The significance of low impact odorants in global odour perception

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Abstract

Low impact odorants are generally considered unimportant in aroma perception; however, recent evidence establishes the significance of these compounds in global odour perception. We hypothesise that the perception of high impact odorants is modified by sub- and peri-threshold odorants, even those with low odour activity. In order to fully evaluate the importance of low impact odorants, and better understand the complexities of global odour perception, a new multidisciplinary approach is needed incorporating chemical, sensory and neurological model studies.
Original languageEnglish
Pages (from-to)383-389
Number of pages7
JournalTrends in Food Science and Technology
Volume19
Issue number7
DOIs
Publication statusPublished - 2008

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odor compounds
odors
Neurological Models
Chemical Models
Odorants

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title = "The significance of low impact odorants in global odour perception",
abstract = "Low impact odorants are generally considered unimportant in aroma perception; however, recent evidence establishes the significance of these compounds in global odour perception. We hypothesise that the perception of high impact odorants is modified by sub- and peri-threshold odorants, even those with low odour activity. In order to fully evaluate the importance of low impact odorants, and better understand the complexities of global odour perception, a new multidisciplinary approach is needed incorporating chemical, sensory and neurological model studies.",
keywords = "Open access version available, AROMA, BINARY-MIXTURES, BRAIN ACTIVITY, COMPONENTS, FLAVOR, INTENSITY, QUALITY, THRESHOLD, WINE, WOODY NOTES",
author = "Danielle Ryan and Paul Prenzler and Anthony Saliba and Geoffrey Scollary",
note = "Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Trends in Food Science and Technology. ISSNs: 0924-2244;",
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language = "English",
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pages = "383--389",
journal = "Trends in Food Science and Technology",
issn = "0924-2244",
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T1 - The significance of low impact odorants in global odour perception

AU - Ryan, Danielle

AU - Prenzler, Paul

AU - Saliba, Anthony

AU - Scollary, Geoffrey

N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Trends in Food Science and Technology. ISSNs: 0924-2244;

PY - 2008

Y1 - 2008

N2 - Low impact odorants are generally considered unimportant in aroma perception; however, recent evidence establishes the significance of these compounds in global odour perception. We hypothesise that the perception of high impact odorants is modified by sub- and peri-threshold odorants, even those with low odour activity. In order to fully evaluate the importance of low impact odorants, and better understand the complexities of global odour perception, a new multidisciplinary approach is needed incorporating chemical, sensory and neurological model studies.

AB - Low impact odorants are generally considered unimportant in aroma perception; however, recent evidence establishes the significance of these compounds in global odour perception. We hypothesise that the perception of high impact odorants is modified by sub- and peri-threshold odorants, even those with low odour activity. In order to fully evaluate the importance of low impact odorants, and better understand the complexities of global odour perception, a new multidisciplinary approach is needed incorporating chemical, sensory and neurological model studies.

KW - Open access version available

KW - AROMA

KW - BINARY-MIXTURES

KW - BRAIN ACTIVITY

KW - COMPONENTS

KW - FLAVOR

KW - INTENSITY

KW - QUALITY

KW - THRESHOLD

KW - WINE

KW - WOODY NOTES

U2 - 10.1016/j.tifs.2008.01.007

DO - 10.1016/j.tifs.2008.01.007

M3 - Article

VL - 19

SP - 383

EP - 389

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

SN - 0924-2244

IS - 7

ER -