Comparison between orthonasal and retronasal flavour

perception at different concentrations

Marian Espinosa Diaz*
Givaudan Flavors Corp., 1199 Edison Drive, Cincinnati, OH 45216, USA

Introduction
 Table 1. Panel scaling intensities on 0–150 scale (relat-
ive to reference at 120–135)

Experimental

Static Headspace Gas Chromatography

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Sensory Evaluation

Dose–Response Curves

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Figure 1. Scheme of a supra-threshold-olfactometer. 1,2, Mass flow controllers; 3, saturation chamber; 4, mixing
chamber; 5, mixing restriction; 6, computer-controlled injection mechanism; 7, pressure sensor; 8, sniffing port

Matching Flavour Concentration for Same

Orthonasal and Retronasal Intensities
 Table 2. Logarithm of miglyol-to-air partition coefficients (Log Pma) of flavour com-
pounds obtained by static headspace and by calculation of flavour retained over time
at different flow rates using the supra-threshold olfactometer

Flavour compound Log Pma

Static Flow rate (ml/min)

headspace
5 10 50 100

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Results and Discussion

Determination of the Equivalent Concentration

in Water of the Aroma Vapour Phase Delivered
by the Olfactometer
 Table 3. Parameters of the intensity vs. concentration
curves

Compound Dose–response equation

at the supra-threshold level

Orthonasal Retronasal

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Figure 2. Comparison of orthonasal (◆) and

retronasal (☐ ) dose–response curves of a homologous
series of esters

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 Table 4. Calculated concentrations in water that are perceived at a moderate intens-
ity (I  60) via orthonasal and retronasal pathways

Compound Log Pwaa Log Pmab Concentration Concentration Retronasal:

for orthonasal for retronasal orthonasal
perception (g/l) perception (g/l) ratio

Conclusion

Figure 3. Correlation between the retronasal:

orthonasal ratio and the water-to-air partition coeffi-
cients of flavour compounds. ◆, R:O values obtained
using dose–response curves; Q, R:O ratios determined
using moderate intensities

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References