Explore chapters and articles related to this topic
The Consumer Perception of Odour
Published in G. Thilagavathi, R. Rathinamoorthy, Odour in Textiles, 2022
Ingun Grimstad Klepp, Kirsi Laitala, R. Rathinamoorthy
The sense of smell or olfaction, the ability to perceive odours, is one of the most complex human senses as it depends on unique interactions between the olfactory system and diverse chemical substances. The olfactory system works as a defense mechanism for the human body against malodours and irritants. Much of its function and functionality is still unexplored (Reinarz 2014). The sense of smell is affected by chemical compounds in gaseous form. The olfactory epithelium, located at the top of the nasal cavity on both sides of the nasal septum, is a mucous membrane with olfactory cells, a type of nerve cell that is associated with the olfactory region of the brain. Similar to taste, the sense of smell is a chemical sense. The olfactory cells are stimulated only by volatile substances, i.e., by substances that evaporate and release molecules into the air. The odorants bind to odour receptors on the olfactory cells. This will trigger a biochemical reaction chain that leads to a nerve impulse, which in turn is sent to the brain (Winther 2018).
Designing for Head and Neck Anatomy
Published in Karen L. LaBat, Karen S. Ryan, Human Body, 2019
Feel the tip of your nose. The rounded skin-covered cartilage structures at the sides of the nose are called wings. Run your finger along the central ridge on the underside of the nose, above your upper lip. This feature is the inferior aspect of the septum, a cartilage and bony structure which separates the left and right nostrils and nasal cavities. Vibrissae, hairs inside the nostrils, offer some protection from small airborne particles. Olfactory cells (the nerve cells responsible for the sense of smell) are found in the upper reaches of the nasal cavities and communicate information about odors to the brain via the olfactory nerves (Figure 3.10, upper section). The frontal lobe of the brain lies in the cranial cavity above the roof of the nasal cavities. The sinuses are cavities in the skull located above and below the eyes, as well as deep inside the skull (Figures 3.2, 3.7, and 3.10). The pharynx, commonly called the throat, is a muscular structure which funnels air, liquids, and solids to the appropriate locations in the neck. It includes the nose (nasopharynx) and mouth (oropharynx). In the neck, the laryngopharynx, the lowest region of the pharynx, is behind the voice box.
Designing for the senses through food design and psychophysiology
Published in Ricardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires, Sara Velez Estêvão, Experiencing Food, Designing Dialogues, 2018
R. Mota, P. Mata, H. Vilaseca, R. Bonacho, M. Carvalho
Since food can be considered a pleasure, a disease or a fuel humans and animals empirically smell food (externally) before placing it in the mouth (Garner 1974, Rozin 1982). The sense of smell is the ability to detect vaporized chemical molecules (usually of low molecular mass) (Guyton & Hall 2006). Between 75 and 95% of what is commonly considered as flavour really relies on the information transduced by the nose (Gibson 1966, Stevenson 2009, Spence 2015). Specifically about the sense of smell there is still much to be studied, “the number of discriminable smells may be much closer to one trillion” (Briggs 2014, Bushdid et al. 2014). Also, the odour elicited upon recognition of a volatile substance by the receptors in the olfactory epithelium is a property of the person perceiving it and not of the molecules being perceived (Sell 2014). Individual variations in the odour detection threshold, intensity and character, linked to genetic variations have been reported (Ulloa et al. 2017).
Effect of different drying methods on the quality of restructured rose flower (Rosa rugosa) chips
Published in Drying Technology, 2020
Liqing Qiu, Min Zhang, Ronghua Ju, Yuchuan Wang, Bimal Chitrakar, Bin Wang
E-nose was used to imitate the human sense of smell which can also be used to detect the volatile odor of complexed ingredients.[38] In data processing of e-nose, principal component analysis (PCA), and linear discrimination analysis (LDA) are two most commonly used analysis methods.[39]Figure 5 shows the LDA results of the dried rose flower chips which can be well distinguished from each other. The differentiation index (DI) value was 99.8% and the position of fresh, FD, and PSVMFD samples were closer than that of VMFD and MVD, suggesting that the smell of rose flower chips was well preserved by FD and PSVMFD.[40] Lower drying temperature can well prevent the odor from diminishing or destroying and preserve the natural smell of food products. The highest difference from fresh samples was observed in the MVD ones, indicating the smell of MVD samples was extremely different from fresh ones. The reason might be that the odor substances were destroyed and some undesirable smell substances were formed during the drying process of MVD. The radar chart of dried rose flower chips is shown in Figure 6. As can be seen from the figure, the signal of S5 for the MVD samples was significantly higher than others. S5 sensor is sensitive to biosynthetic compounds which were produced during Maillard reaction and baking, as presented in Table 1.[40] This phenomenon suggested that the browning reaction in MVD was more serious, which was contributed by the higher temperature in the MVD drying process, compared to other freeze-related drying methods.