulty of finding reliable OT values, given that the values that are found in the literature for a single odorous compound often differ by several orders of magnitude [31,32]. Moreover, synergic or masking effects between chemicals may occur, resulting in odors completely unrelated to the chemical composition [33]. As a consequence, this approach might provide misleading results.…”

Section: Applicability and Limitationsmentioning

confidence: 99%

How Can Odors Be Measured? An Overview of Methods and Their Applications

2020

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In recent years, citizens' attention towards air quality and pollution has increased significantly, and nowadays, odor pollution related to different industrial activities is recognized as a well-known environmental issue. For this reason, odors are subjected to control and regulation in many countries, and specific methods for odor measurement have been developed and standardized over the years. This paper, conceived within the H2020 D-NOSES project, summarizes odor measurement techniques, highlighting their applicability, advantages, and limits, with the aim of providing experienced as well as non-experienced users a useful tool that can be consulted in the management of specific odor problems for evaluating and identifying the most suitable approach. The paper also presents relevant examples of the application of the different methods discussed, thereby mainly referring to scientific articles published over the last 10 years.Atmosphere 2020, 11, 92 2 of 27 •Citizen science.Dynamic olfactometry and field inspection are the only methods specifically developed for odor measurement, which have been standardized at the European level [5][6][7].Other techniques, involving chemical characterization, are consolidated analytical techniques, commonly adopted to provide information about the odor properties of gaseous mixtures.Conversely, methods based on citizen science are quite new. Those techniques, based on the active involvement of citizens, have been proposed in recent years to address socio-environmental conflicts within the impacted communities [8,9]. In particular, these programs consist of the active involvement of citizens in the mapping and management of odor pollution problems, thereby allowing co-creation of local solutions together with industries, regional and local authorities, and odor experts [10,11]. With the aim to develop such innovative approaches based on so-called "extreme citizen science", in 2018, the Distributed Network for Odor Sensing, Empowerment, and Sustainability (D-NOSES) project was presented and has received funding from the European's Union Horizon 2020 Science with and for Society Call (SwafS) under grant agreement No. 789315. This project proposes a holistic approach, based on the cooperation of key stakeholders (citizens, regional and local authorities, industries, and odor experts) for the mapping and co-design of solutions, to researching, building, and suggesting an appropriate regulatory framework. Recognizing the lack of information about odor pollution and management as a limit for the successful adoption of citizen science for the management of odor problems, this review paper was conceived within the H2020 D-NOSES project with the purpose of raising awareness about odor pollution and providing a scientific background concerning odor impact assessment methods, which can be used by experienced as well as non-experienced users.This paper presents an overview of the methods that can be used for odor measurement, thereby excluding odor impact assessment techniques based on mat...

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Synergic, additive and antagonistic effects between odorants with similar odour properties

Cited by 29 publications

References 0 publications

Assignment of distinctive volatiles, descriptive sensory analysis and consumer preference of differently ripened and post-harvest handled pineapple (Ananas comosus [L.] Merr.) fruits

Assignment of distinctive volatiles, descriptive sensory analysis and consumer preference of differently ripened and post-harvest handled pineapple (Ananas comosus [L.] Merr.) fruits

The molecular biology of fruity and floral aromas in beer and other alcoholic beverages

How Can Odors Be Measured? An Overview of Methods and Their Applications

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