Orthonasal and retronasal perception

Hummel, Thomas; Seo, Han‐Seok

doi:10.1002/9781118929384.ch13

Cited by 2 publications

(2 citation statements)

References 51 publications

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“…Unique fragrances also result from the quasi-infinite combinations of odorant compounds, which can be perceived as particular fragrances by our highly sensitive olfactory system. Odorant volatile compounds reach the olfactory epithelium by two different pathways, including the orthonasal and retronasal pathways, which are activated by sniffing directly the food and when the food is subjected to complex oral processing, respectively [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator

et al. 2022

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In retronasal aroma, the targeted aroma compounds are released from food during chewing. The changes in the food structures during chewing strongly influence the release of the compounds, therefore affecting the perception of food. Here, the relationship between retronasal aroma and food deliciousness based on the physicochemical properties of aroma compounds was examined. We considered the consumption of solid foods and the effect of oral parameters in elderly people. Beef pate was used as a model food sample to study the effect of the release of aroma compounds under controlled in vitro mastication and salivation conditions using a chewing simulator. We identified the effects of coexisting ingredients such as beef fat on the time course behavior of the release of aroma compounds. In particular, the release of the middle types of aromas was significantly faster with stronger chewing force, and higher with a high fat content of the sample. In addition, a larger release intensity was observed when soy proteins were partially substituted for beef proteins. Using an appropriate model saliva, a change in the salting-out effect from the saliva composition was found to be a factor, which could explain the lowering of aroma sensation in an elderly person.

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Section: Introductionmentioning

confidence: 99%

Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator

et al. 2022

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“…The widely underestimated contribution of the sense of smell to flavour perception leads to a "Smell-Taste-Confusion" (1,2) . Olfaction is able to sense external odours through the orthonasal route and internal odours through the retronasal route (2) .…”

Section: Introductionmentioning

confidence: 99%

Retronasal olfactory testing using candies sent by post and for screening purposes: a feasibility study

Besser¹,

Liu²,

Prem³

et al. 2020

Rhin

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Background: The olfactory system is able to detect external odours through the orthonasal-and internal odours through the retronasal route. Flavour perception strongly relies on the sense of smell and this back route. In contrast to orthonasal, retronasal olfactory tests (ROT) are less frequently applied, although testing should be recommended for several reasons. The aim of the present investigation was to propose a suitable form of ROT for home-testing (and postal distribution) and evaluate a retronasal screening test.Methodology: Initially, 111 participants were tested using a 27-item version of the Candy Smell Test (CST). Fifty-four participants performed retesting, of which 25 subjects did so in a home-setting being supplied with professionally packed "candy-chains". Seven candies were chosen by means of hit rate differences in normosmics and severely hyposmics/anosmics. The 7-CST is designed in a non-forced-choice fashion with same seven flavours to choose from.Results: For the 27-item CST both groups (subjects performing home-testing and those performing retesting at the clinic) showed highly significant test-rest-reliabilities. The 7-CST was capable of discriminating healthy from diseased subjects when being tested in 116 healthy subjects and 47 patients suffering from olfactory dysfunction. Conclusion:The CST is suitable for home-testing and postal distribution. The new 7-item CST can be valuable for rapidly revealing anosmics. These findings help in further standardizing ROT, may encourage rhinologists to more routinely evaluate retronasal olfactory abilities and pave the way for larger epidemiologic studies also in regard to food preferences and nutritional behaviour.

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Orthonasal and retronasal perception

Cited by 2 publications

References 51 publications

Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator

Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator

Retronasal olfactory testing using candies sent by post and for screening purposes: a feasibility study

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