Search results for "BLENDING MIXTURE"
showing 6 items of 6 documents
Perceptual processing strategy and exposure influence the perception of odor mixtures
2008
; In flavor perception, both experience with the components of odor/taste mixtures and the cognitive strategy used to examine the interactions between the components influence the overall mixture perception. However, the effect of these factors on odor mixtures perception has never been studied. The present study aimed at evaluating whether 1) previous exposure to the odorants included in a mixture or 2) the synthetic or analytic strategy engaged during odorants mixture evaluation determines odor representation. Blending mixtures, in which subjects perceived a unique quality distinct from those of components, were chosen in order to induce a priori synthetic perception. In the first part, …
Pharmacophore study of a blending six-component odor mixture
2016
The first step of odor perception is an interaction between odorants and olfactory receptors [1]. The corresponding transduced olfactory signals, conveyed by olfactory sensory neurons, are then processed by the brain [2]. It is now accepted that the main strategy used to discriminate thousands of odors results from a combinatorial coding [3]. Moreover, odors perceived in our environment are mainly the result of mixtures of odorants; however, the specific mechanisms involved in their processing remain poorly understood [4]. In previous studies performed in the CSGA of Dijon [5-7], we investigated the perception of a mixture of 6 components: vanillin, oxanone (4-(4-hydroxyphenyl)butan-2-one),…
Exploring the network of odours shared by an aroma blending mixture
2019
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…
Understanding the odor mixture
2013
International audience
Exploring the odorant and molecular characteristics of molecules sharing the odour notes of an aroma blending mixture
2021
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…
Slight variations in components ratio affect odor pleasantness of a blending mixture
2009
International audience; Odors rely mainly on the perception of odorants mixtures but are commonly perceived as single undivided entities; nevertheless, the processes involved remain poorly explored. It has been reported that perceptual blending, based on configural olfactory processing, can lead odorant mixtures to give rise to an emergent odor quality not present in the components. Furthermore, very slight variations (just noticeable differences, jnd) in components concentrations were shown to be sufficient to modify the odor quality of a blending mixture. In the present study, we set out to examine whether jnd in components concentrations could also affect the odor pleasantness of a blend…