Examining the Influence of Chemosensation on Laryngeal Health and Disorders.

Inhaled airborne stimuli are associated with laryngeal disorders affecting respiration. Clinically, several themes emerged from the literature that point to specific gaps in the understanding and management of these disorders. There is wide variation in the types of airborne stimuli that trigger symptoms, lack of standardization in provocation challenge testing using airborne stimuli, and vague reporting of laryngeal symptoms. Scientifically, evidence exists outside the field of voice science that could prove useful to implement among patients with impaired laryngeal-respiration. To expand this area of expertise, here we provide a thematic overview of relevant evidence and methodological tools from the discipline of chemosensory sciences. This review provides distinctions across the three chemosensory systems of olfaction, trigeminal chemesthesis, and gustation, guidance on selecting and delivering common chemosensory stimuli for clinical testing, and methods of quantifying sensory experiences using principles of human psychophysics. Investigating the science of chemosensation reveals that laryngeal responses to inhaled airborne stimuli have explanations involving physiological mechanisms as well as higher cognitive processing. Fortunately, these findings are consistent with current pharmacological and nonpharmacological interventions for impaired laryngeal-respiration. Based on the close relationships among inhaled airborne stimuli, respiration, and laryngeal function, we propose that new perspectives from chemosensory sciences offer opportunities to improve patient care and target areas of future research.

Human Oral Sensitivity to and Taste Modulation by 3-Mercapto-2-Methylpentan-1-ol.

Introduction: 3-Mercapto-2-methylpentan-1-ol (3 M) is a key onion flavor (aroma), but past sensory work has focused primarily on ortho-nasal presentation. A series of experiments was conducted to characterize human sensitivity to oral 3 M solutions, then determine how 3 M impacts perception of basic tastes. Methods: Detection thresholds were measured for a food grade, racemic mixture using a forced-choice staircase procedure (n = 19). Recognition was measured by presenting a single stimulus per trial (3 M, vanillin, or water), with "onion," "vanilla," or "water" as responses (n = 18). Supra-threshold intensity (n = 20) was measured for various concentrations using the general labeled magnitude scale (gLMS). Odor-taste interactions were studied using mixtures of 3 M and exemplars of basic tastes. Participants rated the intensity of basic tastes, or both taste and aroma, using the gLMS (n ranged from 10 to 15). All stimuli were in aqueous solution. Results: Participants detected oral 3 M at about 0.90 ppb and recognized 3 M as "onion" at about 5 ppb. Supra-threshold intensity increased roughly as a cumulative logistic function of concentration. 3 M enhanced the rated savory intensity of monosodium glutamate, but did not enhance the dominant qualities of exemplars of the other four basic tastes. Under a response-context more favorable to an analytic approach, savory enhancement was reduced but not eliminated. Savory enhancement was eliminated with nose-clips. Conclusions: Oral sensitivity was lower than previous retronasal studies would suggest, but roughly consistent with concentrations in cooked allium varieties. Oral 3 M selectively enhanced savory intensity, an effect likely due to retronasal aroma rather than taste or mouthfeel. Implication: 3 M is a promising candidate aroma to enhance or impart a savory flavor.

Characterizing Individual Differences in Sweet Taste Hedonics: Test Methods, Locations, and Stimuli.

Sweetness drives the consumption of added sugars, so understanding how to best measure sweet hedonics is important for developing strategies to lower sugar intake. However, methods to assess hedonic response to sweetness vary, making results across studies difficult to integrate. We compared methods to measure optimal sucrose concentration in 21 healthy adults (1) using paired-comparison preference tracking vs. ratings of liking, (2) with participants in the laboratory vs. at home, and (3) using aqueous solutions vs. vanilla milk. Tests were replicated on separate days to assess test-retest reliability. Test-retest reliability was similar between laboratory and home testing, but tended to be better for vanilla milk and preference tracking. Optimal sucrose concentration was virtually identical between laboratory and home, slightly lower when estimated via preference tracking, and about 50% lower in vanilla milk. However, optimal sucrose concentration correlated strongly between methods, locations, and stimuli. More than 50% of the variability in optimal sucrose concentration could be attributed to consistent differences among individuals, while much less variability was attributable to differences between methods. These results demonstrate convergent validity between methods, support testing at home, and suggest that aqueous solutions can be useful proxies for some commonly consumed beverages for measuring individual differences.

Perspective: Measuring Sweetness in Foods, Beverages, and Diets: Toward Understanding the Role of Sweetness in Health.

Various global public health agencies recommend minimizing exposure to sweet-tasting foods or beverages. The underlying rationale is that reducing exposure to the perception of sweet tastes, without regard to the source of sweetness, may reduce preferences for sweetness, added sugar intake, caloric intake, and body weight. However, the veracity of this sequence of outcomes has yet to be documented, as revealed by findings from recent systematic reviews on the topic. Efforts to examine and document the effects of sweetness exposure are needed to support evidence-based recommendations. They require a generally agreed-upon methodology for measuring sweetness in foods, beverages, and the overall diet. Although well-established sensory evaluation techniques exist for individual foods in laboratory settings, they are expensive and time-consuming, and agreement on the optimal approach for measuring the sweetness of the total diet is lacking. If such a measure could be developed, it would permit researchers to combine data from different studies and populations and facilitate the design and conduct of new studies to address unresolved research questions about dietary sweetness. This narrative review includes an overview of available sensory techniques, their strengths and limitations, recent efforts to measure the sweetness of foods and diets across countries and cultures, and a proposed future direction for improving methods for measuring sweetness toward developing the data required to support evidence-based recommendations around dietary sweetness.

Sodium, but not potassium, blocks bitterness in simple model chicken broths.

Potassium chloride (KCl) has proven useful as a salty taste replacer to help reduce dietary sodium. But unlike sodium, which in simple aqueous solutions blocks the perception of bitterness of selected compounds, KCl does not blocker bitterness. We tested the ability of potassium to block bitterness in a more complex translational system by presenting model chicken broths to healthy adults. Broths were presented in three added salt conditions: (1) no added salt, (2) salted with sodium chloride (NaCl), or (3) salted with KCl. To create a model bitter off-taste, four concentrations of l-tryptophan (l-tryp, present in chicken meat) were added to each broth. In Experiment 1, the base broth consisted of chicken flavor only. In Experiment 2, the base broth was more complex, containing savory (umami) ingredients. In both experiments, subjects rated broths with either added NaCl or KCl as saltier than unsalted broths. Only NaCl, however, suppressed bitterness (by about 30%, across a wide range of l-tryp concentrations). Accordingly, when complex foods have sodium reduced and potassium increased to balance salty taste, the bitterness reducing properties of sodium will need to be replaced independently, since potassium does not share this effect.

Pilot Experiment: The Effect of Added Flavorants on the Taste and Pleasantness of Mixtures of Glycerol and Propylene Glycol.

INTRODUCTION: The US Food and Drug Administration banned most "sweet" flavorants for use in cigarettes due to the concern that sweet flavors appeal to young, beginning smokers. However, many of the same flavors, including fruity and confection-associated aromas (e.g. vanilla) are still used in e-cigarettes. Sweet flavors may have a number of effects, including enhancement of the taste of other ingredients. The current work focused on the impact of model flavorants on the taste of a mixture of propylene glycol and vegetable glycerine, solvents used in most e-cigarettes and related products. METHODS: A device delivered mixtures of propylene glycol and vegetable glycerine into the mouth in parallel with puffs of clean air (control) or odorized air. Aromas included two "fruity" esters ("pineapple" and "banana"), two confection-associated aromas ("vanilla" and "caramel/malty"), menthol (not a "sweet" aroma, but commonly used in e-cigarettes), and a "burnt" aroma not expected enhance flavor. Twenty young adults, aged 18-25, rated the sweetness, bitterness, and pleasantness of all stimuli (within-subjects design). RESULTS: Both fruity aromas significantly enhanced sweetness, both confection-associated aromas significantly enhanced pleasantness, and the caramel/malty aroma significantly reduced bitterness. Menthol and the "burnt" aroma had no measurable effects on the taste of solvent mixtures. CONCLUSION: Some flavorants modulated the taste of solvents commonly used in e-cigarettes in ways consistent with an enhanced sensory profile. IMPLICATIONS: If similar effects occur in actual products, improved flavor profiles could facilitate continued use, particularly in non-smokers experimenting with e-cigarettes and related products.

The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor.

The experiments had 2 main goals: 1) to add to the sparse literature on how retronasal aromas interact with bitter tastes, and 2) to determine whether modulation of taste intensity by aroma depends on temporal contiguity, as one might expect if flavor interactions depend on cross-modal binding (similar to object perception in other modalities). An olfactometer-gustometer allowed independent oral presentation of odorized air and liquid samples. First, using simultaneous presentation of odors and tastes (Experiments 1a-d) we found that a "sweet-smelling" aroma enhanced the rated sweetness of sucrose and decreased the rated bitterness of sucrose octaacetate (SOA), and that a "bitter-smelling" aroma enhanced the bitterness of SOA and decreased the sweetness of sucrose. Thus, with respect to effects on taste intensity, sweet and bitter aromas mimicked mixture-interactions between sweet and bitter tastes under current conditions. Next (Experiment 2), both odors were again paired with both tastes, with a parametric manipulation of odor onset. Odor presentation ranged from before taste delivery to after taste delivery. Enhancement of taste intensity was greatest with simultaneous onset, and greatly attenuated with offsets of 1s. These results are consistent with the idea that enhancement of taste by retronasal aroma depends on a temporal binding window like many other cross-modal interactions. The effects of temporal offsets on suppression of taste were inconclusive. These findings are discussed within the context of past work on odor-taste interactions.

Reduced dietary intake of simple sugars alters perceived sweet taste intensity but not perceived pleasantness.

BACKGROUND: Individuals who adhere to reduced-sodium diets come to prefer less salt over time, but it is unclear whether sweet taste perception is modulated by reduced sugar intake. OBJECTIVE: The objective was to determine how a substantial reduction in dietary intake of simple sugars affects sweetness intensity and pleasantness of sweet foods and beverages. DESIGN: Healthy men and women aged 21-54 y participated for 5 mo. After the baseline month, 2 subject groups were matched for demographic characteristics, body mass index, and intake of simple sugars. One group (n = 16; 13 of whom completed key experimental manipulations) was randomly assigned to receive a low-sugar diet during the subsequent 3 mo, with instructions to replace 40% of calories from simple sugars with fats, proteins, and complex carbohydrates. The other (control) group (n = 17; 16 of whom completed the study) did not change their sugar intake. During the final month, both groups chose any diet they wished. Each month subjects rated the sweetness intensity and pleasantness of vanilla puddings and raspberry beverages that varied in sucrose concentration. RESULTS: ANOVA showed no systematic differences between groups in rated sweetness during the baseline or first diet month. During the second diet month, the low-sugar group rated low-sucrose pudding samples as more intense than did the control group (significant group-by-concentration interaction, P = 0.002). During the third diet month, the low-sugar subjects rated both low and high concentrations in puddings as ∼40% sweeter than did the control group (significant effect of group, P = 0.01). A weaker effect on rated sweetness was obtained for the beverages. Rated pleasantness was not affected for either of the stimuli. CONCLUSIONS: This experiment provides empirical evidence that changes in consumption of simple sugars influence perceived sweet taste intensity. More work is needed to determine whether sugar intake ultimately shifts preferences for sweet foods and beverages. This trial was registered at clinicaltrials.gov as NCT02090478.

The effect of temperature and menthol on carbonation bite.

Temperature and chemesthesis interact, but this interaction has not been fully examined for most irritants. The current experiments focus on oral pungency from carbonation. Previous work showed that cooling carbon dioxide (CO2) solutions to below tongue temperature enhanced rated bite. However, to the best of our knowledge, the effects of warming to above tongue temperature have not been examined. In Experiment 1, subjects sampled CO2 solutions at 4 nominal concentrations (0.0, 2.0, 2.8, and 4.0 v/v) × 5 temperatures (18.3, 24.5, 29.9, 34.5, and 39.6 (o)C). Subjects dipped their tongue tips into samples and rated bite. As in previous work, subjects rated cool solutions (25.0 (o)C and lower) as more intense. Warming solutions above tongue temperature (39.6 (o)C) did not affect ratings. Experiment 2 examined warmer temperatures (18.3, 33.9, 39.0, 44.9, and 48.2 ºC). Bite was enhanced only at 48.2 ºC, and a follow-up experiment suggested that enhancement was probably due to confusion between carbonation bite and mild heat pain. Experiment 3 examined the effect of menthol cooling by pretreating the tongue with menthol. Unlike physical cooling, menthol cooling had little or no effect on rated bite. The results are discussed in the context of candidate transduction mechanisms for carbonation sensation.

Effect of taste sensation on cough reflex sensitivity.

Cough is among the most common symptoms with which people present for medical attention, but evidence-based treatments remain limited. One issue compromising interpretation of clinical trials of cough preparations is that control formulations often are nearly as effective as those that contain active ingredients. This observation has caused some researchers to propose that one or more nominally inactive ingredients may have some physiological effects. For example, most liquid cough preparations are highly sweetened, and it has been suggested that sweet taste might modulate cough sensitivity. The fact that honey has been used for thousands of years as a cough remedy is consistent with this idea. However, empirical evidence for modulation of cough sensitivity by taste was lacking. Evidence is still sparse, but relevant experiments have now been published: rinsing the mouth with a sweet sucrose solution increased cough thresholds in a single-inhalation capsaicin challenge. Furthermore, rinsing the mouth with a bitter solution did not affect thresholds, an important demonstration of specificity. The underlying mechanisms of cough suppression by sweet taste are still unclear. However, extant data suggest that modulation of cough sensitivity by taste is a promising area for further investigation. Such work may lead to greater understanding of apparent placebo effects in clinical trials and provide empirical support for therapies based on stimulation of taste nerves.

The influence of bubbles on the perception carbonation bite.

Although many people naively assume that the bite of carbonation is due to tactile stimulation of the oral cavity by bubbles, it has become increasingly clear that carbonation bite comes mainly from formation of carbonic acid in the oral mucosa. In Experiment 1, we asked whether bubbles were in fact required to perceive carbonation bite. Subjects rated oral pungency from several concentrations of carbonated water both at normal atmospheric pressure (at which bubbles could form) and at 2.0 atmospheres pressure (at which bubbles did not form). Ratings of carbonation bite under the two pressure conditions were essentially identical, indicating that bubbles are not required for pungency. In Experiment 2, we created controlled streams of air bubbles around the tongue in mildly pungent CO2 solutions to determine how tactile stimulation from bubbles affects carbonation bite. Since innocuous sensations like light touch and cooling often suppress pain, we predicted that bubbles might reduce rated bite. Contrary to prediction, air bubbles flowing around the tongue significantly enhanced rated bite, without inducing perceived bite in blank (un-carbonated) solutions. Accordingly, though bubbles are clearly not required for carbonation bite, they may well modulate perceived bite. More generally, the results show that innocuous tactile stimulation can enhance chemogenic pain. Possible physiological mechanisms are discussed.

Individual differences in sour and salt sensitivity: detection and quality recognition thresholds for citric acid and sodium chloride.

Taste sensitivity is assessed with various techniques, including absolute detection and quality recognition. For any stimulus, one might expect individual differences in sensitivity to be reflected in all measures, but they are often surprisingly independent. Here, we focus on sensitivity to sour and salty taste, in part because processing of these qualities is poorly understood relative to other tastes. In Study 1, we measured retest reliability for detection (modified, forced-choice staircase method) and recognition (modified Harris-Kalmus procedure) for both citric acid (CA) and sodium chloride (NaCl). Despite good retest reliability, individual differences in detection and recognition were weakly correlated, suggesting that detection and recognition of sour and salty stimuli may reflect different physiological processes. In Study 2, a subset of subjects returned to contribute full detection (psychometric) functions for CA and NaCl. Thresholds estimated from full detection functions correlated with both staircase and recognition thresholds, suggesting that both tasks may reflect absolute sensitivity to some extent. However, the ranges of individual differences were systematically compressed for staircase thresholds relative to those from full detection functions. Thus, individual differences in sensitivity appear to interact with different test methodologies in lawful ways. More work will be required to understand how different taste phenotypes relate to one another.

Impaired cough sensitivity in children of smokers.

INTRODUCTION: Exposure to environmental tobacco smoke puts children at greater risk for respiratory tract infection and other illnesses and increases the risk that children later become habitual smokers. Because cough sensitivity may relate to both illness and smoking initiation, we determined whether this vital reflex is impaired in children living with smokers. METHODS A single-inhalation capsaicin challenge was administered to 2 groups of healthy children (16 females, 22 males; 10-17 years old) and parents (25 mothers, 1 father): exposed children (n = 17) and parents (n = 13) who smoked ~10 cigarettes/day; and age-matched children (n = 21) never exposed to smoke at home and parents who never smoked in their lifetimes (n = 13). The lowest capsaicin concentrations that triggered (a) sensations of tingle, sting, or burn (irritation threshold) and (b) at least two coughs (cough threshold) were determined. RESULTS Cough thresholds were 2 times as high in exposed children (15.00 µM; 95% confidence interval (CI): 9.98-22.55 µM) as in non-ETS-exposed children (7.31 µM; CI: 5.25-10.19 µM, p = .003). Smoking parents also had higher cough thresholds than never-smoker parents (p = .009). Throat irritation was reported at concentrations below cough threshold for both children and parents. Irritation thresholds did not differ significantly between the two groups of children but were higher for smoking parents than for never-smokers (p = .027). CONCLUSIONS We provide the first evidence that the cough reflex is impaired in seemingly healthy children who live with smokers. The 2-fold difference in cough threshold is comparable in magnitude to the change that occurs with acute respiratory tract infection.

Sweet taste and menthol increase cough reflex thresholds.

Cough is a vital protective reflex that is triggered by both mechanical and chemical stimuli. The current experiments explored how chemosensory stimuli modulate this important reflex. Cough thresholds were measured using a single-inhalation capsaicin challenge. Experiment 1 examined the impact of sweet taste: Cough thresholds were measured after rinsing the mouth with a sucrose solution (sweet) or with water (control). Experiment 2 examined the impact of menthol: Cough thresholds were measured after inhaling headspace above a menthol solution (menthol vapor) or headspace above the mineral oil solvent (control). Experiment 3 examined the impact of rinsing the mouth with a (bitter) sucrose octaacetate solution. Rinsing with sucrose and inhaling menthol vapor significantly increased measured cough thresholds. Rinsing with sucrose octaacete caused a non-significant decrease in cough thresholds, an important demonstration of specificity. Decreases in cough reflex sensitivity from sucrose or menthol could help explain why cough syrups without pharmacologically active ingredients are often almost as effective as formulations with an added drug. Further, the results support the idea that adding menthol to cigarettes might make tobacco smoke more tolerable for beginning smokers, at least in part, by reducing the sensitivity of an important airway defense mechanism.

Stimulus selection for intranasal sensory isolation: eugenol is an irritant.

Both the olfactory and the trigeminal systems are able to respond to intranasal presentations of chemical vapor. Accordingly, when the nose detects a volatile chemical, it is often unclear whether we smell it, feel it, or both. The distinction may often be unimportant in our everyday perception of fragrances or aromas, but it can matter in experiments that purport to isolate olfactory processes or study the interaction between olfaction and chemesthesis. Researchers turn to a small pool of compounds that are believed to be "pure olfactory" stimuli with little or no trigeminal impact. The current report reexamines one such commonly used compound, namely eugenol, a flavor and fragrance ingredient that has anesthetic properties under some conditions. Using a standard method involving many trials during an experimental session (Experiment 1), subjects were unable to reliably lateralize eugenol, consistent with claims that this compound is detected primarily through olfaction. However, with more limited exposure (Experiments 2 and 3), subjects were able to lateralize eugenol. We speculate that anesthetic properties of eugenol could blunt its trigeminal impact in some paradigms. Regardless, the current experiments suggest that eugenol can in fact stimulate the trigeminal nerve but in a complex concentration-dependent manner. Implications and strategies for selection of model odorants are discussed.

Individuals reporting idiopathic malodor production: demographics and incidence of trimethylaminuria.

BACKGROUND: Individuals with the metabolic disorder trimethylaminuria may sporadically produce malodors despite good hygiene. The psychosocial impact of trimethylaminuria can be considerable. However, trimethylaminuria is difficult to diagnose without specialized tests, in part because odor production is diet-dependent, and malodors may not be present during medical examinations. Thus, the prevalence and demographics of trimethylaminuria remain unclear. METHODS: We tested 353 patients who had unexplained (idiopathic) malodor production for trimethylaminuria using a standard choline challenge. We also collected basic demographic information. RESULTS: Approximately one third of patients (118) tested positive for trimethylaminuria. Consistent with previous reports, women, particularly African American women, were significantly overrepresented among trimethylaminuria-positive patients. Of note, the same pattern was seen among trimethylaminuria-negative patients. Also consistent with previous reports, trimethylaminuria-positive women who were still menstruating tended to produce higher levels of trimethylamine within ± 7 days of menses, although this trend was statistically marginal (P = .07). CONCLUSION: If our patient sample is representative of patients with idiopathic malodor, demographic information (race and gender) may not be useful in a differential diagnosis of trimethylaminuria. However, undiagnosed cases of trimethylaminuria may be fairly common among patients with idiopathic malodor. If so, choline challenge testing should be indicated for all such patients because trimethylaminuria is responsive to dietary and other treatments. We speculate that testing also might reveal cases of trimethylaminuria among those diagnosed with certain psychologic disorders, including olfactory reference syndrome.

The effect of menthol vapor on nasal sensitivity to chemical irritation.

INTRODUCTION: Among other effects, menthol added to cigarettes may modulate sensory response to cigarette smoke either by masking "harshness" or contributing to a desirable "impact." However, harshness and impact have been imprecisely defined and assessed using subjective measures. Thus, the current experiments used an objective measure of sensitivity to chemical irritation in the nose to test the hypothesis that menthol vapor modulates sensitivity to chemical irritation in the airways. METHODS: Nasal irritation thresholds were measured for 2 model compounds (acetic acid and allyl isothiocyanate) using nasal lateralization. In this technique, participants simultaneously sniff clean air in one nostril and chemical vapor in the other and attempt to identify the stimulated nostril. People cannot lateralize based on smell alone but can do so when chemicals are strong enough to feel. In one condition, participants were pretreated by sniffing menthol vapor. In a control condition, participants were pretreated by sniffing an odorless blank (within-subjects design). RESULTS: Pretreatment with menthol vapor decreased sensitivity to nasal irritation from acetic acid (participants required higher concentrations to lateralize) but increased sensitivity to allyl isothiocyanate (lower concentrations were required). CONCLUSIONS: The current experiments provide objective evidence that menthol vapor can modulate sensitivity to chemical irritation in the upper airways in humans. Cigarette smoke is a complex mixture of chemicals and particulates, and further work will be needed to determine exactly how menthol modulates smoking sensation. A better understanding could lead to treatments tailored to help menthol smokers quit by replacing the sensation of mentholated cigarettes.

Relationships among taste qualities assessed with response-context effects.

Psychophysical judgments often depend on stimulus context. For example, sugar solutions are judged sweeter when a tasteless fruity aroma has been added. Response context also matters; adding a fruity aroma to sugar increases the rated sweetness when only sweetness is considered but not when fruitiness is judged as well. The interaction between stimulus context and response context has been explored more extensively in taste-odor mixtures than in taste-taste mixtures. To address this issue, subjects in the current study rated the sourness of citric acid mixed with quinine (bitter), sodium chloride (salty), and cyclamate (sweet) (stimulus context). In one condition, subjects rated sourness alone. In another, subjects rated both sourness and the other salient quality (bitterness, saltiness, or sweetness) (response context). Sourness ratings were most sensitive to response context for sour-salty mixtures (i.e., ratings of sourness alone exceeded ratings of sourness made simultaneously with saltiness) and least sensitive to context for the sour-sweet mixtures (sourness ratings made under the 2 conditions were essentially identical). Response-context effects for the sour-bitter mixture were nominally intermediate. The magnitudes of these context effects were related to judgments of qualitative similarity between citric acid and the other stimuli, consistent with prior findings. These types of context effects are relevant to the study of taste-taste mixture interactions and should provide insight into the perceptual similarities among the taste qualities.

Dynamics of nasal irritation from pulsed homologous alcohols.

Relatively, few studies have focused on how nasal irritation changes over time. To simulate the rhythm of natural respiration, subjects received 3-s pulses of volatile organic compounds interspersed with 3-s pulses of clean air. Each trial, subjects received 9 pulses of a chemical vapor over about 1 min. Subjects rated nasal irritation from each pulse using magnitude estimation. Within a trial, compound and concentration were fixed. Compound (ethanol, n-butanol, or n-hexanol) and concentration (4 levels for each compound) varied across trials. For all stimuli, rated irritation decreased over time (adaptation). Plots of log-rated intensity versus elapsed time were approximately linear (intensity decreased by a fixed ratio per unit time). Interestingly, the slopes of intensity versus time functions differed very little: Regardless of concentration and compound, rated irritation decreased by about 32% over the 9 pulses. The basic mechanism of short-term adaptation may be the same for the 3 alcohols studied. Regardless, these data suggest that very simple models might be able to describe some aspects of perceptual dynamics quite well.

Odor detection of mixtures of homologous carboxylic acids and coffee aroma compounds by humans.

Mixture summation among homologous carboxylic acids, that is, the relationship between detection probabilities for mixtures and detection probabilities for their unmixed components, varies with similarity in carbon-chain length. The current study examined detection of acetic, butyric, hexanoic, and octanoic acids mixed with three other model odorants that differ greatly from the acids in both structure and odor character, namely, 2-hydroxy-3-methylcyclopent-2-en-1-one, furan-2-ylmethanethiol, and (3-methyl-3-sulfanylbutyl) acetate. Psychometric functions were measured for both single compounds and binary mixtures (2 of 5, forced-choice method). An air dilution olfactometer delivered stimuli, with vapor-phase calibration using gas chromatography-mass spectrometry. Across the three odorants that differed from the acids, acetic and butyric acid showed approximately additive (or perhaps even supra-additive) summation at low perithreshold concentrations, but subadditive interactions at high perithreshold concentrations. In contrast, the medium-chain acids showed subadditive interactions across a wide range of concentrations. Thus, carbon-chain length appears to influence not only summation with other carboxylic acids but also summation with at least some unrelated compounds.