Odor and Stimulant Structure

Beets, M. G. J.

doi:10.1016/b978-0-12-161906-0.50013-2

Cited by 6 publications

(4 citation statements)

References 12 publications

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“…This principle of 'tight-and-loose profiling' results in well-defined odorant tuning curves, or tuning surfaces in a multidimensional odorant space. This hypothesis is also supported by psychochemical studies (Braunand Kröper, 1937;Moncrieff, 1949;Amoore, 1970;Beets, 1982;Ohloff, 1986).…”

Section: Discussionmentioning

confidence: 58%

“…The basic question is what mechanism enables us to discriminate different odors. The importance of the molecular features of an odorant has been indicated by psychochemical theory (Braun and Kröper, 1937;Moncrieff, 1949;Amoore, 1970;Beets, 1982;Ohloff, 1986), by the responses of olfactory receptor neurons (ORNs) or functionally expressed odorant receptors (ORs) (Sato et al, 1994;Bozza and Kauer, 1998;Malnic et al, 1999;Touhara et al, 1999;Kaluza and Breer, 2000;Kajiya et al, 2001;Bozza et al, 2002) and by the responses of glomeruli or neurons in the olfactory bulb (Mori et al, 1992(Mori et al, , 1999Katz, 1999, 2001;Johnson and Leon, 2000;Uchida et al, 2000;Linster et al, 2001;Wachowiak and Cohen, 2001;Spors and Grinvald, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Sensitivity-dependent Hierarchical Receptor Codes for Odors

et al. 2003

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In order to comprehend the strategy of odor encoding by odorant receptors, we isolated 2740 mouse receptor neurons from four olfactory epithelial zones and classified them in terms of their sensitivities and tuning specificities to a chiral pair of odorants, S(+)-carvone (caraway-like odor) and R(-)-carvone (spearmint-like odor). Our approach revealed that the majority of receptors at the lowest effective stimulus concentration represented the principal odor qualities characteristic of each enantiomer by means of the principal odor qualities of the odorants for which the receptors were most sensitive. The chiral-non-discriminating receptors were newly recruited 3.7 times of R(-)-carvone-sensitive receptors and totally became 2.8 times (39/14) of R(-)carvone-sensitive receptors in the subpopulations when the stimulus concentration was increased 10-fold [corrected]. More than 80% of the responsive receptors (an estimated 70 +/- alpha types) exhibited overlapping sensitivities between the enantiomers. The signals from the non-discriminating receptors may be reduced to decode the characteristic odor identity for R(-)-carvone in the brain over an adequate range of stimulus strengths. The information processing of odors appears to involve the selective weighting of the signals from the most sensitive receptors. An analysis of the overall receptor codes to carvones indicated that the system employs hierarchical receptor codes: principal odor qualities are encoded by the most sensitive receptors and lower-ranked odor qualities by less sensitive receptors.

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Section: Discussionmentioning

confidence: 58%

Section: Introductionmentioning

confidence: 99%

Sensitivity-dependent Hierarchical Receptor Codes for Odors

et al. 2003

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“…Aroma compounds are volatile chemicals perceived by odorant receptors located in the olfactory tissue . Although the same chemicals are meant, the compounds are assigned as odorants, when an orthonasal detection is considered and are assigned as aroma compounds when a retronasal perception is discussed.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)—An Approach To Use Artificial Intelligence in Determining Food Odor Codes

Nicolotti

Schieberle

2019

J. Agric. Food Chem.

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Although to date more than 10 000 volatile compounds have been characterized in foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key food odorants (KFOs), have been identified to actively contribute to the overall aromas of about 200 foods, such as beverages, meat products, cheeses, or baked goods. Currently, a multistep analytical procedure involving the human olfactory system, assigned as Sensomics, represents a reference approach to identify and quantitate key odorants, as well as to define their sensory impact in the overall food aroma profile by so-called aroma recombinates. Despite its proven effectiveness, the Sensomics approach is time-consuming because repeated sensory analyses, for example, by GC/olfactometry, are essential to assess the odor quality and potency of each single constituent in a given food distillate. Therefore, the aim of the present study was to develop a fast, but Sensomics-based expert system (SEBES) that is able to reliably predict the key aroma compounds of a given food in a limited number of runs without using the human olfactory system. First, a successful method for the quantitation of nearly 100 (out of the 226 known KFOs) components was developed in combination with a software allowing the direct use of the identification and quantitation data for the calculation of odor activity values (OAV; ratio of concentration to odor threshold). Using a rum and a wine as examples, the quantitative results obtained by the new SEBES method were compared to data obtained by applying an aroma extract dilution analysis and stable isotope dilution assays required in the classical Sensomics approach. A good agreement of the results was found with differences below 20% for most of the compounds considered. By implementing the GC × GC data analysis software with the in-house odor threshold database, odor activity values (ratio of concentration to odor threshold) were directly displayed in the software pane. The OAVs calculated by the software were in very good agreement with data manually calculated on the basis of the data obtained by SIDA. Thus, it was successfully shown that it is possible to characterize key food odorants with one single analytical platform and without using the human olfactory system, that is, by "artificial intelligence smelling".

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“…Indeed, recently this was proven in the family of ketohexoses . Regarding saccharin, many investigators agree on the glucophore assignment, suggesting that the imine group acts as a proton donor (AH) and the sulfoxide as the proton acceptor (B). ,,, Substitution at any of these positions on saccharin comes with a complete lost of its sweetness, supporting the molecular theory of sweet taste …”

Section: Introductionmentioning

confidence: 85%

Rotational Spectrum of Saccharin: Structure and Sweetness

et al. 2019

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We present the first high-resolution rotational study of the artificial sweetener saccharin. By combining laser ablation (LA), narrow-and broadband Fourier transform microwave techniques (FTMW), and supersonic expansions, we have transferred the solid of saccharin (mp 229 °C) to a supersonic jet and captured its rotational spectrum. The rotational constants were accurately determined by fitting more than 60 rotational transitions for the parent and 34 S isotopic species in the 6.4−10.4 GHz frequency range. Experiment and complementary quantum-chemical calculations provide accurate geometrical parameters for saccharin, the first artificial sweetener investigated by high-resolution microwave spectroscopy. The detailed structural information extracted from the rotational and 14 N nuclear quadrupole coupling constants provided useful data in the context of the old theories of sweetness.

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Odor and Stimulant Structure

Cited by 6 publications

References 12 publications

Sensitivity-dependent Hierarchical Receptor Codes for Odors

Sensitivity-dependent Hierarchical Receptor Codes for Odors

Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)—An Approach To Use Artificial Intelligence in Determining Food Odor Codes

Rotational Spectrum of Saccharin: Structure and Sweetness

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