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Journal articles on the topic 'Food odour'
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1
Hazlett, Brian. "Conditioned reinforcement in the crayfish Orconectes rusticus." Behaviour 144, no. 7 (2007): 847–59. http://dx.doi.org/10.1163/156853907781476409.
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AbstractThe crayfish Orconectes rusticus can form a learned association between alarm odour (an unlearned signal of elevated predation risk) and a formerly neutral odour. In this study the odours of gyrinid beetles and of the snail Campeloma decisum were each paired with alarm odour and subsequently those odours significantly reduced feeding behaviours in the presence of food odour. To test for second-order (=conditioned) reinforcement, crayfish were first exposed simultaneously to one of the neutral odours and alarm odour and later exposed simultaneously to the two formerly neutral odours. When tested with the second neutral odour (which was not paired with alarm odour) the crayfish showed significant reductions in food-related behaviours, thus demonstrating second-order conditioning.
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Hazlett, Brian. "RESPONSES TO MULTIPLE CHEMICAL CUES BY THE CRAYFISH ORCONECTES VIRILIS." Behaviour 136, no. 2 (1999): 161–77. http://dx.doi.org/10.1163/156853999501261.
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AbstractTo investigate how organisms respond to multiple cues, the responses of the crayfish Orconectes virilis to natural chemical stimuli presented both one at a time and in combinations were recorded in the laboratory. Following the introduction of predator (snapping turtle) odours, individuals decreased the rate of non-locomotory movements compared to control levels. The addition of food odour resulted in an increase in movement as well as postural changes. When both signals were presented simultaneously, the level of food-elicited movements was reduced and the extent of inhibition of food-related responses depended upon the relative intensity of the two types of input. The behavioural effect of predator odour introduction lasted about two hours. When alarm odour and food odour were presented simultaneously, movements were reduced even more strongly than with the predator odour-food odour combination. Presentation of two signals associated with danger (alarm and predator odours) resulted in a significantly greater reduction of food odour-induced movement than for either danger signal by itself.
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Carreira, Laura, Paula Midori Castelo, Carla Simões, Fernando Capela e Silva, Cláudia Viegas, and Elsa Lamy. "Changes in Salivary Proteome in Response to Bread Odour." Nutrients 12, no. 4 (April 5, 2020): 1002. http://dx.doi.org/10.3390/nu12041002.
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It is widely recognized that smelling food results in a mouth-watering feeling and influences appetite. However, besides changes in volume, little is known about the effects that food odours have on the composition of saliva. The aim of the present study was to access the effects that smelling bread has on saliva proteome and to compare such effects with those of chewing and ingesting it. Besides a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour induced changes in the proportion of different salivary proteins. The expression levels of two spots of cystatins and two spots of amylase increased due to olfactory stimulation, similar to what happened with bread mastication, suggesting that odour can allow anticipation of the type of food eaten and consequently the physiological oral changes necessary to that ingestion. An interesting finding was that bread odour increased the expression levels of several protein spots of immunoglobulin chains, which were decreased by both bread or rice mastication. This may be of clinical relevance since food olfactory stimulation of salivary immunoglobulins can be used to potentiate the oral immune function of saliva. Moreover, the effects of bread odour in the levels of salivary proteins, previously observed to be involved in oral food processing led to the hypothesis of an influence of this odour in the sensory perception of foods further ingested. Further studies are needed to elucidate this point, as well as whether the changes observed for bread odour are specific, or if different food odours lead to similar salivary proteome responses.
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Grzelka, Agnieszka, Elżbieta Romanik, and Urszula Miller. "Odour nuisance assessment of the food industry wastewater treatment plant." E3S Web of Conferences 100 (2019): 00024. http://dx.doi.org/10.1051/e3sconf/201910000024.
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Odour nuisance generated by food industry objects is a significant problem, the result of which is often numerous complaints from local residents about the quality of air. Apart from the production process, this problem often concerns industrial wastewater treatment processes, which contribute to a large extent to the emissions of odorants from the sulphur group, including hydrogen sulphide and mercaptans. In order to estimate the odorous air quality around these types of objects, the modelling of dispersion of pollutants: odours or odorants is often used. The paper presents the results of tests on odour emission as well as hydrogen sulphide and mercaptans emission as compounds typical for waste gases from the sewage treatment process from the food industry. In order to estimate the range of odour impact, model calculations using the Polish reference model for the aforementioned substances were made. The values of annual average concentrations and frequency of odour detection thresholds for odorants and odour concentration of 1 ouE/m3 for odours as a mixture in a computational grid of 1400 m x 1400 m with a step of 50 m were calculated. The results showed the highest range of odour impact of mercaptans, whose value of the average annual concentration exceeded the odour detection threshold up to 700 m in the east and west direction from the emission source.
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Kapinder, Tarkeshwar, and Ashok Kumar Singh. "INFLUENCE OF DIFFERENT ODOURS ON THE ASSOCIATIVE LEARNING OF LARVAL PARASITOID COTESIA PLUTELLAE (K.) (HYMENTOPTERA: BRACONIDAE)." Journal Of Advanced Zoology 42, no. 01 (November 30, 2021): 20–33. http://dx.doi.org/10.17762/jaz.v42i01.2.
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The ability of insect parasitoids to learn a wide range of volatiles enables them to exploit the habitats while still maintaining their searching efficiency and achieving efficient rates of oviposition. In the present study, learning of Cotesia plutellae adults on various inexperienced odours and their memory dynamics has been studied. The odours either repelled or acted as neutral stimulus under unexperienced condition. However, they were found to be equally efficient to associate the novel odour viz. coriander, rose, vanilla, and citral with food source in an olfactometer. After experiencing the wasps with different odours, the memory of rose and coriander odour remained for more than four hours but the memory faded on vanilla and citral within four hours. It was also found that thelearning in these wasps depended on the duration of exposure to the odour while feeding on food source. The C. plutellae females could learn two odours at a time and responded to both odours in olfactometer when provided individually. Females did not show any preference for learned odour of vanilla and citral when both were provided in two choice condition in the olfactometer. But female preferred the rose odour over vanilla in the olfactometer after experiencing both the odour. This finding can be utilized to design the innundative release of the parasitoids. Growing coriander or rose flower in the vicinity of field and experiencing the wasps to these odours before releasing into field can arrest these parasitoids in the field which ultimately increase parasitisation and can become a key factor for the success of biological control program.
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Derby, Charles D., Pascal Steullet, Amy J. Horner, and Holly S. Cate. "The sensory basis of feeding behaviour in the Caribbean spiny lobster, Panulirus argus." Marine and Freshwater Research 52, no. 8 (2001): 1339. http://dx.doi.org/10.1071/mf01099.
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A complex nervous system enables spiny lobsters to have a rich behavioural repertoire. The present paper discusses the ways in which the sensory systems of the Caribbean spiny lobster, Panulirus argus, particularly its chemosensory systems, are involved in feeding behaviour. It addresses the neural mechanisms of three aspects of their food-finding ability: detection, identification, and discrimination of natural food odours; the effect of learning on responses to food odours; the mechanisms by which spiny lobsters orient to odours from a distance under natural flow conditions. It demonstrates that the olfactory organ of spiny lobsters might use acrossneuron response patterns in discriminating odour quality; that the hedonic value of food can be modified by experience, including associative and nonassociative conditioning; that spiny lobsters can readily orient to distant odour sources; and that both chemo- and mechanosensory antennular input are important in this behaviour. Either aesthetasc or nonaesthetasc chemosensory pathways can be used in identifying odour quality, mediating learned behaviours, and permitting orientation to the source of distant odours. Studying the neuroethology of feeding behaviour helps us understand how spiny lobsters are adapted to living in complex and variable environments.
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Bokowa, A., and J. A. Beukes. "How reliable are odour assessments?" Water Science and Technology 66, no. 10 (November 1, 2012): 2049–55. http://dx.doi.org/10.2166/wst.2012.407.
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This paper will demonstrate the differences found in odour test results, when odour sampling is performed at the same sources by two different consultants. By examining two case studies, this paper will highlight that the difference between the results can be significant. Both studies are based on odour sampling programs determining the odour removal efficiency of odour control units installed at two different facilities: a pet food facility and an oil/grease recycling facility. The first study is based on odour measurements at the inlet and outlet of the unit installed by Applied Plasma Physics AS at the pet food facility. Odour assessments were performed by two separate consultants at the same time. The second study is based on testing of the odour removal effectiveness of two units: a scrubber and a biofilter at an oil/grease recycling facility. During this study two odour sampling programs were performed by two consultants at different times, but under the same process conditions. This paper will show how varying results can play a role in choosing the adequate odour control technologies. The final results suggest that although, an odour control unit may appear to be insufficient, it actually is successful at removing the odours.
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Todrank, Josephine, Giora Heth, and Diego Restrepo. "Effects of in utero odorant exposure on neuroanatomical development of the olfactory bulb and odour preferences." Proceedings of the Royal Society B: Biological Sciences 278, no. 1714 (December 2010): 1949–55. http://dx.doi.org/10.1098/rspb.2010.2314.
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Human babies and other young mammals prefer food odours and flavours of their mother's diet during pregnancy as well as their mother's individually distinctive odour. Newborn mice also prefer the individual odours of more closely related—even unfamiliar—lactating females. If exposure to in utero odorants—which include metabolites from the mother's diet and the foetus's genetically determined individual odour—helps shape the neuroanatomical development of the olfactory bulb, this could influence the perception of such biologically important odours that are preferred after birth. We exposed gene-targeted mice during gestation and nursing to odorants that activate GFP-tagged olfactory receptors (ORs) and then measured the effects on the size of tagged glomeruli in the olfactory bulb where axons from olfactory sensory neurons (OSNs) coalesce by OR type. We found significantly larger tagged glomeruli in mice exposed to these activating odorants in amniotic fluid, and later in mother's milk, as well as significant preferences for the activating odour. Larger glomeruli comprising OSNs that respond to consistently encountered odorants should enhance detection and discrimination of these subsequently preferred odours, which in nature would facilitate selection of palatable foods and kin recognition, through similarities in individual odours of relatives.
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Orlando, Cristian Gabriel, Ashley Tews, Peter Banks, and Clare McArthur. "The power of odour cues in shaping fine-scale search patterns of foraging mammalian herbivores." Biology Letters 16, no. 7 (July 2020): 20200329. http://dx.doi.org/10.1098/rsbl.2020.0329.
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Foraging by mammalian herbivores has profound impacts on natural and modified landscapes, yet we know little about how they find food, limiting our ability to predict and manage their influence. Mathematical models show that foragers exploiting odour cues outperform a random walk strategy. However, discovering how free-ranging foragers exploit odours in real, complex landscapes has proven elusive because of technological constraints. We took a novel approach, using a sophisticated purpose-built thermal camera system to record fine-scale foraging by a generalist mammalian herbivore, the swamp wallaby ( Wallabia bicolor ). We tested the hypothesis that odour cues shape forager movement and behaviour in vegetation patches. To do this, we compared wallaby foraging in two odour landscapes: Control (natural vegetation with food and non-food plants interspersed) and +Apple (the same natural vegetation plus a single, highly palatable food source with novel odour (apple)). The +Apple treatment led to strongly directed foraging by wallabies: earlier visits to vegetation patches, straighter movement paths, more hopping and fewer stops than in the Control treatment. Our results provide clear empirical evidence that odour cues are harnessed for efficient, directed search even at this fine scale. We conclude that random walk models miss a key feature shaping foraging within patches.
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Rampin, Olivier, Audrey saint-albin, Christian Ouali, Jasmine Burguet, Elisa Gry, Gaelle champeil-potokar, Nathalie jerome, et al. "Dopamine Modulates the Processing of Food Odour in the Ventral Striatum." Biomedicines 10, no. 5 (May 12, 2022): 1126. http://dx.doi.org/10.3390/biomedicines10051126.
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Food odour is a potent stimulus of food intake. Odour coding in the brain occurs in synergy or competition with other sensory information and internal signals. For eliciting feeding behaviour, food odour coding has to gain signification through enrichment with additional labelling in the brain. Since the ventral striatum, at the crossroads of olfactory and reward pathways, receives a rich dopaminergic innervation, we hypothesized that dopamine plays a role in food odour information processing in the ventral striatum. Using single neurones recordings in anesthetised rats, we show that some ventral striatum neurones respond to food odour. This neuronal network displays a variety of responses (excitation, inhibition, rhythmic activity in phase with respiration). The localization of recorded neurones in a 3-dimensional brain model suggests the spatial segregation of this food-odour responsive population. Using local field potentials recordings, we found that the neural population response to food odour was characterized by an increase of power in the beta-band frequency. This response was modulated by dopamine, as evidenced by its depression following administration of the dopaminergic D1 and D2 antagonists SCH23390 and raclopride. Our results suggest that dopamine improves food odour processing in the ventral striatum.
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Saveer, Ahmed M., Sophie H. Kromann, Göran Birgersson, Marie Bengtsson, Tobias Lindblom, Anna Balkenius, Bill S. Hansson, Peter Witzgall, Paul G. Becher, and Rickard Ignell. "Floral to green: mating switches moth olfactory coding and preference." Proceedings of the Royal Society B: Biological Sciences 279, no. 1737 (February 8, 2012): 2314–22. http://dx.doi.org/10.1098/rspb.2011.2710.
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Mating induces profound physiological changes in a wide range of insects, leading to behavioural adjustments to match the internal state of the animal. Here, we show for the first time, to our knowledge, that a noctuid moth switches its olfactory response from food to egg-laying cues following mating. Unmated females of the cotton leafworm ( Spodoptera littoralis ) are strongly attracted to lilac flowers ( Syringa vulgaris ). After mating, attraction to floral odour is abolished and the females fly instead to green-leaf odour of the larval host plant cotton, Gossypium hirsutum . This behavioural switch is owing to a marked change in the olfactory representation of floral and green odours in the primary olfactory centre, the antennal lobe (AL). Calcium imaging, using authentic and synthetic odours, shows that the ensemble of AL glomeruli dedicated to either lilac or cotton odour is selectively up- and downregulated in response to mating. A clear-cut behavioural modulation as a function of mating is a useful substrate for studies of the neural mechanisms underlying behavioural decisions. Modulation of odour-driven behaviour through concerted regulation of odour maps contributes to our understanding of state-dependent choice and host shifts in insect herbivores.
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Pennycuik, PR, and R. Cowan. "Odor and Food Preferences of House Mice, Mus-Musculus." Australian Journal of Zoology 38, no. 3 (1990): 241. http://dx.doi.org/10.1071/zo9900241.
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Odour preferences of house mice were investigated in test animals housed singly in two-armed mazes fitted with shelters where food and water were freely available. The number and duration of the visits made to each maze arm were measured, firstly for a settling-in period when the test item was absent from the maze, and then when the test item was present in one of the arms. Differences between the test arm and the control arm were measured and tested statistically. When ripening maze was present most of the test mice made more visits to the arm containing the test item than to the control arm. When ripening maize, mature canary seed, mature sunflower seed or male urine was present most of the test mice spent more time in the test arm than in the control arm. Food preferences were investigated by offering mice the choice of a control diet or a diet incorporating one of the items used in the odour preference tests, and measuring the between-hopper difference in intake. When the test hopper contained canary seed or maize most mice ate more of the test diet than the control diet. When the test hopper contained dried peas or the control diet supplemented with male mouse urine most mice ate less of the test diet than the control diet. The results suggest that odours from both food items and male mouse urine may increase the time spent by the mice in the vicinity of the odour source. They also suggest that items with odours which attract the attention of mice may not necessarily be acceptable as food items.
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Yeomans, Martin R., John Prescott, and Natalie J. Gould. "Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status." Quarterly Journal of Experimental Psychology 62, no. 8 (August 2009): 1648–64. http://dx.doi.org/10.1080/17470210802557793.
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Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose, saccharin, and PROP solutions were used to classify 92 volunteers as either sweet likers or dislikers and as PROP ST, NT, or medium tasters (MT). Changes in pleasantness of odours that had been paired with the taste of saccharin increased in sweet likers but decreased in dislikers. Odour sweetness increased regardless of PROP taster or sweet liker status. PROP ST rated saccharin as more bitter than did other taster groups and also showed greater increases in acquired bitterness of the saccharin-paired odour. Overall, these data suggest that individual differences in evaluation of saccharin reliably predict subsequent changes in evaluation of saccharin-paired odours, with hedonic changes corresponding with liking for sweet tastes and sensory changes reflecting differences in sensory quality between PROP taster groups.
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Boesveldt, S., S. T. Lindau, M. K. McClintock, T. Hummel, and J. N. Lundstrom. "Gustatory and olfactory dysfunction in older adults: a national probability study." Rhinology journal 49, no. 3 (August 1, 2011): 324–30. http://dx.doi.org/10.4193/rhino10.155.
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BACKGROUND: Olfactory and gustatory functions have not been well characterized in older adults in the US. Consequently, their relationships to sociodemographic characteristics, as well as physical and mental health, were studied in a large national probability sample using brief validated tests of chemosensory function. METHODS: A five-odour identification test and taste-impregnated strips of filter paper (sweet, sour, bitter, and salty) assessed the ability to identify chemosensory stimuli. RESULTS: Severe gustatory dysfunction was more prevalent than severe olfactory dysfunction. Age, education and sex were independently associated with performance on both the olfactory and gustatory identification tasks. Higher scores were associated with female sex, higher level of education, and lower age. Odour identification scores exhibited a positive, albeit weak, correlation with BMI, and food-related odours were better identified than non-food odours. In addition, odour identification performance was also negatively associated with depressive symptoms. CONCLUSIONS: These data demonstrate a high prevalence of severe gustatory and, to a somewhat lesser extent, olfactory dysfunction in a population-based sample and demonstrate that even brief tests are capable of detecting correlations between both chemical senses and relevant health measures outside a clinical setting.
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Savoca, Matthew S., Chris W. Tyson, Michael McGill, and Christina J. Slager. "Odours from marine plastic debris induce food search behaviours in a forage fish." Proceedings of the Royal Society B: Biological Sciences 284, no. 1860 (August 16, 2017): 20171000. http://dx.doi.org/10.1098/rspb.2017.1000.
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Plastic pollution is an anthropogenic stressor in marine ecosystems globally. Many species of marine fish (more than 50) ingest plastic debris. Ingested plastic has a variety of lethal and sublethal impacts and can be a route for bioaccumulation of toxic compounds throughout the food web. Despite its pervasiveness and severity, our mechanistic understanding of this maladaptive foraging behaviour is incomplete. Recent evidence suggests that the chemical signature of plastic debris may explain why certain species are predisposed to mistaking plastic for food. Anchovy ( Engraulis sp.) are abundant forage fish in coastal upwelling systems and a critical prey resource for top predators. Anchovy ingest plastic in natural conditions, though the mechanism they use to misidentify plastic as prey is unknown. Here, we presented wild-caught schools of northern anchovy ( Engraulis mordax ) with odour solutions made of plastic debris and clean plastic to compare school-wide aggregation and rheotactic responses relative to food and food odour presentations. Anchovy schools responded to plastic debris odour with increased aggregation and reduced rheotaxis. These results were similar to the effects food and food odour presentations had on schools. Conversely, these behavioural responses were absent in clean plastic and control treatments. To our knowledge, this is the first experimental evidence that adult anchovy use odours to forage. We conclude that the chemical signature plastic debris acquires in the photic zone can induce foraging behaviours in anchovy schools. These findings provide further support for a chemosensory mechanism underlying plastic consumption by marine wildlife. Given the trophic position of forage fish, these findings have considerable implications for aquatic food webs and possibly human health.
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Hansen, L. L., L. L. Mikkelsen, H. Agerhem, A. Laue, M. T. Jensen, and B. B. Jensen. "Effect of fermented liquid food and zinc bacitracin on microbial metabolism in the gut and sensoric profile of m. longissimus dorsi from entire male and female pigs." Animal Science 71, no. 1 (April 2000): 65–80. http://dx.doi.org/10.1017/s1357729800054904.
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AbstractThe aim of this work in pigs was to evaluate the effect of fermented liquid food (FLF) and the combination of FLF plus short-term addition of an antibiotic food additive zinc bacitracin (FLF + ZB) compared with fed non-pelleted dry food (NPDF), on microbial metabolism in the gut and the effects on flavour and odour attributes and profiles of pig meat as well as boar odour from entire male and female pigs.At an average start weight of 60 kg, 108 pigs (54 males and 54 females) were equally allocated to three treatments according to pen-replicate, litter and sex. Microbial metabolism in the gut was studied in 24 pigs, eight from each treatment. For sensory profile evaluation (flavour, odour and tenderness) of pork loins from m. longissimus dorsi, 48 pigs (24 entire males and 24 females) were selected. The sensory evaluation of different qualities of flavour and odour as well as tenderness of cooked pork loins (LD) was done by a boar taint (skatole and androstenone) trained taste panel. To evaluate the odour and the flavour, a sensory profile analysis was performed which involved the following attributes: total off-odour/off-flavour, pig, urine, manure, naphthalene, rancid, sweet and sweat in the whole sample including both meat and fat.Giving FLF to pigs significantly changed the microbiota in the gastro-intestinal tract compared with NPDF. In particular, the density of coliform bacteria was reduced in the gastro-intestinal tract of the pigs on FLF. Giving FLF demonstrated no effects on skatole concentration in caecum, colon, blood and backfat and boar odour attributes, whereas administration of FLF + ZB decreased the skatole concentrations and the typical boar odours, pig and manure odour, compared especially with the pigs on NPDF. However, meat from pigs given FLF either with or without zinc bacitracin had smaller but significantly worsened scores for three flavour attributes — pig flavour, rancid flavour and total off-flavour — compared with meat from NPDF pigs and the three flavour attributes were equally affected in both sexes. This seems to point to a significant worsening of meat flavour in pigs given FLF that is independent of sex and boar odour problems (skatole and androstenone).
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Ryon, Jenny, J. C. Fentress, F. H. Harrington, and Susan Bragdon. "Scent rubbing in wolves (Canis lupus): the effect of novelty." Canadian Journal of Zoology 64, no. 3 (March 1, 1986): 573–77. http://dx.doi.org/10.1139/z86-084.
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Two groups of wolves (Canis lupus) (N = 15 individuals) were tested for scent rubbing with eight novel odours from four classes of scent (herbivore, carnivore, food, and manufactured). If novelty is the primary factor influencing scent rubbing, we expected high initial rubbing frequencies across classes that would decline with successive presentations. Differential responses would indicate class of scent is more important. The wolves exhibited a striking propensity to scent rub differentially among odours. The manufactured odours (perfume and motor oil) elicited the strongest rubbing response, carnivore odours (cougar (Felis concolor) feces and black bear (Ursus americanus) feces) elicited the second highest response, and one of the food odours (salt pork) elicited a single rub from one individual, while the other food odour (tuna oil) was not rubbed. Herbivore odours (Aoudad sheep (Ammotraqus lervia) feces and Sable Island horse (Equus caballus) feces) were not rubbed. There was a negative correlation between odours that were rubbed and those tasted. Overall, there was a slight tendency to rub less frequently on an eliciting odour with successive presentations, but a stronger tendency with the two odours that elicited the greatest rubbing response (perfume and motor oil). Scent rub eliciting odours might include (i) scents of a class not usually encountered in the wolf's environment, (ii) a familiar scent that deviates from the norm by a change in character, and (iii) scents to which a wolf might have a strong aversion or attraction.
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Murphy, Elaine C., Tim Sjoberg, Tom Agnew, Madeline Sutherland, Graeme Andrews, Raine Williams, Jeff Williams, James Ross, and B. Kay Clapperton. "Body Odours as Lures for Stoats Mustela erminea: Captive and Field Trials." Animals 12, no. 3 (February 7, 2022): 394. http://dx.doi.org/10.3390/ani12030394.
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Eradication and control methods to limit damage caused to native biota in New Zealand by the stoat (Mustela erminea) rely on effective lures for trapping and detection devices, such as cameras. Long-life semiochemical lures have the potential for targeting stoats in situations where food-based lures are of limited success. The attractiveness of body odours of captive stoats was tested in a series of captive animal and extensive field trials to investigate their potential as trapping and monitoring lures. Stoats approached and spent significantly more time sniffing stoat urine and scats and bedding from oestrous female stoats than a non-treatment control. The bedding odours were attractive in both the breeding and the non-breeding season. Stoats also spent significantly more time sniffing oestrous stoat bedding than female ferret bedding, but the ferret odour also produced a significant response by stoats. In the field trials, there were no significant differences between the number of stoats caught with food lures (long-life rabbit or hen eggs) compared with oestrous female or male stoat bedding lures. These results indicate the potential of both stoat bedding odour and the scent of another mustelid species as stoat trapping lures that likely act as a general odour attractant rather than a specific chemical signal of oestrus.
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Nimmermark, S. "Use of electronic noses for detection of odour from animal production facilities: a review." Water Science and Technology 44, no. 9 (November 1, 2001): 33–41. http://dx.doi.org/10.2166/wst.2001.0503.
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In the field of controlling livestock and poultry odours in the internal and external environment and in derived food products, one main obstacle is how to measure the odour in a suitable way. Olfactometry and a human panel have been used in most studies of farm odour until now. Alternatives like electronic noses are interesting considering disadvantages for olfactometry regarding cost and labour requirement. An electronic device can produce an almost instant response which is useful in many applications. Studies have shown detection of farm odour for some electronic noses and also response to odour concentrations. Other studies have shown very high odour threshold values compared to human noses. Electronic noses with a large number of sensors have been developed since a base was formed in the 1950s. The fast progress in data processing and sensor development in the latest years have made the electronic noses interesting for a large number of industrial applications in the food processing industry, as well as in other areas. Materials like manure produce a complex mixture of odorous compounds and the interaction between these creates a unique odour where no specific dominating and characterising compound seems to exist. Related to swine farms almost 200 different odorous compounds have been reported. The electronic noses can, depending on the sensitivity of its sensors, detect some compounds at lower levels than the human nose, while other compounds offensive to a human nose cannot be detected. Proper function of the electronic noses with sensitivity for the odorous gases in the application must be followed by satisfying properties regarding ageing, temperature stability, humidity and other environmental factors.
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Ferreira, Vicente, Arancha de-la-Fuente-Blanco, and María-Pilar Sáenz-Navajas. "A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma." Foods 10, no. 7 (July 14, 2021): 1627. http://dx.doi.org/10.3390/foods10071627.
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Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensity of the mixture of dissimilar non-blending odours and do not consider odour blending, which is one of the most relevant and influential perceptual interactions. Beginning with the results from classical studies about odour interaction, a new and simple systematic is proposed in which odour interactions are classified into four categories: competitive, cooperative, destructive and creative. The first categories are most frequent and display a mild level of interaction, being characterised mostly by analytical processing. The last two are less frequent and activate (or deactivate) configurational processes of object recognition with deep effects on the quality and intensity of the perception. These interactions can be systematically applied to interpret the formation of sensory descriptors from the odorant composition, suggesting that qualitatively the system works. However, there is a lack of quantitative data to work with odour intensities reliably, and a pressing need to systematise the effects of creative interactions.
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Arnold, Sarah E. J., Philip C. Stevenson, and Steven R. Belmain. "Shades of yellow: interactive effects of visual and odour cues in a pest beetle." PeerJ 4 (July 12, 2016): e2219. http://dx.doi.org/10.7717/peerj.2219.
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Background:The visual ecology of pest insects is poorly studied compared to the role of odour cues in determining their behaviour. Furthermore, the combined effects of both odour and vision on insect orientation are frequently ignored, but could impact behavioural responses.Methods:A locomotion compensator was used to evaluate use of different visual stimuli by a major coleopteran pest of stored grains (Sitophilus zeamais), with and without the presence of host odours (known to be attractive to this species), in an open-loop setup.Results:Some visual stimuli—in particular, one shade of yellow, solid black and high-contrast black-against-white stimuli—elicited positive orientation behaviour from the beetles in the absence of odour stimuli. When host odours were also present, at 90° to the source of the visual stimulus, the beetles presented with yellow and vertical black-on-white grating patterns changed their walking course and typically adopted a path intermediate between the two stimuli. The beetles presented with a solid black-on-white target continued to orient more strongly towards the visual than the odour stimulus.Discussion:Visual stimuli can strongly influence orientation behaviour, even in species where use of visual cues is sometimes assumed to be unimportant, while the outcomes from exposure to multimodal stimuli are unpredictable and need to be determined under differing conditions. The importance of the two modalities of stimulus (visual and olfactory) in food location is likely to depend upon relative stimulus intensity and motivational state of the insect.
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Rolls, Edmund T. "Sensory processing in the brain related to the control of food intake." Proceedings of the Nutrition Society 66, no. 1 (February 2007): 96–112. http://dx.doi.org/10.1017/s0029665107005332.
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Complementary neurophysiological recordings in rhesus macaques (Macaca mulatta) and functional neuroimaging in human subjects show that the primary taste cortex in the rostral insula and adjoining frontal operculum provides separate and combined representations of the taste, temperature and texture (including viscosity and fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal cortex, these sensory inputs are for some neurons combined by learning with olfactory and visual inputs. Different neurons respond to different combinations, providing a rich representation of the sensory properties of food. In the orbitofrontal cortex feeding to satiety with one food decreases the responses of these neurons to that food, but not to other foods, showing that sensory-specific satiety is computed in the primate (including the human) orbitofrontal cortex. Consistently, activation of parts of the human orbitofrontal cortex correlates with subjective ratings of the pleasantness of the taste and smell of food. Cognitive factors, such as a word label presented with an odour, influence the pleasantness of the odour, and the activation produced by the odour in the orbitofrontal cortex. Food intake is thus controlled by building a multimodal representation of the sensory properties of food in the orbitofrontal cortex and gating this representation by satiety signals to produce a representation of the pleasantness or reward value of food that drives food intake. Factors that lead this system to become unbalanced and contribute to overeating and obesity are described.
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Wagner, S., S. Issanchou, C. Chabanet, C. Lange, B. Schaal, and S. Monnery-Patris. "Liking the odour, liking the food. Toddlers’ liking of strongly flavoured foods correlates with liking of their odour." Appetite 81 (October 2014): 60–66. http://dx.doi.org/10.1016/j.appet.2014.06.002.
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Dunlop, Mark, Erin Gallagher, and Jae Ho Sohn. "Odour emissions from tunnel-ventilated broiler sheds: case study of nine Queensland farms." Animal Production Science 50, no. 6 (2010): 546. http://dx.doi.org/10.1071/an09188.
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Odour emission rates were measured from nine tunnel-ventilated broiler farms in south-eastern Queensland, Australia. At one farm, odour emission rates were measured over two sequential batches approximately weekly, while at the remaining farms, odour emission rates were measured just before the first pickup (around Day 35 of the batch) when bird liveweight was greatest and peak odour emission rates were expected. Odour samples were analysed using dynamic olfactometry (to AS/NZS 4323.3:2001), and an artificial olfaction system was used to continuously monitor odour emission rates at one farm. Odour emission rates ranged from 330 to 2960 ou/s per 1000 birds and from 0.19 to 2.12 ou/s.kg, with a significant amount of variability observed throughout the batch and throughout each sampling day. While the wide range in odour emission rates was primarily due to changes in bird liveweight and ventilation requirements, other factors were also involved. The artificial olfaction system proved useful for quantifying the range and variability of odour emission rates, especially when olfactometry analysis was impractical.
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Wendt, Stephanie, Nico Kleinhoelting, and Tomer J. Czaczkes. "Negative feedback: ants choose unoccupied over occupied food sources and lay more pheromone to them." Journal of The Royal Society Interface 17, no. 163 (February 2020): 20190661. http://dx.doi.org/10.1098/rsif.2019.0661.
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In order to make effective collective decisions, ants lay pheromone trails to lead nest-mates to acceptable food sources. The strength of a trail informs other ants about the quality of a food source, allowing colonies to exploit the most profitable resources. However, recruiting too many ants to a single food source can lead to over-exploitation, queuing, and thus decreased food intake for the colony. The nonlinear nature of pheromonal recruitment can also lead colonies to become trapped in suboptimal decisions, if the environment changes. Negative feedback systems can ameliorate these problems. We investigated a potential source of negative feedback: whether the presence of nest-mates makes food sources more or less attractive. Lasius niger workers were trained to food sources of identical quality, scented with different odours. Ants fed alone at one odour. At the other odour ants fed either with other feeding nest-mates, or with dummy ants (black surface lipid-coated glass beads). Ants tended to avoid food sources at which other nest-mates were present. They also deposited less pheromone to occupied food sources, suggesting an active avoidance behaviour, and potentiating negative feedback. This effect may prevent crowding at a single food source when other profitable food sources are available elsewhere, leading to a higher collective food intake. It could also potentially protect colonies from becoming trapped in local feeding optima. However, ants did not avoid the food associated with dummy ants, suggesting that surface lipids and static visual cues alone may not be sufficient for nest-mate recognition in this context.
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Cunningham, Gregory B., Richard W. Van Buskirk, Mark J. Hodges, Henri Weimerskirch, and Gabrielle A. Nevitt. "Behavioural responses of blue petrel chicks (Halobaena caerulea) to food-related and novel odours in a simple wind tunnel." Antarctic Science 18, no. 3 (August 24, 2006): 345–52. http://dx.doi.org/10.1017/s0954102006000393.
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As a first step towards understanding the development of olfactory behaviours in Antarctic procellariiform seabirds, we recently showed that blue petrel chicks (Halobaena caerulea) could detect both a food-related and a novel odour while asleep. In this current study, we tested chicks in a simple wind tunnel to determine if exploratory behaviours could be initiated by olfactory stimuli as well. We compared the behavioural responses of 30 blue petrel chicks to cod liver oil (a prey-related odour) or phenyl ethyl alcohol (an unfamiliar, rosy-smelling odourant) against a control (distilled water). Six behavioural indices were measured, including head turns, body turns, bites, preening events, wing-stretches, and distance walked. In response to cod liver oil, we found that chicks increased both turning rates and distances walked whereas chicks preened more in response to phenyl ethyl alcohol. Since only cod liver oil initiated behaviours consistent with searching, our results suggest that chicks are attaching biological significance to food-related odours even before they leave the burrow to forage for the first time.
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HARPER, R. "On odour classification." International Journal of Food Science & Technology 1, no. 3 (June 28, 2007): 167–76. http://dx.doi.org/10.1111/j.1365-2621.1966.tb01803.x.
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Quaranta, Angelo, Serenella d’Ingeo, and Marcello Siniscalchi. "Odour-Evoked Memory in Dogs: Do Odours Help to Retrieve Memories of Food Location?" Animals 10, no. 8 (July 23, 2020): 1249. http://dx.doi.org/10.3390/ani10081249.
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The ability of odors to spontaneously trigger specific memories has been widely demonstrated in humans. Although increasing evidence support the role of olfaction on dogs’ emotions and cognitive processes, very little research has been conducted on its relationship with memory in this species. The present study aimed at investigating the role of olfaction in the recall of detailed memories originally formed in the presence of a specific odor (i.e., vanilla). To test this, three groups of participants were trained with the same spatial learning task while a specific odor (i.e., vanilla) was dispersed in the testing room. Subjects were then divided in three experimental groups and after 24 h delay, they were presented with the same spatial task. The first group (Group 1) performed the task in the presence of a novel odor (i.e., control), whereas the second (Group 2) and the third group (Group 3) carried out the test in the presence of the vanilla odor and no odor (Group 3), respectively. After a brief delay, the test was presented again to the three groups of dogs: subjects of Group 1 were now tested in the presence of the vanilla odor, whereas the Group 2 was tested with the control odor. The Group 3 received no odor in both tests. A significant improvement of dogs’ performance was registered in the control-vanilla odors condition (Group 1), suggesting that the exposure to the odor presented at the encoding time would prompt the recall of spatial memories in dogs.
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Franz, R., S. Kluge, A. Lindner, and O. Piringer. "Cause of catty odour formation in packaged food." Packaging Technology and Science 3, no. 2 (April 1990): 89–95. http://dx.doi.org/10.1002/pts.2770030206.
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Ontañón, Ignacio, Juan Téllez, Vicente Ferreira, and Ana Escudero. "Air inside a dishwasher: Odour characterization and strategy for measuring odour changes." Flavour and Fragrance Journal 34, no. 2 (December 11, 2018): 75–89. http://dx.doi.org/10.1002/ffj.3480.
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Clapperton, BK, CT Eason, RJ Weston, AD Woolhouse, and DR Morgan. "Development and Testing of Attractants for Feral Cats, Felis Catus L." Wildlife Research 21, no. 4 (1994): 389. http://dx.doi.org/10.1071/wr9940389.
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As part of a programme to improve feral-cat control and eradication techniques, various odours were tested as candidate lures. They included food odours (fish oils), social odours (urine and its components, anal-sac secretions and commercial wild-animal lures) and plant materials (catnip, matatabi and their essential oils). Pen bioassay experiments used a preference procedure on captive feral and domestic cats to compare the time spent investigating the odours and the number of cats visiting each odour. Field trials at rubbish dumps used scent stations to assess cat activity. Catnip and matatabi were the most promising candidate lures in both the pen bioassay and the field trials. Future directions for lure developments are suggested.
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Wäckers, Felix, Louise Vet, Claire Bonifay, and Joe Lewis. "Gustatory response and appetitive learning in Microplitis croceipes in relation to sugar type and concentration." Animal Biology 56, no. 2 (2006): 193–203. http://dx.doi.org/10.1163/157075606777304230.
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AbstractInsects can be conditioned to respond to odours through associative learning. Various learning parameters, such as the rate of odour acquisition, are known to depend on the type of conditioned stimulus. Here we investigate to what extent appetitive conditioning in the parasitoid Microplitis croceipes is also affected by characteristics of the food reward (unconditioned stimulus). We tested 1 M solutions of eight sugars naturally occurring in nectar and honeydew with respect to their effect on parasitoid gustatory response and their suitability as an unconditioned stimulus in the process of associative odour learning. To test for concentration effects, a separate experiment compared parasitoid performance with 1 M and 0.25 M of sucrose, respectively. Only exposure to glucose, fructose, sucrose and melezitose enhanced feeding relative to control individuals provided water. Raffinose, mannose, galactose and melibiose did not increase or decrease consumption, indicating that these sugars are neither phagostimulants nor phagodeterrents. In the conditioning experiments, parasitoids were allowed to feed on a particular sugar solution while being exposed to the floral odour cineole. Parasitoids that had been trained with the stimulatory sugars subsequently showed a clear conditioned feeding response to the cineole. Conditioning with galactose, mannose and melibiose, on the other hand, did not lead to successful odour acquisition. Conditioning with raffinose increased the tendency of the parasitoid to exhibit a conditioned feeding response, even though this response was significantly shorter than the response following training with stimulatory sugars.The level of cineole response was not significantly influenced by the concentration of a sucrose solution, even though the 0.25 M concentration was a weaker feeding stimulant.Our findings indicate that gustatory perception is the principal unconditioned stimulus in appetitive learning. The results with raffinose indicate that postingestive feedback may be involved in food associative learning as well.
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Borowski, Zbigniew. "Influence of predator odour on the feeding behaviour of the root vole (Microtus oeconomus Pallas, 1776)." Canadian Journal of Zoology 76, no. 9 (September 1, 1998): 1791–94. http://dx.doi.org/10.1139/z98-094.
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An experiment carried out under laboratory conditions addressed the influence exerted by the odour of a stoat, Mustela erminea Linnaeus, 1758, on the feeding behaviour of a root vole, Microtus oeconomus Pallas, 1776. Specifically, the impact of the odour on the chewing of rowan (Sorbus aucuparia) shoots and consumption of food pellets by voles that were not sexually active was observed over a 14-day period. The floors of cages with individuals from the experimental group were sprinkled daily with a distilled-water rinse from a glass clamber in which a stoat had been confined, while cages holding control individuals were sprinkled with distilled water only. The uptake of food was monitored daily by checking the degree to which shoots had been chewed, as well as the amount of food pellets consumed. Stoat odour caused a significant reduction in chewing of the shoots but did not affect the amount of food pellets eaten. There was no significant influence of the scent on body mass, which suggests that the assimilation of food was probably the same for voles in the experimental and control groups. Long-term exposure to stoat scent was not associated with changes in food consumption over time, which suggests that the voles had not become habituated to the presence of the odour over the 2-week period. It would therefore seem that the stoat scent affected the specific feeding behaviour of the voles rather than their overall consumption level.
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Rolls, Edmund T. "Brain mechanisms underlying flavour and appetite." Philosophical Transactions of the Royal Society B: Biological Sciences 361, no. 1471 (June 15, 2006): 1123–36. http://dx.doi.org/10.1098/rstb.2006.1852.
Full textAbstract:
Complementary neurophysiological recordings in macaques and functional neuroimaging in humans show that the primary taste cortex in the rostral insula and adjoining frontal operculum provides separate and combined representations of the taste, temperature and texture (including viscosity and fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal cortex, these sensory inputs are for some neurons combined by learning with olfactory and visual inputs. Different neurons respond to different combinations, providing a rich representation of the sensory properties of food. In the orbitofrontal cortex, feeding to satiety with one food decreases the responses of these neurons to that food, but not to other foods, showing that sensory-specific satiety is computed in the primate (including human) orbitofrontal cortex. Consistently, activation of parts of the human orbitofrontal cortex correlates with subjective ratings of the pleasantness of the taste and smell of food. Cognitive factors, such as a word label presented with an odour, influence the pleasantness of the odour and the activation produced by the odour in the orbitofrontal cortex. These findings provide a basis for understanding how what is in the mouth is represented by independent information channels in the brain; how the information from these channels is combined; and how and where the reward and subjective affective value of food is represented and is influenced by satiety signals. Activation of these representations in the orbitofrontal cortex may provide the goal for eating, and understanding them helps to provide a basis for understanding appetite and its disorders.
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Mas, Marine, Marie-Claude Brindisi, Claire Chabanet, and Stéphanie Chambaron. "Implicit food odour priming effects on reactivity and inhibitory control towards foods." PLOS ONE 15, no. 6 (June 9, 2020): e0228830. http://dx.doi.org/10.1371/journal.pone.0228830.
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Dimoglo, A. S., M. Yu. Gorbachov, I. B. Bersuker, A. I. Greni, L. E. Vysotskaya, O. V. Stepanova, and E. Yu. Lukash. "Structural and electronic origin of meat odour of organic hetero-atomic compounds." Food / Nahrung 32, no. 5 (1988): 461–73. http://dx.doi.org/10.1002/food.19880320510.
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Buchbauer, Gerhard, Alexander Hayn, Elisabeth Liedl, Petra Weiss-Greiler, and Peter Wolschann. "Conformational Calculations on Sandalwood Odour, Part XI. Molecular Similarity of Sandalwood Odour Compounds." Flavour and Fragrance Journal 12, no. 3 (May 1997): 141–46. http://dx.doi.org/10.1002/(sici)1099-1026(199705)12:3<141::aid-ffj634>3.0.co;2-z.
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Kasumyan, A. O. "Paddlefish Polyodon spathula juveniles food searching behaviour evoked by natural food odour." Journal of Applied Ichthyology 23, no. 6 (December 2007): 636–39. http://dx.doi.org/10.1111/j.1439-0426.2007.00904.x.
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Schopf, V., K. Kollndorfer, M. Pollak, C. A. Mueller, and J. Freiherr. "Intranasal insulin influences the olfactory performance of patients with smell loss, dependent on the body mass index: A pilot study." Rhinology journal 53, no. 4 (December 1, 2015): 371–78. http://dx.doi.org/10.4193/rhino15.065.
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Background: The application of intranasal insulin in healthy humans has been linked to improved memory function, reduced food intake, and increased olfactory thresholds. There has also been some correlation between the morbidities associated with central nervous system (CNS) insulin resistance, such as type II diabetes mellitus, Alzheimer's disease, obesity, and impaired odour recognition. Given that impaired odour recognition is an important component of olfactory performance, mechanisms that govern these effects may account for impaired olfactory functions in anosmic patients. Methodology: Ten patients with post-infectious olfactory loss received intranasal administration of 40 IU insulin or a placebo solution, as well as olfactory performance tests before and after administration. Results: When administered insulin, patients exhibited an immediate performance improvement with regard to olfactory sensitivity and olfactory intensity ratings. In addition, more odours were correctly identified. Furthermore, an improvement in the odour identification task was detected in patients with higher body mass index. Conclusion: Results of this pilot study shed light on the link between cerebral insulin level and an impaired sense of smell. This research line might provide a better understanding of olfactory loss in relation to eating and dietary behavior, and could offer opportunities to develop faster therapeutic intervention for patients with olfactory dysfunction.
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Kromann, Sophie H., Ahmed M. Saveer, Muhammad Binyameen, Marie Bengtsson, Göran Birgersson, Bill S. Hansson, Fredrik Schlyter, Peter Witzgall, Rickard Ignell, and Paul G. Becher. "Concurrent modulation of neuronal and behavioural olfactory responses to sex and host plant cues in a male moth." Proceedings of the Royal Society B: Biological Sciences 282, no. 1799 (January 22, 2015): 20141884. http://dx.doi.org/10.1098/rspb.2014.1884.
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Mating has profound effects on animal physiology and behaviour, not only in females but also in males, which we show here for olfactory responses. In cotton leafworm moths, Spodoptera littoralis , odour-mediated attraction to sex pheromone and plant volatiles are modulated after mating, producing a behavioural response that matches the physiological condition of the male insect. Unmated males are attracted by upwind flight to sex pheromone released by calling females, as well as to volatiles of lilac flowers and green leaves of the host plant cotton, signalling adult food and mating sites, respectively. Mating temporarily abolishes male attraction to females and host plant odour, but does not diminish attraction to flowers. This behavioural modulation is correlated with a response modulation in the olfactory system, as shown by electro-physiological recordings from antennae and by functional imaging of the antennal lobe, using natural odours and synthetic compounds. An effect of mating on the olfactory responses to pheromone and cotton plant volatiles but not to lilac flowers indicates the presence of functionally independent neural circuits within the olfactory system. Our results indicate that these circuits interconnect and weigh perception of social and habitat odour signals to generate appropriate behavioural responses according to mating state.
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Prandota, Joseph. "Autoinmune hepatitis and odour of a fish food proteins." Allergologia et Immunopathologia 31, no. 1 (January 1, 2003): 56. http://dx.doi.org/10.1157/13042846.
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Prandota, Joseph. "Autoinmune hepatitis and odour of a fish food proteins." Allergologia et Immunopathologia 31, no. 1 (January 2003): 56. http://dx.doi.org/10.1016/s0301-0546(03)79166-6.
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Watson, S., and L. Janzen. "Algal Polyunsaturated Fatty Acids: Food, Pheromones and Foul Odour." Journal of Phycology 38, s1 (June 2002): 37. http://dx.doi.org/10.1046/j.1529-8817.38.s1.105.x.
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Aprea, Eugenio. "Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”." Molecules 25, no. 17 (August 21, 2020): 3811. http://dx.doi.org/10.3390/molecules25173811.
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Goshin, Mikhail E., Olga V. Budarina, and Faina I. Ingel. "The odours in the ambient air: analysis of the relationship with the state of health and quality of life in adults residing in the town with food industries." Hygiene and sanitation 99, no. 12 (January 25, 2021): 1339–45. http://dx.doi.org/10.47470/0016-9900-2020-99-12-1339-1345.
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Introduction. The article is devoted to studying atmospheric air pollution by industrial odours on the health, quality of life, and the occurrence of various somatic and emotional disorders in the population of neighboring residential areas. According to most abroad studies, a literature review showed different conditions mediated by “annoyance” of smell, a “predictor” of deviations in health status. Material and methods. The data for this study were obtained as a result of the survey of residents of the city with a population of about 50 thousand residents living at different distances from odour sources: coffee factory, bone meal factory, a sugar factory, and solid waste landfill. The distances from the primary sources ranged from 1500 m to > 5 km. Results. The analysis showed that odour pollution is one of the priority factors affecting residents’ health and quality of life. The frequency and intensity of specific odours in the atmospheric air, according to the results of the survey, decrease as respondents’ place of residence is removed from sources (from 1500 m to > 5 km), as well as the degree of their “annoyance” with odours (from 87.5% to 51.2%), remaining at a very high level at the farthest distances (over 5 km). Conclusion. Besides to the area of residence and, accordingly, the level of atmospheric air pollution by odours, extent of this “annoyance” can be influenced by concern of residents about possible impact of air pollution, particularly by odours, on health. It has been established that there is a certain category of residents (making up about one-third of the population) who tend to associate their health problems with the state of the environment and, mainly, with the presence of industrial odours. This group of respondents is characterized by a lower tolerance to odours and, at the same time, a higher frequency of upper respiratory tract diseases, allergies, cardiovascular, and some other diseases.
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Dentoni, Licinia, Laura Capelli, Selena Sironi, Jean-Michel Guillot, and Andrea N. Rossi. "Comparison of different approaches for odour impact assessment: dispersion modelling (CALPUFF) vs field inspection (CEN/TC 264)." Water Science and Technology 68, no. 8 (October 1, 2013): 1731–38. http://dx.doi.org/10.2166/wst.2013.387.
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Odour impact assessment has become an important environmental issue. Different approaches can be used in order to evaluate the odour impact on receptors, and therefore to regulate it. Among the different possible regulation approaches, the use of dispersion modelling is suggested or required by several national or regional legislations. The wide diffusion of this approach is probably due to the fact that odour dispersion modelling is relatively cheap and results are easily understandable. Another kind of approach attempts to evaluate the odour impact directly in the field relying on a panel of trained human assessors (field inspection). The growing importance of this odour impact assessment method is proved by the current draft of a European Standard (CEN/TC 264), which defines two different methodologies of field inspection: grid measurement and plume measurement. In this study two different approaches were compared, i.e. odour dispersion modelling and field inspection by plume measurement (with specific adaptation for the studied site), the latter consisting in using a panel of examiners for determining the absence or presence of odour downwind relative to the source, in order to evaluate the plume extent. The comparison was based on application of both methods to the assessment of the odour impact of a plant for the composting of sludge from an Italian food industry. The results show that the odour impacts assessed by the two strategies turned out to be quite comparable, thus indicating that, if opportunely applied, both approaches may be effective and complementary for odour impact assessment purposes.
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Hrudey, Steve E., Alina Gac, and Susan A. Daignault. "Potent Odour-Causing Chemicals Arising from Drinking Water Disinfection." Water Science and Technology 20, no. 8-9 (August 1, 1988): 55–61. http://dx.doi.org/10.2166/wst.1988.0225.
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A search for the cause of Edmonton's spring time taste and odour events occurring in two successive years implicated four low molecular weight aldehydes: 2-methyl propanal, 2-methyl butanal, 3-methyl butanal and phenylacetaldehyde. Food science literature reports threshold odour values at µ.g/l levels for these chemicals. Observations of a more intense odour in treated than in raw water suggested the possibility of these compounds being produced in the treatment process. The chemistry literature suggests the likelihood that these chemicals could arise as oxidation products of corresponding amino acids. This expectation has been experimentally confirmed for chlorination and chloramination of water supplies.
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Barron, Luis JR, Igor Hernández, Ainhoa Bilbao, Cristian E. Flanagan, Ana I. Nájera, Mailo Virto, Francisco J. Pérez-Elortondo, Marta Albisu, and Mertxe de Renobales. "Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition." Journal of Dairy Research 71, no. 3 (July 23, 2004): 372–79. http://dx.doi.org/10.1017/s0022029904000135.
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This work studied the addition of an adequate lipase to enhance lipolysis reactions and the development of piquant flavour and sharp odour in Idiazabal cheese, as an alternative to the use of lamb rennet paste. Cheeses were manufactured from bulk raw ewes' milk in 50 l vats with commercial bovine rennet and 80 lipase units of pregastric or 180 lipase units of fungal lipase and ripened for 180 days. A higher lipolytic activity was induced by lipase addition promoting strong changes in odour and flavour attributes. Both fungal and pregastric lipases increased the content of total free fatty acids (FFA), but the fungal lipase released mainly medium- and long-chain FFA. In contrast, the pregastric lipase preferably released short-chain FFA. Diglyceride (DG) content was considerably higher in cheeses made with added pregastric lipase compared with those made with fungal lipase or with no lipase. Monoglycerides (MG) were detected only in cheeses made with either lipase added, reaching comparable concentrations after ripening for 180 days. The cheeses made with pregastric lipase had the highest scores for odour and flavour intensity, and sharp and rennet odours, desirable attributes for the Idiazabal cheese made with lamb rennet paste. None of the texture attributes were significantly influenced by the concentrations of MG and DG in the cheeses made with either lipase. Thus, the pregastric lipase was more appropriate than the fungal lipase to develop a more traditionally-flavoured Idiazabal cheese.
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Ismail, Normah, and Nurul Asyiraf Abdul Jabar. "Extraction of Collagen from Catfish (Clarias gariepnus) Waste and Determination of its Physico-chemical Properties." Scientific Research Journal 9, no. 1 (June 30, 2012): 29. http://dx.doi.org/10.24191/srj.v9i1.5384.
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Collagen was extractedfrom catfish (Clarias gariepnus) waste using 0.5M acetic acid and its subsequent precipitation in 2.6M NaCI. The resultant collagen was analysed with respect to its moisture content and physicochemical properties including yield, pH, protein content, colour, odour and thermal stability. A yield of 16.4% and positive collagen attributes indicate that catfish waste has potential as a collagen source. The snowy white, crystal-like and light textured collagen comprises of 5.97% protein and 0.46% moisture, and exhibits a pH of 4.75. Sensory evaluation indicates that the collagen has a slight fishy odour. Viscosity analysis indicates a steady decrease with increasing temperature over the range considered (20-50°C). The pale colour exhibited and limited odour emitted by the extracted collagen indicate that catfish waste collagen could be applied in the food industry without resulting in any undesirable food products attributes. Differential Scanning Calorimetry (DSC) analysis indicated that the collagen exhibits good thermal stability and denatures at a high temperature in a similar manner to mammalian collagen.
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Moreyra, Sabrina, Paola D'Adamo, and Mariana Lozada. "Odour and visual cues utilised by German yellowjackets (Vespula germanica) while relocating protein or carbohydrate resources." Australian Journal of Zoology 54, no. 6 (2006): 393. http://dx.doi.org/10.1071/zo06029.
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Foragers of Vespula germanica (Fab.) return to a food source that has not been depleted. In this work we investigate the utilisation of olfactory and visual cues by these foragers for relocating a specific source location. We trained wasp foragers to feed on a dish with either honey or meat. At the testing phase, we analysed searching and landing behaviour over three cues: the original feeding site, an unscented model of the food, and a container from which food odours emanated. We compared the responses of the foragers to the three cues and evaluated the effect of bait type with which wasps were trained. We found that landing responses are elicited mainly by odour cues in both protein- and carbohydrate-trained wasps. However, the type of food that wasps are exploiting influences their searching behaviour, as the number of hovers over the visual cue was higher when wasps were trained with carbohydrates whereas the number of hovers over the original feeding site was higher when wasps were trained with proteins.