The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis.

abstract：:There is no natural physical continuum for odor quality along which an odor quality discrimination (OQD) threshold can be measured. In an attempt to overcome this problem, the substitution-reciprocity (SURE) method defines a framework for the measurement of an OQD threshold. More specifically, it (i) defines a thresho...

journal_title：Chemical senses

authors： Olsson MJ,Cain WS

更新日期：2000-10-01 00:00:00

abstract：:Prior research has documented a modulating effect of taste on swallowing. We hypothesized that presentation of tastant stimuli would be a significant variable in swallowing-respiratory coordination, duration of oral bolus preparation, and submental muscle contraction. Twenty-three healthy females were presented with 1...

journal_title：Chemical senses

authors： Leow LP,Huckabee ML,Sharma S,Tooley TP

更新日期：2007-02-01 00:00:00

abstract：:The consumption protocol used during alcoholic beverage tasting may affect aroma perception. We used an integrated approach combining sensory analysis and physicochemistry to investigate the impact of swallowing on aroma release and perception. A panel of 10 persons evaluated the dynamics of aroma perception during th...

journal_title：Chemical senses

authors： Déléris I,Saint-Eve A,Guo Y,Lieben P,Cypriani ML,Jacquet N,Brunerie P,Souchon I

更新日期：2011-10-01 00:00:00

abstract：:When one taste (masker) is strong enough, it can completely mask another task (target) of different quality. How strong the masker must be to do this depends on how strong the target is. As the target concentration is increased, the masking concentration must be increased, too, but in ever-increasing proportion. To qu...

journal_title：Chemical senses

authors： Stevens JC

更新日期：1996-04-01 00:00:00

abstract：:The present study analyzed 42 organic solvent extracts of scent mark pools from five dominant female common marmosets by gas chromatography (GC) and combined GC and mass spectrometry. We determined whether there were qualitative or quantitative differences between the chemical composition of scent marks from individua...

journal_title：Chemical senses

authors： Smith TE,Tomlinson AJ,Mlotkiewicz JA,Abbott DH

更新日期：2001-06-01 00:00:00

abstract：:Analysis of single fibers isolated from a branch of the facial/trigeminal complex innervating the maxillary barbel of the channel catfish, Ictalurus punctatus, indicated the existence of bimodal (taste/tactile) fibers. Of the 60 single fibers recorded, 14 (23%) responded to both taste (amino acid) and tactile stimulat...

journal_title：Chemical senses

authors： Ogawa K,Marui T,Caprio J

更新日期：1997-08-01 00:00:00

abstract：:When the glossopharyngeal (GP) nerve of the frog was stimulated electrically, electropositive slow potentials were recorded from the tongue surface and depolarizing slow potentials from taste cells in the fungiform papillae. The amplitude of the slow potentials was stimulus strength- and the frequency-dependent. Gener...

journal_title：Chemical senses

authors： Sato T,Toda K,Miyamoto T,Okada Y,Fujiyama R

更新日期：2000-10-01 00:00:00

abstract：:Chemosensory receptors, including odor, taste, and vomeronasal receptors, comprise the largest group of G protein-coupled receptors (GPCRs) in the mammalian genome. However, little is known about the molecular determinants that are critical for the detection and discrimination of ligands by most of these receptors. Th...

journal_title：Chemical senses

authors： Nie Y,Hobbs JR,Vigues S,Olson WJ,Conn GL,Munger SD

更新日期：2006-07-01 00:00:00

abstract：:The role of odors in the long-distance navigation of birds has elicited intense debate for more than half a century. Failure to resolve many of the issues fueling this debate is due at least in part to the absence of controls for a variety of non-specific effects that odors have on the navigational process. The presen...

journal_title：Chemical senses

authors： Jorge PE,Marques PAM,Pinto BV,Phillips JB

更新日期：2016-11-01 00:00:00

abstract：:Adaptation techniques have traditionally been employed in sensory physiology and psychology to characterize afferent pathways and to dissect the quantitative and, to a lesser degree, the qualitative aspects of perception. We continue to explore the individual differences in olfactory capabilities among subjects initia...

journal_title：Chemical senses

authors： O'Connell RJ,Stevens DA,Zogby LM

更新日期：1994-06-01 00:00:00

abstract：:The central projections of olfactory receptor cells associated with two distinct types of antennal sensilla in the sphinx moth Manduca sexta were revealed by anterograde staining. In both sexes, receptor axons that arise from sexually isomorphic, type-II trichoid sensilla (and possibly some basiconic sensilla) project...

journal_title：Chemical senses

authors： Christensen TA,Harrow ID,Cuzzocrea C,Randolph PW,Hildebrand JG

更新日期：1995-06-01 00:00:00

abstract：:The extent of the change in salivary protein characteristics after repeated stimulations was shown to be correlated to differences in perceived astringency. Salivary characteristics of 77 subjects were compared after masticatory (S1) and taste/masticatory (S2) stimulations. The variations (S2 minus S1) of protein conc...

journal_title：Chemical senses

authors： Dinnella C,Recchia A,Vincenzi S,Tuorila H,Monteleone E

更新日期：2010-01-01 00:00:00

abstract：:Anosmia and hyposmia, the inability or decreased ability to smell, is estimated to afflict 3-20% of the population. Risk of olfactory dysfunction increases with old age and may also result from chronic sinonasal diseases, severe head trauma, and upper respiratory infections, or neurodegenerative diseases. These disord...

journal_title：Chemical senses

authors： Boesveldt S,Postma EM,Boak D,Welge-Luessen A,Schöpf V,Mainland JD,Martens J,Ngai J,Duffy VB

更新日期：2017-09-01 00:00:00

abstract：:We have previously modeled the interaction of the sweet protein brazzein with the extracellular domains of the sweet taste receptor. Here, we describe the application of that model to the design of 12 new highly potent analogs of brazzein. Eight of the 12 analogs have higher sweetness potency than wild-type brazzein. ...

journal_title：Chemical senses

authors： Walters DE,Cragin T,Jin Z,Rumbley JN,Hellekant G

更新日期：2009-10-01 00:00:00

abstract：:Aiming to unravel interspecific differences in olfactory preferences, we performed comparative studies of odor valence in flies, mice, and humans. Our analysis suggests a model where flies and mice share similar olfactory preferences, but neither species share odor preferences with humans. This model contrasts with a ...

journal_title：Chemical senses

authors： Manoel D,Makhlouf M,Scialdone A,Saraiva LR

更新日期：2019-01-01 00:00:00

abstract：:Organotypic cultures of the mouse olfactory epithelium connected to the olfactory bulb were obtained with the roller tube technique from postnatal mice aged between 13 and 66 days. To test the functionality of the cultures, we measured electroolfactograms (EOGs) at different days in vitro (DIV), up to 7 DIV, and we co...

journal_title：Chemical senses

authors： Pinato G,Rievaj J,Pifferi S,Dibattista M,Masten L,Menini A

更新日期：2008-04-01 00:00:00

abstract：:Chemical signals are common in most crustacean social interactions and are often perceived via chemosensory (olfactory) organs on the first antenna. Intermolt courtship behaviors and mating were investigated in size-matched pairs of intermolt European lobsters (Homarus gammarus) where the olfactory receptors of either...

journal_title：Chemical senses

authors： Skog M

更新日期：2009-02-01 00:00:00

abstract：:In rodents, the vomeronasal system controls social and sexual behavior. However, several mechanistic aspects of sensory signaling in the vomeronasal organ remain unclear. Here, we investigate the biophysical basis of a recently proposed vomeronasal signal transduction component-a Ca(2+)-activated Cl(-) current. As the...

journal_title：Chemical senses

authors： Untiet V,Moeller LM,Ibarra-Soria X,Sánchez-Andrade G,Stricker M,Neuhaus EM,Logan DW,Gensch T,Spehr M

更新日期：2016-10-01 00:00:00

abstract：:This study determined taste thresholds for copper as its speciation was varied among free cupric ion, complexed cupric ion, and precipitated cupric particles. The impact of copper chemistry on taste is important as copper is added to many beverages and can be present in drinking water as a natural mineral or due to co...

journal_title：Chemical senses

authors： Cuppett JD,Duncan SE,Dietrich AM

更新日期：2006-09-01 00:00:00

abstract：:In 20 normal and four anosmic participants, instantaneous inhalation and exhalation flow rates were recorded in response to 15 s stimulations with clean air or propionic acid concentrations (0.16, 1.14, 8.22 and 59.15 p.p.m., v/v) that ranged from peri-threshold for normals to clearly supra-threshold for anosmics. Eac...

journal_title：Chemical senses

authors： Walker JC,Kendal-Reed M,Hall SB,Morgan WT,Polyakov VV,Lutz RW

更新日期：2001-05-01 00:00:00

abstract：:In order to study potential mixture interactions among bitter compounds, selected sodium salts were added to five compounds presented either alone or as binary bitter-compound mixtures. Each compound was tested at a concentration that elicited 'weak' perceived bitterness. The bitter compounds were mixed at these conce...

journal_title：Chemical senses

authors： Keast RS,Canty TM,Breslin PA

更新日期：2004-06-01 00:00:00

abstract：:Mosquito control is essential to protect humans from mosquito-borne diseases. The host recognition between mosquitoes and humans is achieved by the mosquito olfactory system. Antennal sensilla, which house olfactory receptor neurons, are responsible for detecting chemical cues from hosts. To deepen our understanding o...

journal_title：Chemical senses

authors： Ye Z,Liu F,Liu N

更新日期：2016-06-01 00:00:00

abstract：:The antisense DNA method has been used successfully to block the expression of specific genes in vivo in neuronal systems. An increasing number of studies in the last few years have shown that antisense DNA administered directly into the brain can modify various kinds of behaviors. These findings strongly suggest that...

journal_title：Chemical senses

authors： Ogawa S,Pfaff DW

更新日期：1998-04-01 00:00:00

abstract：:Brazzein, a 54 residue sweet-tasting protein, is thought to participate in a multipoint binding interaction with the sweet taste receptor. Proposed sites for interaction with the receptor include 2 surface loops and the disulfide bond that connects the N- and C-termini. However, the importance of each site is not well...

journal_title：Chemical senses

authors： Dittli SM,Rao H,Tonelli M,Quijada J,Markley JL,Max M,Assadi-Porter F,Maillet E

更新日期：2011-11-01 00:00:00

abstract：:The importance of stimulus timing and location on the perceptual integration of taste and odour was studied based on a sub-threshold methodology. From a panel of 16 people, 12 showed the integration effect previously reported while 4 showed no effect. The experiment was repeated using retronasal and orthonasal deliver...

journal_title：Chemical senses

authors： Pfeiffer JC,Hollowood TA,Hort J,Taylor AJ

更新日期：2005-09-01 00:00:00

abstract：:Glutathione, a natural substance, acts on calcium receptors on the tongue and is known to enhance basic taste sensations. However, the effects of glutathione on brain activity associated with taste sensation on the tongue have not been determined under standardized taste delivery conditions. In this study, we investig...

journal_title：Chemical senses

authors： Goto TK,Yeung AW,Tanabe HC,Ito Y,Jung HS,Ninomiya Y

更新日期：2016-09-01 00:00:00

abstract：:Despite long and intense research, some fundamental questions regarding representation of taste information in the brain still remain unanswered. This might in part be due to shortcomings of the established methods that limit the researcher either to thorough characterization of few elements or to analyze the response...

journal_title：Chemical senses

authors： Töle J,Stolzenburg A,Tyree SM,Stähler F,Meyerhof W

更新日期：2018-04-23 00:00:00

abstract：:It is commonly agreed upon a strong link between emotion and olfaction. Odor-evoked memories are experienced as more emotional compared with verbal, visual, and tactile stimuli. Moreover, the emotional quality of odor cues increases memory performance, but contrary to this, odors are poor retrieval cues for verbal lab...

journal_title：Chemical senses

authors： Bestgen AK,Schulze P,Kuchinke L

更新日期：2015-09-01 00:00:00

abstract：:Recognition of individuals or classes of individuals plays an important role in the communication systems of many mammals. The ability of otariid (i.e., fur seal and sea lion) females to locate and identify their offspring in colonies after returning from regular foraging trips is essential to successful pup rearing. ...

journal_title：Chemical senses

authors： Wierucka K,Barthes N,Pitcher BJ,Schaal B,Charrier I,Harcourt RG

更新日期：2019-03-11 00:00:00

abstract：:It is difficult to determine the reason why a patient complains of a bitter taste when their mouth is empty. We examined a new diagnostic test using a bitterness masking substance. The bitterness masking substance, 'Benecoat BMI-60' (hereafter BMI-60), is a masking substance specific to the taste cells' bitterness rec...

journal_title：Chemical senses

authors： Ishimaru T,Hatanaka S,Miwa T,Furukawa M

更新日期：2001-01-01 00:00:00