Perceptual interactions in odour mixtures:: Odour quality in binary mixtures of woody and fruity wine odorants
Perceptual interactions in odour mixtures:: Odour quality in binary mixtures of woody and fruity wine odorants
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DOI：
10.1093/chemse/bji016
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发表时间：
2005-03-01
期刊：
影响因子：
3.5
通讯作者：
Etiévant, P
中科院分区：
文献类型：
--
作者：
Atanasova, B;Thomas-Danguin, T;Etiévant, P
研究了3种葡萄酒香气二元混合物：乙酸异戊酯（果香）/威士忌内酯（木香）、丁酸乙酯（果香）/威士忌内酯（木香）和丁酸乙酯（果香）/愈创木酚（木香）的定性感知相互作用。对于每种二元混合物，由13名受试者组成的训练有素的小组在五次重复中评估24种刺激（两种化合物中的每一种及其16种可能的组合的四种阈上浓度水平）的感知质量和强度。气味强度和质量感知的Olsson预测模型的应用给出了相当好的估计的演变时，未混合组分的强度比例变化的混合物中的单一组分识别。然而，这个模型是无法解释的气味质量占主导地位的混合物中的等强度的成分。另一种线性逻辑模型，提出了研究的定性优势，在三种混合物中的木质笔记时，每个未混合的化合物的感知强度是相等的。
The qualitative perceptual interactions in three binary mixtures of wine odorants were studied: isoamyl acetate (fruity note)/whisky lactone (woody note), ethyl butyrate (fruity note)/whisky lactone (woody note) and ethyl butyrate (fruity note)/guaiacol (woody note). For each binary mixture, the perceived quality and intensity of 24 stimuli (four supra-threshold concentration levels of each of the two compounds and their 16 possible combinations) were evaluated in five replications by a trained panel of 13 subjects. The application of the Olsson predictive model for odour intensity and quality perception gave quite a good estimation of the evolution of single component identification in the mixture when the intensity proportion of unmixed components varied. However, this model was unable to account for the odour quality dominance in mixtures of iso-intense components. An alternative linear logistic model was proposed to study the qualitative dominance of the woody note in the three mixtures when the perceived intensities of each unmixed compound were equal.