Any effort to understand sensory and hedonic variation in responses to fruits and vegetables begins with measurement.
In an effort to identify the most important volatiles for ‘fresh tomato flavor and aroma’, Buttery and colleagues utilized ‘odor units’ to rank order the contributions of the w400 volatiles detected in a fruit [38]. The odor unit is the log of the concentration of an odorant divided by the odor threshold. Using this ranking system, they identified the w15 volatiles that they predicted would contribute to tomato flavor. Unfortunately, this method incorrectly assumes that thresholds predict suprathreshold-perceived intensities. Figure 2 shows an example of two odorants, A and B, that both have the same odor thresholds (10 odor units) and are at the same concentrations in a tomato (60 odor units). Both odorants have the same log odor units: 0.78 (log (concentration in tomato/threshold)). However, the perceived intensity of odorant A grows much more rapidly than that for odorant B. Thus, odorant A makes a much more important contribution to flavor than does odorant B. Psychophysicists have long criticized the use of thresholds to draw conclusions about suprathreshold perceived intensities (for examples, see [39–41])
Any effort to understand sensory and hedonic variation in responses to fruits and vegetables begins with measurement.In an effort to identify the most important volatiles for ‘fresh tomato flavor and aroma’, Buttery and colleagues utilized ‘odor units’ to rank order the contributions of the w400 volatiles detected in a fruit [38]. The odor unit is the log of the concentration of an odorant divided by the odor threshold. Using this ranking system, they identified the w15 volatiles that they predicted would contribute to tomato flavor. Unfortunately, this method incorrectly assumes that thresholds predict suprathreshold-perceived intensities. Figure 2 shows an example of two odorants, A and B, that both have the same odor thresholds (10 odor units) and are at the same concentrations in a tomato (60 odor units). Both odorants have the same log odor units: 0.78 (log (concentration in tomato/threshold)). However, the perceived intensity of odorant A grows much more rapidly than that for odorant B. Thus, odorant A makes a much more important contribution to flavor than does odorant B. Psychophysicists have long criticized the use of thresholds to draw conclusions about suprathreshold perceived intensities (for examples, see [39–41])
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