As odor concentration increases, primary olfactory network representations expand in spatial distribution, temporal complexity and duration. However, the direct relationship between concentration dependent odor representations and the psychophysical thresholds of detection and discrimination is poorly understood. This relationship is absolutely critical as thresholds signify transition points whereby representations become meaningful to the organism. Here, we matched stimulus protocols for psychophysical assays and intracellular recordings of antennal lobe (AL) projection neurons (PNs) in the moth Manduca sexta to directly compare psychophysical thresholds and the output representations they elicit. We first behaviorally identified odor detection and discrimination thresholds across an odor dilution series for a panel of structurally similar odors. We then characterized spatiotemporal spiking patterns across a population of individually filled and identified AL PNs in response to those odors at concentrations below, at, and above identified thresholds. Using spatial and spatiotemporal based analyses we observed that each stimulus produced unique representations, even at sub-threshold concentrations. Mean response latency did not decrease and the percent glomerular activation did not increase with concentration until undiluted odor. Furthermore, correlations between spatial patterns for odor decreased, but only significantly with undiluted odor. Using time-integrated Euclidean distance (ED) measures, we determined that added spatiotemporal information was present at the discrimination but not detection threshold. This added information was evidenced by an increase in integrated distance between the sub-detection and discrimination threshold concentrations (of the same odor) that was not present in comparison of the sub-detection and detection threshold. After consideration of delays for information to reach the AL we find that it takes ~120-140 ms for the AL to output identity information. Overall, these results demonstrate that as odor concentration increases, added information about odor identity is embedded in the spatiotemporal representation at the discrimination threshold.
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http://dx.doi.org/10.3389/fncel.2015.00515 | DOI Listing |
Food Chem X
December 2024
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
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School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
The popularity of roasted pork among Chinese consumers is largely attributed to its rich aroma profile. However, the suitability of different pork species for roasting remains uncertain. In this study, the effect of various pork species on the aroma profiles of roasted pork was systematically investigated using gas chromatography-olfactometry-mass spectrometry (GC-O-MS).
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January 2025
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Traditional cereal vinegars are fermented by microorganisms that are spontaneously enriched, leading to uncertainty in regulating the fermentation process and flavor. The objective of this study was to elucidate the impact of the predominant microorganisms, provenly and , on the solid-state fermentation (SSF) and flavor profile of cereal vinegar by several bioaugmentation strategies. The results indicated that the sequential bioaugmentation of predominant microorganisms improved the utilization of raw material and most key flavor compounds.
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January 2025
College of Enology, Northwest A&F University, No. 22 Xinong Road, Yangling 712100, Shaanxi, China.
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View Article and Find Full Text PDFJ Agric Food Chem
January 2025
College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Shaanxi Engineering Research Center of Characteristic Fruit Directional Design and Machining, Viti-Viniculture Key Laboratory of China General Chamber of Commerce, Northwest A&F University, Yangling 712100, China.
"Rui Yang", "Rui Xue", and "Rui Xiang Hong" are newly cultivated apple varieties with excellent flavor. However, the key aroma-active compounds responsible for its excellent flavor quality were unclear. This study determined the characteristics of aroma compounds among three new apple varieties and their parental species by Sensomics.
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