Dose-Response Curves of Odor and Taste Stimuli: Influence of Sweetening Agents

摘要

In perfumery, the dose-response curves of odorant compounds may be determined by olfactometers and evaluation panels. The olfactometers that we have developed enable us to provide a range of perfectly controlled concentrations of compounds in the gas phase. We are thus able to represent the perceived intensity (orthonasal) as a function of the logarithm of the gas phase concentration. This treatment allows a straightforward comparison of different compounds or mixtures of compounds. Similarly, for flavor compounds, it is possible to characterize a perception dose-response curve (both orthonasal and retronasal) by both sniffing and tasting samples prepared at varying concentrations. Dissolution of the sample in a solvent and tasting of these solutions introduce further complexity owing to partitioning between the various different phases. These data are plotted as a function of the logarithm of the different concentration levels in the liquid phase. We have conducted a comparative study of the two olfactory airways (orthonasal and retronasal) in order to study the difference between the observed dose-response curves. In addition, to determine the influence of sweetening agents on odor and taste, we have included a study of the effect of sucrose and aspartame. The test sample is a lemon flavor, constituted of (+-)-linalool, (+)-limonene and citral, compounds which we also studied individually. Whether or not this influence is a result of the various phase partitions or a consequence of the "cortical" integration of olfactory and taste contributions is also discussed.