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PubMed2004

Recording of the human electro-olfactogram.

Electro-olfactograms (EOG) are electrical potentials of the olfactory epithelium that occur in response to olfactory stimulation. The EOG represents the sum of generator potentials of olfactory receptor neurons. While this response has been used extensively in animal research, there are only a handful of papers describing the properties of the human EOG. In addition to a discussion of methodological issues related to the EOG, this review summarizes the characteristics and uses of these recordings. Among other results, EOGs have been used to provide evidence for the dominant role of the central nervous system in olfactory desensitization, for the functional characterization of the olfactory epithelium, the specific topographical distribution of olfactory receptors, or the expression of olfactory receptor neurons in response to exposure to odorants, and the characterization of certain odorants as olfactory receptor antagonists. In conclusion, in combination with nasal endoscopy and air-dilution olfactometry, the EOG is a unique part of a large array of techniques used to provide a complete picture of the processing of olfactory information in humans.

Animals↗
PubMed2005

Development of a simple and sensitive method for the characterization of odorous waste gas emissions by means of solid-phase microextraction (SPME) and GC-MS/olfactometry.

A solid-phase microextraction (SPME) method has been developed for the extraction of odorous compounds from waste gas. The enriched compounds were characterized by gas chromatography-mass spectrometry (GC-MS) and gas chromatography followed by simultaneous flame ionization detection and olfactometry (GC-FID/O). Five different SPME fiber coatings were tested, and the carboxen/polydimethylsiloxane (CAR/PDMS) fiber showed the highest ability to extract odorous compounds from the waste gas. Furthermore, parameters such as exposure time, desorption temperature, and desorption time have been optimized. The SPME method was successfully used to characterize an odorous waste gas from a fat refinery prior to and after waste gas treatment in order to describe the treatment efficiency of the used laboratory scale plant which consisted of a bioscrubber/biofilter combination and an activated carbon adsorber. The developed method is a valuable approach to provide detailed information of waste gas composition and complements existing methods for the determination of odors. However, caution should be exercised if CAR/PDMS fibers are used for the quantification of odorous compounds in multi-component matrices like waste gas emissions since the relative affinity of each analyte was shown to differ according to the total amount of analytes present in the sample.

Chemistry Techniques, Analytical↗
PubMed2005

Analytical determination of the suitability of different processes for the treatment of odorous waste gas.

In order to determine the efficiency of different treatment systems for the reduction of odorous emissions, a gas chromatographic method followed by simultaneous mass spectrometry and olfactometry (GC-MS/O) was developed. Samples from a coffee bean roasting and a fat and oil processing plant were analyzed, respectively. The results were compared with the data obtained by olfactometric measurements. At a coffee bean roasting plant, cooling gases were analyzed prior to and after treatment in a full scale bioscrubber. The GC-MS/O analysis showed that the amounts of aldehydes and ketones decreased after treatment of cooling gases of coffee bean roasting in the bioscrubber, whereas the contents of the heterocyclic compounds, like pyridine and the pyrazines, and acetophenone and guaiacol remained almost unchanged. The amounts of dimethyl disulfide, 3-hydroxy-2-butanone, and the carboxylic acids increased after bioscrubber treatment. Furthermore, the performance of each stage of a combined experimental plant for the treatment of exhaust air of fat and oil processing was investigated. This treatment plant consisted of a bioscrubber, a biofilter, and an activated carbon adsorber. The important odor-active compounds of the exhaust air of fat and oil processing were the typical fat oxidation products (aldehydes, ketones) and with lower importance 2-pentylfuran, a few terpenes and aromates. Again, the key odor-active compounds, aldehydes and ketones, were degraded in the bioscrubber. Further degradation of aliphatic, unsaturated, methylated, and cyclic alkanes, as well as aromates, terpenes, and furans by the biofilter was observed. After the last treatment stage, the activated carbon filter, only small amounts of aliphatic, unsaturated, methylated, and cyclic alkanes and aromates remained in the waste gas. For both applications, the results of the developed GC-MS/O method correlated very well with olfactometric measurements.

Air Pollution↗
PubMed2005

A macrokinetic model for dimensioning of biofilters for VOC and odour treatment.

Biofiltration is a cost-effective and environmentally sustainable technology for the treatment of exhaust gases from a variety of sources. Although the process setup is relative simple, many physical, chemical, and microbiological processes are involved. Microkinetic models attempting to cover all of these processes are often more complex than reliable; on the other hand, many macrokinetic approaches have a tendency to oversimplification. In order to develop a simple and accurate protocol to derive biofilter design criteria from experimental trials, a macrokinetic model based on chemical engineering fundamentals was developed. The model covers first-order kinetics as well as kinetics shifting from first-order at low substrate concentrations to zero-order at elevated concentrations and can be applied to single VOCs and odours as measured by olfactometry.

Bioreactors↗
PubMed2005

Measurement of odour with focus on sampling techniques.

The treatment of waste and many manufacturing processes cause odour emissions. In order to prevent odours, the residents and businesses in the neighbourhood of such plants complain about odour, and it becomes necessary to reduce the emissions. To achieve that, the emissions have to be investigated and evaluated in a representative and reproducible manner. The DIN EN 13725 (2003) [DIN EN 13725. 2003. Luftbeschaffenheit--Bestimmung der Geruchsstoffkonzentration mit dynamischer Olfaktometrie--Air quality--Determination of odour concentration by dynamic olfactometry, Deutsche Fassung EN 13725:2003. Beuth Verlag, Berlin (DE)] provides a European standard for the measurement of odour. Nevertheless, the subject of sampling is not standardised; even though it has a substantial influence on the results of the measurements. In this paper, the odour measurement itself, as well as the different kinds of sampling methods (depending on the specific type of source), will be presented and discussed.

Chemistry Techniques, Analytical↗
PubMed2003

Depth of olfactory sulcus and olfactory function.

The aim of this study was to identify whether the depth of the olfactory sulcus relates to olfactory function in healthy subjects. Forty-four healthy, male volunteers (age range 22-45 years, mean age 28.3 years) were included in this study. Olfactory function was measured for phenyl ethyl alcohol odor thresholds, odor discrimination, and odor identification. Magnetic resonance imaging of the olfactory sulcus was performed immediately following olfactometry. Based on previous investigations the depth of the olfactory sulcus was measured in the plane of the posterior tangent through the eyeballs. Olfactory function correlated significantly with left-sided depth of the olfactory sulcus (r(44)=0.33, P=0.03); no such correlation was seen for the right side. In addition, olfactory sulcus depth was found to be significantly deeper on the right compared to the left side (t=5.61, P<0.001). The present results suggest that there is small, but significant relation between morphological brain structures and measures of olfactory function. Further, lateralization of olfactory sulcus depth may correlate to functional lateralization in the olfactory system. Thus, it may be carefully speculated that sensory input in the olfactory system results in cortical growth in the area of the olfactory sulcus, at least at some developmental stage.

Adult↗
PubMed2001

Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines.

The volatile monoterpenic and norisoprenoidic compounds released by glycosidase enzyme hydrolysis of C18 reversed-phase isolates from the juice of Vitis vinifera L. cv. Melon B. have been qualitatively and quantitatively determined using GC-MS and GC-FID. The components analyzed were broadly similar to those previously reported for other varieties but the level of bound p-menth-1-en-7,8-diol was higher in this cultivar. Then the monoterpenic and norisoprenoidic volatiles released from the same glycosidic extracts under mild acid conditions, mimicking wine aging conditions, have been analyzed using GC-Olfactometry and GC-MS. The most odorous compounds detected were p-cymene, terpinen-4-ol, cis- and trans-vitispiranes, 1,6,6-trimethyl-1,2-dihydronaphtalene (TDN), beta-damascenone and riesling acetal. To assess their potential levels in corresponding wines after ageing, most of these odorants were generated by harsh acid hydrolysis from the precursors extracts and quantitatively determined using SPME and GC-MS/MS. For the development and application of this analysis, the odorants not commercialy available were synthesized. The total amounts of norisoprenoidic odorants generated by acid hydrolysis of the glycosidic extracts were shown to be proportional to the total amounts of these precursors.

Gas Chromatography-Mass Spectrometry↗
PubMed2002

Gas chromatography-mass spectrometry as a tool for estimating odour concentrations of biofilter effluents at aerobic composting and rendering plants.

The relationship between chemical concentrations (gas chromatography-mass spectrometry analysis) and odour concentrations (olfactometry) was studied for biofilter emissions from four aerobic vegetable, fruit and garden waste (VFG) composting plants and one animal rendering plant. For the VFG composting plants, the study revealed a good linear relationship of the odour concentration with the total volatile organic compounds (VOC) concentration (R2=0.97, n=16) as well as with the concentration of esters and ketones (R2=0.9, n=19). For biofilter emissions of the animal rendering plant, the total VOC concentration was a poor estimator for odour concentration. However, for this type of odour, concentrations of organic sulphur containing compounds correlated well with odour concentrations (R2=0.94, n=8). The results of the study also showed that the relationship between chemical and odour concentrations is specific for each type of odour and cannot be generalized.

Aerobiosis↗
PubMed2003

Effect of dietary fat source and exercise on odorant-detecting ability of canine athletes.

Eighteen male English Pointers (2-4 years of age, 23.94+/-0.54 kg body weight) were allotted to three diet and two physical conditioning groups to evaluate the effect of level and source of dietary fat on the olfactory acuity of canine athletes subjected to treadmill exercise. Diet groups (6 dogs/diet) consisted of commercially prepared diets (minimum of 26% crude protein) containing 12% fat as beef tallow (A), 16% fat provided by equivalent amounts of beef tallow and corn oil (B), or 16% fat provided by equivalent amounts of beef tallow and coconut oil (C). This dietary formulation resulted in approximately 60% of the total fatty acid being saturated for diets A and C, while approximately 72% of the total fatty acids were unsaturated in diet B. One-half of the dogs within each dietary group were subjected to treadmill exercise 3 times per week for 30 min (8.05 km/h, 0% grade) for 12 weeks. All dogs were subjected to a submaximal exercise stress test (8.05 km/h, 10% slope for 60 min) every four weeks beginning at week 0. Olfactory acuity was measured utilizing behavioral olfactometry before and after each physical stress test. Non-conditioned (NON) dogs displayed a greater decrease (P<0.05) in olfactory acuity following exercise, while physically conditioned (EXE) dogs did not show a change from pre-test values. A diet by treatment interaction (P<0.10) was detected over the course of the study. NON dogs fed coconut oil had decreased odorant-detecting capabilities when week 4 values were compared with week 12 values. Feeding a diet that is predominately high in saturated fat may affect the odorant-detecting capabilities of working dogs. Additionally, these data indicate that utilization of a moderate physical conditioning program can assist canine athletes in maintaining olfactory acuity during periods of intense exercise.

Animal Feed↗
PubMed2002

Odour from municipal solid waste (MSW) landfills: a study on the analysis of perception.

The objective of this work was to develop a relationship between odour intensity and odour concentration by using data collected from various sensitive areas of the municipal solid waste (MSW) landfill site. A number of well-known psychophysical models (e.g., Weber-Fechner law, Steven's power law, Beidler's and Laffort's models) have been discussed that can successfully relate the perceived intensity with the odour concentration. Respective parameters for each of the models were estimated by the nonlinear Levenburg-Marquardt parameter estimation method. The overall performance of the model was tested statistically against sets of data from the olfactometry analysis. The model based on the Weber-Fechner law was ranked 1 in case of five out of nine samples and it has been found more representative of the less intense odour samples. The model based on Laffort's equation has represented the intensity-concentration relationship better with extremely low uncertainties on both parameters k1 and k2 for comparatively more intense odour samples.

Environmental Monitoring↗
PubMed2001

Acute and chronic exposure to ammonia and olfactory acuity for n-butanol in the pig.

An associative learning method (using a food reward) was developed to measure pigs' olfactory acuity for n-butanol, a standard odourant in human olfactometry. The pig could press two operant paddles but it only received a food reward when it pressed the one over which n-butanol was released. Once each pig had reached a training criterion (10 consecutive roots on the correct paddle on each of two consecutive sessions) this method was used to assess the impact of acute and chronic exposure to an atmosphere containing approximately 40 parts per million (ppm) ammonia gas, compared to fresh air, on its ability to perceive different concentrations of n-butanol. These were presented using a staircase pattern, i.e. if the pig gained or failed to gain a food reward on two consecutive occasions the concentration was reduced or increased, respectively. Acute exposure for approximately 45min to about 40ppm ammonia had no effect (P>0.05) on the lowest detected concentration (LDC) of n-butanol in six pigs. The geometric mean LDC was 1.23 parts per trillion (ppt) in approximately 40ppm ammonia and 2.09ppt in fresh air. The LDC of three pigs increased, i.e. acuity fell, from 5.1 to 175.5ppt over 24 days of exposure to congruent with40ppm ammonia. Ammonia had no effect on one of the other pigs and the high variability in the LDC for the remaining two pigs produced no meaningful assessment of its impact. Subsequent removal to fresh air for a further 24 days led to partial recovery of acuity in one of the three pigs that had shown evidence of olfactory impairment but not in the other two. Collectively our findings suggest that chronic, but not acute, exposure to congruent with40ppm ammonia can interfere with olfactory perception in some pigs (50% of our sample) and that this loss of acuity is not necessarily reversible.

Journal Article↗
PubMed2004

The influence of diet crude protein level on odour and ammonia emissions from finishing pig houses.

Feed trials were carried out to assess the influence of crude protein content in finishing pig diets on odour and ammonia emissions. Eight pigs (4 boars and 4 gilts), average initial weight 70.8 kg (s.e. 3.167) were housed in two pens that were isolated from the rest of a pig house at University College Dublin Research Farm, Newcastle, Dublin, Ireland. Four diets containing 130, 160, 190 and 220 g x kg(-1) crude protein were fed during six four-week feeding periods (one treatment per room). The first week of the feeding periods served to allow odour build up in the pens and as a dietary adjustment period. The pens had partially slatted floors that were cleaned and had all the manure removed after each four-week period. Odour and ammonia concentrations were measured on days 9, 14, 16, 21 and 23 of each trial period. Odour samples were collected in Nalophan bags and analysed for odour concentration using an ECOMA Yes/No olfactometer. The odour threshold concentration was calculated according to the response of the olfactometry panel members and was displayed in Ou(E)m(-3), which referred to the physiological response from the panel equivalent to that elicited by 40 ppbv(-1) n-butanol evaporated in 1 m(3) of neutral gas. Ammonia concentrations in the ventilation air were measured using Dräger tubes. The odour emission rates per animal for the 130, 160, 190 and 220 g x kg(-1) crude protein diets were 12.1, 13.2, 19.6 and 17.6 Ou(E)s(-1)animal(-1), respectively (P<0.01). The odour emission rate per livestock unit (500 kg) for the 130, 160, 190 and 220 g x kg(-1) crude protein diets were 77.6, 80.0, 115.8 and 102.9 Ou(E)s(-1)LU(-1), respectively (P<0.01). The ammonia emission rates per animal for the 130, 160, 190 and 220 g x kg(-1) crude protein diets were 3.11, 3.89, 5.89 and 8.27 g x d(-1)animal(-1), respectively (P 0.05). Manipulation of dietary crude protein levels would appear to offer a low cost alternative, in relation to end-of-pipe treatments, for the abatement of odour and ammonia emissions from finishing pig houses.

Air Pollutants↗
PubMed2000

Odour-impact compounds of Gorgonzola cheese.

Volatile concentrates were obtained by vacuum distillation from both natural and creamy Gorgonzola cheese and isolated by continuous liquid-liquid extraction. Both were analysed by high resolution gas chromatography (HRGC), HRGC-mass spectrometry and HRGC-olfactometry. A total of 63 components were identified in the neutral extract of the natural type (21 esters, 13 ketones, 14 alcohols, 5 aldehydes, 1 sulphur compound, 7 aromatic compounds and 2 terpenes) and 52 in the creamy type (17 esters, 12 ketones, 10 alcohols, 5 aldehydes, 1 sulphur compound, 5 aromatic compounds and 2 terpenes). Ketones, whose major components were 2-nonanone and 2-heptanone, were the predominant constituents of the neutral fraction. By olfactometric analysis of the neutral extracts, 23 odour-impact compounds were found in the natural and 21 in the creamy Gorgonzola cheese. 1-Octen-3-ol, ethyl hexanoate, 2-nonanone, 2-heptanone, 2-heptanol, ethyl butanoate, 2-nonanol and 4-methylanisole were the key odorants of the natural cheese, whereas 2-heptanone, 2-heptanol, ethyl butanoate, 3-methyl thiopropanal and an unidentified constituent with a fruity odour were characteristic of the creamy Gorgonzola cheese. On the basis of high odour unity values, 2-nonanone, 1-octen-3-ol, 2-heptanol, ethyl hexanoate, methylanisole and 2-heptanone were the most important odorants of natural and creamy Gorgonzola cheese aroma.

Animals↗
PubMed2002

High trimethylamine concentration in milk from cows on standard diets is expressed as fishy off-flavour.

To establish whether fishy off-flavour observed in cows' milk in Sweden is due to abnormal concentrations of trimethylamine (TMA) in milk, 15 milk samples from 13 cows of the Swedish Red and White breed (SRB) were analysed for this compound using dynamic headspace (DHS) gas chromatography (GC). A mass selective detector (MSD) was used for the qualitative and a flame ionization detector (FID) for the quantitative analyses. Further confirmation was obtained using a solid phase microextraction (SPME) followed by GC-olfactometry (GC-O) and GC-NPD (nitrogen and phosphorus detector). Samples were also evaluated by a two-person organoleptic panel for the presence of fishy off-flavour. Results showed that the seven milk samples with a fish-like taint contained > 1 mg TMA/kg milk, whereas, with a single exception, the seven samples that were judged to be normal did not contain this compound. Furthermore, there were indications of a dose-dependent relationship between TMA concentration and fishy off-flavour score.

Animal Feed↗
PubMed1991

Functional endoscopic sinus surgery in the management of chronic rhinosinusitis. An objective assessment.

Considerable clinical success has been claimed for functional endoscopic sinus surgery but objective assessment of prospective series is lacking in the literature. Twenty-four patients with chronic rhino-sinusitis underwent assessment of symptoms by visual analogue scoring, nasomucociliary function by ciliary beat frequency, olfaction by qualitative olfactometry and nasal airway resistance by anterior rhinomanometry pre- and post-operatively. This demonstrated a significant improvement in all symptoms examined and in ciliary beat frequency. Quantitative olfaction and anterior rhinomanometry were not improved despite diminished symptoms. These results offer quantitative evidence of clinical improvement following functional endoscopic sinus surgery which supports the pathophysiological concepts on which the technique is based.

Adult↗
PubMed1999

Reversible hyposmia caused by intracranial tumour.

Two patients with hyposmia caused by an intracranial tumour recovered olfactory functions after craniotomy. The first case was a 68-year-old male with a tumour metastasized from the lung to the right frontal lobe. The second case was a 75-year-old male with meningioma of the right frontal lobe. Results of T & T olfactometry and venous olfaction tests also indicated suspected central hyposmia. Magnetic resonance imaging (MRI) indicated compression of the frontal lobe by intracranial tumour. Pressure on the olfactory centre located in the frontal lobe produced hyposmia. Decompression of the frontal lobe by craniotomy improved the sense of smell. Therefore, some cases of olfactory disturbance caused by intracranial tumour may be reversible if they are the result of simple compression of the olfactory centre.

Aged↗
PubMed2000

Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim).

Volatile flavor compounds of miniature beefsteakplant (Mosla dianthera Maxim.) from Vietnam were analyzed through gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Sixty-two compounds were identified by GC-MS. Of these, (+/-)-carvone and (+/-)-limonene were the most abundant, followed by (Z)-limonene oxide, beta-caryophyllene, and alpha-humulene. Twenty aroma-active compounds were detected by aroma extract dilution analysis conducted on two GC columns of different polarities (DB-5MS and DB-Wax). The most intense aroma-active compounds were linalool (floral/sweet/lemon), (-)-carvone (spearminty), and 1-octen-3-one (mushroom/earthy). Other predominant aroma-active compounds included (Z)-3-hexenol (grassy/leafy/metallic), (Z)-limonene oxide (lemon/floral), myrcene (plastic/sweet), (+)-limonene (orange/lemon), alpha-thujene (soy sauce/grassy), and (Z)-dihydrocarvone (spearminty/pepperminty). On the basis of the aroma characteristics and intensity, it was concluded that (-)-carvone was responsible for the characteristic aroma of miniature beefsteakplant.

Gas Chromatography-Mass Spectrometry↗
PubMed2000

Identification and quantification of geosmin, an earthy odorant contaminating wines.

Musty, earthy odors are highly detrimental to the aromatic quality of wines. A characteristic aroma of freshly tilled earth, damp cellar was studied in some red and white wines of different origins. The extraction and purification of the wines marked by this odor have shown after analysis by gas chromatography-olfactometry a unique strong odorous zone having the same odor as the one perceived at tasting. The compound responsible for this odorous zone was identified by gas chromatography-mass spectrometry as geosmin (trans-1,10-dimethyl-trans-9-decalol), which possesses a distinctive earthy odor. Geosmin may be present in wines at levels higher than the racemic geosmin olfactory perception threshold, thus suggesting its contribution to their off-aroma. Moreover, the presence of this compound in juice taken from freshly crushed grapes suggests that microorganisms that develop on the grapes may contribute to the presence of this compound in wines.

Food Contamination↗