The influence of food flavors’ odorimetric characteristics on the indicators of human physiological state

Abstract

Introduction. The purpose of the study is to analyze the effects of odours of various nature and strength in experimental conditions on the parameters of the cardiovascular system and the person’s functional state in order to update objective and informative methods for assessing early changes in the body due to the adverse effects of odorous substances. Material and methods. The specified concentrations of food flavors (orange, cognac and coffee) were supplied to the participants of the study using an ECOMA T08 olfactometer. The composition of the aerosols was controlled by chromatography-mass spectrometry. The physiological parameters of the volunteers were assessed by measuring blood pressure, heart rate and calculating the index of functional changes (IFC). Results. In an experiment with an odour characterized as “pleasant”, the study participants found a statistically significant decrease in heart rate and diastolic blood pressure when exposed to the maximum noticeable concentrations of volatile substances of the flavor relative to the initial state: p1-3=0,001 and p1-3=0,003, respectively. At the same time, a significant decrease in IFC was determined already at the threshold concentrations of the flavor (p<0,01), indicating a favorable effect of the odour and increasing the level of adaptive capabilities of the body. According to the results of the odour identified as “unpleasant”, a significant decrease in systolic blood pressure (p1-2=0,011) was revealed, but only when exposed to a threshold concentration, when the odour has not yet acquired an “intrusive”, “annoying” character. Limitations. The lack of standardized methods of exposure, the influence of individual preferences and past experience on odour-induced effects. Conclusion. Indicators of the functional state of the cardiovascular system can be used as one of the criteria for evaluating the body’s reflex response to environmental pollution in areas where odour-producing enterprises, including food production, are located. The issue of conducting such an assessment is particularly relevant for emissions with a predominantly “pleasant” odour, since their ability to cause annoyance and, consequently, to have a negative impact on the health and quality of life of the population is often questioned.