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Готові списки джерел за темами / Retronasal perception

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Добірка наукової літератури з теми "Retronasal perception"

Автор: Grafiati

Опубліковано: 4 червня 2021

Оновлено: 20 лютого 2023

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Статті в журналах з теми "Retronasal perception"

1

Bojanowski, Viola, and Thomas Hummel. "Retronasal perception of odors." Physiology & Behavior 107, no. 4 (November 2012): 484–87. http://dx.doi.org/10.1016/j.physbeh.2012.03.001.

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Hummel, Thomas. "Retronasal Perception of Odors." Chemistry & Biodiversity 5, no. 6 (June 2008): 853–61. http://dx.doi.org/10.1002/cbdv.200890100.

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Gotow, Naomi, Wolfgang Skrandies, Takefumi Kobayashi, and Tatsu Kobayakawa. "Familiarity and Retronasal Aroma Alter Food Perception." Chemosensory Perception 11, no. 2 (February 13, 2018): 77–94. http://dx.doi.org/10.1007/s12078-018-9244-z.

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Aubry-Lafontaine, Emilie, Cécilia Tremblay, Pascali Durand-Martel, Nicolas Dupré, and Johannes Frasnelli. "Orthonasal, but not Retronasal Olfaction Is Specifically Impaired in Parkinson’s Disease." Chemical Senses 45, no. 5 (April 6, 2020): 401–6. http://dx.doi.org/10.1093/chemse/bjaa024.

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Abstract Olfactory dysfunction (OD) in Parkinson’s disease (PD) appears several years before the presence of motor disturbance. Olfactory testing has the potential to serve as a tool for early detection of PD, but OD is not specific to PD as it affects up to 20% of the general population. Olfaction includes an orthonasal and a retronasal components; in some forms of OD, retronasal olfactory function is preserved. We aimed to evaluate whether combined testing components allows for discriminating between PD-related OD and non-Parkinsonian OD (NPOD). The objective of this study is to orthonasal and retronasal olfactory function in PD patients and compare them to a NPOD group and to healthy controls. We hypothesized that this combined testing allows to distinguish PD patients from both other groups. We included 32 PD patients, 25 NPOD patients, and 15 healthy controls. Both olfactory components were impaired in PD and NPOD patients, compared with controls; however, NPOD patients had significantly better orthonasal scores than PD patients. Furthermore, the ratio of retronasal/orthonasal score was higher in PD than in both other groups. In the NPOD group, orthonasal and retronasal scores were significantly correlated; no such correlation could be observed in PD patients. In summary, PD patients seem to rely on compensatory mechanisms for flavor perception. Combined orthonasal and retronasal olfactory testing may contribute to differentiate PD patients from patients with NPOD.

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Wilkes, Fiona J., David G. Laing, Ian Hutchinson, Anthony L. Jinks, and Erminio Monteleone. "Temporal processing of olfactory stimuli during retronasal perception." Behavioural Brain Research 200, no. 1 (June 2009): 68–75. http://dx.doi.org/10.1016/j.bbr.2008.12.031.

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6

Muñoz-González, Carolina, Celia Criado, María Pérez-Jiménez, and María Ángeles Pozo-Bayón. "Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches." Foods 10, no. 1 (January 5, 2021): 93. http://dx.doi.org/10.3390/foods10010093.

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This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% monomers, 47% procyanidins) on wine ester release and perception using a global approach. The behavior of two esters (ethyl hexanoate, ethyl decanoate) was studied in a control wine or in the same wine supplemented with the GSE in preconsumption (in vitro headspace-stir bar sorptive extraction-gas chromatography mass spectrometry (HS-SBSE-GC/MS) and orthonasal perception) and consumption (intraoral-HS-SBSE-GC/MS and dynamic retronasal perception) conditions. For the compound ethyl hexanoate, no significant differences (p > 0.05) among wines were observed in the in vitro analyses while they were observed in the three in vivo experiments (p < 0.05). Thus, the wine supplemented with the GSE showed lower (35%) in vivo release and ortho (36%) and retronasal (16%) perception scores than the control wine. Overall, this suggests that components of the GSE could interact with this compound, directly and/or through complexes with oral components, affecting its release and conditioning its perception. However, perceptual interactions and effects of polyphenols on oral esterases cannot be discarded. On the contrary, the compound ethyl decanoate was not significantly affected by the addition of GSE. In conclusion, the addition of tannin extracts to wines can modulate aroma perception in a compound-dependent manner.

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Benskin, Kristal, and Alan R. Hirsch. "40 Pseudo Cranial Nerve I Dysfunction: Subjective Hyposmia and Subjective Hypogeusia but Normosmia and Normogeusia - 3 cases." CNS Spectrums 24, no. 1 (February 2019): 196–97. http://dx.doi.org/10.1017/s1092852919000336.

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AbstractINTRODUCTIONHyposmia refers to reduced ability to smell and hypogeusia is a partial loss of the ability to taste (Hummel, Basile, & Huttenbrink, 2016). Complaints of hyposmia and hypogeusia in the presence of normosmia and normogeusia has not heretofore been described. Three such cases are presented.OBJECTIVETo explore the complaints of reduced smell and taste with normal objective olfaction and gustation.METHODAll patients were given screening tests for smell and taste and obtained scores consistent with normosmia and normogeusia. The 12-item version of the Brief Smell Identification Test (B-SIT), using the odorants banana, chocolate, cinnamon, gasoline, lemon, onion, paint thinner, pineapple, rose, soap, smoke and turpentine was used. The Retronasal Olfactory Test was used to determine their perception of flavour and the Proplythiouracil Disc Taste Test used for gustation. Each patient also underwent a complete physical and neurological examination with any abnormalities mentioned.RESULTSCase 1: This 53 year old female, 8months prior to presentation, developed the flu followed by the inability to taste any foods and differentiate between smells, with everything smelling bitter.Results: Chemosensory testing: Olfaction: Brief Smell Identification Test (B-SIT): 10 (normosmia). Retronasal Olfactory Test: Retronasal Smell Index: 9 (normal). Gustation: Propylthiouracil Disc Taste Test: 7 (normal).Case 2: This 86 year old female, 6months prior to presentation, developed reduced taste, of gradual onset, to the point upon presentation was only 10% normal. She was able to taste lemons but very little else.Results: B-SIT: 9 (normosmia). Retronasal Smell Index: 10 (normal). Propylthiouracil Disc Taste Test: 10 (normogeusia).Case 3: This 63 year old female was nasute until 3months prior to presentation, when she developed an upper respiratory infection, followed by loss of smell and taste to 20% of normal.Results: B-SIT: 10 (normosmia). Retronasal Smell Index: 7 (normal). Propylthiouracil Disc Taste Test: 10 (normogeusia).CONCLUSIONDiscordance between subjective and objective findings may be due to the wide distribution of normal in the general population in olfactory ability. The associated reduction in retronasal smell may then be interpreted by the patient as reduced ability to taste. Alternatively, complaints of hyposmia and hypogeusiamay be due to a non-organic need such as malingering or psychosomatic illness, or could represent a primary defect in the cortical integration of smell and taste, interpreted as reduction in perceived flavor, yet the primary sensory neurons and threshold as tested would appear to be normal. This disparity possibly indicates that the testing modalities are too insensitive to demonstrate more subtle sensory perception findings, and suggests the need for more refined testing methods for smell and taste.

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MIALON, VALÉRIE S., and SUSAN E. EBELER. "TIME-INTENSITY MEASUREMENT OF MATRIX EFFECTS ON RETRONASAL AROMA PERCEPTION." Journal of Sensory Studies 12, no. 4 (December 1997): 303–16. http://dx.doi.org/10.1111/j.1745-459x.1997.tb00069.x.

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Blankenship, Meredith L., Maria Grigorova, Donald B. Katz, and Joost X. Maier. "Retronasal Odor Perception Requires Taste Cortex, but Orthonasal Does Not." Current Biology 29, no. 1 (January 2019): 62–69. http://dx.doi.org/10.1016/j.cub.2018.11.011.

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Espinosa Diaz, Marian. "Comparison between orthonasal and retronasal ?avour perception at different concentrations." Flavour and Fragrance Journal 19, no. 6 (2004): 499–504. http://dx.doi.org/10.1002/ffj.1475.

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Більше джерел

Дисертації з теми "Retronasal perception"

1

Riley, Laura. "Perception of orthonasal and retronasal aromas evoked by single compounds and complex flavor mixtures." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1586432822172095.

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Itobe, Takafumi. "Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics." Kyoto University, 2017. http://hdl.handle.net/2433/225319.

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Bonneau, Adeline. "Étude de l’impact de la matrice d’un fruit sur la libération et la perception des composés d’arôme en condition in vivo : application à la mangue fraîche ou transformée." Thesis, Montpellier, 2016. http://www.theses.fr/2016MONTT117/document.

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La perception rétro-nasale (arôme) lors de la mastication en bouche d’un aliment est un phénomène assez complexe. Les compositions physico-chimique et aromatique du produit, son état physique lors de la mastication en bouche, les interactions et réactions mises en jeu dans la cavité buccale sont autant de paramètres qui peuvent influencer cette perception. Dans le cadre de ce travail la mangue sera utilisée comme fruit modèle. Il s’agira de mieux comprendre l’influence du niveau de déstructuration du produit, de la texture ainsi que de la variabilité inter-individuelle d’un panel d’analyse sensorielle sur la perception de l’arôme. La libération des composés volatils lors de la mastication en bouche in vivo du fruit frais, du fruit en forme de purée et du fruit séché sera étudiée par le dispositif RATD(. Le profil aromatique des produits obtenus par la technique SAFE (Solvent assisted flavor evaporation) et les descripteurs aromatiques établis lors de l’analyse sensorielle seront confrontés avec les données RATD
Retro-nasal perception of flavor during chewing food in mouth is a complex process. The physico-chemical and aromatic compositions of food, its physical properties, the interactions and reactions involved in oral cavity are the main parameters which can influence flavor perception. In this study, mango is used as model fruit. The study will be focused in better understanding of food disintegration effect, its texture and inter-individual variability on the flavor perception. Liberation of volatile compounds during the chewing of fresh fruit, puree fruit and dried fruit will be studied with RATD (Retronasal aroma trapping device). Fruit volatile profile obtained by SAFE (Solvent assisted flavor evaporation) technique and the aromatic descriptors established during the sensory analysis will be compared with the data from RATD analysis

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Wilkes, Fiona J., University of Western Sydney, College of Health and Science, and School of Natural Sciences. "Psychophysical aspects of retronasal chemosensory perception." 2006. http://handle.uws.edu.au:8081/1959.7/16767.

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In two parts, this thesis examined retronasal perception of single odours, binary odour mixtures and odour-taste mixtures. Part 1, aimed to determine if perceived retronasal temporal order differs to that order perceived via the orthonasal pathway and if retronasal temporal order is a function of an odorant’s water solubility or nasal mucus solubility slowing the odorants progression to the olfactory epithelium via the longer retronasal route. Part 1 established that retronasal temporal perception of binary odour mixtures differs from orthonasal temporal perception and that nasal mucus solubility and the “stickiness”, mediated by volatility, are the factors determining the perceived retronasal order. It was further concluded that nasal mucus and not water was the most appropriate approximation to the composition of nasopharyngeal mucus. Part 2, aimed to determine if correct retronasal odour identification is a function of learned taste-associations and if correct retronasal odour identification is a function of the modality through which the odour is learned. Part 2, established that in simple binary odour-taste mixtures correct retronasal odour identification is not a function of learned taste-associations, nor do tastants suppress odours. However, it was concluded that mouth-learning experience does provide odours with an identification advantage retronasally, over odours that are not learned through the mouth. Overall, the Thesis demonstrated that differences exist between retronasal and orthonasal perception. Specifically, the perceived temporal order of components in binary odours mixtures is determined retronasally by an odour’s nasal mucus solubility and “stickiness”. The exploration of this mechanism in future research may provide a greater understanding of temporal odour perception and the means to increase odour mixture component identification beyond the current limit of three. Furthermore, retronasal odour and taste processing seem to occur independently of each other, as learned-associations between taste and odours do not impact on the accuracy of mixture component identification or intensity. It may be that it is mouth-learning experience or a relationship to food that is important to retronasal odour perception rather than any component congruency. Future research should aim to determine if it is mouth experience or the contribution of other stimuli such as tactile cues that contribute to the increase in retronasal identification accuracy.
Doctor of Philosophy (PhD)

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Wilkes, Fiona J. "Psychophysical aspects of retronasal chemosensory perception." Thesis, 2006. http://handle.uws.edu.au:8081/1959.7/16767.

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In two parts, this thesis examined retronasal perception of single odours, binary odour mixtures and odour-taste mixtures. Part 1, aimed to determine if perceived retronasal temporal order differs to that order perceived via the orthonasal pathway and if retronasal temporal order is a function of an odorant’s water solubility or nasal mucus solubility slowing the odorants progression to the olfactory epithelium via the longer retronasal route. Part 1 established that retronasal temporal perception of binary odour mixtures differs from orthonasal temporal perception and that nasal mucus solubility and the “stickiness”, mediated by volatility, are the factors determining the perceived retronasal order. It was further concluded that nasal mucus and not water was the most appropriate approximation to the composition of nasopharyngeal mucus. Part 2, aimed to determine if correct retronasal odour identification is a function of learned taste-associations and if correct retronasal odour identification is a function of the modality through which the odour is learned. Part 2, established that in simple binary odour-taste mixtures correct retronasal odour identification is not a function of learned taste-associations, nor do tastants suppress odours. However, it was concluded that mouth-learning experience does provide odours with an identification advantage retronasally, over odours that are not learned through the mouth. Overall, the Thesis demonstrated that differences exist between retronasal and orthonasal perception. Specifically, the perceived temporal order of components in binary odours mixtures is determined retronasally by an odour’s nasal mucus solubility and “stickiness”. The exploration of this mechanism in future research may provide a greater understanding of temporal odour perception and the means to increase odour mixture component identification beyond the current limit of three. Furthermore, retronasal odour and taste processing seem to occur independently of each other, as learned-associations between taste and odours do not impact on the accuracy of mixture component identification or intensity. It may be that it is mouth-learning experience or a relationship to food that is important to retronasal odour perception rather than any component congruency. Future research should aim to determine if it is mouth experience or the contribution of other stimuli such as tactile cues that contribute to the increase in retronasal identification accuracy.

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Частини книг з теми "Retronasal perception"

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Hummel, Thomas, and Han-Seok Seo. "Orthonasal and retronasal perception." In Flavour, 310–18. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch13.

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Shiner, Larry. "Enhancing Flavors with Scents in Contemporary Cuisine." In Art Scents, 296–306. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780190089818.003.0031.

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Chapter 15 considers the central role of both orthonasal and retronasal smell in the perception of flavor and its implications for a multisensory aesthetics of food. After discussing some avant-garde experiments with enhancing flavors through added scents and some parallels between the philosophical debate over whether fine cuisine is a fine art and the debate over the art status of perfumes, the chapter considers the aesthetics of aromas in everyday cooking. The chapter closes with an analysis of the place of food aromas in the health challenges posed by fast food and the use of “nudge” strategies to deal with them.

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Shiner, Larry. "The Neuroscience and Psychology of Smell I." In Art Scents, 37–50. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780190089818.003.0006.

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Chapter 2 begins by exploring the biology of the human olfactory system, including the difference between orthonasal and retronasal smell, then surveys contemporary research on the characteristics of smell, as revealed by neuroimaging, that indicates its cognitive capacity for detection, discrimination, learning, and social communication. A special section on the “odor object” discusses debates within the current philosophy of perception on whether it is appropriate to speak of odors as “objects.” The sections on detection, discrimination, and learning show that current science indicates that humans have much sharper abilities in all these areas than is popularly believed. The topic of communication leads naturally to another brief interlude, “The Pheromone Myth.”

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Тези доповідей конференцій з теми "Retronasal perception"

1

Liu, DT, G. Besser, B. Renner, and C. Mülller. "Assessment of retronasal olfactory function in patients with smell loss and subjectively normal flavor perception." In Abstract- und Posterband – 90. Jahresversammlung der Deutschen Gesellschaft für HNO-Heilkunde, Kopf- und Hals-Chirurgie e.V., Bonn – Digitalisierung in der HNO-Heilkunde. Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-1686733.

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2

Martins, Amadeu, Ana Nunes, Andreia Lima, Carlos Ribeiro, Carolina Pedro, Jéssica Oliveira, Monalisa Vieira, and Patrícia Monteiro. "Strategic Design for “Smellscapes”: Do Smells Get Into Our Decisions?" In 13th International Conference on Applied Human Factors and Ergonomics (AHFE 2022). AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1001402.

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Most design interventions manipulate the environment to convey sensory information to the public. However, aside from cosmetic industry, research on the olfactory modality has been broadly overlooked. Being one of the most ancient senses, smell provides motivational guidance within the environment, and some evidence has pointed to multisensory influences of smell. Thus, if the olfactory experience could surpass its mere perception and extend to our decisions, it would become a critical topic for design R&D. We assessed the influence of environmental smells on the performance of two distinct decision tasks, namely, a parallel response selection / conflict monitoring task (see Beste et al. 2013) and a cocoa taste-discrimination task, respectively employing an orthonasal (experiment 1) and a retronasal (experiment 2) smell exposure. Three identical laboratory rooms were used in both experiments to expose the participants to control, pleasant (apple fragrance scented room), and unpleasant (faecal / putrid room) smells in a counterbalanced within-subject design. Although participants’ response times were equivalent between conditions in experiment 1, the unpleasant room was associated with a decreased (albeit non-significant) number of errors. Remarkably, experiment 2 revealed that the unpleasant smell condition produced significantly more accurate judgments about the cocoa content of the trials than those obtained under pleasant (p< 0.01) and control (p< 0.05) conditions. Our findings are discussed considering the salience of smells (i.e., motivational value), and task demands (i.e., exposure length and type of cognitive processes engaged). Those factors likely combine to determine the resources (e.g., attention) allocated at each task and consequently, the degree of interference that smells could have on decision-making. We argue that olfactory design interventions might benefit those people in various contexts where sharp decisions are an asset (e.g., operating rooms, court rooms, etc).

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