0000000000933312
AUTHOR
Florian Koensgen
Multivariate statistical analysis of a large odorants database aimed at revealing similarities and links between odorants and odors
International audience; The perception of odor is an important component of smell; the first step of odor detection, and the discrimination of structurally diverse odorants depends on their interactions with olfactory receptors (ORs). Indeed, the perception of an odor's quality results from a combinatorial coding, in which the deciphering remains a major challenge. Several studies have successfully established links between odors and odorants by categorizing and classifying data. Hence, the categorization of odors appears to be a promising way to manage odors. In the proposed study, we performed a computational analysis using odor descriptions of the odorants present in Flavor-Base 9th Edit…
[P32] Study of Odorants Sharing the Odor Notes of an Aroma Blending Mixture by a Pharmacophore Approach
Odors perceived in our environment are mainly the result of mixtures of odorants whose the specific mechanisms involved in their processing remain poorly understood [1]. In previous studies performed at INRAE-CSGA [2], the perception of a mixture of ethyl isobutyrate (Et-iB, strawberry-like odor, STR) and ethyl maltol (Et-M, caramel-like odor, CAR) was investigated in comparison with a reference (allyl hexanoate, Al-H, pineapple-like odor, PNA) chosen to evoke an odor close to the one expected in the mixture. The binary specific mixture of Et-iB and Et-M was judged as more typical of a pineapple odor than the individual components. Some studies highlight the significance of the biological f…
Exploring the network of odours shared by an aroma blending mixture
International audience; The first step of odour perception is an interaction between odorants and olfactory receptors [1]. Moreover, odours perceived in our environment are mainly the result of mixtures of odorants; however, the specific mechanisms involved in their processing remain poorly understood [2]. In previous studies performed at INRA-CSGA [3], the perception of a mixture of ethyl isobutyrate (Et-iB, strawberry-like odour, STR) and ethyl maltol (Et-M, caramel-like odour, CAR) was investigated in comparison with a reference (allyl hexanoate, Al-H, pineapple-like odour, PNA) chosen to evoke an odour close to the one expected in the mixture. The binary specific mixture of Et-iB and Et…
Multidisciplinary approach to explore interactions in odor mixture perception
Odors and aromas perceived in food and in the environment result from the processing of complex chemical mixtures of volatile compounds that should be efficiently processed by the olfactory system. It is known for decades that this processing generates perceptual interactions, such as masking, synergy, or perceptual blending, which contribute to elaborating a synthetic brain representation of the chemical information. Nevertheless, the perceptual processes underlying these interactions are still poorly known. In this project, we set out a multidisciplinary approach to identify the characteristics of odorants and olfactory receptors (ORs) that could support perceptual interactions. We hypoth…
Exploring the odorant and molecular characteristics of molecules sharing the odour notes of an aroma blending mixture
Online event (Live and on-demand); International audience; To perceive a huge number of odors from few hundreds ORs, the human olfactory system encodes odor identities by an olfactory scheme whereby one olfactory receptor (OR) recognizes multiple odorants while one odorant activates different combinations of ORs [1, 2]. Odors perceived in our environment are mainly the result of mixtures of odorants, but the specific mechanisms involved in their processing remain poorly understood [3]. In previous studies performed at INRAE-CSGA [4], the perception of a mixture of ethyl isobutyrate (Et iB, strawberry-like odor, STR) and ethyl maltol (Et-M, caramel-like odor, CAR) was investigated in compari…