Olfactory Discrimination Ability for Aromatic Odorants as a Function of Oxygen Moiety

摘要

To assess the significance of the type of oxygen moiety on odor quality of aromatic compounds, I tested the ability of human subjects to disting between odorants sharing a benzene ring and the same total number of carbon atoms but differing in their functional groups. Phenyl ethanol, phenyl acetaldehyde, phenyl methyl ketone, methyl benzoate and phenyl acetic acid, were employed. In a foced-choice triangular test procedure 20 subjets were repeatedly presented with all possible binary combination of the five odorants, and asked to identify the bottle containing the odd stimulus. I found (i) that as a group, the subjects performed significantly above chance level in six of the tasks whereas they failed to do so with the four other tasks; (ii) marked interindividual differences in discrimination perforamnce, ranging from subjects who were able to significantly distinguish between all 10 odor pairs to subjects who failed to do so with the majority of the tasks; and (iii) that odor pairs that involved methyl benzoate or phenyl methyl ketone were significantly easier to discriminate than those that involved phenyl acetaldehyde or phenyl ethanol, and thus there was a clear dependence of discriminability on type of functional group. Additional tests of the degree of trigeminality of the five aromatic substances indicated that the discriminability of the odor pairs is indeed due to differences in odor quality. A comparison of the present results with those of an earlier study that emplooyed aliphatic odorants suggests that functional oxygen-containing groups may generally be an imporotant determinant of the interaction between the stimulus molecule and the olfactory recepotr, and thus may generally be a molecular property affecting odor quality in a substance class-specific manner. The poorer discriminatory performance of the subjects with aromatic odorants compared with corresponding aliphatic substances suggests that the structure of the alkyl rest attacheed to a functional group may also play a crucial role for ecognition of ligands at the olfactory receptor and thus for odor quality.