Development and Validation of a Food-Associated Olfactory Test (FAOT).

Related Articles

Development and Validation of a Food-Associated Olfactory Test (FAOT).

Chem Senses. 2016 Sep 28;

Authors: Denzer-Lippmann MY, Beauchamp J, Freiherr J, Thuerauf N, Kornhuber J, Buettner A

Abstract
Olfactory tests are an important tool in human nutritional research for studying food preferences, yet comprehensive tests dedicated solely to food odors are currently lacking. Therefore, within this study, an innovative food-associated olfactory test (FAOT) system was developed. The FAOT comprises 16 odorant pens that contain representative food odors relating to different macronutrient classes. The test underwent a sensory validation based on identification rate, intensity, hedonic value, and food association scores. The accuracy of the test was further compared to the accuracy of the established Sniffin' Sticks identification test. The identification rates and intensities of this new FAOT were found to be comparable to the Sniffin' Sticks olfactory identification test. The odorant pens were also assessed chemo-analytically and were found to be chemically stable for at least 24 weeks. Overall, this new identification test for use in assessing olfaction in a food-associated context is valid both in terms of its use in sensory perception studies and its chemical stability. The FOAT is particularly suited to examinations of the sense of smell regarding food odors.

PMID: 27681497 [PubMed - as supplied by publisher]

from #ΓεύσηΌσφρηση via xlomafota13 on Inoreader http://ift.tt/2dwwQ7E