Humans possess the ability to discriminate food fat content solely based on retronasal olfaction

Pirc, Matjaž; Maas, Pim; Graaf, Kees de; Lee, Hye-Seong; Boesveldt, Sanne

doi:10.1016/j.foodqual.2021.104449

Cited by 16 publications

(11 citation statements)

References 40 publications

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“…This could be attributed to the in general lower sensitivity of retronasal olfaction compared to orthonasal olfaction ( Heilmann and Hummel 2004 ). A previous study ( Pirc et al 2022 ) reported a lower odor intensity of milk through retronasal olfaction compared with orthonasal perception. It is possible that the odor of the tastant solutions in the current study was not strong enough to be reliably detected through retronasal olfaction, making retronasal discriminations more challenging.…”

Section: Discussionmentioning

confidence: 86%

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Can humans smell tastants?

Mu,

Stieger,

Boesveldt

2024

Chemical Senses

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Although studies have shown that olfaction may contribute to the perception of tastant, literature is scarce or circumstantial, especially in humans. This study aims to (a) explore whether humans can perceive solutions of basic prototypical tastants through orthonasal and retronasal olfaction, (b) and to examine what volatile odor compounds (VOCs) underlie this ability. Solutions of five basic tastants (sucrose, sodium chloride, citric acid, monosodium glutamate (MSG), quinine dissolved in water, and two fatty acids (oleic and linoleic acid dissolved in mineral oil were prepared. Triangle discrimination tests were performed (n=41 in duplicate) to assess whether the tastant solutions can be distinguished from blanks (solvents) though ortho- and retronasal olfaction. Participants were able to distinguish all tastant solutions from blank through orthonasal olfaction. Only sucrose, sodium chloride, oleic acid, and linoleic acid were distinguished from blank by retronasal olfaction. Ethyl dichloroacetate, methylene chloride, and/or acetone were identified in the headspace of sucrose, MSG and quinine solutions but not in the headspace of water, sodium chloride and citric acid solutions. Fat oxidation compounds such as alcohols and aldehydes were detected in the headspace of the oleic and linoleic acid solutions but not the mineral oil. We conclude that prototypical tastant solutions can be discriminated from water and fatty acid solutions from mineral oil through orthonasal olfaction. Differences in the volatile headspace composition between blanks and tastant solutions may have facilitated the olfactory discrimination. These findings can have methodological implications for future studies assessing gustatory perception using these prototypical taste compounds.

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Section: Discussionmentioning

confidence: 86%

“…Brown glass bottles (150 mL) were used for orthonasal testing, and specially designed cups (150 mL) were used for retronasal testing ( Pirc et al 2022 ). The setup and usage of special designed cups are shown in Supplementary Fig.…”

Section: Methodsmentioning

confidence: 99%

Can humans smell tastants?

Mu,

Stieger,

Boesveldt

2024

Chemical Senses

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“…Aroma description of a chemical compound can be varied with concentration and/or in combination with other compounds. For example, a recent study showed that the chemical compound "skatole" gives a "flowery like" aroma at low concentration but at high concentration, it gives a "fecal like" aroma (Regueiro et al, 2017). Further, a combination of "ethyl isobutyrate" "ethyl maltol," and "allyl-α-ionone" compounds give a distinctive "pineapple like" aroma (Thomas-Danguin et al, 2007).…”

Section: Correlation Of Gc-o and Sensory Results Using Plsrmentioning

confidence: 99%

“…The aroma intensity or aroma quality can alter with fat concentration (Bücking & Steinhart, 2002) which may affect the intensity and aroma-liking of coffee-flavored dairy beverages. A recent study also stated that fat concentration has effects on aroma intensity and liking of milk (Pirc et al, 2022). The mean and standard deviation of aroma-liking ratings for tasted coffee-flavored dairy beverages are presented in Table 1.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Identifying aroma‐active compounds in coffee‐flavored dairy beverages

Mahmud

Keast

Mohebbi

et al. 2022

Journal of Food Science

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Coffee aroma is a complex mixture of volatile compounds. This study characterized the important aroma-active compounds associated with consumer liking in formulated coffee-flavored dairy beverages. Nine coffee-flavored dairy beverages were formulated: low fat-low coffee; medium fat-low coffee; high fat-low coffee; low fat-medium coffee; medium fat-medium coffee; high fatmedium coffee; low fat-high coffee; medium fat-high coffee; and high fat-high coffee. Regular coffee consumers, (n = 231) used a nine-point hedonic scale to rate acceptance of aroma. Volatile compounds were extracted by head spacesolid phase micro-extraction (HS-SPME) and analyzed by gas chromatographymass spectrometry-olfactometry (GC-MS-O) using a modified frequency (MF) approach. Fifty-two aroma-active compounds were detected. Thirty-one aromaactive compounds were considered important compounds with MF-value ≥ 50%.The total number of aroma-active compounds and their intensity were affected because of fat and coffee concentration. Partial least squares regression (PLSR) was performed to determine the relationship between aroma-active compounds and liking. PLSR analysis identified three groups of compounds regarding liking. Twenty-five compounds were associated with positive liking, for example, 2-(methylsulfanylmethyl) furan (coffee like). Sixteen compounds were negatively associated with liking, for example, 2-methoxyphenol (bacon, medicine like). Eleven detected compounds had no association with liking, for example, butane-2,3-dione (butter, fruit like). Practical Application:The result of this study may be applied to formulate coffee-flavored dairy beverages to maximize consumer acceptance and aromaliking. This study suggested too low coffee concentration is not desirable. Too much fat affects aroma release and/or alters the characteristic coffee flavor which negatively affects consumer acceptance.

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“…Olfaction, as a physiological sense, can perceive chemical odorant molecules in the environment. The olfactory system can discriminate different types of odorant molecules with extremely high sensitivity, specificity, and the wide response range [ 1 , 2 , 3 , 4 ]. In mammalian olfactory systems, even different odorant molecules with minor molecular structure differences can cause significant changes in odorants perception and enable the real-time identification of odorants at the trace level, which can be attributed to the olfactory receptor and olfactory coding system [ 3 , 4 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Progress in the Development of Detection Strategies Based on Olfactory and Gustatory Biomimetic Biosensors

Chen

Tian

et al. 2022

Biosensors

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The biomimetic olfactory and gustatory biosensing devices have broad applications in many fields, such as industry, security, and biomedicine. The development of these biosensors was inspired by the organization of biological olfactory and gustatory systems. In this review, we summarized the most recent advances in the development of detection strategies for chemical sensing based on olfactory and gustatory biomimetic biosensors. First, sensing mechanisms and principles of olfaction and gustation are briefly introduced. Then, different biomimetic sensing detection strategies are outlined based on different sensing devices functionalized with various molecular and cellular components originating from natural olfactory and gustatory systems. Thereafter, various biomimetic olfactory and gustatory biosensors are introduced in detail by classifying and summarizing the detection strategies based on different sensing devices. Finally, the future directions and challenges of biomimetic biosensing development are proposed and discussed.

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Humans possess the ability to discriminate food fat content solely based on retronasal olfaction

Cited by 16 publications

References 40 publications

Can humans smell tastants?

Can humans smell tastants?

Identifying aroma‐active compounds in coffee‐flavored dairy beverages

Progress in the Development of Detection Strategies Based on Olfactory and Gustatory Biomimetic Biosensors

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