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PubMed2006

Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes.

Grape rot is one of the major causes of degradation of many grape components and, thus, of deterioration in wine quality. In particular, the association of Botrytis cinerea with other, less visible, fungi frequently leads to the development of organoleptic defects in grapes and sometimes in wines. This study examines the nature of the volatile compounds responsible for mushroom, mossy, or earthy odors detected by gas chromatography-olfactometry in organic extracts of rotten grapes and musts. 2-Methylisoborneol, (-)-geosmin, 1-octen-3-one, 1-octen-3-ol, 2-octen-1-ol, and 2-heptanol were identified or tentatively identified. Their concentrations in musts were determined, and the impact of alcoholic fermentation by the yeast Saccharomyces cerevisiae was studied. The ability of fungi isolated from rotten grapes (Botrytis cinerea; Penicillium species including P. brevicompactum, P. expansum, P. miczynskii, P. pinophilum, P. purpurogenum, and P. thomii; Aspergillus section nigri; Rhizopus nigricans; and Coniothyrium sp.) to produce some of the identified compounds was evidenced.

Food Microbiology↗
PubMed2006

Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor.

The aroma-active and off-flavor compounds of cooked rainbow trout (Oncorhynchus mykiss) were analyzed by sensory and instrumental analyses. Sensory analysis shows that the aromatic extract obtained by vacuum steam distillation was representative of rainbow trout odor. To obtain more information on odorants of volatile compounds, analyses were conducted on two gas chromatography columns of different polarities (DB-5 and DB-Wax). The results of the gas chromatography-olfactometry analysis showed that 38 odorous compounds were perceived when the DB-5 column was used and 36 with the DB-Wax column. Of these, 31 with the DB-5 and 28 with the DB-Wax were identified. (E)-2-Nonenal, 2-ethyl-1-hexanol, 2-methylisoborneol, geosmin, 2-methylnaphthalene, and 8-heptadecene were described as off-flavor compounds by the sniffing assessors. The most powerful off-flavor compounds identified in the extract were 2-methylisoborneol and geosmin, which were described as strong musty and earthy odors, respectively.

Adult↗
PubMed2007

Photoinduced generation of 2,3-butanedione from riboflavin.

The volatile compound formation from riboflavin solution of a phosphate buffer (0.1 M, pH 6.5) under light for 15 h was studied by SPME-GC and SPME-GC/MS analysis. Only one major compound in the riboflavin solution was formed and increased as the light exposure time increased. The light-exposed riboflavin solution had a buttery odor. The compound of riboflavin solution under light was analyzed by gas chromatography and olfactometry. The major volatile compound eluted from the gas chromatograph had a buttery odor. The buttery odor compound was positively identified as 2,3-butanedione by a combination of gas chromatographic retention time, mass spectrum, and odor evaluation of authentic 2,3-butanedione. The addition of sodium azide, a singlet oxygen quencher, to riboflavin solution minimized the formation of the buttery odor compound. Singlet oxygen was involved in the formation of the buttery odor. The 2,3-butanedione was produced from the reaction between riboflavin and singlet oxygen. Singlet oxygen was formed from triplet oxygen by riboflavin photosensitization mechanism. This is the first reported oxidation reaction between riboflavin and singlet or triplet in food and biological systems.

Chromatography, Gas↗
PubMed1999

Identification of character impact odorants of different soybean lecithins.

The potent odorants of standardized, enzymatically hydrolyzed, and deoiled soybean lecithins were characterized systematically by combined gas chromatography/mass spectrometry and olfactometry. Sixty-one odorants were identified; 53 of these odor-active compounds have not previously been reported as odorants of soybean lecithin flavor. By aroma extract dilution analysis and modified combined hedonic and response measurement the following odorants showed the highest flavor dilution factors and CHARM values: (E,E)-2, 4-decadienal (deep-fried), (E)-beta-damascenone (apple-like), 2, 3-diethyl-5-methylpyrazine (roasty, earthy), (E)-2-nonenal (cardboard-like), trans-4,5-epoxy-(E)-2-decenal (metallic), 1-nonen-3-one (mushroom-like), 2-ethyl-3,5-dimethylpyrazine (roasty, earthy), and 1-octen-3-one (mushroom-like). Enzymatic hydrolysis intensified especially the roasty sensation of 2, 3-diethyl-5-methylpyrazine, whereas deoiling effected a general significant decrease in olfactory perception on the nitrogen-containing compounds. In addition, sensory profiles of nasal and retronasal lecithin odor were performed.

Chromatography, Gas↗
PubMed2000

Potent aroma compounds of two red wine vinegars.

Gas chromatography olfactometry (GCO) was used to determine key aroma compounds of two red wine vinegars. Sensory analysis was performed to choose the best neutralization agent of acetic acid (NaOH or MgO) and to test representativeness of four extracts obtained by different methods (dichloromethane extraction, XAD-2, mixture of XAD-2 and XAD-7, and Extrelut resins extraction). Neutralization with NaOH followed by dichloromethane extraction was selected to extract volatile compounds of vinegars. Key odorant compounds were determined by GCO based on detection frequency with 13 people. In the two red wine vinegars, 13 odors were perceived by at least 70% of the panelists, and 8 compounds among the 13 were identified: acetic acid, 3-methylbutyric acid, 2-phenyl-1-ethanol, 2, 3-butanedione, butyric acid, 2-methylbutyric acid, mixture of 2- and 3-methyl-1-butanol, and two newly identified compounds in vinegar, 3-hydroxy-2-pentanone and 3-(methylthio)-1-propanal. Quantification of all the volatile compounds was performed by GC-FID, and 10 other compounds were identified for the first time in wine vinegar.

Acetic Acid↗
PubMed2000

Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis).

Three olfactometric methods (olfactometry global analysis, OSME, and AEDA) were compared to evaluate the main impact odorants of cooked mussels. The results obtained from these methods were very similar and well correlated. On the basis of the three techniques, 42 odor-active compounds were detected and 28 were identified. Among these compounds, 6 odorants seem to contribute actively to the aroma of mussels: 2,3-butanedione (4) (buttery, caramel-like odor), (Z)-4-heptenal (14) (boiled potato-like odor), (E)-2-penten-1-ol (17) (mushroom-like odor), 2-ethylpyrazine (19) (nutty odor), methional (25) (boiled potato-like odor), and (E,E)-2,4-octadienal (32) (cucumber-like odor).

Aldehydes↗
PubMed2000

Clues about the role of methional as character impact odorant of some oxidized wines.

A young white wine that had undergone spontaneous oxidation and showed a strong off-flavor reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic extract that retained the off-flavor of the wine, as was demonstrated by sensory analysis. This extract, together with a second one obtained from a non-oxidized wine sample, were chromatographed into a reversed-phase HPLC column using a water/ethanol gradient. The column effluents were collected in 14 different fractions that were evaluated for smell. Four fractions were found to differ between oxidized and non-oxidized wine, but only one showed a clear cooked vegetables off-flavor and, when added to a non-oxidized wine, made it significantly more similar to the oxidized wine. The fraction was analyzed by GC-MS-olfactometry, which made it possible to identify methional as the single important odorant of the fraction. The odor threshold of methional in a synthetic wine was found to be 0.5 microg L(-)(1). The analytical determination of methional through GC-FPD in several oxidized and non-oxidized wines showed that, in the former, methional can reach more than 200 Odor Units, whereas in the non-oxidized samples, it was not possible to detect methional. The methional concentration was found to increase in wines spiked with both methionol or methionine, which suggests that it can be formed from direct peroxidation of methionol or via Strecker degradation of methionine mediated, probably, by o-quinones formed during wine oxidation.

Aldehydes↗
PubMed2000

Volatile flavor components in red fermented soybean (Glycine max) curds.

Red fermented soybean (Glycine max) curds (FSC) were extracted with a simultaneous steam distillation and extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry (GC-MS) and further evaluated by gas chromatography-mass spectrometry-flame ionization detector-olfactometry (GC-MS-FID-O). A combined total of 89 compounds were identified from three samples (A-C). The numbers of components identified (samples A-C) were 87, 85, and 81, respectively, which were divided into 10 compound classes. The quantity of 48 compounds was statistically significant (p < 0.05). Sample B generally had the lowest level, whereas sample C had the higher level of each common component among the samples. GC-MS-FID-O analyses showed that the majority of the fruity, diacetyl, cantaloupe-like odors were eluted early during the run (RI < 1100), followed by the meaty flavor, rosy, and prune-like aromas (RI > 1100). Ethyl 2-methylpropanoate, 2,3-butanedione, ethyl butanoate, ethyl 2-methylbutanoate, 3-(methylthio)propanal, benzeneacetaldehyde, and ethyl 3-phenylpropionate were found to be important common components contributing to the characteristic aroma of red FSCs.

Fermentation↗
PubMed2002

Potential use of chemical cues for colony-mate recognition in the big brown bat, Eptesicus fuscus.

Bats should benefit from recognition of their roost-mates when colonies form stable social units that persist over time. We used Y-maze experiments and gas chromatography-olfactometry (GC-O) to evaluate whether female big brown bats Eptesicus fuscus (Chiroptera: Vespertilionidae) use chemical cues to distinguish among conspecifics. In dual-choice Y-maze experiments, females chose the scent of another female from their own roost over a conspecific female from a different roost in a majority of trials. Analysis of total body odors using GC-O suggests that individuals from a given colony may share a more common odor signature with roost-mates than with non-roost-mate conspecifics. Using four principle components derived from 15 odor variables, discriminant function analysis correctly assigned most individuals to the correct colony.

Animal Communication↗
PubMed2004

Selection of Nothofagus host trees by the aphids Neuquenaphis staryi and Neuquenaphis edwardsi.

Leaf volatiles were collected from three Nothofagus species growing in close proximity in Los Ruiles National Reserve, Chile. The volatile preparation from leaves of No. alessandrii were attractive to the specialist aphid, Neuquenaphis staryi, but not to the generalist aphid, Ne. edwardsi, while the volatile preparations of No. dombeyi and No. glauca were attractive to Ne. edwardsi, but not to Ne. staryi. This reflects the pattern of aphid/host-plant associations. Alpha-Agarofuran was found to occur in all leaf volatile preparations and was shown by electroantennography and olfactometry to be attractive for both Neuquenaphis spp., suggesting it may be the Nothofagus host-recognition factor for Neuquenaphis. The factor(s) mediating Ne. stayi's specialization on No. alessandrii remain to be identified.

Animals↗
PubMed1989

Influence of adult castration on the olfactory sensitivity of the male rat: a signal detection analysis.

The effect of adult castration on the male rat's ability to detect ethyl acetate odor was measured with high-precision olfactometry and a go-no-go signal detection task. Castration was found to significantly mitigate the tendency observed in sham castrates to improve detection performance across an 18-week postoperative test period. No significant castration-related alterations on the responsivity or S+ response latency measures were observed. These findings indicate that castration influences the male rat's ability to improve odor detection performance over time, although it is not known whether this effect is attributable to sensory or to memory mechanisms.

Animals↗
PubMed2004

A new method for comparing orthonasal and retronasal olfaction.

Odors seem to be perceived differently when presented ortho- or retronasally. In this study, stimuli of controlled concentration and duration were applied in either the anterior nasal cavity or epipharynx by means of air-dilution olfactometry. Stimulus concentration was monitored in the olfactory cleft. In Experiment 1, odor thresholds to a food (chocolate) and a nonfood (lavender) odor were lower for orthonasal, compared with retronasal, stimulation. In Experiment 2, intensity ratings to suprathreshold odor concentrations were significantly higher for orthonasal than for retronasal stimulation with hydro- hydrogen sulfide, but not phenyl ethyl alcohol. Accordingly, amplitudes and latencies of olfactory event-related gen potentials to retronasal stimuli were found to be smaller and prolonged, respectively. This indicates differential processing of olfactory stimuli presented through the retronasal or orthonasal routes. )

Adult↗
PubMed2003

Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough.

AIMS: To identify and compare the volatile compounds associated with maize dough samples prepared by spontaneous fermentation and by the use of added starter cultures in Ghana. METHODS AND RESULTS: The starter cultures examined were Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei. For identification of aroma volatiles, extracts by the Likens-Nickerson simultaneous distillation and extraction technique were analysed by gas chromatography-mass spectrometry (GC-MS) and using a trained panel of four judges by GC-Olfactometry (GC-sniffing). Compounds identified by GC-MS in maize dough samples after 72 h of fermentation included 20 alcohols, 22 carbonyls, 11 esters, seven acids, a furan and three phenolic compounds. Of the total 64 volatile compounds, 51 were detected by GC-sniffing as contributing to the aroma of the different fermented dough samples. Spontaneously fermented maize dough was characterized by higher levels of carbonyl compounds while fermentations with added L. fermentum recorded the highest concentration of acetic acid. S. cerevisiae produced higher amounts of fusel alcohols and increasing levels of esters with fermentation time and C. krusei showed similarity to L. fermentum with lower levels of most volatiles identified. CONCLUSION: The present study has given a detailed picture of the aroma compounds in fermented maize and demonstrated that the predominant micro-organisms in fermented maize dough can be used as starter cultures to modify the aroma of fermented maize dough. SIGNIFICANCE AND IMPACT OF THE STUDY: The study has documented the advantage of using starter cultures in African traditional food processing and provided a scientific background for introducing better controlled fermentations.

Alcohols↗
PubMed2002

[Objective test of smell with cognitive potentials].

BACKGROUND: An objective smelling test is indicated for a reliable assessment of olfactory disorders. Usually olfactory evoked potentials (OEP) are registered. But the technique of this measurement is complicated and the generation of the OEP depends on the respiration of the subject. Alternatively, the contingent negative variation (CNV) can be used in the diagnosis of anosmia and parosmia, requiring only a simple olfactory stimulator. SUBJECTS AND METHOD: OEP and CNV were derived from 25 adults with normal smelling and from 16 patients with anosmia after head injury. First, the "direct" CNV was registered when the subjects expected a tone following a smell stimulus after 1.5 s. Using two different odors in a random order, the tone only followed one of them, so the "selective" CNV was scored. RESULTS: In both tests a distinct CNV was found in 21 and 23 normal smelling subjects, respectively. OEPs were absent in 4.3 % of this control group. No patient with anosmia showed an OEP or a CNV. The amplitudes of the "selective" CNV are significantly higher than those of the "direct" CNV. No gender dependency was found. CONCLUSION: The results show that an objective olfactometry can be realized by registration of CNV. Contrary to the measurement of OEP which depend on the physical parameters of olfactory stimuli, CNV correlates well with the cognitive identification of odor.

Adult↗
PubMed2004

[Are there olfactory evoked alterations of breathing patterns?].

BACKGROUND: It is controversially discussed whether strictly olfactory stimuli are able to evoke changes of breathing patterns. A number work groups argue that the more or less noticeable irritative component of odors are responsible for a respiratory response. Other work groups regard changes of breathing pattern as an indicator for an intact smell ability during "pure" olfactory stimulation. METHODS: 12 normosmic young volunteers were repeatedly challenged with hydrogensulfide (H (2)S) for two seconds on inspiration in concentrations just above the threshold using a flow olfactometer. Clean air stimuli were presented randomly as control blanks. The breathing patterns were registered with a differential pressure transducer occluding one nostril via a tube. The signals were digitized and recorded on a PC. Nine parameters were calculated for each breath using a custom made LabView (R) software. The breath during stimulation was compared to the average of five breathing cycles prior to stimulation. An increase or reduction of each parameter was equally regarded by means of their absolute value. The sum was termed respiration index (RI). RESULTS: The mean RI (all trials of each test person) stimulated with H (2)S varied from 201 to 570; stimulated with clean air from 85 to 188. The difference was significant (p < 0,001). A significant group-difference for each single trial was seen as well. There was no significant increase or decrease of RI during 15 successive stimulations with H (2)S. CONCLUSIONS: Detectable short H (2)S-stimuli are able to evoke alterations of breathing patterns which can be identified by computer. Respiration-olfactometry is suitable to objectify odor perception.

Adult↗
PubMed2004

A case of Kallmann syndrome associated with Dandy-Walker malformation.

A 19-year-old man was admitted to our hospital for delayed puberty. At birth, he had macrocephalia and showed delayed physical and mental development. At 9 years of age, right cryptorchism was diagnosed. His parents had noticed that he could not recognize any smells since his infancy. Physical examination on admission revealed ocular hypertelorism, high myopia, high arched palate, and intermittent external strabismus. Sense of smell was scaled out by olfactometry. External genitalia were infantile. Neurological examination showed on IQ of 83, and mild truncal ataxia. Magnetic resonance imaging (MRI) showed a cystic distension of the IV ventricle, partial aplasia of the cerebellar vermis, elevation of the tentorium cerebelli, enlargement of the III ventricle, and agenesis of the corpus callosum. These findings revealed that the patient had Dandy-Walker malformation. The basal FSH, LH, and testosterone levels were all low compared with normal adult reference values. The serial LH-RH provocation tests showed stepwise LH and FSH elevation. After the fifth day of LH-RH administration, both LH and FSH responses clearly improved. Olfactory tracts were defective in MRI findings. These findings were consistent with hypogonadotropic hypogonadism of hypothalamic origin with anosmia, and the patient was therefore diagnosed with Kallmann syndrome. Sequence analysis of the KAL1 gene showed no mutation in the coding region. To our knowledge, this is the first case report of the coexistence of Kallmann syndrome and Dandy-Walker malformation in the same patient.

Adult↗
PubMed2006

A unique cactus with scented and possibly bat-dispersed fruits: Rhipsalis juengeri.

Rhipsalis juengeri was described in 1995 as an unusual representative of epiphytic cacti, forming more than 3 m long curtains, hanging from the canopy of the Atlantic Rainforest in eastern Brazil. At the apex of thin, pendant shoots, green-brownish berries are formed. We report here as a novelty for the Cactaceae that these berries are strongly scented, and present an odour analysis along with an olfactoric survey of fruits of about 50 species and varieties of the cactus tribe Rhipsalideae. The volatile blend of berries of R. juengeri is dominated by ketones, some of which are responsible for the characteristic blackcurrant-like scent, as is shown by GC-olfactometry. The odour and inconspicuous colour stand out among fruits of other epiphytic cacti that are thought to be consumed by birds. Fruit characters of R. juengeri and the flagellicarpic presentation indicate adaptation to chiropterochory.

Animals↗
PubMed2006

[How do pleasant and unpleasant odours change the breathing pattern?].

BACKGROUND: Pleasant odours are thought to stimulate whereas unpleasant odours are thought to shorten it. This common breathing behaviour should be tested with short pure odour stimuli. The question was: Is there an influence on exhalation as well? METHOD: 53 normosmic subjects (33 female, 20 male, mean 22,3 years) had to breathe through one nostril. The other nostril was closed using a foam nose tip with a tube connected to a manometer to record the respiratory pressure. The signal was digitally converted and visualised with LabView-software. Odours were presented in front of the nose with a flow-olfactometer OM 2S by Kobal. Hydrogen sulphide (H2S) as an unpleasant pure odour and phenylethylalcohol (PEA) as a pleasant pure odour were used in weak, moderate and strong concentration. The stimulus duration was 200 ms. The onset of stimulus was triggered manually in late exhalation during regular breathing pattern. The interstimulus interval was at least 3 min. A trial consisted of 16 stimuli (4 weak, 2 moderate, 2 strong of both odours). From the recording the duration and the areas below the respiration curves of inhalation and exhalation were calculated. The changes of these four respiratory parameters were estimated using the ratio of the first breathing cycle after stimulus to the average from the five regular breathing cycles prior to stimulation. Only changes of more than +/- 20 % were defined as an olfactory evoked respiratory response (OERR). RESULTS: Short PEA stimuli evoked about three times more frequently an increase than a decrease of duration of inhalation. The area below the inhalatory curve was enlarged. The subjects inhaled the pleasant odour more deeply and for longer. Short H2S-stimuli evoked three times more frequently a decrease of duration of exhalation than an increase. Due to the forced exhalation an increase of the area below the exhalatory curve was observed in these cases. Changes of inhalation did not show any trend. The subjects exhaled quickly to breathe fresh air in the following cycle. Every subject showed some OERR. 52 subjects responded to both odours. One subject responded to PEA only. The individual frequency of OERRs in a trial ranged from 16 % to 84 %. CONCLUSIONS: In all normosmic subjects some OERRs are evoked by repeated H2S- and PEA-stimuli. Strong stimuli do not increase the rate of OERRs. Therefore, the use of perithreshold stimuli is recommended for respiration-olfactometry.

Adult↗