Developing hexanal as an odor reference standard for sensory analysis of drinking water

Omur-Ozbek, Pinar; Dietrich, Andrea M.

doi:10.1016/j.watres.2008.01.010

Cited by 30 publications

(13 citation statements)

References 31 publications

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“…The rational Weibull-logarithmic model has been established and reported in a previous study (20). This model is in line with the Weber-Fechner law (21), which is a law explaining the logarithmic association between taste intensity and taste stimulus in moderate stimulus conditions of the following formula: S = KlgR (22), where S is sensory intensity, R is stimulus intensity and K is the constant. The model is as follows: I 0 = 1.5994 × log 10 (c), where the unit of c (concentration) is μM (μmol/l) (R 2 = 0.9665).…”

Section: Discussionsupporting

confidence: 83%

Bitterness intensity prediction of berberine hydrochloride using an electronic tongue and a GA-BP neural network

Liu

Zhang

et al. 2014

Experimental and Therapeutic Medicine

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The aim of this study was to predict the bitterness intensity of a drug using an electronic tongue (e-tongue). The model drug of berberine hydrochloride was used to establish a bitterness prediction model (BPM), based on the taste evaluation of bitterness intensity by a taste panel, the data provided by the e-tongue and a genetic algorithm-back-propagation neural network (GA-BP) modeling method. The modeling characteristics of the GA-BP were compared with those of multiple linear regression, partial least square regression and BP methods. The determination coefficient of the BPM was 0.99965±0.00004, the root mean square error of cross-validation was 0.1398±0.0488 and the correlation coefficient of the cross-validation between the true and predicted values was 0.9959±0.0027. The model is superior to the other three models based on these indicators. In conclusion, the model established in this study has a high fitting degree and may be used for the bitterness prediction modeling of berberine hydrochloride of different concentrations. The model also provides a reference for the generation of BPMs of other drugs. Additionally, the algorithm of the study is able to conduct a rapid and accurate quantitative analysis of the data provided by the e-tongue.

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Section: Discussionsupporting

confidence: 83%

Bitterness intensity prediction of berberine hydrochloride using an electronic tongue and a GA-BP neural network

Liu

Zhang

et al. 2014

Experimental and Therapeutic Medicine

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“…This is produced mainly by cyanobacteria or actinomycetes [14,15]. Septic and swampy odors are usually the result of human influences: either directly due to wastewater dumpling, accidental spillage or agricultural runoff; or indirectly due to the excessive growth of odor producing aquatic organisms in eutrophic waters [11,16]. The caustic compounds that are responsible for the swampy/septic odor are more complicated.…”

Section: Resultsmentioning

confidence: 99%

“…To overcome the disadvantages associated with the TON method, flavor profile analysis (FPA), which has the capacity to describe the odor characteristics and intensity of each descriptor, has recently been adopted for evaluating drinking water quality in the USA, the EU and some other countries [8,9]. A strict training procedure is required for FPA panelists to ensure reliable results [10,11]. Panelists must undergo substantial training to become familiar with the odor intensity scale and the commonly-used odor descriptors.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of odor problems in drinking water of major cities across China

Sun

Yang

et al. 2013

Front. Environ. Sci. Eng.

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A comprehensive investigation into the occurrence of odor problem at 111 drinking water treatment plants (DWTPs) in major cities across China was undertaken using both flavor profile analysis (FPA) and gas chromatography-mass spectrometry (GC-MS). Eighty percent of source water samples exhibited odor problems, characterized by earthy/musty (41%) and swampy/septic (36%) odors, while the occurrence rate was lower (45%) in the finished water. Source water from rivers exhibited more pollution-origin odors, such as the swampy/septic odor, while that from lakes and reservoirs exhibited more algaeorigin odors, such as earthy/musty odors. The occurrence rate of 2-methylisoborneol (2-MIB) in the surface source water samples was 75%, with 7% of samples containing 2-MIB concentrations of over 10 ng$L -1 . The earthy/musty odor in the lake/reservoir water samples was mainly caused by 2-MIB (linear regression coefficient, R 2 = 0.69), while the correlation between 2-MIB concentration and the earthy/musty odor intensity in the river-source water samples was weak (R 2 = 0.35). These results will be useful for the management of odor-quality problems in drinking water of China.

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“…From a psychological point of view, the human response to a certain sensation must be researched before developing a specific reference standard, such as a linear Weber‐Fechner plot or Stevens' exponent representing the relationship between the log concentration of the reference substance and the intensity (Moskowitz, ; Ömür‐Özbek & Dietrich, ), and it will give us some instructions for the intensity reference on the basis of human response instead of panel leader's personal view.…”

Section: Introductionmentioning

confidence: 99%

New reference standards for pungency intensity evaluation based on human sensory differentiations

Zhang

Wang

Shi

et al. 2018

Journal of Sensory Studies

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This study was conducted to establish a reference standard for pungency intensity evaluation based on the extent to which humans differentiate sensory qualities. Commercial essential oil extracted from Sichuan pepper was chosen as the reference sample. The recognition threshold, just noticeable difference, and terminal threshold were determined to obtain the Weber fraction of perceived pungency. The calculated Weber fraction was stable at 0.15 for low (0.030–0.50 mg essential oil per 1 ml) and 0.20 for moderate (0.50–1.0 mg per 1 ml) pungency. We also studied the relationship between stimulus concentration and sensory intensity via magnitude estimation method and found that the exponent of pungency was 0.71. We calculated JND (just noticeable difference) to be 25 and sensory differentiations as 12 based on the Weber‐fraction and exponent of power function, and acquired the reference standard in a 15‐cm linear scale. We also confirmed the utility of the reference standard with a panel evaluation on three pungent foods, the results of which showed favorable repeatability. Practical applications Sichuan cuisine and pungent food are not only tremendously popular in China, but across the world's population. There is a general lack of standards—especially standards that are applicable internationally—for evaluating pungency intensity. By far the most useful technique for sensory measurement is the direct application of rating scales for the perceived intensity of sensations. To establish a reference standard will not only provide a scientific basis for flavor design, development of pungent food products, quality control, and consumer choices, but also promote the use of Sichuan pepper and the development of related industries in China and other countries.

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Developing hexanal as an odor reference standard for sensory analysis of drinking water

Cited by 30 publications

References 31 publications

Bitterness intensity prediction of berberine hydrochloride using an electronic tongue and a GA-BP neural network

Bitterness intensity prediction of berberine hydrochloride using an electronic tongue and a GA-BP neural network

Occurrence of odor problems in drinking water of major cities across China

New reference standards for pungency intensity evaluation based on human sensory differentiations

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