Background: Odor identification tasks are an important tool for the clinical assessment of olfactory function. However, cultural differences prevent odor identification tests from being used in different countries, because odor identification is strongly dependent on familiarity with these odors. The "Sniffin' Sticks" olfactory test has been developed in Europe and is used for assessment of olfactory function in many European countries. The aim of this study was to investigate the applicability of the "Sniffin' Sticks" odor identification test in an area with a different culture compared with its place of origin.
Methods: The 16 odors in the ''Sniffin' Stick'' odor identification test were kept the same but some descriptors were changed compared with the original version. One odor was presented for 3 seconds. Then, subjects chose an item from a list of four descriptors. Two hundred two subjectively normosmic subjects were tested. Forty-two subjects were retested 1 week after the first test.
Results: Mean odor identification scores of age groups 18-35 years, 36-55 years, and >55 years were 14.8, 14.7, and 13.3, respectively. The score at the 10th percentile was 13.0 in the youngest group of subjects. Age-related decrease of odor identification scores was clearly established. The decrease of the odor identification score was most obvious in subjects aged 63-67 years. The coefficient of correlation between test and retest was 0.76.
Conclusion: After revision of the descriptors, the ''Sniffin' Sticks'' odor identification test appears to be suited for assessment of olfactory identification function in an Asian region.
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http://dx.doi.org/10.2500/ajr.2007.21.3075 | DOI Listing |
Food Sci Nutr
January 2025
Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology Hungarian University of Agriculture and Life Sciences Budapest Hungary.
The volatile profile of bee pollen samples from Central and Eastern Europe was investigated by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Sampling conditions were optimized for the extraction of volatiles. Pollen odorants were extracted with six different fiber coatings, five various extraction times, three diverse extraction temperatures and three differing desorption times.
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View Article and Find Full Text PDFFood Chem X
January 2025
Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China.
Sweetpotato with different flesh colors exhibits significant differences in flavor. Nevertheless, research on the identification of the key aromatic compounds in sweetpotato is scarce. Therefore, 40 primary sweetpotato varieties with different flesh colors were analyzed by HS-SPME/GC-MS to characterize the volatile compounds.
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Instituto de Investigación de La Viña y El Vino, Escuela de Ingeniería Agraria, Universidad de León, Avenida de Portugal, 41, León, 24009, Spain.
J Chromatogr A
January 2025
Gansu University of Chinese Medicine, Lanzhou 730000, China. Electronic address:
Gas chromatography-ion mobility spectrometry (GC-IMS) combined with multiple analytical methods and E-nose were used to study the differences in volatile organic compounds (VOCs) in 0 %, 10 %, 15 %, 20 %, 25 % yellow wine steamed A. sinomontanum and its raw products. The results indicated that the VOCs in different proportions of yellow wine steamed A.
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