ABSTRACTTwo sets of expanded tables have been compiled for use in determining significance in paired‐difference and triangle tests (one‐tailed) and in paired‐preference tests (two‐tailed). One set of tables lists the number of correct responses (or agreeing judgments) for trials ranging from 7–100, at p < 0.05, 0.04, 0.03, 0.02, 0.01, 0.005 and 0.001. These tables are convenient for a quick estimate of significance of laboratory sensory data as well as consumer responses. The second set of tables gives the probabilities of obtaining a given number of correct (or agreeing) judgments in trials ranging from 5–50. These probability tables provide a more precise estimate of significance, which may be needed in more critical research or in making decisions of considerable importance. Some examples are given, with guidelines for the proper use of these tables and the interpretation of significance based upon them.

4-(Methoxymethyl)-1,4-cyclohexadiene-1-carboxaldehyde syn-oxime is a new sweetening agent developed by systematic synthesis and taste evaluation of 80 new oximes analogous to the little-used osime sweetener, perillartine.

This Chapter Contains Section Titled: The Traditional View An Alternative To The Expert Improved Technique Developed Equal-Interval Scale Chosen What Qda Is Analyzing Subject Performance Detecting Product Differences Developing A Model An Evolutionary Process References

This paper describes in a review fashion research on the olfactory detection of various electrophiles including toxic organophosphorus compounds. The method involves rapid formation of an odoriferous alkyl isocyanide from reaction of the electrophile with N-alkylformamides. Concepts of using olfactory sensing and a colorimetric procedure as subjective and objective methods, respectively, for isocyanides are discussed.

Many odors activate the intranasal chemosensory trigeminal system where they produce cooling and other somatic sensations such as tingling, burning, or stinging. Specific trigeminal receptors are involved in the mediation of these sensations. Importantly, the trigeminal system also mediates sensitivity to airflow. The intranasal trigeminal and the olfactory system are closely connected. With regard to central nervous processing, it is most interesting that trigeminal stimuli can activate the piriform cortex, which is typically viewed as the primary olfactory cortex. This suggests that interactions between the two systems may form at a relatively early stage of processing. For example, there is evidence showing that acquired olfactory loss leads to reduced trigeminal sensitivity, probably on account of the lack of interaction in the central nervous system. Decreased trigeminal sensitivity may also be responsible for changes in airflow perception, leading to the impression of congested nasal airways.

AbstractDer Süßstoff Perillartin ist das α‐syn‐Oxim des Perillaldehyds (I) (NMR‐Spektren).

Viene confermato che la struttura dell'agente dolcificante perillartina è quella di unasim ossima. Il tentativo di ottenere l'isomeroanti per azione dell'acido cloridrico ha condotto invece all'addotto tra HCl e gruppo isopropenilico, mentre il trattamento con trifluoruro di boro ha provocato solo la migrazione del doppio legame per formare l'analogo derivato dell'1, 3-cicloesadiene.

Absolute odor thresholds for methyl isobutyl ketone were estimated under five conditions: odor sample-to-air blank ratios of 1:2, 1:1, 2:1, 4:1, and 9:1. Each of the five ratios was presented in two replicated balanced Latin square sequences to five adult human Ss. The results showed that significantly lower estimates of the threshold were obtained when the ratio of odor samples to air blanks was 1:1. These results are discussed in terms of possible adaptation effects, maintenance of an internal frame of reference as a basis for decisions, and response matching to pay-off expectancy.

The effect of reversible blocking of the trigeminal nerve on olfactory stimulation was studied in rabbits with chronically implanted electrodes. In one series of experiments, blocking the trigeminal nerves at the level of the ganglia increased olfactory bulb excitability, but no cortical desynchronization was evident on odor presentation. Respiration and heart rate remained relatively unchanged during odor presentation. In the trigeminally blocked animal, olfactory bulb-induced sinusoidal wave activity was significantly increased in frequency and amplitude when compared with this activity in the unblocked animal following odor presentation. The present evidence supports the concept of a central regulatory control over olfactory afferent inputs; the trigeminal nerve plays an important role in this system.

La saccharine a été fixée par son azote imidique sur le C6 du glucose, par l'action de la saccharine sodée sur un dérivé protégé dup-toluénesulfonyl-6-O-d-glucose, et élimination des groupes protecteurs pour former un composé hydrosoluble. La saveur amère peut être attribuée à l'élimination du proton imidique de la saccharine.

Experiments with two odorants, acetic acid and propionic acid, have provided additional evidence that jnds are a constant fraction of the stimulus strength. A linear plot of the difference limens and stimulus intensities has yielded a K of 0.28 for olfactory discrimination in man. The treatment of data derived from tests above the 50% limen and the over-all concept of jnd discrimination are discussed.

SUMMARYProtein mixtures of wheat and peas alone, or with variable third constituents, were formulated to maximize the supplementary relationships among component amino acids. Biological quality was evaluated by rat assay methods. Data indicate that the quality of the plant protein mixtures is equal to that of egg when comparable levels of both essential amino acids and protein are provided.

This chapter considers what is known from actual experimentation in relation to present techniques of odor detection and discrimination. Considerable evidence has been accumulated to eliminate many theories, thereby focusing more attention on those which hold the most promise. Considerable effort has been devoted to the techniques of odor measurement. The properties of the stimulus and the uniqueness of olfactory perception have motivated numerous investigators to devise instruments, both simple and complex, for the presentation of odors. The design of the equipment may differ; the theory, however, remains the same: delivery of an odorous material to a subject and measurement of the response to intensities, differences, or affective qualities. The chapter presents a critical review of olfactometric techniques; consideration of their usefulness as analytical tools; and a discussion of these techniques as applied to measuring the odor of foods. The complex nature of the olfactory system and the subjectivity of human response have resulted in numerous studies on measurement of odorous materials by chemical and physical means. The most well-known methods are gas-liquid partition chromatography, flame ionization, and electron-capture techniques. A myriad of volatile organic constituents have been revealed in many different food products with such techniques.

In a difference-preference test involving an uncharacterized flavor change, S's preference responses can provide useful information about a test material. This is especially important when S's difference discriminations are not clear cut.

Annals of the New York Academy of SciencesVolume 116, Issue 2 p. 527-534 BEHAVIORAL ASPECTS OF ABSOLUTE AND DIFFERENTIAL OLFACTORY SENSITIVITY Herbert Stone, Herbert Stone Stanford Research Institute, Menlo Park, Calif.Search for more papers by this author Herbert Stone, Herbert Stone Stanford Research Institute, Menlo Park, Calif.Search for more papers by this author First published: July 1964 https://doi.org/10.1111/j.1749-6632.1964.tb45082.xCitations: 17AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume116, Issue2Recent Advances in Odor: Theory, Meusurement, and ControlJuly 1964Pages 527-534 RelatedInformation

SUMMARYRepeatability estimates applied to panel selection enable the experimenter to predict the proportion of judges whose sensitivity can satisfy established specifications. Repeatability estimates of different test designs indicated paired comparison to be more sensitive than the 3‐sample binomial design. Studies on sessions of extended length indicate that protracted testing may provide a more reliable basis of panel selection than short‐period testing does.