Just noticeable differences in component concentrations modify the odor quality of a blending mixture
Just noticeable differences in component concentrations modify the odor quality of a blending mixture
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DOI：
10.1093/chemse/bjn006
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发表时间：
2008-04-01
期刊：
影响因子：
3.5
通讯作者：
Thomas-Danguin, T.
中科院分区：
文献类型：
--
作者：
Le Berre, E.;Beno, N.;Thomas-Danguin, T.
我们感知到的气味主要是气味混合物的结果，然而，通常被认为是单一的不可分割的实体;然而，所涉及的过程仍然很少探索。最近有报道说，基于嗅觉加工的感知混合可以导致气味混合物产生成分中不存在的紧急气味。本研究探讨是否需要特定的成分比例，以引起紧急气味。从三元目标混合物的组成开始，其中感知到出现的菠萝气味，选择每种组分的4个浓度水平以引起刚好可察觉的差异（JND）。每种水平组合用于设计样品混合物。15名受试者在配对比较方案中评估了每种样品混合物与目标混合物的强度、典型性和愉悦性。统计建模表明，小于1 JND的一个组件中的变化是足以引起显着减少菠萝气味的典型性在三元混合物。这一发现证实了以前的研究结果知觉混合在简单的气味混合物，并强调了人类的能力，区分气味感知引起的混合物，包括非常相似的气味比例。
The odors we perceive are mainly the result of mixtures of odorants that, however, are commonly perceived as single undivided entities; nevertheless, the processes involved remain poorly explored. It has been recently reported that perceptual blending based on configural olfactory processing can cause odorant mixtures to give rise to an emergent odor not present in the components. The present study examined whether specific component proportions are required to elicit an emergent odor. Starting from the composition of a ternary target mixture in which an emergent pineapple odor was perceived, 4 concentration levels of each component were chosen to elicit just noticeable differences (JNDs). Each combination of levels was used to design sample mixtures. Fifteen subjects evaluated the intensity, typicality, and pleasantness of each sample mixture against the target mixture in a paired-comparison protocol. Statistical modeling showed that a variation of less than 1 JND in one of the components was sufficient to induce a significant decrease in pineapple odor typicality in the ternary mixture. This finding confirms previous findings on perceptual blending in simple odorant mixtures and underscores the human ability to discriminate between odor percepts induced by mixtures including very similar odorant proportions.