Classification of Odors and Structure–Odor Relationships

doi:10.1017/CBO9780511546389.012

7 - Classification of Odors and Structure–Odor Relationships

Published online by Cambridge University Press: 21 September 2009

Edited by

Rémi Gervais and

Maurice Chastrette: Affiliation:
Laboratoire de Neurosciences et Systèmes Sensoriels, Université Claude Bernard, Lyon 1, 50 avenue Tony Garnier, 69366 Lyon, Cedex 07, France
Catherine Rouby: Affiliation:
Université Lyon I
Benoist Schaal: Affiliation:
Centre National de la Recherche Scientifique (CNRS), Paris
Danièle Dubois: Affiliation:
Centre National de la Recherche Scientifique (CNRS), Paris
Rémi Gervais: Affiliation:
Centre National de la Recherche Scientifique (CNRS), Paris
A. Holley: Affiliation:
Centre National de la Recherche Scientifique (CNRS), Paris

Book contents

Get access

Summary

In spite of considerable recent progress in olfaction studies, the sense of smell remains poorly understood, and the description of perceived odors is still a difficult task. When our understanding of olfaction is compared with that for other senses, such as vision, there are striking differences: In the field of vision, the absorption spectra of electromagnetic radiation are easily measured and provide information to predict the perceived colors of substances. As the molecular features responsible for the characteristics of light absorption are well known, the colors of substances, such as dyes, can be predicted with reasonable accuracy. The situation is much more obscure for the olfactory properties of substances, as in olfaction there is no equivalent for absorption spectra, and descriptions of odors, which are absolutely necessary to establish structure–odor relationships, have been far from rigorous.

To describe an odor, we generally search through our past experience to try to make comparisons with similar chemical compounds encountered earlier, attempting to find appropriate words. However, even if we decide that compound A smells somewhat like compound B, but does not smell exactly the same, we nevertheless feel justified in using the same words to describe both. Moreover, unless we are carefully trained experts, there will be emotional, personal, and cultural factors that will intervene in our perceptions and strongly influence our choices of descriptors. Concern about such factors was long ago expressed by the Dutch physiologist Zwaardemaker (1899), who called for a quantitative psychology of olfaction.

Type: Chapter
Information: Olfaction, Taste, and Cognition , pp. 100 - 116

DOI: https://doi.org/10.1017/CBO9780511546389.012 [Opens in a new window]

Publisher: Cambridge University Press

Print publication year: 2002

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Book purchase

Temporarily unavailable

References

, Abe H, , Kanaya S, , Komukai T, , Takahashi Y, & , Sasaki S (1990). Systematization of Semantic Descriptions of Odors. Analytica Chimica Acta 239:73–85CrossRef Google Scholar

, Abe H, , Kanaya S, , Takahashi Y, & , Sasaki S (1988). Extended Studies of the Automated Odor-sensing System Based on Plural Semiconductor Gas Sensors with Computerized Pattern Recognition Techniques. Analytica Chimica Acta 215:155–68CrossRef Google Scholar

, Abe H, , Yoshimura T, , Kanaya S, , Takahashi Y, , Miyashita Y, & , Sasaki S (1987). Automated Odor-sensing System Based on Plural Semiconductor Gas Sensors and Computerized Pattern Recognition Techniques. Analytica Chimica Acta 194:1–9CrossRef Google Scholar

, Amoore J E (1967). Specific Anosmia: A Clue to the Olfactory Code. Nature 214:1095–8CrossRef Google Scholar

, Amoore J E (1977). Specific Anosmia and the Concept of Primary Odors. Chemical Senses and Flavor 2:267–81CrossRef Google Scholar

Amoore J E (1982). Odor Theory and Odor Classification. In: Fragrance Chemistry. The Science of the Sense of Smell, ed. E T Theimer, pp. 27–76. New York: Academic PressCrossRef

, Anker L S, , Jurs P C, & , Edwards P A (1990). Quantitative Structure-Retention Relationship Studies of Odor-active Aliphatic Compounds with Oxygen-containing Functional Groups. Analytical Chemistry 62:2676–84CrossRef Google Scholar

Arctander S (1969). Perfume and Flavor Chemicals. Montclair, NJ: Arctander

, Billot M (1948). Classification des odeurs. Industrie de la Parfumerie 3:87–92Google Scholar

Boelens H & Haring H G (1981). Molecular Structure and Olfactive Quality. Internal report, Naarden International, Bussum, The Netherlands

, Brown K S, , MacLean C M, & , Robinette R R (1968). Sensitivity to Chemical Odors. Human Biology 40:456–72Google Scholar

, Brud W S (1986). Words versus Odours: How Perfumers Communicate. Perfumer and Flavorist 11:27–44Google Scholar

Cain W S (1978). History of Research on Smell. In: Handbook of Perception. Vol. 6A: Tasting and Smelling, ed. E C Carterette & M P Friedman, pp. 197–229. New York: Academic PressCrossRef

Cerbelaud R (1951). Formulaire de parfumerie, 3 vols. Paris: Opera

, Chastrette M (1997). Trends in Structure–Odor Relationships. SAR & QSAR in Environmental Research 6:215–54CrossRef Google Scholar

, Chastrette M, , Crétin D, & , El Aidi C (1996). Structure–Odor Relationships Using Neural Networks in the Estimation of Camphroraceous or Fruity Odors and Olfactory Thresholds of Aliphatic Alcohols. Journal of Chemical Information and Computer Sciences 36:108–13CrossRef Google Scholar

, Chastrette M, , Saint Laumer J Y, & , Sauvegrain P (1991). Analysis of a System of Odors by Means of Four Different Multivariate Statistical Methods. Chemical Senses 16:81–93CrossRef Google Scholar

, Chastrette M, , Elmouaffek A, & , Sauvegrain P (1988). A Multidimensional Statistical Study of Similarities between 74 Notes Used in Perfumery. Chemical Senses 13:295–305CrossRef Google Scholar

, Chastrette M, , Elmouaffek A, & , Zakarya D (1986). Etude statistique multi-dimensionnelle des similarités entre 24 notes utilisées en parfumerie. Comptes Rendus de l'Académie des Sciences, Paris, sér. II 303:1209–14Google Scholar

, Coxon J M, , Gregson R A M, & , Paddick R G (1978). Multidimensional Scaling of Perceived Odour of Bicyclo[2.2.1]heptane, 1,7,7-Trimethylbicyclo[2.2.1]heptane and Cyclohexane Derivatives. Chemical Senses and Flavor 3:431–41CrossRef Google Scholar

, Crocker E C & , Henderson F L (1927). Analysis and Classification of Odors: An Effort to Develop a Workable Method. American Perfumer and Essential Oil Review 22:325–56Google Scholar

David S (1997). Représentations sensorielles et marques de la personne: contrastes entre olfaction et audition. In: Catégorisation et cognition: de la perception au discours, ed. D Dubois, pp. 211–42. Paris: Kimé

, Demole E, , Enggist P, & , Ohloff G (1982). 1-p-Menthene-8-thiol: A Powerful Flavor Impact Constituent of Grapefruit Juice (Citrus paradisi MacFayden). Helvetica Chimica Acta 65:1785–91CrossRef Google Scholar

Devos M, Patte M, Rouault F, Laffort J P, & Van Gemert L J (1990). Standardized Human Olfactory Thresholds. Oxford: IRL Press

, Dravnieks A (1982). Odor Quality: Semantically Generated Multidimensional Profiles Are Stable. Science 218:799–801CrossRef Google Scholar

Dravnieks A (1985). Atlas of Odor Character Profiles. ASTM Data Series DS 61. Baltimore: ASTM.

, Dravnieks A & , Bock F C (1978). Comparison of Odors Directly and through Profiling. Chemical Senses and Flavor 3:191–9CrossRef Google Scholar

, Edwards P A, , Anker L S, & , Jurs P C (1991). Quantitative Structure–Property Relationship Studies of the Odor Threshold of Odor-active Compounds. Chemical Senses 16:447–65CrossRef Google Scholar

, Ellena J C (1987). Des odeurs et des mots. Parfum, Cosmétiques, Arômes 76:63–4Google Scholar

, Ennis D M, , Boelens H, , Haring H, & , Bowman P (1982). Multivariate Analysis in Sensory Evaluation. Food Technology 11:83–90Google Scholar

Fenaroli G (1971). Handbook of Flavor Ingredients, vol. 2 (3rd ed. 1990), ed. G A Burdock. Boca Raton: CRC Press

, Fourcroy A F (1798). Sur l'esprit recteur de Boerhave, l'Arome des Chimistes français, ou le principe de l'odeur des végétaux. Annales de Chimie 26:232–50Google Scholar

, Guillot M (1948). Sur la relation entre l'odeur et la structure moléculaire. Comptes Rendus de l'Académie des Sciences, Paris 226:1472–4Google Scholar

, Harper R (1966). On Odour Classification. Journal of Food Technology 1:167–76Google Scholar

, Harper R (1975). Some Chemicals Representing Particular Odor Qualities. Chemical Senses and Flavor 1:353–7CrossRef Google Scholar

, Henning H (1915). Der Geruch, I. Zeitschrift für Psychologie 73:161–257Google Scholar

, Holley A & , MacLeod P (1977). Transduction et codage des informations olfactives chez les vertébrés. Journal de Physiologie 73:725–828Google Scholar

ISO (1992). Sensory Analysis: Methodology: Initiation and Training of Assessors in the Detection and Recognition of Odors. ISO 5496. International Standards Organization

, Jaubert J N, , Gordon G, & , Doré J C (1987a). Une organisation du champ des odeurs. Parfum, Cosmétiques, Arômes 77:53–6Google Scholar

, Jaubert J N, , Gordon G, & , Doré J C (1987b). Une organisation du champ des odeurs. II. Modèle descriptif de l'organisation de l'espace odorant. Parfum, Cosmétiques, Arômes 78:71–82Google Scholar

, Jaubert J N, , Tapiero C, & , Doré J C (1995). The Field of Odors: Towards a Universal Language for Odor Relationships. Perfumer and Flavorist 20:1–16Google Scholar

Jellinek J S (1992). Perfume Classification: A New Approach. In: Fragrance. The Psychology and Biology of Perfume, ed. S Van Toller & G H Dodd, pp. 229–42. London: Elsevier

, Jennings-White C (1984). Human Primary Odors. Perfumer and Flavorist 9:46–7, 50–4, 56–8Google Scholar

, Kastner D (1973). Die Beschreibung und Klassifizierung von Gerüchen. Parfüm und Kosmetik 54:97–106Google Scholar

, Lawless H T (1989). Exploration of Fragrance Categories and Ambiguous Odors Using Multidimensional Scaling and Cluster Analysis. Chemical Senses 14:349–60CrossRef Google Scholar

, Lawless H T (1991). A Sequential Contrast Effect in Odor Perception. Bulletin of the Psychonomic Society 29:317–19CrossRef Google Scholar

, Lawless H T, , Glatter S, & , Hohn C (1991). Context-dependent Changes in the Perception of Odor Quality. Chemical Senses 16:349–60CrossRef Google Scholar

Linnaeus C (1756). Odores medicamentorum. Amoenitates Academicae, vol. 3, pp. 183–201. Stockholm: Lars Salvius

, McGill J R & , Kowalski B R (1977). Intrinsic Dimensionality of Smell. Analytical Chemistry 49:596–602CrossRef Google Scholar

, Mihara S & , Masuda H (1988). Structure–Odor Relationships for Disubstitued Pyrazines. Journal of Agricultural and Food Chemistry 36:1242–7CrossRef Google Scholar

, Moskowitz H R & , Gerbers C L (1974). Dimensional Salience of Odors. Annals of the New York Academy of Sciences 237:1–16CrossRef Google Scholar

, Polak E (1983). Is Odor Similarity Quantifiable?Chemistry and Industry 3:30–6Google Scholar

Rimmel E (1895). The Base of Perfumes. London. (French translation 1990, Le Livre des Parfums. Paris: Les éditions 1900.)

, Rossiter K J (1996). Structure–Odor Relationships. Chemical Reviews 96:3201–40CrossRef Google Scholar

Rouby C & Sicard G (1997). Des catégories d'odeurs? In: Catégorisation et cognition: de la perception au discours, ed. D Dubois, pp. 59–81. Paris: Kimé

Roudnitska E (1991). The Art of Perfumery. In: Perfumes. Art, Science and Technology, ed. P M Müller & D Lamparsky, pp. 3–48. London: Elsevier

, Schiffman S S (1974). Physicochemical Correlates of Olfactory Quality. Science 185:112–17CrossRef Google Scholar

, Schiffman S S (1983). Future Design of Flavour Molecules by Computer. Chemistry and Industry 3:39–42Google Scholar

, Schnabel K O, , Belitz H D, & , Ranson C (1988). Investigations on the Structure–Activity Relation of Odorous Substances. I. Detection Thresholds and Odor Qualities of Aliphatic and Alicyclic Compounds Containing Oxygen Functions. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 187:215–23Google Scholar

SFP (1998). Classification des parfums et terminologie. Paris: Société Française des Parfumeurs

, Southwick E & , Schiffman S S (1980). Odor Quality of Pyridyl Ketones. Chemical Senses 5:343–57CrossRef Google Scholar

, Ranson C & , Belitz H D (1992a). Structure–Activity Relationships of Odorous Substances. Part 2. Detection and Recognition Thresholds and Odor Qualities of Saturated and Unsaturated Aliphatic Aldehydes. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 195:515–22Google Scholar

, Ranson C & , Belitz H D (1992b). Structure–Activity Relationships of Odorous Substances. Part 3. Detection and Recognition Thresholds and Odor Qualities of Alicyclic and Aromatic Aldehydes. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 195:523–6Google Scholar

, Ranson C, , Schnabel K O, & , Belitz H D (1992). Structure–Activity Relationships of Odorous Substances. Part 4. Structure and Odor Quality of Aliphatic, Alicyclic and Aromatic Aldehydes. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 195:527–35Google Scholar

Wells F V & Billot M (1988). Perfumery Technology. Art: Science: Industry, pp. 160–73. New York: Wiley

, Weyerstahl P (1994). Odor and Structure. Journal für Praktische Chemie/Chemiche Zeitung 336:95–109CrossRef Google Scholar

, Wright R H & , Michels K M (1964). Evaluation of Far Infrared Relation to Odors by a Standard Similarity Method. Annals of the New York Academy of Sciences 116:535–51CrossRef Google Scholar

, Yoshida M (1975). Psychometric Classification of Odors. Chemical Senses and Flavor 1:443–64CrossRef Google Scholar

, Zakarya D (1992). Use of Autocorrelation Components and Wiener Index in the Evaluation of the Odor Threshold of Aliphatic Alcohols. New Journal of Chemistry 16:1039–42Google Scholar

Zwaardemaker H (1895). Die Physiologie des Geruchs. Leipzig: Engelmann. (French translation 1925, L'odorat. Paris: Doin.)

, Zwaardemaker H (1899). Les sensations olfactives, leurs combinaisons et leurs compensations. L'Année Psychologique 5:202–25Google Scholar