THE SENSE OF TASTE

Primary Odors With the thousands of different odors that exist, it is very hard to make a clear distinction between odor qualities. There does exist a list of primary odors, or odor classes. Some of these primary odors are listed below with examples chemically pure odor substances in this category.
Floweryx-ionone, b-phenylethyl alcohol
Etheric 1,2-dichloroethane, benzylacetate
Musky Ring ketones
Camphorous 1,8-cineole, camphor
Sweaty Butyric acidv
Rotten Hydrogen sulfide, ethyl mercaptan
Stinging Formic acid, acetic acid

Chemically similar substances can fall into different odor classes as previously noted in the primary odor list. Members of a single odor class can also differ considerably in chemical structure. The primary odor classes are essentially odor mixtures in which certain odors predominate(Schmidt, R.F.)

Chemical Feeling Factors

Chemical feeling factors such as astringency, spice, heat, cooling, bite, metallic flavor, and umami taste, stimulate the nerve ends in the soft membranes in the eyes, nose, and mouth. Theses chemical feeling factors are difficult for subjects to distinguish from taste and smell perceptions. Some chemical irritants include: ammonia, ginger, horseradish, chile peppers, onions, and methanol(Meilgaard et al).

Concerns for Sensory Evaluation:

  • Subjects can show varying sensitivity to odors depending on satiety, hunger, mood, concentration, health, and in women, pregnancy and menstrual cycle.
  • Optimal contact of the odorous molecules is obtained by sniffing for 1 to 2 seconds. At the end of 2 seconds the receptors have adapted to the new stimulus, and one must allow 5 to 20 seconds or longer for them to de-adapt before a new sniff can produce a full strength sensation.
  • Anosmia, which is total odor blindness is rare, but specific anosmia, inability to detect specific odors, is not uncommon.
  • Potential panelists should be screened for sensory acuity using odors similar to those to be tested and for consideration of the aforementioned.

    • Updated 8/29/97. Send mail to Food Resource, Oregon State University, Corvallis, OR.