Olfactory, gas chromatographic and mass-spectral analyses of fecal volatiles traced to ingested licorice and apple

Moore, John G.; Straight, Richard C.; Osborne, D.N.; Wayne, Anthony W.

doi:10.1016/0006-291x(85)91808-x

Cited by 7 publications

(4 citation statements)

References 13 publications

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“…One normosmic and two parosmic researchers carried out GC-O on a 50% faecal slurry in water. Whilst the normosmic scored the intensity of the volatiles normally associated with faeces (indole, skatole and p-cresol 19 ) as close to strongest imaginable, the parosmic researchers were unaware of these foul smells, rather reporting many of the potent triggers already mentioned in coffee. This provides a neat explanation as to why the changes in valence for faecal samples is reversed.…”

Section: Results and Observationsmentioning

confidence: 99%

Molecular Mechanism of Parosmia

Parker

Kelly²,

Gane

2021

Preprint

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The molecular stimuli that trigger parosmia have been identified. Parosmia is a debilitating disease in which familiar smells become distorted and unpleasant. Often a result of post infectious smell loss, incidences are increasing as the number of COVID-19 cases escalates worldwide. Little is understood of its pathophysiology, but the prevailing hypothesis for the underlying mechanism is a mis-wiring of olfactory sensory neurons. We identified 15 different molecular triggers in coffee using GC-Olfactometry as a relatively rapid screening tool for assessment of both quantitative olfactory loss and parosmia. This provides evidence for peripheral causation, but places constraints on the mis-wiring theory.

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Section: Results and Observationsmentioning

confidence: 99%

Molecular Mechanism of Parosmia

Parker

Kelly²,

Gane

2021

Preprint

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“…The consumption of leeks, onions, or asparagus is known to induce the production of methyl mercaptan. [19][20][21] In this study, methyl mercaptan was detected in a subject who ate quail eggs, and meals consumed the previous day were shown to affect fecal odor. This is considered to be due to the generation of sulfur compounds from proteins.…”

Section: Determination Of Concentration Of Sulfur-containing Compoundsmentioning

confidence: 98%

Analysis of Malodorous Substances of Human Feces.

Sato

Morimatsu

Kimura

et al. 2002

JOURNAL OF HEALTH SCIENCE

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Various malodorous substances generated from human feces were analyzed immediately after the use of a Western-style toilet by 50 subjects. The types and amounts of these malodorous components varied slightly between individuals, depending on the food that they had eaten and their state of health. Hydrogen sulfide was detected at concentrations of 5-26 ppb, methyl mercaptan at 2-15 ppb, ammonia at less than 100 ppb, propylaldehyde, fatty acids, and pyridine at about 10 ppb, and trimethylamine at around trace levels. When subjects had diarrhea, the amounts of fatty acids, particularly acetic acid, in feces were more than 100000-fold higher than in feces of those in normal health.

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“…Volatiles such as skatole and indole are perceived by most people as among the most objectionable odours and are present in faeces 22 . Those suffering from parosmia often comment that the smell of faeces is never as unpleasant as before, often smelling like other distorted foods, or more pleasant and biscuity 5 , presenting the interesting corollary that foods smell of faeces yet faeces smell of food.…”

Section: Resultsmentioning

confidence: 99%

Insights into the molecular triggers of parosmia based on gas chromatography olfactometry

2022

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Background Parosmia is a debilitating condition in which familiar smells become distorted and disgusting, with consequences for diet and mental health. It is a feature of post-infectious olfactory loss, particularly resulting from COVID-19. There is currently little understanding of its pathophysiology, and the prevailing hypothesis for the underlying mechanism is aberrant growth of regenerating olfactory sensory neurons after damage. Methods We use gas-chromatograph olfactometry to individually present components of a complex olfactory mixture as a rapid screening tool for assessment of both quantitative and qualitative olfactory dysfunction in those with and without parosmia. This allows them to report the associated sensory effects and to identify those molecules which are altered or parosmic in nature. Results Here we show 15 different molecular triggers of this symptom. These trigger molecules are common to many in the parosmic volunteer group and share certain characteristics such as extremely low olfactory threshold and common molecular structure Conclusions We posit that specific highly odour-active molecules are the cause of the parosmic symptom in most cases and initiate the sense of disgust, suggesting that parosmia is, at least in part, a receptor-level phenomenon.

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Olfactory, gas chromatographic and mass-spectral analyses of fecal volatiles traced to ingested licorice and apple

Cited by 7 publications

References 13 publications

Molecular Mechanism of Parosmia

Molecular Mechanism of Parosmia

Analysis of Malodorous Substances of Human Feces.

Insights into the molecular triggers of parosmia based on gas chromatography olfactometry

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