About the Authors Authors

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Artin Arshamian Chapter E.42

Karolinska Institutet Artin Arshamian earned his PhD at Stockholm University and is currently a postdoc- Department of Clinical Neuroscience toral fellow jointly at Karolinska Insitutet, Stockholm, and Radboud University, the Stockholm, Sweden Donders Institute for Brain, Cognition and Behaviour in Nijmegen, the Netherlands. Radboud University Centre for Language Studies, and Donders Institute for Brain, Cognition, and Behaviour Nijmegen, The Netherlands [email protected]

Anat Arzi Chapter E.45

The Weizmann Institute of Science Anat Arzi is a postdoctoral fellow studying the interaction between olfaction and sleep Department of Neurobiology at the Department of Neurobiology at the Weizmann Institute of Science, Israel. She Rehovot, Israel completed her PhD and MSc in Neurobiology at the Weizmann Institute of Science [email protected] and her BSc at the Hebrew University of Jerusalem.

Jinhe Bai Chapter B.9

U.S. Dept. of Agriculture – Agricultural Jinhe Bai received his PhD from Osaka Prefecture University. He worked Research Service at the Northwest A&F University Yangling, Osaka EPA, Oregon State US Horticultural Research Laboratory University, and the Produce Safety and Quality and Horticultural Research Fort Pierce, USA Laboratories in the US. Now at the US Horticultural Research Laboratory, [email protected] he works on ﬂavor chemistry of fruits and vegetables, focusing on ﬂavor and quality changes occurring during postharvest storage and processing.

Nicolas Baldovini Chapter A.3

Université de Nice-Sophia Antipolis Nicolas Baldovini received his PhD from the University of Corsica. Institut de Chimie de Nice, UMR 7272 CNRS After postdoctoral work at the University Louis Pasteur in Strasbourg Nice, France and the University of Tokyo he was appointed Assistant Professor at the [email protected] Université de Nice-Sophia Antipolis. His research interests are focused on the analytical and synthetic chemistry of odorants, mainly on the analysis of natural raw materials and structure–odor relationships.

Elisabeth Baldwin Chapter B.9

U.S. Dept. of Agriculture – Agricultural Dr Baldwin received her PhD in Horticulture from the University of Florida. She Research Service worked for the USDA-ARS for 26 years and is Research Leader of the Citrus and US Horticultural Research Laboratory Other Subtropical Products Unit at the US Horticultural Research Laboratory. She Fort Pierce, USA works in the area of postharvest fruit physiology and food science, with emphasis [email protected] in applied and basic problems related to fresh or processed fruit product storage, ripening, and ﬂavor.

Jonathan Beauchamp Chapter C.18

Fraunhofer Institute for Process Jonathan holds a MSc degree in Physics and a PhD in Environmental Physics. He is Engineering and Packaging (IVV) currently Senior Scientist and Deputy Head of the Department of Sensory Analytics at Freising, Germany Fraunhofer IVV in Freising, where his research interests focus on olfactory detection [email protected] and perception of aromas, as well as the temporal development and release of volatiles from food. titute ophysical itions. He is titute in Germany. lites in vegetable matrices. Carlo 2011. Her main field of research is hnology. Andrea Burdack-Freitag studied chemistry andobtained nutritional her science and PhD inMunich. Flavor She has Chemistry been at afor the Research Building Technical Scientist University with Physics theodors at Fraunhofer of Ins Holzkirchen construction since productsautomotive 2005, and use by technical investigating sensorial materials off- and for chemical indoor analytical and methods. Carlo Bicchi has beenthe Full Faculty Professor of of Pharmacymain Pharmaceutical field of Biology of at the research Universitybiologically is of the active Turin development secondary of since metabo Bicchi analytical 1990. is technologies His a for membersymposia of and the of scientificjournals. boards the of editorial several or international advisory boards of international Chapter C.19 Chapter C.26 Heinz Breer studied biologyHe and worked as chemistry a atChemistry scientist the in at University Göttingen, the Münster. atEinstein-College Max-Planck-Institute the for in University New Bi Osnabrück, York. He andat has at the been the University Full Albert- of Professorchemical Hohenheim senses, of since in Physiology 1987. particular olfaction Hisinsects. and fields gustation of in studies vertebrates and are the Ofir Benjamin received hisPart PhD of from his Otago PhDHis University studies thesis at took involved Dunedin. research placeconditions on at using flavor Fraunhofer release novel Ins from methodscurrently working emulsion to at under the mimic Food oral the ScienceMIGAL Department Research mouth at Institute cond Tel in Hai Israel, Collegeand focusing and dairy on science. sensory aspects of food Chapter D.27 Chapter B.14 the natural products fields. Cecilia Cagliero received her MScnology and at PhD the in University of PharmaceuticalBiology Turin. Chemistry at She and the has Tech- University been of Assistant Turinenantioselective Professor GC since in development December and Pharmaceutical applications and advanced HPLC techniques in Sanne Boesveldt received her MScUniversity in and obtained Biomedical her Sciences/Neurobiology from PhDby studying VU olfactory means dysfunction of inposition Parkinson’s psychophysical disease at and the Monell neuroimaging Chemicaland Senses techniques. has Center since After she been an moved athe back Assistant Division postdoctoral of Professor to in Human The Nutrition Sensory Netherlands at Science Wageningen and University. Eating Behavior in Roland Blach is theis Head an of architect the ofresearch virtual VR environments projects. system group He lightning atINTUITION was and Fraunhofer Network involved has IAO. in of He participated the ExcellenceSTREP in IMVIS technical on on many management multiuser VR/AR industrial display Technology. of tec and He the also European coordinated Chapter G.55 Chapter C.19 Chapter E.44 Department Building Chemistry, Building Biology, Hygiene Valley, Germany andrea.burdack- [email protected] Fraunhofer Institute for Building Physics Andrea Burdack-Freitag Carlo Bicchi University of Torino Dept. of Drug Science andTorino, Technology Italy [email protected] Fraunhofer Institute for Industrial Engineering IAO Stuttgart, Germany [email protected] University of Torino Dept. of Drug Science andTorino, Technology Italy [email protected] University of Hohenheim Institute of Physiology Stuttgart, Germany [email protected] Tel Hai College Food Science Department Upper Galilee, Israel [email protected] Cecilia Cagliero Heinz Breer Roland Blach Ofir Benjamin

Wageningen, The Netherlands [email protected] Wageningen University Division of Human Nutrition Sanne Boesveldt Authors 1100 About the Authors About the Authors 1101

Annachiara Cavazzana Chapter F.51 Authors

Monell Chemical Senses Center Annachiara Cavazzana is a PhD student at the University of Padova, Italy, in the Philadelphia, USA Experimental and Clinical Psychobiology program. Her research mostly focuses on [email protected] the inﬂuence of multisensory stimuli on behavior and neural processing.

Cinzia Cecchetto Chapter F.51

Monell Chemical Senses Center Cinzia Cecchetto is a PhD student at the International School of Advanced Philadelphia, USA Studies (ISAS-SISSA), Trieste (Italy) in the Neuroscience and Society [email protected] Lab. Her research is focused on how perceptual and cognitive stimuli impact on social behaviors.

Pierre Chatelain Chapter C.22

ChemCom SA Pierre Chatelain holds a PhD in Biophysics and a PhD in Biochemistry. Brussels, Belgium He has 30 years of experience in several pharmaceutical companies [email protected] (Sanofi, UCB). He has a proven track record with more than 150 scientific publications and patents on new chemical entities, mode of action of drugs, high throughput screening (HTS). He joined Chemcom in 2006 as Chief Scientific Officer.

Sung-Tong Chin Chapter C.17

Imperial College London Sung-Tong Chin was awarded his PhD from Monash University and began his post- Department of Surgery and Cancer doctoral fellowship in the School of Chemistry, Monash University, Australia, in 2013. London, UK His current research interests mainly involve the development of multidimensional gas [email protected] chromatography systems, incorporation of olfactometry with MDGC, and proﬁling of complex mixtures using MDGC coupled with tandem mass spectrometry technology.

Norbert Christoph Chapter C.20

Bavarian Health and Food Safety Dr Norbert Christoph studied Food Chemistry at the Technical University of Karlsruhe. Authority (LGL) He received his PhD in Flavor Chemistry and Sensory Analysis in 1994 from the Würzburg, Germany Technical University of Munich-Weihenstephan. He has been employed at the [email protected] Bavarian Health and Food Safety Authority (LGL) since 1995. The focus of his work is applied research, ofﬁcial control and authentication of wines, spirits, and fruit juices using 2H-NMR stable isotope analysis.

Géraldine Coppin Chapter E.40

Yale University Géraldine Coppin studied Psychology at the University of Lille 3 The John B. Pierce Laboratory and obtained her PhD in Psychology and Affective Sciences from the New Haven, USA University of Geneva. Géraldine has been a postdoctoral fellow at the [email protected] John B. Pierce Laboratory, Yale University and at the Max Planck Institute for Neurological Research in Cologne. She investigates the behavioral and cerebral correlates of ﬂavor nutrient conditioning in humans using psychological methods and fMRI.

Chiara Cordero Chapter C.19

University of Torino Chiara Cordero received her MSc and PhD in Pharmaceutical Chemistry Dept. of Drug Science and Technology from the University of Turin. She has been Assistant Professor of Food Torino, Italy Chemistry at the University of Turin since November 2001. In 2008, [email protected] she was awarded with the Leslie S. Ettre Award for her work in the field of capillary gas chromatography applied to food characterization. eceived a PhD in titute for Process 2002) was on wine aroma chemistry. pounds and the study of chemical, biochemical, and Sylvain Delplanque studied Human Physiologythe and University of Psychophyiology Lille at I,chology completed and postgraduate studies Cognitive in Neuroscience,Cognitive Neuropsy- Sciences and from in the 2004 UniversityHe Pierre r then et joined the Marie Swiss Curie Centerof (Paris). for Geneva Affective Sciences as at the aResearcher University at postdoctoral the scholar. Swiss Sylvain Center for Delplanque Affective Sciences. is a Senior Chapter E.40 Philippe Darriet is Professor ofSciences Enology at (ISVV), the University Institute of ofenology Bordeaux. Vine and and His his Wine PhD Habilitation thesis thesisPhilippe ( (1993) Darriet’s was research on activitiesof are volatile mainly com themicrobiological characterization aspects related to theduring release the of ageing their chemical process. reactivity Chapter B.8 sensory- and bio-active compounds of hops and beer. Richard L. Doty isCenter. the Dr Director Doty of received thehis his MA University BSc from of in California Pennsylvania’s Psychology Statehis Smell from University, PhD San and Colorado Jose, from Taste State in Michiganfellowship University, conjunction State training with at University, NASA, East the and Lansing.Pennsylvania, University He of Philadelphia. California, received Berkeley, postdoctoral and the University of Michael Dresel studied FoodUniversity Chemistry and Munich wrote on hisprogram PhD the at thesis the hard at Oregon resin thecompounds. State Technical University Afterwards of on he hops pharmacological startedFaculty and properties to of of work completed Engineering hop-derived in a Belgium Technologyas (KU as short a Leuven), a Product exchange postdoctoral before & joining fellow Process at AB Development the InBev Specialist in in 2015 Europe. His research focuses on including the units Virtualand Environments, Human Visual Factors Technologies, Engineering. Digitalhuman–machine He interaction Engineering, is and currently virtual engineering, working andat in teaches the the Virtual University Engineering fields of of Stuttgart ergonomics, and the Technical University of Cluj. Michael Czerny studied FoodErlangen-Nürnberg. Chemistry After at obtaining theUniversity his Munich Friedrich-Alexander PhD he University on was of Chemistry. coffee a He aroma researcher has from at beenEngineering the the a German and Technical Packaging Research Senior Center since Scientistare for 2007. in at his Besides Food the field food of Fraunhofer aroma, activity. Ins off-odors of packaging Manfred Dangelmaier received his doctoralHe degree has from the been University Director of Stuttgart. of Business Area Engineering Systems of Fraunhofer IAO, Chapter B.7 Chapter C.23 Chapter B.16 Chapter G.55 Sylvain Delplanque University of Geneva Swiss Center for Affective Sciences Geneva, Switzerland [email protected] University of Pennsylvania Perelman School of Medicine Philadelphia, USA [email protected] Frauenhofer Institute for Process Engineering and Packaging Freising, Germany [email protected] Bordeaux University Institute of Vine andVillenave Wine Sciences d’Ornon, France [email protected] Richard L. Doty Philippe Darriet Michael Czerny

AB InBev Belgium n.v. Leuven, Belgium [email protected] Fraunhofer Institute for Industrial Engineering IAO Stuttgart, Germany [email protected] Michael Dresel Manfred Dangelmaier Authors 1102 About the Authors About the Authors 1103

Graham Ellis Chapter D.36 Authors

Givaudan International SA Graham Ellis studied Chemistry at the Universtity of Wales, Cardiff, Regulatory Affairs and Product Safety and Toxicology at Birmingham Universtity. He worked at Unilever Vernier, Switzerland Safety Assurance and Environmental Centre and is now Head of Global graham.ellis@givaudan.com Toxicology for the fragrance division of Givaudan and responsible for Regulatory Affairs and Product Safety for EAME with a speciﬁc focus on fragrance allergy.

Karl-Heinz Engel Chapter B.15

Technical University of Munich Karl-Heinz Engel is Professor at the Technical University of Munich, Chair of General Food Technology Germany, and holds the Chair of General Food Technology. His research Freising-Weihenstephan, Germany activities comprise analysis of flavor compounds (sulfur-containing [email protected] volatiles, enantiospecific analysis), metabolite profiling of crops (rice, barley), and analysis of novel foods (phytosteryl/-stanyl esters). He has been involved in the safety assessment of flavorings by the European Food Safety Authority (EFSA).

Graham T. Eyres Chapter C.17

University of Otago Graham Eyres completed a PhD in Food Science at the University of Otago, focusing Department of Food Science on the identification of aroma compounds in hop essential oils. In the Sensory and Dunedin, New Zealand Consumer Science group at CSIRO, his research focused on flavor release during [email protected] consumption and the impact on sensory perception. The focus of his current research is to understand the physicochemical factors that influence perception of flavor.

Jitka Fialová Chapter F.50

Charles University Jitka Fialová is currently a PhD student at Charles University in Prague. She is working Faculty of Science as a junior researcher at the National Institute of Mental Health, Czech Republic. Her Prague, Czech Republic research focuses on human chemical communication and environmental factors affecting human body odor. National Institute of Mental Health Klecany, Czech Republic [email protected]

Jean-Jacques Filippi Chapter A.3

Université de Nice-Sophia Antipolis Jean-Jacques Filippi studied Natural Product Chemistry at the University Institut de Chimie de Nice, UMR 7272 of Corsica and obtained his PhD from the Université de Nice-Sophia CNRS Antipolis. After postdoctoral research at the University of Hohenheim Nice, France on prebiotic chemistry, he became Assistant Professor at LCMBA. [email protected] His scientific interests focus on analytical chemistry, particularly the identification of odor impact molecules in extracts of the flavor and fragrance industry.

Jörg Fleischer Chapter D.27

University of Hohenheim Joerg Fleischer received his PhD in Biology from the University Institute of Physiology of Hohenheim. He did his postdoctoral work at the University of Stuttgart, Germany Hohenheim in the laboratory of Heinz Breer. Working as a Private [email protected] Lecturer and Scientific Collaborator at the University of Hohenheim, his primary research interest is chemo- and thermosensory neurons in the Grueneberg ganglion. ppoint- hool in undamental eactions and identification unhofer IVV in Freising. ndustry, he worked at Case Western Reserve ilities spanning from knowledge building, utilizing f ilitation diploma from Technical University of Dresden. After several Kristina Friedland received herUniversity, PhD Frankfurt. in After Pharmacology working frompartment in Goethe of Frankfurt Neurobiology and at theshe later University became in of Professor the of Alabama Molecular De- inAlexander-Universität and of Birmingham, Clinical Erlangen-Nürnberg. Pharmacy Her at research Friedrich- focusesthe on involvement of TRPCdisorders and channels on in natural the compounds pathophysiology that activate of TRPC CNS channels. Chapter D.34 Brian Guthrie has beenresponsib working in the foodscience, and ingredients to industry formulation with andextensively in product food development. sensory He science,olfaction has and from gustatory also studies signal on worked transductionof the to consumer cellular developing preference. an events understanding of Chemistry in Lausanne with Professora Pierre Vogel, he Swiss joined family-owned Firmenich, flavorworking and on fragrances flavor company. chemistry, He tryingents to is find in currently new natural taste products. and aroma ingredi- Eric Frerot received his PhDof in Montpellier Organic II. Chemistry After from a the postdoctoral University visit at the Institute of Organic Chapter B.11 Chapter C.21 Amy R. Gordon is a graduateStockholm, student in Sweden. Clinical Her Neuroscience at research Karolinskathe Institutet, interests multimodal nature are of centered social interaction. on social chemosignals and Marcus A. Glomb received hisments PhD in from the the pharmaceutical University andUniversity in of food Cleveland. He Stuttgart. i habilitated After at a thea Technical University of Full Berlin Professor and of is Food now Chemistrymajor at subjects Halle-Wittenberg. Martin-Luther-University His are enzymatic andand non-enzymatic characterization of browning novel r food ingredients. in Neuroscience of Chemosensation atleads RWTH the Aachen MultiSense Research University. Additionally, Group she at Fra Johannes Frasnelli received a2001 MD and from a University hab offellowships at Vienna Medical McGill Sc University,Senses University Center of in Montreal Philadelphia, PA,of and he the Quebec is Monell now in a Chemical Trois-Riviereschemosensory Professor perception. of and Anatomy works at on the University the neuro-anatomical fundamentals of Jessica Freiherr studied Nutritional Sciencereceived at her Friedrich-Schiller-University Jena PhD and in Neurosciencethe from Monell LMU Chemical Senses Munich. Center After in a Philadelphia, postdoctoral she visit became at Assistant Professor Chapter F.51 Chapter A.5 Chapter E.38 Chapter E.46 Kristina Friedland Friedrich-Alexander-Universität Erlangen-Nürnberg Department of Chemistry andErlangen, Pharmacy Germany [email protected] Halle, Germany [email protected] Martin-Luther University Halle-Wittenberg Institute of Chemistry Université du Québec à Trois-Rivières Department of Anatomy Trois-Rivières, Canada [email protected] Firmenich SA Analytical Innovation Corp. R&D Geneva, Switzerland [email protected] Global Food Reserach Wayzata, USA [email protected] Cargill Inc. Brian Guthrie Marcus A. Glomb Eric Frérot Johannes Frasnelli

[email protected] Karolinska Institutet Department of Clinical Neuroscience Stockholm, Sweden Diagnostic and Interventional Neutoradiology Aachen, Germany [email protected] RWTH Aachen University Amy R. Gordon Jessica Freiherr Authors 1104 About the Authors About the Authors 1105

Ute Habel Chapter E.39 Authors

Uniklinik RWTH Aachen Ute Habel is a Professor of Neuropsychological Gender Studies in Department of Psychiatry, Psychotherapy the Department of Psychiatry, Psychotherapy, and Psychosomatics at and Psychosomatics RWTH Aachen University. Her research focus lies on neurobiological Aachen, Germany correlates of emotion and cognition, including olfactory functions [email protected] and their interactions. She focuses on gender differences in healthy individuals and psychiatric patients. Furthermore, she investigates effects of psychotherapeutic interventions and hormonal inﬂuences on behavior and cerebral activation.

Ilana S. Hairston Chapter E.45

Academic College of Tel Aviv Yaffo Ilana S. Hairston is a Senior Lecturer at the Academic College of Tel Aviv – Jaffa, Department of Behavioral Sciences Israel, with expertise in sleep research. She completed her PhD in Neuroscience at Tel Aviv, Israel Stanford University and postdoctoral training at UCSF and UC Berkeley. Prior to [email protected] moving to Israel, she was an Assistant Professor in Psychiatry, at the University of Michigan.

Christian Harteneck (deceased) Chapter D.34

Hanns Hatt Chapter D.33

Ruhr-University Bochum Professor Hanns Hatt is Head of the Department of Cell Physiology at the Department of Cell Physiology Ruhr-University Bochum. He received his PhD in Biology in 1976 and Bochum, Germany his MD in 1981 from the University of Munich, Germany. His research [email protected] focuses on the characterization of the effect of odors at the cellular and molecular level in humans and higher vertebrates.

Heike Hauschildt Chapter C.25

Olfasense GmbH Dr Heike Hauschildt studied Meteorology and Oceanography at the Kiel, Germany University Kiel. She obtained her Diploma in Meteorology and her PhD [email protected] at the Geomar in Kiel. Since 2006 she has been working in the ﬁeld of odor measurement at Odournet GmbH. She is Team Leader of the Environmental Section and Head of the Measurement Laboratory.

Jan Havlíček Chapter F.50

Charles University Jan Havlícekˇ received his PhD from Charles University in Prague in 2004 and has been Faculty of Science working there since then. His work focuses on factors affecting the quality of human Prague, Czech Republic body odor, human chemical communication, and the evolution of human sexuality. [email protected]

Anja Heinlein Chapter C.26

Friedrich-Alexander-Universität Anja Heinlein is a state-certiﬁed food chemist, who received her degree from Friedrich- Erlangen-Nürnberg Alexander-Universität of Erlangen-Nürnberg and the Bavarian Health and Food Safety Department of Chemistry and Pharmacy Authority. She was awarded her PhD from FAU in 2014, which was supported by Erlangen, Germany the German National Academic Foundation, for her research on pharmacokinetics of [email protected] odorants. She is currently working with the Chemical and Veterinary Investigatory Ofﬁce in Freiburg.

Thomas Hummel Chapters D.31, E.47

TU Dresden Dr Hummel received his medical education in at the Friedrich-Alexander Smell & Taste Clinic, Department of University of Erlangen-Nürnberg, where he also participated in a special Otorhinolaryngology program on pharmacology and toxicology. He worked in the Department Dresden, Germany of Pharmacology at the University of Iowa and was Assistant Professor in [email protected] the Department of Otorhinolaryngology of the University of Pennsylvania, before joining TU Dresden where he works at an olfactory/gustatory dysfunction clinic. hnology hods. titutet and at the 1988 from the University of udying in Geneva (Silvain Lacroix), running 2015–2020, funded by the ities and Social Sciences. Our unique sense of smell Matthias Laska isSweden. Professor He received of his doctoral Zoology degreeBonn, in at Germany. His Linköping researchrelationships, University, interests correlations include odor betweenneuroanatomical structure–activity chemosensory or performance genetic and mammals, features, and studies olfactory-guided of behavior lateralized behavior. in Stina Cornell KärnekullPsychology, is Stockholm a University, Sweden. doctoral student at the Department of Chapter D.32 Chapter E.42 Maria Larsson is theof Chair of Gösta Perception Ekman andUniversity, Laboratory, Psychophysics Sweden. She and Department is Director the of Principalprogram Psychology, Investigator of Stockholm the large research Swedish Foundation for Human Chapter E.42 publications on the topic. Erica Liberto obtained her MSc and PhDat in the Pharmaceutical Chemistry Turin and Tec University. SheUniversity has of been Turin Assistant since Professorstudies November on in the 2006. Food volatile Her Chemistry fraction of at main food the field and of advanced statistical research met is exhaustive Johan N. LundströmMonell is an Chemical Associate Sensesbehavioral Professor Center. approaches, at Using his Karolinska a groupchemosensation Ins range and specializes multisensory of integration. in He functional the has neuroimaging authored neuronal more and processing than 50 of original human research and technology development program at Symrise Flavors on a global level. Basile Landis wentand to Medical throat School specialist.University in He Hospital Zurich of is Geneva. and In currentlyhe Geneva addition Head was and to trained st of is in anactivities the Dresden are ear, (Thomas Rhinology-Olfactology patient nose, care, Hummel) nasal Unit, andchemosensory surgery disorders. Bern and research, (Marco as Caversaccio). well His as clinical work-ups for Dr Gerhard Krammer studied FoodWürzburg. Chemistry at He the completed Julius his Maximiliansprecursors University PhD of in studies plants in and 1992 fruits.positions in In in the the flavor research, course field quality of control of his and glycosides regulations career and and Dr is flavor Krammer currently has leading the held various Chapter C.19 Chapter D.31 Chapter C.20 Chapters E.39, E.41, F.51 Matthias Laska Cornell Kärnekull [email protected] Linköping University IFM Biology Linköping, Sweden Stockholm University Department of Psychology Stockholm, Sweden [email protected] Dept. of Drug Science andTorino, Technology Italy [email protected] University of Torino Symrise AG Holzminden, Germany [email protected] Stockholm University Department of Psychology Stockholm, Sweden [email protected] Erica Liberto Maria Larsson Gerhard Krammer

Universtiy of Geneva MedicalGeneva School University and Hospitals Department of Otorhinolaryngology Geneva, Switzerland [email protected] Stockholm, Sweden [email protected] Karolinska Institutet Department of Clinical Neuroscience Johan N. Lundström Basile N. Landis Authors 1106 About the Authors About the Authors 1107

Simona Manescu Chapter E.46 Authors

Université de Montréal Simona Manescu received her BSc in Psychology from Concordia Department of Psychology University in 2010. She is presently completing her PhD in Clinical Montréal, Canada Neuropsychology at Montreal University in Canada. She is currently [email protected] researching the impact of vision loss on the olfactory abilities in blind individuals.

Bettina Mannebeck Chapter C.25

Olfasense GmbH Bettina Mannebeck obtained a degree in Civil Engineering at Luebeck Kiel, Germany University of Applied Sciences. Since 1996 she has been working in the [email protected] ﬁeld of odor measurement at Odournet GmbH, where she is Managing Director and Deputy Head of the Measurement Laboratory. She has designed, implemented, and evaluated odor projects in different ﬁelds of odor emission and impact, and in the area of product and material testing.

Dietmar Mannebeck Chapter C.24

Olfasense GmbH Dietmar Mannebeck is a worldwide leading product developer of olfactometer and Kiel, Germany sampling equipment for environmental odor measurements. His professional experi- [email protected] ence of 29 years includes hundreds of odor-related studies and consulting projects of various industry sectors worldwide. He is member of several standardization working groups of CEN, VDI, and DIN for odor-related regulations and appointed Technical Auditor of the German accreditation body DAkkS.

Philip J. Marriott Chapter C.17

Monash University Philip Marriott received his PhD from LaTrobe University, Victoria, Australia in 1980, Australian Centre for Research on followed by postdoctoral research at the University of Bristol, UK. He commenced Separation Science his academic career in chemistry at the National University of Singapore, returning to Victoria, Australia Australia to RMIT University, and is now Professor at Monash University. His work [email protected] is primarily in high resolution, multidimensional and comprehensive two-dimensional gas chromatography, and mass spectrometry, for a broad array of applications.

Florian Mayer Chapter C.26

Fraunhofer Institute for Building Physics Florian Mayer studied Food Chemistry at the Ludwig-Maximilians- Department Building Chemistry, University Munich. He graduated with a PhD in Flavor Chemistry from Building Biology, Hygiene the German Research Center for Food Chemistry and did postdoctoral Valley, Germany work with the Western Regional Research Center of the United States [email protected] Department of Agriculture. He has been a Scientist with the Fraunhofer Institute for Building Physics, Holzkirchen, Germany, since 2002, investigating odorous emissions from materials.

Andreas Natsch Chapters D.36, F.49

Givaudan Schweiz AG Andreas Natsch received his PhD in Environmental Microbiology Biosciences from the Swiss Federal Institute of Technology. After studies at Duebendorf, Switzerland the Spanish National Centre for Biotechnology in Madrid, he moved to [email protected] the Research Department of the fragrance manufacturer Givaudan. In this role, he elucidated the key enzymatic steps involved in human body odor formation and investigated the biological activities of fragrance materials.

Nathalie Nibbe Chapter G.56

Olfasense GmbH Nathalie Nibbe received her PhD from Christian-Albrechts University, Kiel, in 2014 Fraunhoferstrasse 13 for her work on the interaction of vision and olfaction in marketing. She has been an Kiel, Germany employee of Odournet GmbH since 2010 and specializes in odor sensory evaluation [email protected] of products and materials. ition and commu- publications have hnology and worked Bettina M. Pause is Professor ofUniversity Biological and of Social Düsseldorf. Psychology at She the ological uses approach chemosensory for stimuli understanding asHer phylogenetically applied a research ancient method- interests are emotions. related toas deviant manifested emotional processes, in diversePrize psychological for disorders. Outstanding She was ScienceDüsseldorf awarded in by the 2009. the Heinrich–Heine–Universität in Mats J. Olsson isfocuses Professor on at olfactory the psychophysics, Karolinskanication Institutet. perception, primarily His using cogn behavioral research approaches. Chapter F.51 Chapter F.52 Valentina Parma is a postdoctoralCenter, fellow Philadelphia. at Her the research Monell activity Chemicalbeen and Senses focused recent towards the studyodors of on olfactory typical processing and and atypical the effect human of behaviors. Jeannette Nuessli Guth is adoctoral Food degree Scientist from bypostdoctoral training ETH and studies Zurich, received at her Switzerland. INRAresearch in She and France. education carried At in present, out SensoryHer she Science her current is at areas responsible ETH of for Zurich,sensory research Switzerland. science. include sensory language and emotions in Chapters E.41, F.51 Chapter G.53 Ulrich R. Orth ischology a at Professor Christian-Albrechts-University (CAU), of Kiel, Marketingdoctorate Germany. and and He habilitation A&F degrees received from Marketing his Munichat - University of Mendel Consumer Tec University Psy- andbehavior Oregon and State psychology-related University. His topics researchcross-cultural such issues. focuses as on design, consumer consumer-brand relations, and Jane K. Parker isbridge a University. After Physical-Organic Chemist havingshe worked and moved in received to both her the the University PhDResearch of chemical Fellow from Reading at and to Cam- the the train UniversityCentre, as of ﬂavor Reading a the industry, and Flavor University’s Founder Chemist. interface and She between Director is ﬂavor of a research The Senior Flavour and the food industry. Johannes Niebler studiedof Food Erlangen-Nürnberg. Chemistry In atderivatives his the of terpenes diploma Friedrich-Alexander-Universität in thesis, theFrance. he group He of worked received Prof on an Balabanundergraduate the academic at and scholarship synthesis graduate Aix-Marseille from University studies. of in His thechemistry, thio current odor Cusanuswerk research analytics, for focuses and both on pyrolysis frankincense his methods. odor Chapter G.56 Chapter B.10 Chapter A.4 Bettina M. Pause Mats J. Olsson Karolinska Institutet Department of Clinical Neuroscience Stockholm, Sweden [email protected] Düsseldorf, Germany [email protected] University of Düsseldorf Department of Experimental Psychology Kiel University A&F Marketing – ConsumerKiel, Psychology Germany [email protected] [email protected] Monell Chemical Senses Center Philadelphia, USA ETH Zurich Dept. of Health SciencesZurich, and Technology Switzerland [email protected] Valentina Parma Ulrich R. Orth Jeannette Nuessli Guth

The Flavour Center Reading, UK [email protected] University of Reading Department of Chemistry andErlangen, Pharmacy Germany [email protected] Friedrich-Alexander-Universität Erlangen-Nürnberg Jane K. Parker Johannes Niebler Authors 1108 About the Authors About the Authors 1109

Ofer Perl Chapter E.45 Authors

The Weizmann Institute of Science Ofer Perl studied Life Sciences at the Hebrew University of Jerusalem. During his Department of Neurobiology graduate studies in the group headed by Prof Noam Sobel at the Weizmann Institute Rehovot, Israel of Science, he discovered his interest in the inﬂuences of odors during sleep in both [email protected] health and disease. He is currently pursuing his PhD in the same group, investigating the roles of snifﬁng in human cognitive functions.

Magali Philippeau Chapter C.22

ChemCom SA Magali Philippeau obtained a MSc in Biotechnology from ENSTBB. She worked with Brussels, Belgium Novartis and in the Laboratory of Histology, Neuroanatomy, and Neuropathology at [email protected] the Free University of Brussels. In 2004, she joined Chemcom. She leads the high throughput screening department that is active in deorphanizing olfactory receptors, identifying antagonists or enhancers, and in achieving structure–activity relationship studies for receptors of industrial interest.

Wilhelm Pickenhagen Chapter 1

Chavannes-des-Bois, Switzerland Wilhelm Pickenhagen received his PhD from the University of Paris. [email protected] After postdoctoral studies at MIT, he became a Research Chemist and then Department Head at the Research Division, and later Vice President General-Manager for Flavor Technology at Firmenich. He has also worked with PPP Geneva SA and Dragoco AG (now Symrise AG) and is Lecturer and Honorary Professor at the University of Göttingen and at the University of Versailles-St. Quentin.

Anne Plotto Chapter B.9

U.S. Dept. of Agriculture – Agricultural Anne Plotto has a degree in Agricultural Engineering from Montpellier Research Service Sup Agro and a PhD in Horticulture and Plant Physiology from Oregon US Horticultural Research Laboratory State University. She has worked towards improving eating quality Fort Pierce, USA of fruit by using horticultural practices. Her current research at the [email protected] US Horticultural Research Laboratoryin Fort Pierce focuses on ﬂavor analysis and sensory evaluation of fruit and fruit products.

Alexandre Pons Chapter B.8

Bordeaux University Alexandre Pons studied Chemistry, Physics, and Enology at the University of Institute of Vine and Wine Sciences Bordeaux. In 2006 he obtained his PhD in Enology in the group of Professor D. Villenave d’Ornon, France Dubourdieu, where he worked on the identiﬁcation of volatile compounds associated with the organoleptic quality of wines and oak wood. In 2007, his work on the study Seguin Moreau Cooperage Cognac, France of the ﬂavor of prematurely aged white wines was awarded the Great Prize of the [email protected] Amorim Academy.

Christina Regenbogen Chapter E.39

Uniklinik RWTH Aachen Christina Regenbogen obtained her PhD at RWTH Aachen University, where she Department of Psychiatry, Psychotherapy studied emotion processing and empathy in healthy individuals, and patients with and Psychosomatics schizophrenia and depression. She works at Karolinska Institutet, where she is Aachen, Germany responsible for designing, running, and analyzing studies that share common ground [email protected] on ﬁnding out how huamns deal with multisensory input that reaches them via nose, eyes, and ears.

Gary Reineccius Chapter B.12

University of Minnesota Gary Reineccius received his PhD from Penn State University. He has Department of Food Science and been employed at the University of Minnesota since then, except for Nutrition sabbatical leaves spent at Fritzsche Dodge and Olcott (New York), Nestle Saint Paul, USA (Switzerland), and Robertet S.A. (France). His area of research is food [email protected] flavors, most notably, their encapsulation and controlled release. 1990 and leads nguistics from Maren Runte receivedRuhr-University her Bochum M.A. andfrom degree her University in doctoral Duisburg-Essen, Li degree Germany.turer Since in at 2009 ZHAW Linguistics sheresearch School is interests of Lec- include Applied lexicography,for semantics Linguistics, special and purposes. Switzerland. communication Her Martin Richter studied PhysicsHe at received the his PhD Technical University inmicrofluidic systems. Electrical of He Engineering Munich. for managed several workof research in projects microdosing the in systems, field the and of field Department since of 2000 Micromechanics, he has Actuators,EMFT been and in responsible Munich. Fluidics for He at focuses the Fraunhofer on micropumps and microdosing systems. Chapter G.53 Chapter G.58 Patrizia Rubiolo studiedspent Pharmacy research periods at at theMicrobiology the of University Laboratory the of University of of MedicinalChemistry Antwerp Turin of Chemistry and TU and and the Berlin. She Institutein joined of the Organic 1993 faculty and of the hasdirected University of to held Turin exhaustive a studies full of professorship biologically active since fractions 2011. from plants. Her research is Chapter C.19 Michael Rychlik is theof Head the of Bioanalytics Analytical Department Foodgraduated at Chemistry in and the the Technical Food University R&D Chemistry ofappointed Division from Munich Full (TUM). the Professor He University atin of TUM the Kaiserslautern in field and 2010. of he Hisodorants. developing group was analytical has methods been for working bioactive for food 15 components, years such as Christian Salles isSciences. a He Senior joined the Scientist Nationala Institute in of research Food Agricultural group Research Science at in research with the field Centre a is for flavor PhD Taste release in and and Feeding Agronomic perception Behavior during in chewing Dijon. of His foods. main mechanisms involved in social communication and mate choice. Philippe Rombaux is HeadLouvain of in the Brussels. Dept. Hisa or special principal Otorhinolaryngolgy focus interest at on isa the the Smell medical chemosensory University and perception. and Taste of Center He surgicalsory where developed all function rhinology with the in with common his the techniques collaborators clinicimagery. to are measure the performed chemosen- such as psychophysic, electrophysiology and S. Craig Robertsresearch holds was a in Personal mammalianhe Chair chemical now at communication studies the and human University behavioral behavior of ecology, within but Stirling. an His evolutionary early framework, particularly Chapter B.14 Chapter F.50 Chapter D.29 Chapter D.31 Maren Runte Martin Richter ZHAW Zurich University of AppliedSchool Sciences of Applied Linguistics Winterthur, Switzerland [email protected] Fraunhofer Research Institution for Modular Solid State Technologies EMFT Munich, Germany [email protected] University of Stirling Division of Psychology Stirling, UK [email protected] Food Sciences Freising, Germany [email protected] Technical University of Munich ZIEL Research Center for Nutrition and University of Torino Dept. of Drug Science andTorino, Technology Italy [email protected] Michael Rychlik Patrizia Rubiolo S. Craig Roberts

Dijon, France [email protected] Université Bourgogne Franche-Comté (UBFC) Centre for Taste and Feeding Behavior University of Louvain –Department Brussels of Otorhinolaryngology, Cliniques Universitaires Saint Luc Woluwe-Saint-Lambert, Belgium [email protected] Christian Salles Philippe Rombaux Authors 1110 About the Authors About the Authors 1111

David Sander Chapter E.40 Authors

University of Geneva David Sander studied Mathematics and Psychology at the University Swiss Center for Affective Sciences René Descartes (Paris, France), and received a PhD in Cognitive Sciences Geneva, Switzerland from the University Louis Lumière (Lyon, France). In 2002, he joined the [email protected] Department of Psychology at the University of Geneva (Switzerland). He is now Full Professor in this Department where he directs the Laboratory for the Study of Emotion Elicitation and Expression. In 2012, he was appointed Director of the Swiss Center for Affective Sciences, and of the National Center of Competence in Research (NCCR) in Affective Sciences. He is mainly interested in the mechanisms involved in emotion elicitation, and how these mechanisms modulate attention, memory, and decision-making.

Elise Sarrazin Chapter G.54

Surenes, France Elise Sarrazin received her PhD in Analytical Chemistry from the [email protected] Faculty of Enology of the University of Bordeaux, France, in 2007. She carried out her postdoctoral work at Firmenich R&D Department in Geneva. She then joined the University of Nice as Assistant Professor. She is currently working for a leading fragrance company in Paris. Her work is focused on fragrance chemistry, especially on fragrance raw materials.

Benoist Schaal Chapter E.43

University of Burgundy Benoist Schaal is Director of Research at the National Center for Scientiﬁc Research Centre of Taste and Feeding Behaviour (CNRS) at the Center for Smell, Taste, and Food Science in Dijon, France. Dijon, France [email protected]

Antje Schellenberg Chapter C.20

Bavarian Health and Food Safety Dr Antje Schellenberg studied Food Chemistry at the Technical University of Munich. Authority (LGL) She completed her PhD studies in Flavor Chemistry at the Technical University of Oberschleissheim, Germany Munich in 2002. Afterwards she was responsible for stability analysis of drugs in [email protected] a pharmaceutical laboratory until 2007. Since 2007 she has been employed at the Bavarian Health and Food Safety Authority and is responsible for stabile isotope analysis.

Boris Schilling Chapter D.28

Givaudan Schweiz AG Boris Schilling studied Biochemistry and Molecular Biology and received Fragrance S&T – Biosciences his PhD from the University of Zurich, Switzerland, in 1994. He continued Duebendorf, Switzerland his education with postdoctoral training at Harvard Medical School in [email protected] Boston, before joining Givaudan as a biochemist and biotechnologist. He is currently heading the biosciences platform in the Fragrance Science and Technology organization of Givaudan.

Han-Seok Seo Chapter E.47

University of Arkansas Han-Seok Seo studied Food Science in Korea, before his training to Dept. of Food Science become an Otorhinolaryngologist at TU Dresden’s Smell and Taste Fayetteville, USA Clinic. Since 2012 he has been Assistant Professor at the University [email protected] of Arkansas in the Department of Food Science. His research interests are chemosensory perception, contextual influences on taste and smell perception, and the relationship between emotion and olfaction. venia eaches 2007. She ltimore, he was 2002. After a postdoc- hool of Medicine in Ba 2001) and later Associate (2005) Professor ndustrial Biotechnology from the University of Tech- Noam completed a PhDand in Neuroscience a at postdoctoral Stanfordposition fellowship University of (1999) at Assistant Caltech ( of (2000), Neuroscience before at takingIsrael, UC the where he Berkeley. took In theWeizmann Institute. 2007, position Noam’s lab of Noam studies Professor human of moved olfaction. Neurobiology back at the to Chapter E.45 Christian Starkenmann received hisGeneva PhD University, in Switzerland, Organic in Chemistryguished 1990. Scientist from He at currently Firmenich S.A. worksdevelopment. in as flavor His and Distin- main fragrances research focusmodulation and is of the taste understanding perceptionof via of malodor mouth formation food microflora, in flavors, the and the environment. also the study November 2006. Hernew main solvent-free field sample of preparationproducts techniques research of vegetable and is origin. analysis the of development natural of Barbara Sgorbini received herTechnology MSc from in the Pharmaceutical University Chemistry ofProfessor and Turin. of Dr Pharmaceutical Sgorbini Biology has at been the Assistant University of Turin since Chapter C.19 Chapter F.48 for Food Sciences from the University of Kiel. She was Vice Chair at Marc Spehr received his PhD fromtoral Ruhr-University Bochum position in at the University ofappointed Maryland, Independent Sc Research GroupMarc Leader Spehr at was Ruhr-University Bochum. appointedAachen In University. a He 2009, Lichtenberg-Professor works onthe in signaling physiological Chemosensation mechanisms basis at in of mouse RWTH spermatogenesis. chemodetection and Veronika Somoza graduated from thelegendi University of Giessen andthe received German her Research Centreprofessorship for at Food the University Chemistryof of before Nutritional Madison. she and Currently, accepted Physiological she a Chemistry is at Head tenured the of University the of Department Vienna. biological physico-chemistry in the food industry section. Janina Seubert completedthe her Monell postdoctoral Chemical training Sensesresearch in Center goal Human in is Philadelphia. Chemosensation At toperception at in Karolinska understand humans, Institutet, the and her unique howduring interactions it informational with adaptively the value complements environment. other carried sensory by modalities olfactory After receiving her MScnology in I of Compiègne,Physico-Chemistry Anne-Marie and Solution Seuvre Chemistry. She obtained received heris her habilitation in currently PhD an in Associate Macromolecular Professor at the University of Burgundy, where she t Chapter D.30 Chapter E.39 Chapter D.35 Chapter B.13 Noam Sobel The Weizmann InstituteDepartment of of Science Neurobiology Rehovot, Israel [email protected] Karolinska Institutet Department of Clinical Neuroscience Stockholm, Sweden [email protected] [email protected] University of Vienna Department of Nutritional and Physiological Chemistry Wien, Austria University of Torino Dept. of Drug Science andTorino, Technology Italy [email protected] Geneva, Switzerland [email protected] Firmenich SA Christian Starkenmann Veronika Somoza Barbara Sgorbini Janina Seubert RWTH Aachen University Dept. of Chemosensation Aachen, Germany [email protected] UMR PAM Food ProcessingMicrobiology and Dijon, France [email protected] University of Burgundy/Agrosup Dijon Marc Spehr Anne-Marie Seuvre

1112 About the Authors Authors About the Authors 1113

Jörg Strotmann Chapter D.27 Authors

University of Hohenheim Jörg Strotmann studied Biology at the University of Osnabrück and Institute of Physiology received his diploma in 1989. He obtained his PhD in 1992 from the Stuttgart, Germany University of Hohenheim in Stuttgart. From 1995–1996 he engaged [email protected] in postdoctoral work at Rockefeller University in the Department of Developmental Biology and Neurogenetics. He has been Associate Professor in the Institute of Physiology in Hohenheim since 2005.

Katinka Temme Chapter G.57

University of Applied Sciences Augsburg Katinka Temme studied Architecture at the University of Karlsruhe and at Arizona Faculty of Architecture and Civil State University. After several years in various international architectural ﬁrms and Engineering after teaching experience at the University of Darmstadt and the Bauhaus-University Augsburg, Germany Weimar, Katinka has held the Chair for Analog Architecture and Design at the [email protected] University of Applied Sciences in Augsburg, Germany, since 2013. She collaborates with Daniel Reisch in their architectural think tank studio3architekten.

Michael Thiel Chapter D.37

Sana-Klinikum Remscheid GmbH Michael Thiel is a pediatrician at Sana-Hospital Remscheid specialized in neonatology Academical Teaching Hospital of the as well as in naturopathy. He started his scientiﬁc work as Vice Director of the University of Cologne Pediatric Department at the University of Witten/Herdecke in the ﬁeld of integrative Remscheid, Germany pediatrics, with focus on the evaluation of complementary and alternative medicine in [email protected] neonatology.

Alex Veithen Chapter C.22

ChemCom SA Alex Veithen obtained degrees in Biology at the University of Louvain Brussels, Belgium and in Cell Biology at the de Duve Institute. After postdoctoral work at [email protected] the Pasteur Institute of Lille, he joined ChemCom. He works on functional assay development for olfactory and taste receptors and also manages structure–activity relationship studies for agonists and antagonists of olfactory receptors.

Sophie Veitinger Chapter D.33

Ruhr-University Bochum Dr Sophie Veitinger studied Biology at Ruhr-University Bochum, Department of Cell Physiology Germany. During her PhD she focused on the male reproductive system, Bochum, Germany and one of her interests was olfactory receptor signaling in human [email protected] sperm. Currently, she is engaged in postdoctoral work in the Department of Cell Physiology at Ruhr-University Bochum and concentrates on the ectopic expression of olfactory receptors in human skin and sperm.

Andrée Voilley Chapter B.13

University of Burgundy/Agrosup Dijon Emeritus Professor and Doctor of Science since 1986, Andrée Voilley has always UMR PAM Food Processing and taught and researched in the same ﬁeld. She was part of the research group Food Microbiology Science and Engineering at the University of Burgundy. Her area of expertise extends Dijon, France to physico-chemical properties of small molecules (especially mass transfer of aroma [email protected] compounds) at the interfaces in complex food systems.

Jessica Walker Chapter D.35

University of Vienna Jessica Walker graduated in Food Chemistry and Toxicology and completed her Department of Nutritional and dissertation at the Technical University of Kaiserslautern in 2008. She worked in the Physiological Chemistry Department of Food Science at the University of Madison. Currently, she investigates Wien, Austria the anti-inflammatory impact of food constituents on models of periodontal and [email protected] systemic inflammation as a Research Assistant at the University of Vienna, Austria. pounds and is currently titute for Process Engineering and Matthias Wüst received his PhDstudies in Food at Chemistry. After Washington postdoctoral StateFood University, Chemistry he joined ofwas the the appointed Institute Goethe of Professor UniversityApplied of Sciences Frankfurt. Western Food Switzerland. In He ChemistryBioanalytics/Food 2003, has Chemistry at been he at Full the the Professor of University University of of Bonn since 2009. Chapter A.2 Dr Erika Zardin hasUniversity of a Venice, background 2004)of and in Analytical Western Environmental Chemistry Australia, Sciences (PhD, 2011).the (MSc, University chemical She analysis worked ofa as volatile Business a aroma Field Research com Managerpositions Scientist in being on sensory at processes thePackaging IVV and Fraunhofer in technologies; Ins Freising (Germany). both Donald A. Wilson isSchool Professor at of the Medicine. Nathanprocesses Kline He Institute and is and remembers NYU interestedbehavioral, information. genetic, in neuroanatomical, Using how and pharmacological the electrophysiological,his approaches group mammalian explores the brain neurobiologyin of sensory memory system and function. the role of experience Chapter C.18 Chapter E.41 her diploma in 2008.Research For Assistant her in PhD thea group she position at Microbial studied the Analytical Drugs natural Researchwas in Center product responsible of Braunschweig Symrise chemistry. for before AG She in preparation takingManager Holzminden, was where and at up she Cargill structure GmbH, elucidation. Hamburg, She since has 2015. been Laboratory Chahan Yeretzian received his PhDhas in worked Chemistry at from the theof University of Munich University of California, and Bern. Los hasof He Angeles held Applied and positions Sciences, the at Technical were Nestlé.Chemistry. University He he In is is 2008 currently he Head aEurope. joined of board the member the of Zurich Center the University for Specialty Analytical Coffee Associations and of Physical Dr Wiebke Zander studied Chemistry at Leibniz University of Hannover and finished Chapter C.20 Chapter B.6 Matthias Wüst University of Bonn Institute of Nutritional andBonn, Food Germany Sciences [email protected] ZHAW Zurich University of AppliedInstitute Sciences of Chemistry andWädenswil, Biotechnology Switzerland [email protected] Fraunhofer Institute for Process Engineering and Packaging (IVV) Freising, Germany [email protected] NYU Scool of Medicine Department of Child andPsychiatry Adolescent New York, USA [email protected] Erika Zardin Chahan Yeretzian Donald Wilson Cargill GmbH Hamburg, Germany [email protected] Wiebke Zander

Authors 1114 About the Authors 1115

Detailed Contents

List of Abbreviations ...... XXXIII ealdCont. Detailed 1 History of Odor and Odorants Wilhelm Pickenhagen ...... 1 1.1 Defining Odor and Odorants...... 1 1.2 The Chemical Senses ...... 1 1.3 History of Use of Odorants ...... 2 1.3.1 Prehistory ...... 2 1.3.2 Early History...... 2 1.3.3 The Middle Ages till Beginning of Industrialization ...... 4 1.3.4 The Advent of Organic Chemistry and Its Contribution to Perfumery ...... 5 1.3.5 Beginning of Modern Perfumery ...... 6 References ...... 8

Part A Molecular Aspects and Formation Pathways

2 Biosynthesis of Plant-Derived Odorants Matthias Wüst ...... 13 2.1 Biosynthesis of Plant-Derived Odorants...... 13 2.1.1 Biological Functions of Plant-Derived Odorants ...... 13 2.1.2 Primary and Secondary Metabolism ...... 16 2.2 Constitutive Biosynthetic Pathways ...... 16 2.2.1 Carbohydrate-Derived Odorants...... 16 2.2.2 Terpenoids ...... 16 2.2.3 Fatty Acid Derived and Other Lipid-Derived Odorants ..... 22 2.2.4 Amino Acid-Derived Odorants ...... 25 2.2.5 O-Glycosidically Bound Odorants ...... 32 2.3 Stress-Induced Biosynthesis of Plant Volatiles ...... 33 2.4 Outlook...... 33 References ...... 33

3 Natural Fragrant Raw Materials Nicolas Baldovini, Jean-Jacques Filippi ...... 39 3.1 Identification of Odor Active Constituents in Natural Raw Materials ...... 40 3.1.1 Physicochemical Issues ...... 40 3.1.2 Physiological Aspects...... 41 3.1.3 Analytical Methods for the Characterization of Odor-Active Constituents in Mixtures ...... 42 3.2 Odor-Active Constituents of Selected Natural Raw Materials ...... 44 3.2.1 Jasmine...... 44 3.2.2 Tuberose...... 45 3.2.3 Rose ...... 46 3.2.4 Cedars ...... 48 99 93 89 87 83 83 57 50 57 52 54 65 87 63 71 68 71 72 72 73 74 74 75 75 76 77 81 77 78 79 78 55 102 103 107 107 108 110 115 115 115 ...... Species) ...... Resins: Galbanum and Asafoetida ...... Commiphora Ferula ( ...... -Dicarbonyl Compounds ˛ 3.2.5 Vetiver 3.2.6 Patchouli 3.2.73.2.8 Sandalwood Myrrh and Frankincense 4.1.1 Agarwood 4.1.3 Copal and Dammar 4.1.2 Benzoin Siam/Sumatra 4.1.4 Cedarwood 4.1.5 Dragon’s Blood 6.4.1 Gas Chromatography 4.1.6 Frankincense 4.1.7 4.1.8 Labdanum 4.1.9 Mastic 4.1.11 Palo Santo 4.1.10 Myrrh, Bissabol-Myrrh, Bdellium and Guggul 4.1.12 Sandalwood 4.1.13 Storax 4.1.14 Tolu Balsam/Peru Balsam 4.1.15 Overview of Incense Materials 6.4.2 Olfactometry References 5.5 Conclusions 5.4 Other Mechanisms 5.3 Strecker Degradation 5.2 References References 5.1 Maillard Reaction – General Considerations 4.1 Selected Incense Materials Coffee Chahan Yeretzian Mechanistic Pathways of Non-EnzymaticMarcus Flavor A. Formation Glomb Incense Materials Johannes Niebler 6.1 CoffeeAroma From – the Seed the Cup to 6.2 The Sensory Experience of Coffee 6.3 CoffeeAroma Compounds 6.4 Analytical Techniques for CoffeeAroma Analysis 4.4 Conclusion and Outlook 4.3 Benefits and Hazards Incense of Use 4.2 Incense Preparations 3.3 Conclusion 5 4 Part B Food and6 Flavors

1116 Detailed Contents Detailed Cont. Detailed Contents 1117

6.5 Trends and New Developments in Coffee Aroma Analysis...... 116 6.5.1 Time-Resolved Analytical Techniques ...... 116 6.5.2 Moving Towards an Individualized Aroma Science ...... 120 6.5.3 Predicting Sensory Profile from Instrumental Measurements...... 121 6.6 What Next?...... 122

References ...... 122 Cont. Detailed

7 Beer Michael Dresel ...... 129 7.1 Raw Materials...... 130 7.1.1 Brewing Water ...... 130 7.1.2 Malt and Wort ...... 130 7.1.3 Hops ...... 131 7.1.4 Yeast ...... 132 7.1.5 Adjuncts and Other Additives ...... 132 7.2 Flavor Evolution of Hoppy Aroma ...... 132 7.2.1 Cooking ...... 133 7.2.2 Fermentation and Lagering...... 133 7.2.3 Impact of Different Hopping Technologies and the Hop Variety ...... 134 7.3 Special Flavors ...... 135 7.3.1 Desired Flavors...... 135 7.3.2 Controversial Flavors ...... 136 7.3.3 Aging Flavors...... 137 7.4 Influence on the Sensory Sensation due to Other Constituents ..... 139 7.5 Outlook...... 139 References ...... 139

8 Wine Philippe Darriet, Alexandre Pons...... 143 8.1 Composition of the Wine Matrix ...... 144 8.1.1 Fermentation Aroma ...... 144 8.1.2 Other Fermentation Compounds ...... 145 8.1.3 Compounds Originating from Grapes ...... 145 8.1.4 Aging Aroma and Oak Related Flavor Compounds ...... 152 8.1.5 Off Flavors in Wine ...... 157 8.2 Perceptual Interaction Phenomena...... 160 8.2.1 Masking Effects ...... 160 8.2.2 Additive and Synergistic Effects ...... 160 8.2.3 Perceptual Blending...... 161 8.2.4 Interactions Between the Wine Matrix and Aroma Compounds ...... 161 References ...... 162

9 Fruits Anne Plotto, Jinhe Bai, Elisabeth Baldwin ...... 171 9.1 Fruit Volatiles ...... 171 9.1.1 Common Volatiles Found in Fruit ...... 171 9.1.2 Effect of Genetic and Environmental Factors ...... 173 230 230 231 231 233 234 224 224 227 228 229 229 223 175 191 191 175 175 191 192 192 193 176 177 194 195 196 200 200 201 201 206 209 209 210 210 177 178 180 182 183 183 213 214 215 ...... Found in Fats and Oils,11.2.1 and How They Are Acids Formed 11.2.2 Esters 11.2.3 Aldehydes 11.2.4 Ketones 11.2.5 Lactones in Fats and Oils 11.1.1 Distillation 11.1.2 Headspace11.1.3 Techniques Extraction 11.1.4 Gel11.1.5 Permeation Chromatography (GPC) Comparison of Techniques 10.1.1 Sensory Aspects 9.2.1 Volatile Analysis of Fruit Commodities 10.1.2 Analysis of Volatile Compounds in Meat 10.2.1 Complementary or Incongruent Aromas 9.2.29.2.3 Specific Sensory Tests Effect Nonvolatileof Compounds 10.2.2 Savory and Cooked Aromas 9.3.1 Tomato 10.3.1 The10.3.2 Maillard Reaction Lipid10.3.3 Oxidation Thiamine10.3.4 Degradation Fermentation 10.4.1 Pre-Slaughter10.4.2 Handling – Diet and Post-Slaughter Breed Handling – Generation of Precursors 10.2.3 Meaty10.2.4 Character Impact Compounds Species10.2.5 Character Taste10.2.6 Compounds Off-Notes 9.3.29.3.3 Citrus 9.3.4 Apples Strawberries 10.4.3 Processing Conditions 11.2 The Different Chemical Classes Aroma of Compounds 11.1 Analytical Techniques Used to Study Aroma Compounds Fats and Oils Eric Frérot Meat Jane K. Parker 10.1 Introduction to Meat Flavor 9.2 Impact of Volatiles on Fruit Flavor 10.2 Characterization of Meat Aroma 9.3 Flavor of Specific Fruits 10.3 Mechanisms of Aroma Generation 10.4 Factors AffectingMeat Flavor 9.4References Conclusion References 10 11

1118 Detailed Contents Detailed Cont. Detailed Contents 1119

11.2.6 Alcohols ...... 236 11.2.7 Phenols...... 236 11.2.8 Furans ...... 236 11.2.9 Nitrogen-Containing Heterocycles ...... 236 11.2.10 Other Heterocycles...... 237 11.3 The Aroma of Fats and Oils ...... 238

11.3.1 Vegetable Oils ...... 239 Cont. Detailed 11.3.2 Animal Fats ...... 246 11.4 Conclusion ...... 256 References ...... 256

12 Aroma Encapsulation and Controlled Delivery Gary Reineccius ...... 261 12.1 Diversity in Aroma Compounds...... 262 12.2 Chemical Reactions that Lead to Flavor Loss ...... 262 12.2.1 Oxidation...... 262 12.2.2 Maillard Reaction ...... 263 12.2.3 Miscellaneous Reactions-Internal Reactions ...... 263 12.2.4 Reaction with the Food Matrix ...... 264 12.3 Evaporation as a Mechanism of Flavor Loss ...... 264 12.4 Techniques for Preserving Flavor...... 264 12.4.1 Plating...... 264 12.4.2 Encapsulation...... 265 12.5 Controlled Delivery of Food Aroma...... 267 12.5.1 Diffusion-Controlled Release ...... 268 12.5.2 Controlled Release Using Coatings...... 268 12.6 Unmet Needs ...... 269 12.7 Conclusions ...... 270 References ...... 270

13 Physico-Chemical Interactions in the Flavor-Release Process Anne-Marie Seuvre, Andrée Voilley ...... 273 13.1 Nature of the Interactions Aroma Compounds-Matrices ...... 274 13.1.1 Attractive Forces ...... 275 13.1.2 Repulsive Forces ...... 276 13.2 Physico-Chemical Characteristics of Aroma Compounds ...... 277 13.2.1 Molecular Dimensions...... 277 13.2.2 Chemical Functions...... 278 13.2.3 Polarity ...... 278 13.2.4 Hydrophobicity ...... 279 13.2.5 Volatility...... 279 13.2.6 Diffusivity ...... 280 13.3 Composition and Properties of the Matrices ...... 280 13.3.1 Carbohydrates, Proteins, Lipids, Salts...... 280 13.3.2 Macro- and Microstructure ...... 286 13.4 Methods to Study Interactions and Their Role on Transfers...... 288 13.4.1 Experimental Highlight and Characterization of the Interactions...... 288 13.4.2 Modeling and Prediction of the Release of Aroma Compounds ...... 289 332 332 331 334 337 339 339 331 331 329 329 330 330 329 319 319 319 320 320 322 322 322 326 326 292 303 303 303 304 306 324 326 326 292 293 294 295 306 315 316 308 312 315 ...... and Food Ingredients with Flavoring Properties Included in the Union List ...... 16.3.1 Sensory16.3.2 Methods Instrumental–Analytical Methods 16.2.1 Legislation16.2.2 in Europe Legislation in US 16.1.1 History 16.1.2 Industrial16.1.3 Paper Manufacture Classification Paperof Cardboard and 15.1.4 Rules on the Labeling of15.2.1 Flavorings Evaluation of Flavoring Substances 15.2.2 Evaluation of Newly Submitted Flavoring Substances 14.2.1 History of Model Mouth Designs 15.1.1 Categories15.1.2 of Flavorings Establishment15.1.3 of a Union list Specific Conditions of Use Flavorings for 13.5.1 Partition Coefficients 14.1.1 Main14.1.2 Oral Functions Release and Perception of Flavor in Oral Processing 15.3.1 Smoke Flavorings 14.2.2 Recent Developments in Model Mouth Devices 13.5.2 Mass Transfer 14.2.3 Simulation14.2.4 of the Oral Conditions Model and Mouth Oral Applications Processing 16.3 Analytical Methods 16.4 Off-Odorants 16.5 Paperin Cardboardand Packaging Summary References 16.2 Legal Basics: Food Legislation 16.1 Paper 15.2 Safety Assessment Procedures References Odors in Paper andMichael Cardboard Czerny Packaging 14.2 Simulation of Oral Processing Regulatory Oversight and SafetyKarl-Heinz Assessment Engel of Flavorings 15.1 Regulatory framework 13.5 Flavor Release or Retention Models of the OralChristian Cavity Salles, for Ofir Benjamin the Investigation14.1 of Olfaction Oral Food Processing and the Effect Olfaction on 15.3 Flavorings Other than Flavoring Substances 15.4 Outlook References 13.6 Preservation ofReferences Food Quality and Perspectives 14.3 Conclusions

16 15 14

Detailed Cont. 1120 Detailed Contents Detailed Contents 1121

Part C Analytics, Sensor Technology and Human-Sensory Evaluation

17 Gas Chromatography-Mass Spectrometry in Odorant Analysis Sung-Tong Chin, Graham T. Eyres, Philip J. Marriott ...... 343 17.1 Rationale for Multidimensional GC ...... 344

17.2 Offline MDGC-O ...... 344 Cont. Detailed 17.3 Online MDGC-O ...... 346 17.4 Novel Approaches in Olfactometry ...... 347 17.5 GC GC Approaches for Global Volatile Screening ...... 348 17.6 Integrated MDGC-O Arrangement ...... 349 17.7 Current Challenges and Future Perspectives ...... 350 17.8 Concluding Remarks ...... 350 References ...... 350

18 Odorant Detection by On-line Chemical Ionization Mass Spectrometry Jonathan Beauchamp, Erika Zardin ...... 355 18.1 Techniques ...... 356 18.1.1 A Brief History of CIMS...... 356 18.1.2 Sampling and Measurement...... 358 18.1.3 On-line CIMS Techniques...... 362 18.1.4 Instrumental Performances...... 367 18.2 Applications...... 369 18.2.1 Food and Flavor ...... 369 18.2.2 Environmental Odors ...... 377 18.2.3 Human Odor Emissions ...... 382 18.2.4 Olfaction...... 386 18.2.5 Miscellaneous Applications ...... 389 18.3 Conclusion and Outlook ...... 391 References ...... 393

19 Enantioselective Gas Chromatography with Cyclodextrin in Odorant Analysis Cecilia Cagliero, Barbara Sgorbini, Chiara Cordero, Erica Liberto, Patrizia Rubiolo, Carlo Bicchi...... 409 19.1 Chiral Recognition and Enantioselective Gas-Chromatography (Es-GC)...... 411 19.1.1 Chiral Stationary Phases Based on Hydrogen Bonding .... 412 19.1.2 Chiral Stationary Phases Based on Metal Coordination.... 412 19.1.3 Chiral Stationary Phases Based on (Inter Alia) Inclusion .. 413 19.2 Measurement of the Enantiomeric Distribution ...... 417 19.3 Enantioselective GC Analysis with Cyclodextrins in the Flavor and Fragrance Field ...... 418 19.4 Testing Column Efficiency and Enantioselectivity...... 418 19.5 Analysis of Enantiomers in Complex Samples...... 420 19.5.1 Location and Identification of Enantiomers in Complex Samples ...... 420 19.5.2 Mass Spectrometry and Reliability of Chiral Recognition.. 424 19.6 Fast Enantioselective GC Analysis ...... 424 19.7 Total Analysis Systems and Real-World Sample Analysis...... 432 446 433 433 446 448 450 451 452 452 445 445 459 460 460 439 440 441 453 453 453 454 454 460 460 441 473 474 474 476 460 442 464 470 473 462 463 463 463 464 443 443 444 444 445 ...... -Decalactones) ...... ı ...... -and ...... ...... C-Nuclear Magnetic Resonance H-Nuclear Magnetic Resonance 2 13 of Isotope Data and Fractionation of Bioelements ...... 20.3.1 Benzaldehyde 20.4.1 Analytical Requirements 20.3.2 Vanillin,20.3.3 Vanilla Flavorings, Vanilla Extracts Butanoic20.3.4 Acid Isoprenoids20.3.5 and Essential Oils Fruit Flavors ( 20.2.4 21.1.1 Olfaction 21.1.2 Gustation 20.1.1 Terms20.1.2 and Definitions International Standards 20.4.2 Requirements20.4.3 of Representative Reference Data Guidelines for Interpretation and Evaluation 21.1.4 Instrumental Surrogates for Human Chemical Senses 21.1.3 Sensory Perceptual and Cognitive Processing 20.1.3 Principles of Stable Isotope Discrimination 21.1.5 Machine Olfaction 21.4.1 Food21.4.2 and Beverage Applications Environmental Monitoring 20.1.4 Biotic Fractionation (Kinetic Fractionation Effects) 21.1.6 Chemical Senses Perception-Cognition Coding 21.2.1 Overview 21.2.2 Chemical21.2.3 Sensors E-Nose 21.2.4 Biosensors 21.2.5 Combination Sensor Systems 20.1.5 Abiotic Fractionation (Thermodynamic Fractionation) 20.2.1 Isotope Ratio Mass Spectrometry 20.2.2 Nuclear20.2.3 Magnetic Resonance References 20.3 Selected Applications of Authentication of Odorants 20.4 Requirements and Guidelines for Authentication Machine Olfaction Brian Guthrie 21.1 Chemical Senses 19.8 Conclusions Stable Isotope Ratio AnalysisNorbert for Christoph, Authenticity Antje Control Schellenberg, Wiebke Zander,20.1 Gerhard Krammer Fundamentals 20.5 Conclusion References 21.4 Machine Olfaction Applications 21.2 Sensor Types 21.3 Biomimetic Data Analytic Approaches 20.2 Methods for the Determination of Isotope Ratios 20 21

1122 Detailed Contents Detailed Cont. Detailed Contents 1123

21.4.3 Clinical Diagnostics ...... 478 21.4.4 Agriculture and Supply Chain...... 480 21.4.5 Further Industrial Applications ...... 481 21.5 Conclusions ...... 482 References ...... 482

22 High-Throughput Receptor Screening Assay Cont. Detailed Alex Veithen, Magali Philippeau, Pierre Chatelain...... 505 22.1 Working with ORs...... 505 22.1.1 Interest of Massive Deorphanization of ORs ...... 506 22.1.2 Brief Overview on Different Approaches Used to Deorphanize ORs ...... 507 22.2 How to Identify Ligands with in vitro Functional Assays...... 507 22.2.1 Deorphanization...... 507 22.2.2 High-Throughput Screening for ORs ...... 511 22.2.3 High-Throughput Screening for Single Compounds ...... 514 22.3 Applications...... 514 22.3.1 Odorant-Receptor Characterization and Design...... 514 22.3.2 OR’s Antagonists ...... 517 22.3.3 Modulators ...... 519 22.4 Other Chemosensory Receptors ...... 519 22.4.1 Deorphanizing Other Receptors Involved in Olfaction ..... 519 22.4.2 Deorphanizing ORs in Animals ...... 520 22.5 Concluding Remarks ...... 521 References ...... 522

23 Psychophysical Testing of Human Olfactory Function Richard L. Doty ...... 527 23.1 Stimulus Presentation Procedures ...... 527 23.2 Measurement of Basal Olfactory Sensitivity ...... 528 23.2.1 Detection and Recognition Thresholds ...... 528 23.2.2 Difference Thresholds ...... 530 23.2.3 Signal Detection Measures ...... 530 23.3 Measurement of Suprathreshold Odor Perception ...... 531 23.3.1 Rating Scales ...... 531 23.3.2 Magnitude Estimation and Matching Procedures ...... 532 23.3.3 Odor Discrimination Tests ...... 534 23.3.4 Odor Recognition Tests ...... 534 23.3.5 Odor Identification Tests ...... 534 23.3.6 Odor Memory Tests ...... 535 23.4 Issues in Olfactory Psychophysical Measurement ...... 537 23.5 Concluding Remarks ...... 539 References ...... 539

24 Olfactometers According to EN 13725 Dietmar Mannebeck...... 545 24.1 General Characteristics ...... 546 24.1.1 The Process for Determining Odor Concentration ...... 546 24.1.2 Dilution Units (Olfactometer) ...... 546 24.1.3 Panel Members ...... 548 576 577 566 565 569 574 569 564 564 575 564 551 551 553 563 592 554 556 556 554 558 588 595 557 560 550 550 549 585 590 593 588 592 586 585 595 598 586 560 561 561 ...... of the Laboratory to DIN EN 13725:2003 ...... 26.2.3 Odor Evaluation of Indoor Air and Materials 26.3.1 Materials 26.3.2 Human Emissions (Bio-effluents) 26.2.2 Scales 26.2.1 Panels 27.4.1 Spatial Expression Patterns 25.1.1 Sampling 25.1.3 Measurement 25.1.2 Transport and Storage of Samples 27.3.1 Diversity of Genes Encoding Odorant Receptors 27.5.1 Organization of the Olfactory Sensory Map 25.2.1 Grid Inspection (VDI 3940, Sheet 1) 25.3.1 Case Studies 24.1.6 Assessment Record or Report 24.1.5 Ongoing Quality Control, Repeatability and Accuracy 24.1.4 Requirements of an Odor Room According 27.3.2 Molecular Structure of Odorant Receptor Proteins 27.4.2 The One Neuron-One Receptor Rule 27.2.1 Chemoelectrical Signal Transduction References 26.3 Indoor Odorants – Selected Sources 26.4 Odor Avoidance and Reduction Measures 26.2 Odor Evaluation Methods 26.5 Health Aspects and Sensory Irritations References 25.1 Odor Measurement at the Source 26.1 Effects Indooron Quality Air 25.2 Measurement of Odor Impact by Field Measurement 25.3 Examples of the Evaluation of Odor and Emissions in Ambient Air 24.2 Evaluation and Presentation of Measurement Results Odorant Sensing Heinz Breer, Jörg Fleischer, Jörg Strotmann Material Odor Emissions andAndrea Indoor Burdack-Freitag, Anja Air Heinlein, Florian Quality Mayer Assessment of Environmental OdorBettina Impacts Mannebeck, Heike Hauschildt 27.1 Structure of the Olfactory System 27.4 Expression of Odorant Receptor Genes 27.5 Odorant Receptor-Specific Wiring Olfactoryof Sensory Neurons 27.3 Recognition of Odorants 27.2 Olfactory Sensory Neurons References 25.4 Conclusion References

25 27 Part D Odorant Sensing and Physiological Effects 26

Detailed Cont. 1124 Detailed Contents Detailed Contents 1125

28 Nasal Periceptor Processes Boris Schilling ...... 605 28.1 Xenobiotic-Metabolizing Enzymes in the Olfactory Epithelium ..... 608 28.2 Cytochrome P450 Enzymes ...... 609 28.3 Exploring the Substrate and Inhibitor Range of Olfactory P450 Enzymes ...... 609

28.4 Evidence for the Role of Biotransformation Enzymes Cont. Detailed in Olfaction from Animal Studies ...... 611 28.5 Human Sensory Studies...... 612 28.6 Discussion...... 613 References ...... 614

29 Metabolism of Odorants in Humans Michael Rychlik ...... 617 29.1 General Principles of Metabolism and Absorption ...... 618 29.1.1 Phase 1: Functionalization ...... 618 29.1.2 Phase 2: Conjugation ...... 618 29.1.3 Phase 3: Export ...... 618 29.2 Metabolism of Important Classes of Odorants ...... 619 29.2.1 Alcohols and Aldehydes...... 619 29.2.2 Esters ...... 619 29.2.3 Thiols ...... 619 29.2.4 Terpenes...... 620 29.2.5 Phenylpropanoids ...... 624 29.3 Conclusions and Outlook for Further Research...... 626 References ...... 627

30 Olfactory Subsystems Marc Spehr ...... 631 30.1 The Subsystem Organization of the Sense of Smell ...... 631 30.2 The Vomeronasal System...... 633 30.2.1 Molecular and Cellular Mechanisms of Vomeronasal Signaling ...... 633 30.2.2 Anatomy of the Accessory Olfactory System ...... 636 30.2.3 Pheromones...... 637 30.3 The Septal Organ ...... 638 30.4 The Grüneberg Ganglion...... 639 30.5 Noncanonical Olfactory Signaling Pathways in the Main Olfactory Epithelium ...... 639 30.5.1 Trace Amine-Associated Receptor (TAAR)- Expressing Neurons...... 639 30.5.2 Receptor Guanylyl Cyclase-D (GC-D)-Expressing Neurons . 640 30.6 Olfactory Subsystems in Humans? ...... 641 30.7 Glossary ...... 642 References ...... 644

31 Disrupted Odor Perception Thomas Hummel, Basile N. Landis, Philippe Rombaux ...... 653 31.1 Epidemiology of Olfactory Loss ...... 653 31.2 Definitions of Olfactory Dysfunction ...... 654 31.2.1 Quantitative Olfactory Disorders...... 654 31.2.2 Qualitative Olfactory Disorders ...... 654 703 703 704 693 701 685 686 693 693 658 658 661 661 662 711 663 664 675 678 681 684 684 684 684 684 685 685 691 692 657 657 658 659 659 660 662 662 711 663 691 654 659 ...... lly Expressed Olfactory Receptors ...... Expression? ...... Ectopic Olfactory Loss Positron Emission Tomography (PET) ...... 31.10.1 Surgical Therapy of SND-Related Olfactory Loss 31.6.1 Electroolfactogram31.6.2 (EOG) Chemosensory Event-Related Potentials (CSERP) 32.3.1 Gathering32.3.2 Information About the Chemical Foraging Environment 32.3.3 and Food Selection Spatial32.3.4 Orientation Social32.3.5 Communication Reproduction 32.3.6 Learning and Memory 31.10.2 Conservative Therapy of31.10.3 SND-Related Olfactory Loss Conservative Therapy of Post-URTI/Posttraumatic 31.6.3 Functional Magnetic Resonance Imaging (fMRI), 31.7.1 Most31.7.2 Common Causes Less Frequent Causes 33.9 Challenges andReferences Future Prospects of Ectopic OR Research 33.6 Endogenous33.7 Ligands for Ectopica Signaling33.8 Pathways of Olfactory Receptors in Is Non-Olfactory it Tissues Really 701 33.4 Olfactory33.5 Receptors in Migration and Pathfinding Diagnostical Processes and Therapeutical Potential of Olfactory Receptors References 31.9 Spontaneous31.10 Recovery of Treatment Smell of Disorders Olfactory Disorders 33.2 Functionality33.3 of Ectopically Expressed ORs Olfactory Receptors as Cell-Cell Recognition Molecules 32.2 Olfactory32.3 Discrimination Ability Qualitative Comparisons of Olfactory Capabilities Between Species 32.4 General Conclusions 31.8 Symptoms/Quality of Life References 32.1 Olfactory Sensitivity 31.5 Psychophysical Methods31.6 of Olfactory Testing Electrophysiological/Imaging Techniques 33.1 Discovery of Ectopically Expressed Olfactory Receptors Spices and Odorants asKristina TRP Friedland, Channel Christian Activators Harteneck 34.1 TRP Channels – Olfaction, Chemesthesis and Taste Ectopic Expression of Mammalian OlfactorySophie Receptors Veitinger, Hanns Hatt 31.11 Concluding Remarks and Outlook Human and Animal OlfactoryMatthias Capabilities Laska Compared 31.3 Otorhinolaryngological31.4 Examination Questionnaires 31.7 Causes and Symptoms of Smell Disorders

34 33 32

Detailed Cont. 1126 Detailed Contents Detailed Contents 1127

34.2 Secondary Plant Compounds Activating TRP Channels ...... 714 34.3 Health Benefits of Spices ...... 715 34.4 Negative Effects of TRP Channel Activators ...... 717 34.5 Conclusion ...... 717 References ...... 718

35 Anti-Inflammatory Effects of Odor Compounds Cont. Detailed Jessica Walker, Veronika Somoza...... 723 35.1 Relevance of Identifying Anti-Inflammatory Active Odor Compounds...... 723 35.1.1 Analytical Advances in Chemistry of Odor Compounds .... 724 35.1.2 Odor Compounds Used in Traditional Medicine to Treat Inflammation...... 724 35.1.3 Traditional Applications of Odor Compounds...... 724 35.2 Mechanisms Underlying the Anti-Inflammatory Activity ...... 725 35.2.1 Antigen Detection by Toll-Like Receptors...... 725 35.2.2 Intracellular Signaling Pathways Involved in Inflammation ...... 726 35.2.3 Pro-Inflammatory Factors Induced by TLR Signaling ...... 726 35.3 Assessing the Anti-Inflammatory Activity of Odor Compounds...... 727 35.3.1 In Vitro Cell Models to Investigate Anti-Inflammatory Effects of Odorants ...... 727 35.3.2 In Vivo and Ex Vivo Experimental Settings to Investigate Anti-Inflammatory Effects of Odorants..... 728 35.4 Identification of Anti-Inflammatory Odorants...... 728 35.4.1 Anti-Inflammatory Effect of Odor Compounds Preabsorption ...... 728 35.4.2 Postabsorptive Anti-Inflammatory Activity of Odor Compounds ...... 729 35.5 Risk Assessment ...... 729 35.5.1 Toxicity of Thujone ...... 729 35.5.2 Toxicity of Eugenol and Related Compounds...... 730 35.6 Summary and Outlook ...... 730 References ...... 730

36 Skin Sensitization of Odorant Materials Andreas Natsch, Graham Ellis ...... 735 36.1 Molecular Mechanism Behind Skin Sensitization ...... 736 36.2 Structural Classes of Sensitizing Molecules with Special Emphasis on Odorants ...... 737 36.2.1 Aliphatic Aldehydes ...... 738 36.2.2 Aromatic Aldehydes ...... 738 36.2.3 ˛,ˇ-Unsaturated Aldehydes ...... 739 36.2.4 ˛,ˇ-Unsaturated Alcohols ...... 739 36.2.5 ˛,ˇ-Unsaturated Ketones...... 739 36.2.6 Substituted Phenols ...... 739 36.2.7 Reactive Esters ...... 740 36.2.8 Terpenes...... 740 36.3 Testing for Skin Sensitization ...... 740 36.3.1 Animal Tests...... 740 774 773 773 770 770 761 764 764 759 749 759 750 751 769 771 760 750 761 744 744 745 743 743 752 751 752 743 741 753 752 753 752 752 753 ...... on Odor Valence Perception Behavior in an Experimental Setting of the Neonate to Control Skin Sensitization ...... 39.2.2 Contextual Influences on Odor Valence Perception 39.2.1 Effects of Molecular Features 39.1.1 Relevance of Odor Valence Perception for39.1.2 Adaptive Assessing Odor Valence Perception 37.1.2 Aroma37.1.3 Therapy for Stress in Neonatology Aroma Therapy and Apnea-Bradycardia-Syndrome 37.1.1 Aroma Therapy and Pain in Neonatology 36.3.2 Human Tests – Predictive and Diagnostic Tests 36.4.3 Risk Assessment and Risk Management 36.4.1 Fragrance36.4.2 Allergy in Dermatology Patients Fragrance Allergy in the General Population 37.2.2 Parallels to Adults 37.1.4 Aroma Therapy and Energy Expenditure in Neonates 37.2.1 Considerations of Physiology 36.3.3 In Vitro/In Silico Assessment 37.2.3 Essence 37.1.5 Weaknesses of the Studies 38.5 Conclusion References 38.1 Sniffing Odors of 37.1 Data on Aroma Therapy in Neonatology 38.2 Olfactory Epithelium 39.1 Odor Valence and Behavior 39.2 Determinants of Odor Valence 38.3 Olfactory Bulb 38.4 Central Olfactory Pathways and Networks References Behavioral and Neural Determinantsof Odor Valence Perception Janina Seubert, Christina Regenbogen, Ute Habel, Johan N. Lundström Cortical Olfactory Processing Jessica Freiherr Aroma Therapy in Neonatology Michael Thiel 36.4 Epidemiology of Allergy to Odorants References 37.2 Possible Explanations 37.3 Neonatology-Related Research and Aroma Therapy

39 37 Part Eof Psycho-Physical Odor and Perception Cognitive Aspects 38

Detailed Cont. 1128 Detailed Contents Detailed Contents 1129

39.3 Valence Coding in the Human Brain ...... 777 39.3.1 Subcortical and Limbic Processing of Odors – A Pathway for Automatic Threat Detection? ...... 777 39.3.2 Role of Cortical Object Processing for Odor Valence Perception ...... 778 39.4 Conclusion ...... 780

References ...... 781 Cont. Detailed 40 Odor and Emotion Sylvain Delplanque, Géraldine Coppin, David Sander ...... 787 40.1 Emotion as a Multicomponential Phenomenon ...... 788 40.2 Basic Emotions ...... 788 40.3 Dimensional Approaches ...... 789 40.4 Beyond Valence: The Case of Feelings ...... 790 40.5 From Traditional Models to Appraisals...... 792 40.6 Functions of Emotions in Olfaction ...... 793 40.7 Conclusion ...... 794 References ...... 794 41 Aversive Olfactory Conditioning Valentina Parma, Donald Wilson, Johan N. Lundström ...... 799 41.1 The Anatomy of Neural Circuits Involved in Mammalian Aversive Olfactory Conditioning ...... 801 41.2 Aversive Olfactory Conditioning-Induced Structural and Functional Plasticity...... 803 41.2.1 Somatosensory Stimulation US ...... 803 41.2.2 Chemosensory Stimulation ...... 807 41.2.3 Naturally Occurring CS-US Associations ...... 807 41.3 Clinical Applicability ...... 809 41.3.1 Anxiety and Trauma-Related Disorders...... 809 41.3.2 Multiple Chemical Sensitivity ...... 810 41.3.3 Pretreatment Chemotherapy Nausea ...... 810 41.3.4 Addiction and Substance-Related Disorders ...... 811 41.3.5 Inefficient Therapeutic Use of Olfactory Aversive Conditioning ...... 811 41.4 Conclusions ...... 811 References ...... 812 42 Odor-Based Context Dependent Memory Maria Larsson, Artin Arshamian, Cornell Kärnekull...... 821 42.1 Odor-Based Context-Dependent Memory ...... 821 42.2 Autobiographical Odor Memory ...... 823 References ...... 825 43 Infants and Children Making Sense of Scents Benoist Schaal ...... 827 43.1 Nasal Chemosensation in the Fetus...... 828 43.1.1 Amniotic Odorants...... 828 43.1.2 Fetal Chemoreception ...... 828 43.2 Newborn Infants ...... 830 43.2.1 Quality...... 831 43.2.2 Intensity...... 832 855 856 856 851 852 853 850 835 836 838 838 839 841 842 861 863 849 832 833 833 861 863 870 872 863 864 864 866 867 867 868 869 870 872 873 874 864 864 865 ...... May Underlie the Unique Interaction of Sleep and Smell Do not Wake for Sleep-Disordered Breathing ...... 43.3.1 Quality 43.3.2 Intensity 43.3.3 Familiarity/Novelty 43.3.4 Hedonic Valence 45.1.1 NREM 45.1.2 Stage 1 Sleep (N1) 43.2.3 Position43.2.4 in Space Familiarity/Novelty 43.2.5 Hedonic Valence From Aromatherapy to Neuroscience Regulation System are Highly Connected 45.1.3 Stage 2 Sleep (N2) 45.5.1 Unique Aspects of Olfaction Neurophysiology 45.7.1 Odors45.7.2 as Cues in the Learning45.7.3 Study New of Olfactory Memory Associations and During Consolidation Sleep The Effects of OdorStimuli Dreaming on 871 45.1.4 Slow-Wave45.1.5 Sleep (SWS or N3) REM (R) 45.2.1 Why Do Animals Sleep? of Sensory Stimulation, Is not45.3.1 Sleep-Perturbing Purely Olfactory and Mildly Trigeminal Odorants 45.8.1 Odor Administration During Sleep as a Treatment 45.1.6 Arousals and Wakefulness (W) 44.3 Consumption 44.4 Effect44.5 Retronasalof Odors Eatingon Methodological Behavior 44.6 Considerations Conclusion References 44.2 Anticipation Effects of Odor Exposure 43.4 ConclusionsReferences and Prospects 44.1 Metabolic Influences on Odor Perception 43.3 From Preverbal Infants to Prepubertal Children Olfaction and Eating Behavior Sanne Boesveldt Olfaction and Sleep Ofer Perl, Anat Arzi, Ilana45.1 S. Hairston, Noam Sobel Sleep: Architecture and Measurement 45.5 Processing of Olfactory Information in Sleep 45.6 The Olfactory System and the Wake-Sleep 45.7 Olfaction in the Study of Sleep Mentation 45.4 Odors May Act as Sleep-Promoters: 45.8 Olfaction and Sleep Disorders 45.2 Sleep Mechanisms 45.3 Olfactory Stimulation, Unlike Most Forms

45 44

Detailed Cont. 1130 Detailed Contents Detailed Contents 1131

45.9 Final Words ...... 874 References ...... 874

46 The Intranasal Trigeminal System Johannes Frasnelli, Simona Manescu...... 881 46.1 General Neuroanatomy of the Trigeminal System ...... 882

46.1.1 Trigeminal Ganglion, Trigeminal Nuclei ...... 882 Cont. Detailed 46.1.2 Central Nervous Processing Structures ...... 882 46.2 Chemosensory Trigeminal Neuroanatomy ...... 883 46.2.1 Peripheral Structures, Receptors ...... 883 46.2.2 Central Nervous Processing Structures ...... 883 46.3 Trigeminal Perception...... 883 46.3.1 Receptors and Perception...... 883 46.4 Assessment of the Trigeminal System...... 885 46.4.1 Behavioral Methods ...... 885 46.4.2 Electrophysiological Methods...... 887 46.4.3 Brain Imaging...... 888 46.5 Interactions Between Olfaction and Trigeminal System ...... 888 46.5.1 Stimuli...... 888 46.5.2 Indirect Interaction...... 889 46.5.3 Peripheral Interaction ...... 889 46.5.4 Central Interaction...... 889 46.6 Clinical Aspects of the Trigeminal System ...... 890 46.6.1 Olfactory Dysfunction and Trigeminal Perception ...... 890 46.6.2 Trigeminal Dysfunction and Olfactory Perception ...... 891 References ...... 891

47 Cross-Modal Integration in Olfactory Perception Han-Seok Seo, Thomas Hummel ...... 897 47.1 Orthonasal and Retronasal Olfaction ...... 898 47.1.1 Conceptual Definitions ...... 898 47.1.2 Comparison Between Orthonasal and Retronasal Olfaction 898 47.2 Cross-Modal Correspondences Between Olfactory and Other Sensory Cues ...... 901 47.2.1 Cross-Modal Correspondences Between Olfactory and Visual Cues ...... 901 47.2.2 Cross-Modal Correspondences Between Olfactory and Gustatory Cues...... 902 47.2.3 Cross-Modal Correspondences Between Olfactory and Auditory Cues ...... 902 47.3 Influences of Visual Cues on Olfactory Perception ...... 903 47.3.1 Congruency Between Bimodal Cues ...... 903 47.3.2 Cultural Background ...... 906 47.4 Influences of Gustatory Cues on Olfactory Perception ...... 906 47.4.1 Congruency Between Bimodal Cues ...... 906 47.5 Influences of Auditory Cues on Olfactory Perception ...... 908 47.5.1 Congruency Between Bimodal Cues ...... 908 47.5.2 Cultural Background ...... 909 47.5.3 Background Sound ...... 909 938 942 941 938 940 940 933 933 937 937 939 939 939 932 932 929 909 929 932 931 932 921 930 930 922 924 926 929 928 928 922 921 927 927 909 910 910 910 910 911 911 912 ...... 49.4.3 Formation of Steroids 49.3.1 Precursors for Acids 49.4.1 Acid49.4.2 Releasing Enzyme Enzymes Releasing Sulfanylalkanols and Corresponding Genes 49.3.3 Precursors for Steroids 49.3.2 Precursors for Sulfanylalkanols 48.3.6 Miscellaneous Odorant Compounds 47.6.1 Congruency Between Bimodal Cues 48.2.6 Miscellaneous Odorant Compounds 48.3.5 Phenols 48.3.3 Sulfur Compounds 48.3.4 Nitrogen-Containing Compounds 48.3.2 Carboxylic Acids 48.3.1 Analysis of Fecal Odors 48.1.3 Sulfur Compounds 48.1.4 Steroids 48.2.5 Phenols 48.2.3 Sulfur Compounds 48.2.4 Nitrogen-Containing Compounds 48.1.2 Carboxylic Acids 48.1.1 Analysis of Human Axillary Odors 48.2.1 Analysis of Human Urine Odors 48.2.2 Carboxylic Acids 47.6.2 Trigeminal Cue-Induced Odor Localization 47.7.1 Congruency Between Bimodal Cues 47.6.3 Trigeminal Cue-Induced Odor Perception 47.7.2 Effects Viscosityof Hardness and 49.3 Specific Odorant Precursors Secreted in Human the Axilla References 49.1 Importance of Bacteria in Odor Formation 49.2 Specific Odor-Forming Bacterial Populations Colonizing the Axilla 49.4 Malodor Releasing Enzymes in Axilla Bacteria 48.4 Conclusions 48.3 Volatile Organic Compounds in Human Feces and Pit Latrines Biochemistry and Genetics ofAndreas Human Natsch Axilla Odor Analysis and Chemistry ofChristian Human Starkenmann Odors 47.6 Influences Trigeminalof Cues Olfactory on Perception 48.1 Human Sweat 48.2 Volatile Organic Compounds of Human Urine 47.7 Influences Tactileof CuesOlfactory on Perception 47.8 Conclusion References 49 Part Fand Human Behavioral Body Implications Odor, Chemo-Communication 48

1132 Detailed Contents Detailed Cont. Detailed Contents 1133

49.5 Fingerprints of Released Odors in Human Individuals ...... 942 49.6 Effect of the Human Leukocyte Antigen (HLA) on Precursor Release? 943 49.7 Ethnic Effects on Odor Formation and the ABCC11 Polymorphism .. 944 49.8 Outlook: Toward More Specific Deodorants ...... 944 References ...... 945

50 Individual Variation in Body Odor Cont. Detailed Jan Havlíček, Jitka Fialová, S. Craig Roberts ...... 949 50.1 Personality ...... 950 50.2 Sexual Orientation...... 950 50.3 Hormonal Influences...... 950 50.4 Diet ...... 951 50.5 Diseases and Disorders...... 954 50.5.1 Metabolic Disorders ...... 954 50.5.2 Infectious Diseases ...... 957 50.5.3 Tumors...... 957 50.5.4 Psychiatric Disorders ...... 957 50.6 Conclusion ...... 958 References ...... 959

51 Processing of Human Body Odors Valentina Parma, Amy R. Gordon, Cinzia Cecchetto, Annachiara Cavazzana, Johan N. Lundström, Mats J. Olsson ...... 963 51.1 The Microsmatic Fallacy ...... 964 51.2 Human Chemosignals ...... 965 51.3 How do Human Senders Produce Chemosignals?...... 965 51.3.1 The Axillary Glandular System ...... 966 51.3.2 The Axillary Microbiome ...... 966 51.3.3 What is in a Chemosignal?...... 966 51.4 Human Axillary Chemosignals for Experimental Purposes ...... 967 51.4.1 Restrictions on Body Odor Donors...... 968 51.4.2 Medium of Sampling ...... 968 51.4.3 Type of Sampling ...... 969 51.4.4 Time of the Day and Length of Sampling...... 969 51.4.5 Sample Storage ...... 970 51.5 Central Processing of Human Chemosignals...... 970 51.5.1 Occipital Cortex ...... 971 51.5.2 Angular Gyrus ...... 971 51.5.3 Anterior and Posterior Cingulate Cortex ...... 971 51.6 Human Chemosignals of Harm Avoidance...... 972 51.6.1 Self-Other Recognition...... 972 51.6.2 Different Types of Others: From Kin to Strangers ...... 972 51.6.3 Transient Harm-Related Chemosignals: Behavioral Evidence ...... 973 51.7 Central Processing of Human Chemosignals Involved in Harm Avoidance ...... 975 51.7.1 Self Body Odor Activates Areas in the Self-Other Recognition System...... 975 51.7.2 The Neural Encoding of Familiarity in Someone Else’s Body Odor...... 975 51.7.3 Threatening Body Odors and Their Neural Correlates ...... 976 989 989 978 979 991 988 977 987 987 987 991 996 994 998 999 1030 1030 1033 1015 1015 1018 1019 1029 1027 1013 1027 1028 1027 1019 1023 1023 1019 1020 1022 1023 1023 1002 1000 1002 1025 1025 1026 ...... 54.2.1 Perfumer’s Palette 54.2.2 Ingredient Classification: Top, Middle, and Notes Base 53.1.2 Comparison to Terms in Everyday Language and in Everyday Language 53.1.1 Sensory Vocabulary of the Specialized Language 53.2.1 Basic Taste Terms 52.4.1 Substances Related to Male Body Fluids 52.1.2 Chemosensory Communication 52.1.1 Social Communication 54.1.1 A Brief History of Perfumery 54.1.3 How to Become a Perfumer? 54.1.2 What is a Perfumer? 53.2.2 The Odor Terms in German Language: Data Collection 53.3.1 Word Fields 52.4.2 Substances Related to Female Body Fluids 52.4.3 Methodological Suggestions 53.3.2 Images/Scenarios 52.5.1 Chemical Communication Related to Reproduction 52.5.2 Chemical Communication Related to Harm Avoidance 53.2.3 The Basic Odor Term Test (BOTT) 53.2.4 Odor Terms in Written Language 53.2.5 Odor Terms in Spoken Language 53.3.3 Prototypical References 53.2 Odor Terms in Everyday Language 52.3 Perception of Social Chemosignals in Humans 52.4 Chemosensory Communication via Single Molecules References 54.2 Perfumery is an Art 54.1 The Role of Perfumer, Between Craftsman and Artist The Scent Creation Process Elise Sarrazin Jeannette Nuessli Guth, Maren Runte Odor Descriptions from a Language Perspective 51.8 A Clinical Perspective on Human Chemosignals Human Chemosensory Communication Bettina M. Pause 53.1 Comparison of Odor Terms Used by Experts 52.2 Release of Chemical Substances in Humans 51.9 Conclusions 52.1 Interindividual Communication 52.5 Chemosensory Communication via Complex Body Fluids 53.3 Strategies to Describe Odor Perceptions in Everyday Language References 52.6 Outlook 53.4 Conclusion References

52 Part G Odors53 in Language, Culture and Design 54

Detailed Cont. 1134 Detailed Contents Detailed Contents 1135

54.2.3 Perfume Classification – Olfactory Families ...... 1034 54.2.4 How do Perfumers Work on a Creation? ...... 1035 54.3 Perfumery is a Science ...... 1036 54.3.1 Physicochemical Parameters Used to Define Fragrance Ingredients ...... 1036 54.3.2 Volatility, Tenacity, and Substantivity...... 1036

54.3.3 Sensory Thresholds ...... 1037 Cont. Detailed 54.3.4 Radiance, Bloom, and Sillage ...... 1037 54.3.5 Influence of the Application Matrix...... 1037 54.3.6 Sensory Performance ...... 1037 54.3.7 Stability ...... 1038 54.3.8 Safety and Toxicology Issues...... 1038 54.4 New Challenges in Scent Creation...... 1039 54.4.1 Environmental Issues ...... 1039 54.4.2 New Regulation Issues ...... 1039 54.4.3 New Fragrance Applications ...... 1039 54.5 Conclusion ...... 1040 References ...... 1040

55 Odor in Immersive Environments Manfred Dangelmaier, Roland Blach ...... 1043 55.1 Defining Immersive Environments ...... 1043 55.2 Virtual Reality...... 1045 55.2.1 Augmented Reality ...... 1045 55.2.2 Mixed Reality ...... 1046 55.3 Multimodality in Immersive Environments ...... 1046 55.4 Functional Aspects of Odor in Human-Computer Interaction ...... 1047 55.5 System Design ...... 1047 55.5.1 Hardware for Odor Exposure...... 1047 55.5.2 Software and Integration Aspects ...... 1048 55.6 Applications...... 1049 55.6.1 Computerized Scenting and Therapy...... 1049 55.6.2 Engineering ...... 1049 55.6.3 Marketing and Sales...... 1050 55.6.4 Education and Training ...... 1050 55.6.5 Entertainment ...... 1050 55.6.6 Conclusion ...... 1050 References ...... 1050

56 Odor in Marketing Nathalie Nibbe, Ulrich R. Orth...... 1053 56.1 Using Scent for Marketing ...... 1053 56.2 Effective Characteristics and Processing of Scent ...... 1054 56.2.1 Effective Properties ...... 1054 56.2.2 Scent Processing ...... 1055 56.3 Consumer Response to Scent ...... 1056 56.3.1 Change in Affective States ...... 1056 56.3.2 Evaluative Judgments ...... 1057 56.3.3 Memories...... 1057 56.3.4 Behavior and Intention ...... 1058 1069 1070 1071 1072 1099 1137 1115 1081 1081 1082 1085 1085 1085 1086 1087 1087 1090 1059 1059 1060 1060 1060 1061 1061 1062 1063 1063 1077 1079 1091 1091 1094 1094 1094 1096 1096 1073 1097 1097 1076 1092 1096 1096 1076 ...... Space ...... Space Space; Multiple Senses Sense-Less ...... = ...... Neutral Sense-Filled Sense-Filled ...... Point of Sales ...... with Scent Molecules ...... Space ...... Sensual 57.2.1 The57.2.2 Search for The Search for 58.3.3 Integrated Scent Microdosing System 58.2.2 Resaturating of the Volume in the58.2.3 Reservoir Recognition Threshold and Detection Threshold 58.3.1 Micropumps 58.3.2 Evaporation 58.1.1 Transport Mechanisms for Scent Molecules 58.2.1 Scent Reservoir 56.4.1 Olfaction56.4.2 and Vision Olfaction and Other Sensory Input 56.5.1 Congruence 56.5.2 Individual Differences 58.4.4 Scent58.4.5 for Games Scent for 58.3.4 Free58.3.5 Jet Dispenser Based on Nebulizers Volume Displacement 58.4.1 New58.4.2 and Accurate Olfactometers Training58.4.3 of Sniffer Dogs withMicrodosing Scent Units in Cars 57.2.3 The Search for 58.4.6 Scent in Mobile Phone Applications 57.2 57.1 Space and Limits of Space 58.3 Microdosing Systems: Concepts Microdosing of Scents Martin Richter 58.1 Microdosing of Scent 58.2 Generating Scent Molecules 56.8 Conclusion References Sensual Perception in Architecture Katinka Temme 56.5 Moderators 56.6 Ethical56.7 Aspects Future Research 56.4 Cross-Modal Effects References 58.5 Conclusions References 58.4 New Applications for Microdosing of Scent 57.3 Sensual57.4 Perception as a Design The Method in Ideal Laboratory Architecture

About the Authors Detailed Contents Subject Index 57 58

Detailed Cont. 1136 Detailed Contents 1137

Subject Index

˛-humulene 131 acyl carrier protein (ACP) 24 alpha-dioxygenase 25 ˛-methyl styrene 573 adaptive behavior 770 alpha-lipoic acid (ALA) 663 ˛-oxidation 24 added portions exposure technique Amadori product 89 ˇ-caryophyllene 131 (APET) 325 Amadori Rearrangement Product ˇ-cyclodextrin 282 adenosine (ARP) 202 ˇ-damascenone 134 –50-monophosphate (AMP) 213 ambiance 873 ˇ-myrcene 131 – monophosphate (AMP) 510 ambient

ˇ-oxidation 24 – triphosphate (ATP) 27, 618, 693 –air 553 Index Subject -amino butyric acid (GABA) 624, adsorbent 575 – odor 822 730, 868 – material 567 – scent 1057 (E)-2-nonenal 137 – polymer coating 468 ambra 8 2,3,4,6-tetrachloro anisole 572 adverse outcome pathway (AOP) ambrocenide 7 2,3-pentandione 101 736 ambrox 75 2-acetyl-1(3),4,5,6- advertisement 1054 amine 26 tetrahydropyridine affect 1053 amino acid catabolism 209 99 affective amino acid-derived odor compounds 2-acetyl-1-pyrroline 97, 573 – category 791 26 2-deoxy-D-glucose (2-DG) 804 – space 790 amniotic fluid 828 2-furfurylthiol 102 – state 1056 amniotic odorants 828 2-methyl-3-furanthiol 101, 195, –value 774 amodal hypothesis 903 204, 209 agarwood 68 amperometric gas sensor 467 2-nonenal 573 AgBB 563 amygdala 761, 806, 1001 3-methyl-2-hexenoic acid (3M2H) age-related flavor compound 157 – activation 778 575, 939, 967 aging 137 analysis condition optimization 4-vinylguaiacol 132, 136 agricultural odor 476 427, 431 8-nonenal 573 agricultural supply chain 480 analysis gas 547 air analysis of variance (ANOVA) 372 A – purifier 575 androgen steroid 989 – quality 476 androstadienone 966, 992 ABCC11 polymorphism 944 – sampling 566 androstenol 966, 992 ABC-transporter 27 alcohol 26, 172, 739 androstenone 201, 966, 992 Abies grandis 20 – acyl transferase (AAT) 26 angular gyrus 971 abiotic fractionation 443 – dehydrogenase (ADH) 619 animal fat 246 acceptability 565 – odor 841 animal husbandry 210 acceptable daily intake (ADI) 730 alcoholic beverage 475 annoyance level 557 accessory olfactory bulb (AOB) aldehyde 26, 130, 231, 572, 574 anorexia nervosa 852 586, 632, 636, 829, 990 – dehydrogenase (ALDH) 608, 619 anosmatic animal 964 accessory olfactory system 636 aldol condensation 101 anosmia 605, 653, 886, 890 acetaldehyde 93 aliphatic aldehyde 172, 738 anosmic 853 acetic acid 94 aliphatic thiol 27 antagonist SAR studies 518 acetone reference standard (ARS) allene oxide synthase 24 anterior 565 allergic contact dermatitis (ACD) – cingulate cortex (ACC) 971 acetylformoin 99 735 – olfactory nucleus (AO) 802 activated carbon 575 alliesthesia 777, 850 – piriform cortex (APC) 802 active packaging 294 alliinase 30 anthropogenic fractionation 442 activity coefficient of aroma allosteric modulation 519 antibiotic therapy 662 compound 275 aloeswood 68 anticipation 849 284 197 852 482 16 997 132 989 443 576 134 906 , 973 87 , 147 73 , 158 1001 73 563 29 14 , 903 638 1033 76 574 759 835 968 309 778 805 998 882 , 952 949 612 , 56 470 201 965 76 72 988 968 883 852 80 574 1050 308 853 swellic acids (BDNF) 473 (BOLD) o – volatile molecules body mass index (BMI) body odor – donor – human – sampling – signal bolus Bonferoni-correction Boswellia b BMI boar taint body fluid – complex browning – nonenzymatic Bruce effect bulimia Bulnesia burning Bursera Botrytis cinerea bottom fermentation bottom note bovine serum albumin (BSA) brain imaging brain stem brain-derived neurotrophic factor branched-chain fatty acid brand brassicaceae breakdown breast odor breath –analysis – malodor Brett character bimodal cue binder bio-effluent biomimetic data analytic approach bioprocess monitoring biosensor biosynthesis biosynthetic pathway biotic fractionation biotransformation Blauer Engel blood-oxygen-level-dependent , 308 619 803 358 993 528 469 824 1020 1020 346 71 76 693 770 966 788 993 284 1045 778 908 738 358 , , 276 966 573 902 309 771 941 840 787 612 211 133 1053 886 , , , 68 969 198 469 196 129 , B 823 657 (AMRE) (API-MS) 358 spectrometry (APCI-MS) – odor axonal OR expression auditory cue augmented reality authenticity assessment autobiographical memory (AM) autonomic nervous system autonomic system avoidance responses axillary – glandular system – malodor releasing enzyme – microbiome – ionization mass spectrometry – laser ionization (APLI) ATP-binding cassette (ABC) attentional system attractive force associative odor learning atmospheric pressure – chemical ionization (APCI) – chemical ionization mass basolateral amygdala (BLA) Beck depression inventory (BDI) beef beer behavior behavioral – immune system – measures – response – testing benzoin Siam/Sumatra benzothiazole beta-lactoglobulin bacon balm of Mecca/Gilead balsam balsamic odorant basal olfactory sensitivity basic – emotion – odor term test (BOTT) – taste term test (BTTT) 874 751 904 1073 729 , 728 864 21 874 976 850 1069 770 1049 1070 230 724 1037 , , 262 279 725 966 899 143 262 245 966 312 974 867 193 224 792 93 337 205 , 972 , 201 281 864 , 213 345 279 , 74 1048 115 68 750 180 787 192 849 , 727 794 1001 787 , 22 115 , dwakefulness(W) n

277 43

asafoetida ascorbic acid – degradation assimilation-contrast theory – space artificial saliva AromaJet aromatic nuance aromatic volatile arousal –a aroma compound – fats and oils – hydrophobicity – in sesame oil – physico-chemical characteristic – salting out – extract dilution analysis (AEDA) – generation – precursor – recombinate –therapy – volatility architectonic space architectural design armpit effect aroma – character –chemist – encapsulation apple application matrix appraisal approach responses approach-avoidance Aquilaria Arabidopsis thaliana anxiety chemosignal apnea of prematurity apnea-bradycardia-syndrome apnea-hypopnea index (AHI) apocrine gland apoeccrine gland appetite anti-inflammatory – active compound – effect – odorant identification – postabsorptive activity anxiety – chemosignal antigen detection

Subject Index 1138 Subject Index Subject Index 1139

C – perception 853 Commiphora 55, 75 – research 789 comparative scale 565 C6 aldehydes and alcohol 151 – signal 965, 970 compartmentalization 18 C13-norisoprenoid derivative 148 – stimulation 807, 964 complaint situation 561 cAMP responsive element binding – structure 631 compound-speciﬁc isotope analysis (CREB) 703, 726 – trigeminal stimuli 888 (CSIA) 444 cancer detection 480 chemosignal 966, 988 comprehensive two-dimensional gas capsaicin 715 – communication 964, 978 chromatography (GC GC) 52 captive product 3 – human 965 computerized scenting 1049 carbohydrate matrix 280 chemotherapy nausea 810 conditioned odor aversion (COA) carbohydrate-derived odorant 16 chemotropic code 473 807 carbon dioxide 139 chewing 312 conditioned stimulus 776, 804 carbon module labeling (CAMOLA) child 827 conductive polymer 467

98 chiral conductivity-based sensor 466 Index Subject carboxyl esterase (CE) 608 – library 422 conformation 291 carboxylic acid 922, 928 – stationary phases 412 congenital anosmia 886 cardboard 330 –test 418 congruent sound-enhanced carpet 570, 573 chiral recognition 411 pleasantness 908 cascade model 763 – mechanism 415 Connecticut Chemosensory Clinical castration 201 choice of the chiral selector 425 Research Center test (CCCRC) category scale 566 chromatographic separation 592 386, 657 cedar 48, 868 chromone 70 conscious awareness 964, 975 cedarwood 72 Chrysopogon zizanioides 50 consumer 1053 Cedrus 48, 72 CIMS 356 – response 1056 central nervous system (CNS) 713, cingulate cortex 763 consumption 849 889 –anterior 971 context-dependent memory 821 cerebellum 764 – posterior 971 convection 1083 Chanel No 5 7 cinnamon 729 cooked aroma 194 character impact compound 193 Cistus 75 cooling 885 character-impact odorant 343 citrus fruit 178 copal 71 chemical CLIMPAQ 567 copulin 994 – communication 996 CO2 886 corneal threshold 886 – environment 684 coacervation 266 Cornu Ammonis (CA) 805 – functions of aroma compounds coating 268 cortical 278 cofactor 15 – electrophysiological level 899 – ionization (CI) 358 Coffea arabica 108 – odor valence perception 778 – potential 274 Coffea canephora 108 cortical-based artificial neural –sense 1 coffee network (CANN) 473 –sensor 464 –analysis 115 Corynebacterium 938, 939 – signal 996 –aroma 107 – diphtheriae 957 – spoilage 478 – extraction kinetics 118 – striatum Ax20 923 – warfare agent (CWA) 389 – sensory experience 108 cosmetics formulation 481 chemistry of cyclodextrin derivatives cognition 461, 827, 1053 Coumarine 6 414 cognitive creative insights 871 chemoreception 828 – immersion 1045 cresol 574 – newborn infants 830 – processing 460 cross-modal chemoreceptive subsystem –system 788 – association 901 – feral development 829 color-flavor association 904 – correspondence 898, 901, 1059 chemoreceptor 505 colorimetric optical sensor 468 – effect 1053, 1059 chemosensory color-induced odor intensity 905 – integration 906 –area 883 color-odor association 905 cross-placental odor transfer 828 – communication 988 column characteristics 424 Croton 73 – event-related potential (CSERP) column performance 418 cyclic adenosine monophosphate 658, 975, 998, 1001 combinatorial code 760 (cAMP) 508, 586 , 32 , 432 32 , 658 420 822 780 , 423 691 – 810 608 1049 417 561 762 , 994 420 27 289 821 , 451 482 752 701 159 , 409 993 , 472 417 418 80 466 – , , 1050 480 994 417 409 477 155 40 264 568 ition memory 682 550 409 409 594 , 872 574 469 265 624 505 , 4 460 ne system 881 i , (Es-GC) (EESI) 868 383 807 802 (EROM) endocr enantiomer – location and identification – recognition enantiomeric – distribution – excess (ee) – ratio (er) enantioselective gas chromatography exposure-related effect expressed ectopically OR expressed sequence tag (EST) extinction extractive electrospray ionization extrusion entorhinal cortex (EC) evaporation event-related potential (ERP) exhaled breath condensate (EBC) experience engineering experience-dependent plasticity explosive detection exponential dilution endogenous ligand energy expenditure enhancer e-nose – food safety – mass detector – plant health e-nose/e-tongue entertainment environmental chemical environmental stress epigenetic episodic – odor recogn – olfactory memory epithio-specifier proteins (ESP) epoxide hydrolase (EH) essential oil estragole estratetraenol estratetraenyl acetate ethanethiol (EtSH) ethanol European reference mass odor 658 840 192 , , 611 772 593 791 898 853 887 , phenomenon , 567 736 295 346 849 72 862 568 969 , 4 966 197 791 993 4 891 135 , 974 512 891 1072 287 72 772 469 17 729 285 ponential 787 1001 , 787 367 873 658 199 , E acaena 387 359 (ELDI) (egr-1) (EMEM) agon’s blood 788 – and odor scales (EOS) – multicom – processing emotional – chemosignal – contagion – response – stimuli empathy emulsified films emulsifier emulsion enantio-MDGC – de Chypre – de Cologne eccrine gland electroencephalography (EEG) electromyography (EMG) electron (impact) ionization (EI) electroolfactogram (EOG) electrospray-assisted laser desorption elicitation phase emission chamber emotion early growth response protein 1 eating behavior Eau Eagle’s modified essential medium diterpene DNA-regulatory element Dr – olfactometry – range dysfunction – olfactory – trigeminal dr dream dry hopping dry-cure ham dual olfactory system duck dynamic – headspace extraction (DHE) , , 510 508 511 42 159 512 , , 850 506 , 89 635 154 159 131 40 203 159 , 268 805 849 411 130 89 418 100 938 1076 72 1082 1002 , 8 347 413 , 607 23 , 546 864 , 473 576 1015 944 725 469 293 19 949 , , 954 71 101 , 949 478 475 563 618 210 ,

D 567 16 (DESI) 585 (CYP) 586

dioxygenase disease – odor dimethyl – disulfide (DMDS) – sulfide (DMS) – sulfoxide (DMSO) dimethylallyl diphosphate (DMAPP) dinitrophenylhydrazine (DNPH) dicarbonyl compound diet diethyl sulfide (DES) differential volatility diffusion – controlled release dilution unit detection frequency method detection threshold diabetes diacetyl diacylglycerol (DAG) DIBt deorphanization of ORs deoxyglucosone deoxyribonucleic acid (DNA) descriptor design method desorption electrospray ionization dammar data fusion Deans switch dehydroalanine delta waves dentate gyrus (DG) deodorant Daemonorops dairy damascenone – chanel subunit 2 Acyclodextrin (CNG2A) (CD) – chiral selector – derivatives cysteine degradation cytochrome P450 monooxygenase cyclic nucleotide gated (CNG)

Subject Index 1140 Subject Index Subject Index 1141

F – nature-identical 322 G – plating 264 Facial Action Coding System 834 – safety evaluation 319 G protein coupled receptor (GPCR) familiarity ﬂow 507, 588, 613, 632, 691, 712 – detection 838 – drift tube (FDT) 357 galbanum 74, 613 – effect 833 – rate optimization 430 games 1050 fast enantioselective GC 424–428, – switching 345 garlic 29 431 ﬂuorescence-based optical sensor gas chromatography (GC) 8, 42, fatty acid 22, 144, 989 468 113, 171, 192, 224, 279, 308, 332, feature extraction 473 fMRI analysis 995 343, 355, 365, 409, 440, 445, 469, feeding damage 33 food 849 564, 612, 621, 728, 921, 922, 954 fermentation 133, 144, 209 – choice 849 – metal oxide detector 464 fermented sausage 198 – freshness indicator (FFI) 374 – micro-scale 464

Ferula resin 74 Index Subject – ingestion 771 – multidimensional (MDGC) 343 fetal chemoreception 828 – portable 464 fetus 827 – ingredient 319 –intake 852 – resolution 343 Fick’s law 293, 1082 – SPME 469 – legislation 331 field and laboratory emission cell gas chromatography isotope ratio –matrix 264, 910 (FLEC) 567 mass spectrometry (GC-IRMS) – nosespace analysis 375 fight or flight response 850, 973, 445 – odorant 617 976 gas chromatography with – safety 474 filbertone 26 flame-ionization detection – spoilage 373 finger molecular distillation 224 (GC-FID) 307 food aroma fingerprint mass spectrometry 468 gas chromatography-mass fingerprinting 360 – controlled delivery 267 spectrometry (GC-MS) 359, 567 fish 475 forest product 480 gas chromatography-olfactometry fixative 80 formaldehyde 93, 572, 576 (GC-O) 42, 115, 192, 224, 336, flame ionization detection (FID) Fos 868 344, 366, 569, 928 42, 172, 224, 336, 343, 366, 428, Fourier transform (FT) 349, 469 gas sampling 360 554, 932 – infrared (FTIR) 346, 378, 469 gating mechanism 869 flame photometric detection (FPD) fractionation 345 GC-D expressing neuron 640 348 fragmentation 309 GC-pedestal olfactometer (GC-PO) flavanone 177 fragrance 348 flavin adenine dinucleotide (FAD) – allergy 743 GC-recomposition-olfactometry 609 – ingredients 1036 (GC-RO) 348 flavin-containing monoxygenase Frankfurter 198 (FMO1) 608 GC-sniffing 42 frankincense 3, 55, 73 flavonoid 32 GC-surface of nasal impact free fatty acid 230 flavor 110, 130, 849 frequency (GC-SNIF) 115, 348 freshness 885 – and fragrance (F&F) 418, 511 gender difference 836 – carrier 281, 282 friendship 1002 generation pathway 575 – dilution (FD) 43, 238, 337 fruit genetically fixed schemata 793 – disturbance 906 – commodity 175 Geneva emotion and odor scale – intensity 911 –flavor 175, 452 (GEOS) 1038 –loss 262, 264 – volatile 171 genius loci 1077 – nonenzymatic formation 87 fruits and vegetables 475 geological fractionation 442 – perception 303 fully occupied room 574 Gilgamesh epic 2 – release 292, 311 functional drug screening system gland 966 – wheel 565 (FDSS) 511 glomeruli 761 flavoring 319, 440 functional magnetic resonance glucosinolate-derived odorant 29 – artificial 322 imaging (fMRI) 389, 518, 659, glucuronyl transferase (UGT2A1) – assessment 324 778, 850, 871, 900, 995 608 – category 319 furaneol 99, 172, 194, 202 glutathione detoxification pathway – group evaluation (FGE) 324 furfural 130, 137 926 471 901 1047 773 283 660 284 349 970 67 68 572 509 99 1046 369 81 369 370 890 63 967 1043 79 994 , 79 382 927 80 63 1071 654 80 , 82 575 924 sulfide 2 63 922 571 ogen I 287 line (HEK293) 206 1049 740 – material – odor description – preparation – product – religious use – route –smoke hydrophilic-lipophilic balance (HLB) hydrophobic binding site hydrophobic interaction hydrophobicity hyposmia hypothalamus idiopathic olfactory loss immersive – environment – experience engineering system – multimodality immobilized olfactory receptor immunoreactivity pattern implicit association test (IAT) important odorant in vitro analysis in vivo analysis incense – botanical species – combustible – health aspects – ingredient hydr – repeat insult patch test (HRIPT) –skin – sweat – volatilome human axillary – chemosignal – odor – sweat human chemosignal – central processing human embryonic kidney 293 cell human urine human–computer interaction hybrid GCxGC-MDGC hydolysed vegetable protein (HVP) , , , 571 413 643 432 828 28 594 134 950 144 805 67 970 370 346 , 292 575 787 , , , , 284 999 135 100 762 , 33 463 855 965 275 134 566 564 574 833 883 594 839 , 834 420 13 714 967 343 134 133 571 , , 7 772 , 930 835 557 135 611 943 131 , , performance liquid headspace (HCC-HS) 574 510 chromatography (HPLC) 567 507 937 gh – children – newborn H-element Henry’s constant Henry’s law herbivore heterocyclic odorant high concentration capacity hi heart-cut –GC-GC – MDGC system heating effects hedione hedonic – evaluation – monitor – odor tone – rating – tone hedonic valence human – body odor – breath – embryonic kidney cell (HEK) – emission – feces – leukocyte antigen (HLA) hippocampus Hofmann analytes homeodomain (HD) homofuraneol homoterpene hop –glycoside –oil – variety hopping technology hormonal influence hot pepper household and cleaning agents higher alcohol high-throughput screening (HTS) – milk – nasal chemoreception – odor space – olfactory system , 508 468 , , , 228 18 711 973 632 975 432 , , 432 611 1044 972 289 , , 467 906 770 , 964 113 432 558 432 432 460 23 902 570 , 227 , 269 1002 740 1033 6 214 369 , -transferase (GSTP1) 1033 145 110 560 910 26 S 282 107 , 569 76 , 576 197 28 989 67 197 ,

H concentration (IC50) 608 639 (GPMT) (HS-SPME) 432 432 (HS-LPME)

– static (S-HS) – technique health heart notes – solid-phase microextraction – sorptive extraction (HSSE) – sorptive tape extraction (HS-STE) – sampling applicability head note head-mounted display headspace (HS) –analysis – liquid-phase microextraction half-minimal inhibitory hardness harm avoidance harm-related chemosignal hazard avoidance hazelnut Haarmann gravy green –coffee – ﬂuorescent protein (GFP) glycolysis goat G-protein-coupled receptor granulation grape gravimetric sensor glutathion- gustation gustatory cue gypsum Grüneberg ganglion (GG) guggul guinea pig maximization test gum – leaf volatile grid area grid inspection

Subject Index 1142 Subject Index Subject Index 1143

incorporation 873 isotopologue 440 learning 685, 774 indirect hypothesis 903 isotopomer 440 lignin 330 individual differences 949 isovaleric acidemia 954 Likens–Nickerson extract 195, 923 individual threshold estimate (ITE) limbic 548 J – processing of odor 777 indoor air pollution 82, 576 –system 763 indoor air quality 563, 569 jasmine 44 limit of detection (LOD) 367 indoor odorant 569 Jasminum 44 limit of quantitation (LOQ) 367 – carpet 572 jasmone 45 linalool 131 – gypsum 569 juniper 72 linguistic transcript 1024 – linoleum 572 Juniperus 48 linoleic acid 207 –plaster 569 just noticeable difference (JND) linolenic acid 207 – selected sources 569 530, 683 linoleum 570, 572 – wood-based materials 571 Index Subject industry ready-for-adoption MDGC K lipid 350 – melting temperature 285 infant 827 kairomone 637 – oxidation 206–208 infectious disease 957 K-complex (KC) 863 lipid-derived odorant 22 influence of ozone 572 ketone 172, 233, 572, 739 lipid-in-water emulsion 286 information processing 461 ketoret 79 lipolysis 210, 214 infrared (IR) 464 key odorant 111 lipophilicity 370 ingestion 770 Khusimone 50 lipopolysaccharide (LPS) 725 inhalatory exposure 81 kin recognition 1000 lipoxygenase (LOX) 23, 231, 371 inhibitory kappa B (I B) 726 Kohonen self-organizing map liquid chromatography (LC) 344, inkjet printing 467 (KSOM) 473 364, 445, 622, 939 inosine-50-monophosphate 205 Kyoto Encyclopedia of Genes and Liquidambar 77 inspection point 559 Genomes (Kegg) 231 installation-related odor 558 liquid-liquid extraction (LLE) 229 kyphi 3, 79 insula 763 liver 199 insulin-like growth factor (IGF) local lymph node assay (LLNA) 596 L 738 intake 849, 853 loneliness 987 labdanum 74 interface 287 looped column modulation 347 interferon-ˇ (IFN-ˇ) 726 labeling 319 low density lipoprotein (LDL) 729 laboratory design 1073 interleukin (IL) 726 LPS-binding protein (LBP) 726 invertebrate odorant receptor 590 – flexible lab system 1078 ion attachment mass spectrometry – the ideal lab 1077 M (IAMS) 365 lachrymatory factor synthase 30 lactic acid bacteria (LAB) 475 ion mobility spectrometry (IMS) machine olfaction 462 lactic bacteria 144 365, 469 macrophage 727 lactone 25, 150, 234 ion trap (IT) 424 macrosmatic animal 964 – mass spectrometry (IT-MS) 362 lagering 133 magnetic resonance imaging (MRI) ionizer purifier 575 lamb 211 854, 888, 971 ion-molecule reaction (IMR) 365 – feeding regime 212 magneto-encephalogram (MEG) isobutyl methyl xanthine (IBMX) Langerhans cell 736 659 510 large retention of aroma compounds magnitude estimation isoflavonoid 32 285 isopentenyl diphosphate (IPP) 17 laser-assisted electrospray ionization – odor perception 532 isoprene 574 (LAESI) 469 magnitude odor estimation 566 isoprenoid 17 late positive event-related potential Maillard reaction 87, 194, 201, isothiocyanate 32 (LPP) 772 208, 263 isotope ratio mass spectrometry lateral olfactory tract (LOT) 802 main olfactory (IRMS) 346, 424, 439, 444 lateralization task 886 –bulb(MOB) 586, 632, 829 isotopic isomer 440 lavender 751, 867 – epithelium (MOE) 586, 631, 802 366 1000 619 741 835 1014 425 788 1075 997 1001 466 828 1074 , 134 131 200 824 , 387 621 889 788 , 611 19 1044 654 1069 1076 75 31 885 , 133 78 873 474 358 146 7 55 760 , 759 evel 3 l 3 776 907 , N 810 206 206 (mOR-EG) -myrcene narrow bore column nasal – cavity – chemoreception – chromatography –cycle – endoscopy narcolepsy multicapillary column (MCC) multidrug resistence (MDR) multimodal – experience – representation – sensory experience – taste enhancer multiple chemical sensitivity (MCS) multi-sense space multisensory –cue –fivesenses – multi-sense space – perception muscone mustard oil mycotoxin ˇ myrosinase myroxylon myrrh MS-Nose mucosal monosodium glutamate (MSG) monoterpene – alcohol – hydrocarbon mono-terpenoids monounsaturated fatty acid (MUFA) Montgomery’s glands mood measurement Moses mother-infant communication motivational system motor system mouse – ear swelling test (MEST) – olfactory receptor protein 730 465 1092 , – 324 159 , 1090 18 , 99 94 470 560 94 964 294 1046 788 478 173 , 512 1088 310 45 145 613 7 , 93 624 760 95 475 93 33 267 277 1043 , 315 29 1081 M) 16 1087 266 941 14 620 93 94 375 1087 307 308 291 44 stem y effect transistors (MOSFET) daily intake (mTAMDI) 347 (MAP) (MICA) microdosing –s methyl jasmonate methyl thioacetate methylbutanal methylbutanoic acid methyleugenol methylglyoxal methyljasmonate methylpropanal methylpropanoic acid – ethyl-2- mevalonic acid (MVA) microbial cell microbial spoilage methional methoxypyrazine metC gene methacrylate methanethiol (MeSH) metabolism – of ingestion correlated amount metabolite metabolomics metal oxide semiconductor field microencapsulation micromolar ( modified theoretical added maximum molecular – dimensions – imprinted polymer – inclusion – model – receptive range monitoring schedule monitoring system micro-preparative system (µ-prep) micropump microsmatic fallacy mimosa mirror sniffing mixed reality –device – tongue pressure modified atmosphere packaging model mouth – application –design , , , 154 172 937 355 564 510 , , , , 908 356 625 954 117 637 349 460 954 372 , ) , , , 563 z 730 312 = 42 999 , 290 , 479 871 343 440 939 m 468 , , , 367 323 469 210 1061 308 19 , , 160 999 332 922 433 3 885 , , , – 999 , 191 305 18 954 607 293 967 728 230 423 421 468 685 717 , , , , 75 99 26 776 685 621 224 411 129 , , , , choice e

723 763 electrospray ionization (MALDI-ESI) intake (MSDI) system 634 612 192 361

metabolic – cross talk – disorder – enzyme –cue menstrual synchrony Mentha spicata menthol Mesopotamia messenger ribonucleic acid (mRNA) measurement of cyclic AMP meat aroma mediodorsal thalamic nucleus (MDT) melon memory – and consolidation mathematical model matrix-assisted laser desorption maturation/ripening maximized survey-derived daily material odor emission – spectra – spectral ﬁngerprinting – spectrometer-based e-nose-type – spectrometry (MS) maple syrup urine disease margin of exposure (MoE) marketing ethics masking effect mass – chromatography – resolving power – histocompatibility complex (MHC) – urinary protein (MUP) malolactic fermentation (MLF) malt maltol mammalian cerebral cortex major – transfer mass-to-charge ratio ( mastic mastication mat

Subject Index 1144 Subject Index Subject Index 1145

– floor 888 nuclear magnetic resonance (NMR) odor categorization 849 – impact factor (NIF) 929 289, 345, 439, 464, 621 – children 838 – mucosa 910 nuisance odor 469, 476, 479 odor compound –septum 888 – analytical advance 724 – tissue 609 O – anti-inflammatory activity 727 – trigeminal reflex 910 – traditional application 724 nasopharynx 853 oak wood volatile compound 152 – traditional medicine 724 odor description 610, 1015 natural Occam’s razor 801 – everyday language 1018 – body odor 836 odor 787 – specialized language 1015 – flavoring substance 322 – abatement 553 – active constituent 40 – spoken language 1023 –rawmaterial 39 – annoyance 573 – written language 1022 nebulizer 1092 – assessment 553 odor detection 837, 904 negative mucosal potential 887 – association 824 – threshold (ODT) 144, 606, 1086 Index Subject neonatology 749 – avoidance 575 – threshold (OTH) 610 neural encoding 975 – binding protein (OBP) 41, 389, odor emission 553, 569, 572 neuroanatomical level 900 472, 521, 586, 607, 938 – source 555 neurodegenerative cause 660 – blending 41 odor intensity 333, 565, 575, 905 neurogenesis 990 – blocker 505 – evaluation 334 neurophysiological measure 771 – characteristics 410 – referencing scale (OIRS) 565 neutral space 1072 – classification 461 –sensing 832, 838 neutralization 1047 – concentration 546, 557 odor perception 605 – emotional 789 new information 872 – context 836 – magnitude 532 new olfactory associations 872 – delivery route 905, 911 – metabolic influences 850 newborn 827 – descriptor 1022 odor recognition 837 nicotinamide adenine dinucleotide – discrimination 837, 841, 904 –test 534 C – emotional response 792 (NAD ) 619 – threshold (ORT) 1087 – evaluation 564, 566 – phosphate (NADPH) 608 odor valence 776, 822 – exposure 855, 1047 nitrogen-containing – contextual influence 774 – frequency 557 – compound 929 – cultural differences 776 – hour 558 – heterocycle 236 – perception 769, 773, 777, 790 nitro-musk 82 – identification 761, 904 odorant 1, 411 – impact 557 no observed adverse effect level – generalist 88 (NOAEL) 323, 625, 730 – inspector 559 – individualist 88 – localization 906, 910 no observed effect level (NOEL) – intermediary 88 – pleasantness 904 741 – metabolism 605, 610, 617 – preference 832 non-canonical olfactory signaling – pharmacological activity 618 –print 967 pathway 639 – release 65 – quality 564, 606 nonchemosensory GPCR 511 – response (ODR) 508 – regulation 553 nonvolatile compound 139, 176 –sensing 760 – release 911 norfuraneol 99, 204 – steroid 940 – room 549 odorant receptor (OR) 588 norisoprenoid 21 – signature 949 – characterization 514 normosmia 654 – space 461 – pseudogene 589 nose 653 – subcortical processing 777 odorant receptor gene nosespace –term 1019, 1022 –class 590 –analysis 369 – threshold 111, 172, 545, 569, 610 – spatial expression pattern 592 –profile 120 – unit (OU) 43 odor-based aversion therapy 811 novelty detection 838 – variability 967 odor-based context-dependent nozzle effect 1083 – vocabulary 1014 memory 821 NREM 863 odor activity 344 odor-color interaction 909 nuclear factor kappa B (NF- B) –value(OAV) 175, 179, 193, 238, odor-elicited action tendencies 794 726 373 odor-elicited feeling 790 889 , 898 741 577 , 763 823 306 855 853 693 131 , 693 693 823 344 658 468 567 303 701 , 849 990 900 332 575 , , 566 752 1019 472 571 803 850 472 570 468 468 , , , 787 832 572 199 76 802 824 772 56 262 999 , , 595 239 997 870 576 29 634 802 68 , , mobilized enerating device 472 585 800 155 778 g im – cell–cell recognition – diagnostical potential – neuron (ORN) –OR7D4 – signaling pathway – therapeutical potential olfactory receptor protein (ORP) – olive oil onion onomasiological on-site evaluation on-site measurement open epicutaneous test (OET) Opopanax optical sensor – colorimetric – fluorescence-based OR7D4 oral food processing oral processing simulation orbitofrontal cortex (OFC) olfactory sensory neuron (OSN) – wiring olfactory stimuli – processing olfactory-mediated aversive learning olfactory-trigeminal interaction olibanum – influence – initiated terpene chemistry oxidation-related flavor compound ozone – concentration – – activation orexin organ meat organoleptic impact organosulfur compound orthogonal separation orthonasal odor exposure orthonasal olfaction oud outshining hypothesis overshadowing hypothesis ovulation oxidation , , , , 537 , 903 883 611 701 , , , 682 692 , 471 , , , 762 908 869 586 633 , , 41 , , 681 608 , 759 802 803 804 176 911 888 , , , , 585 887 , 681 , 833 680 1034 970 – 780 – 774 802 , 675 595 993 654 , , 760 752 1034 787 , 773 631 517 676 676 611 148 576 676 967 654 824 1034 691 778 663 1035 605 773 759 1034 1035 989 1035 , , 888 1034 1034 653 760 605 761 853 907 , , , , stem y 505 654 990 780 684 760 899 – discrimination ability –Amber – Chypre – Citrus –Floral – Fougère – Hesperides – Leather – Woody olfactory perception – threshold olfactory receptor (OR) – antagonist – cell – training – tubercle (Tu) olfactory bulb (OB) – activity olfactory detection – sensation – threshold olfactory family – stimulus–outcome expectancies – subsystem –s – impairment –loss –LOVER – marker protein (OMP) – mucosa – percept – performance – preference – psychophysical measurement –region – sensitivity –sensorymap – signature – stimulation – disorder – dysfunction – efficiency – epithelium (OE) – event-related potential (OERP) – experience – familiarization – glomeruli 32 , 990 463 , 343 , 837 804 793 977 , 171 759 , 834 849 234 869 612 , 546 344 ve conditioning , 115 , 548 587 827 836 346 657 573 752 547 568 612 , 793 460 1059 , , 675 460 238 850 821 238 833 238 564 207 157 237 262 68 237 888 460 237 235 , 569 605 850 13 237 899 685 553 , alysis n

memory 803 545 636 -glycosidically bound odorants

– CNG channel – conditioning –cortex –cue – capability – cell adhesion molecule (OCAM) –cleft olfactometric test olfactometry (O) – orthonasal – perception – psychophysical testing – retronasal olfacto-facial reflex olfactometer – calibration oil duct oleic acid oleoresin olfaction – and vision – development – functions of emotions odor–structure relationship off flavor –inwine offline MDGC offline MDGC-O off-odor O – phenol – pyridine – pyrrole – saturated lactone – thiazole – thiophene odor-shock conditioning odor-induced aversi odorous – alcohol –furan – ketone odor-evoked autobiographical olfactory – acuity –a – panel member olfactomotor activity olfactophore olfactorium

Subject Index 1146 Subject Index Subject Index 1147

P peroxisome 24 polymerase chain reaction (PCR) – proliferator-activated receptor- 507, 608 pain 750, 881 (PPAR-) 703 polymethylmethacrylate (PMMA) palette 1027 personality characteristics 855 467 palo santo 76 Peru balsam 78 polyolefin 573 panel 559 pest control 481 polyphenylenoxide (PPO) 574 panelist 565–567 pet food 200 polypropylene (PP) 570, 573 panic disorder 1002 phantosmia 654 polysomnography 862 paper 329 phenol 574, 932 polystyrene (PS) 571, 573 – classification 330 phenyl acetaldehyde 93 polytetrafluoroethylene (PTFE) – off-odorant 338 phenylethylalcohol (PEA) 660, 360, 547 Papier d’Arménie 81 867, 889, 905, 977 polyunsaturated fatty acid (PUFA) papyrus 329 phenylketonuria 954 207, 478 parquet 572 phenylpropanoid 624 polyurethane (PU) 571, 574 Index Subject partial-reinforcement trace phenylpropanoid/benzoid derivative polyvinylchloride (PVC) 573 conditioning 872 27 pork 197, 213 particulate matter 82 pheromone 637, 988, 991 porphyromonas gingivalis 726 partition coefficient 274, 292 phospholipase C (PLC) 508, 635 positive allosteric modulator (PAM) partitioning 370 phospholipid 207 507 parts photocatalytic oxidation 575 positron emission tomography (PET) 659, 881, 995 – per billion by volume (ppbv) 356 photoionization detector (PID) 387 posterior cingulate cortex (PCC) – per million by volume (ppmv) physico-chemical interaction 276 971 356 physiological marker 772 posterior piriform cortex (PPC) 802 – per trillion by volume (pptv) 356 physiological symptom 577 posttraumatic olfactory disorder passive flux sampler (PFS) 567 ˇ-pinene 133 659 pastoral aroma 200 piriform cortex (PC) 802, 804 potentiometric sensor 467 patchouli 52 Pistacia 75 poultry 198, 212 pathogen 725 pit latrine 930 precision 368 – associated molecular pattern plant predictive model 290 (PAMP) 725 – derived odorant 13 prefrontal cortex (PFC) 987 – detection 472, 477 – exudation 67 premature newborn 828 Pavlovian aversive olfactory – secondary metabolite 14 prematurely aged (premox) 156 conditioning 800 – volatile 33 prenatal olfactory learning 800 peach 22, 25 plasma air cleaner 575 primary P-element 594 plasmalogens 208 – emission 569 pentachloro phenol 572 plaster 570 – olfactory cortex 761 peppermint 19, 868 plastid 24 – product attribute 1053 perceived air quality 564, 575 pleasantness 759, 762, 849 principal components analysis (PCA) perceived intensity (PI) 565 pleasure, arousal, and dominance 372 perception 109, 1075 (PAD) 789, 1056 process analysis 391 perceptual illusion 1059 Pogostemons cablin 52 process reaction 206 perfume 2, 63 poison 8 product congruence 1061 –base 1031 polarity 278 protected designation of origin – creation 1027 pollution 479 (PDO) 372 – natural ingredient 1030 Polyanthes tuberosa 45 proteins in low-fat food 283 – stability 1038 polycyclic aromatic hydrocarbons proteolysis 213 – synthetic ingredient 1031 (PAH) 82 Protium 72 perfumery 5, 1027 polydimethylsiloxane (PDMS) 228, proton – ancient 1027 432 – affinity (PA) 359 – modern 1028 polyether ether ketone (PEEK) 308, – transfer reaction (PTR) 117, 308, peripheral blood mononuclear cell 360 355, 361, 469, 564 (PBMC) 693, 727 polyethylene (PE) 570, 573 prototypical reference 1025 perireceptor event 605 polyisobutylene (PIB) 480 Proustian effect 800, 838 , 576 469 , , 975 1054 357 , 379 357 , 1057 972 903 851 885 361 1060 1070 – 736 355 1054 , 361 1061 966 1072 572 1050 77 1000 1048 849 1019 , , 703 , 1053 194 77 1054 110 ganic compound 1060 54 , 1048 110 110 569 1040 1085 563 1057 110 367 1048 54 470 109 854 c congruency i (SVOC) 385 564 1082 – retronasal – sense-filled space sensitivity – trigeminal system sensitization phase sensor – coating – moderator Scentcom scenting device sebaceous gland secondary – electrospray ionization (SESI) – emission – organic aerosol (SOA) – product attribute selected ion – detection (SID) – flow drift tube (SIFDT) – flow tube (SIFT) – monitoring (SIM) self recognition self-other recognition semant semasiological semivolatile or sensation sense-less space senses – chemical – orthonasal – physical – effective characteristics – evaluative judgment –memory – processing – reservoir – transport mechanism for molecules scent marketing – ethical aspects sandalwood Santalum sarcoma (Src) satiety savory aroma scene graph scent – branding – congruence , 725 322 , 423 307 , 422 608 824 821 421 19 560 898 214 554 276 , 213 556 , 368 116 , 999 556 565 421 546 , 574 910 , 556 849 280 283 742 202 , , 554 416 89 554 194 196 554 763 108 349 571 853 205 308 556 63 965 67 46 , S 938 154 (ROAT) bonucleotide i safety assessment procedure salience saliva salting out Salvia officinalis sample –bag –storage – transport sampling – equipment – requirements –strategy ribose ritual roast beef roast note roasting role of pH rose rubber – olfaction ribonucleic acid (RNA) r response time result validation retention – increase – index – index allowance (RIA) –offlavor – time locking (RTL) retrieval performance retroactive interference retronasal – aroma simulator (RAS) – odor reduction-related flavor compound reductone reference – (odor) gas – compound – material repeated open application test reproduction repulsive force resin 736 69 482 861 350 742 70 , 43 565 1027 898 657 460 65 577 , 957 575 575 71 576 575 159 74 885 , 87 867 740 39 275 574 205 871 , 349 568 657 213 93 1037 95 156 3

R Q 744 (QOD) (PFPD) 225 774

– nortriterpenes – odorant formation – odorant release –alkyl- – formation pyrolysis – composition of pyrolysates rapid microbiological testing raw material radiance rancidity rancio Raoult’s law rapid eye movement (REM) quality control (QC) quality of life (QoL) quantitative risk assessment (QRA) questionnaire olfactory disorder pure olfactant PureSniff pyrazine psychiatric disorder psychological stress psychometric function psychophysical level pulsed ﬂame photometric detector punt provocative use test (PUT) reducing sugar reduction defect reduction method receptor-binding patterns and valence recognition threshold recomposition olfactometry recycled material reduced pressure steam distillation reaction product reactivation reactive ester reactive oxygen species (ROS) receptive range

Subject Index 1148 Subject Index Subject Index 1149

– polymer-immobilized enzyme sinunasal disease (SND) 653 – extract 40 471 sinunasal disorder 659 – extraction 229 – reliability cases 462 size exclusion chromatography somatosensory stimulation 907 – requirements 462 (SEC) 230 sotolon 156 –review 463 skatole 200 sotolone 100, 194 –setup 462 skin 575 spatial cue 832 – Taguchi 466 – bacteria 921 spatiotemporal congruency 903 – tissue/cell-based 471 – sensitization 735 spearmint 19 sensor type sleep 861, 865 spiritual space 1071 – acoustic wave 465 – apnea 874 spray drying 265 – metal oxide 465 – disorder 873 stable isotope – quartz crystal micro-balance 465 – hygiene 868 – dilution analysis (SIDA) 192 sensorial-active compound 332 – mechanism 864 – discrimination 442 sensory – mentation 870 – ratio analysis (SIRA) 439, 453 Index Subject –analysis 565 –REM 861 staling aldehydes 138 – array 568 – slow-wave sleep 864 Staphylococcius 938 – descriptor 1017 – spindle 863 starch matrix 281 – evaluation 343 –stage1(N1) 863 static headspace (S-HS) 432 – input 1060 –stage2(N2) 863 stereoscopic 1044 – irritation 576 smell 653 steroide 575 – panel 564 – identification test 657 stimuli 1074 – perception verbalization 1013 smell-o-vision 1048 – external 809 – performance 1037 – internal 809 smell-taste confusion 898 – qualities of meat 191 storax 77 smoke 81 – specific appetite 852 Strecker –flavoring 326 – specific satiety 777, 850 – acid 93 sniff response 868 –test 332 – aldehyde 93, 234 Sniffin’ Sticks 386, 837, 850 – threshold 111, 1037 –amine 94 sniffing 759 sensual – degradation 93, 203, 233 – deficiencies 760 – atmosphere 1074 – oxazoline 93 Sniffman scent dispenser 1090 –lab 1077 – reaction of amino acid 619 social – perception 1076 stress 751, 1000 – space 1071 – anxiety 1002 structural similarity 681–683 separation dimension 344 –behavior 993 structure–activity relationship (SAR) septal organ 638 – brain hypothesis 988 514, 613 sesquiterpene 19, 131 – chemosignal communication 973 structure–odor relationship 613 sesquiterpenoid 148 – communication 770, 988 styrax 71 sexual hormones 999 – dominance 1002 styrene 573 sexual orientation 950, 999 – emotional stimulus 1001 subjective rating 855 shearing 312 – intelligence 1002 substance of very high concern sheep 197 – isolation 987 (SVHC) 82 Shorea 72 – perception 993, 1001 substantivity 1036 short-chain fatty acid (SCFA) 231, – signal 988 substituted phenol 739 701 sodium chloride 286 substrate 15 short-path distillation 225 Solanum lycopersicum 21 sugar fragmentation 90 sick building syndrome 563 sol-gel microencapsulation 295 – Bayer-Villiger reaction 92 signaling pathway 726 solid phase – hydrolytic ˇ-dicarbonyl cleavage sillage 1037 – extraction (SPE) 192, 226 90 simulation sickness 1046 – micro extraction (SPME) 175, – oxidative ˛-dicarbonyl cleavage simulator 303, 1050 192, 228, 308, 335, 344, 361, 469, 89 simultaneous distillation extraction 575, 622 – retro-aldol cleavage 89 (SDE) 226, 335 solvent – singlet oxygen 92 single nucleotide polymorphism – assisted flavor evaporation (SAFE) sulfanyl 150 (SNP) 590, 714, 937, 944, 989 225, 335 sulfanylalkanol 939, 989 , 386 413 510 , 469 726 799 384 566 865 , , 954 890 882 , 138 714 1048 564 574 576 837 659 989 , , 832 613 , 883 564 882 882 883 775 653 867 319 882 777 886 , 45 868 771 787 881 564 1073 199 957 909 657 889 , , vent-related potential (tERP) U V ionization (VUV-SPI) identification test (UPSIT) 535 157 (URTI) e 887 trigeminal –cue – vacuum ultraviolet single-photon valence – coding – olfactory perception – rating valerian ultradian oscillation ultraviolet (UV) ultraviolet-visible (UV–Vis) undecatriene union list University of Pennsylvania smell untrained panel untypical aging off-flavor (UTA) upper respiratory tract infection user experience TRPV1 channel tuberose tumor – necrosis factor (TNF) turkey TVOC – emission –value – ganglion – impact –nerve – nerve system – neuroanatomy – odorant – pathway – perception – receptor – stimulation –system trigger trimethylamine trimethylaminuria 564 736 , 1055 , 424 883 821 432 725 , , 809 711 43 803 957 563 182 903 , 182 590 639 989 361 881 , 711 , 635 566 619 – 132 639 711 tile organic 726 , 23 807 , 564 , 333 78 481 477 177 358 519 730 729 703 662 , 803 13 173 , 7 65 288 323 21 312 841 881 474 644 27 , ll-like receptor (TLR) 725 635 (TAAR) (TAGA) 389 compounds (TVOC) o T thioester thiol thiol metabolism threshold methodology timberol time-of-flight (TOF) tip-of-the-nose phenomenon titratable acidity (TA) TLR signaling tobacco – odor Toll/interleukin-1 receptor (TIR) transfer – appropriate processing transient receptor potential (TRP) – channel (TRPC) – channel activator transit peptide transitivity hypothesis transmembrane (TM) trauma-related disorder treatment triangle test trichome Trichomonas vaginalis traceability trained panel tolu balsam tomato tongue top fermentation total – amount of vola toxicity – Eugenol – Thujone toxicosis toxin – detection – effects odor coupling trace amine associated receptor – -expressing neuron trace atmospheric gas analyzer – analysis system (TAS) – soluble solids (TSS) touch toxic industrial compound (TIC) , 531 729 428 , 304 576 377 , 924 , 209 837 572 740 , 865 909 907 927 195 18 160 , 138 314 172 1069 882 , 17 , 902 173 901 348 989 998 , 32 1015 910 133 136 16 761 314 376 , 1036 209 5 139 1001 312

T 415 740 (TDS) 871 Identiﬁcation Test 571 808

thiamine degradation thio-alcohol thiocyanate testosterone texture ﬂavor interactions texture perception thalamus The Smell Survey thermal desorption (TD) thermodynamics of enantioseparation – synthase (TPS) terpenoid testing – room design – skin sensitization tenacity terpene synaesthesia synaptic plasticity synergistic effect – release teeth temperature rate optimization temporal dominance of sensation tastant taste – perception – potentiated odor aversion (TPOA) – reference taste compound tactile cue tactile stimulation targeted memory activation (TMR) suprathreshold odor perception sweat Sydney Children’s Hospital Odor – compound – dioxide – speciation sulfur-containing organic compound sulfurol sunstruck-ﬂavor sulfur

Subject Index 1150 Subject Index Subject Index 1151

value chain 108 volatile organic compound (VOC) water 130, 288 vanilla 448 82, 110, 305, 355, 359, 468, 563, –sensing 831 vanillin 6, 28, 153, 750 921 water-in-lipid emulsion 286 Weber fraction 683 vapor-liquid partition coefficient – emission 569, 572 wine 22 292 – release 313 volatility 1036 – aging 152 variety 108 –aroma 143 volume mixing ratio (VMR) 356 vegetable oil 239 – lactone 172 vomeronasal very persistent and very –matrix 144, 161 bioaccumulative (vPvB) 82 – chemoreceptor 633 – tasting 143 vetiver 50 – organ (VNO) 586, 632, 989 wood-based Vibrio cholerae 957 – receptor (VR) 636 – material 570 – sensory neuron (VSN) 633, 644 Vienna Standard Mean Ocean Water – panel 572 (V-SMOW) 441 – signaling 633 word field 1023 Index Subject World Health Organization (WHO) virtual environment 1044, 1048 –system 633 576 virtual reality 1043, 1045 vomeropherins 990 VSN physiology 635 viscosity 910 Y visual cue 902 W Vitis vinifera 32 yeast 129, 132, 144 ysamber-K 7 volatile 14, 130 wakefulness 864 – compound 192, 335 wake-sleep regulation 870 Z – organic constituent 40 wanting 849 – sampling 470 warmed-over-flavor (WOF) 200, zeolite 575 – sulfur compound (VSC) 159, 383 208 Zwaardemaker olfactometer 850 Recently Published Springer Handbooks

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