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J Agric Food Chem. 2006 Jan 25;54(2):489-96.

Intensity and persistence profiles of flavor compounds in synthetic solutions. Simple model for explaining the intensity and persistence of their aftersmell.

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Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain.


Hydroalcoholic solutions containing a single aroma-active compound were evaluated by a sensory panel to determine the difference between ortho and retronasal odor intensities (DeltaI(ro)), buccal savoring, and aftersmell duration. Eight compounds were used. Buccal perception seems to be just a physiologically restricted form of retronasal perception. DeltaI(ro) values were dependent on the panel, although results from the two panels were significantly correlated. Such differences and the aftersmell persistence were also significantly correlated with different physicochemical parameters related to volatility. A simple model to explain such dependence is proposed. The model considers the mouth-throat system as a perfect mixing tank with a finite amount of odorants being progressively diluted by swallowing and purging (both taken as continuous processes). Retronasal intensity is modeled from the odor properties of the liquid in such a tank calculated from orthonasal odor intensity versus concentration (I/log C) curves. The model explains successfully experimental results and has also been successfully applied to instrumental data from other authors.

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