Ferreira Vicente, de-la-Fuente-Blanco Arancha, Sáenz-Navajas María-Pilar
Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Universidad de Zaragoza, Associated Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Department of Enology, Instituto de Ciencias de la Vid y del Vino (CSIC-GR-UR), Finca La Grajera, E-26007 Logroño, La Rioja, Spain.
Foods. 2021 Jul 14;10(7):1627. doi: 10.3390/foods10071627.
Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensity of the mixture of dissimilar non-blending odours and do not consider odour blending, which is one of the most relevant and influential perceptual interactions. Beginning with the results from classical studies about odour interaction, a new and simple systematic is proposed in which odour interactions are classified into four categories: competitive, cooperative, destructive and creative. The first categories are most frequent and display a mild level of interaction, being characterised mostly by analytical processing. The last two are less frequent and activate (or deactivate) configurational processes of object recognition with deep effects on the quality and intensity of the perception. These interactions can be systematically applied to interpret the formation of sensory descriptors from the odorant composition, suggesting that qualitatively the system works. However, there is a lack of quantitative data to work with odour intensities reliably, and a pressing need to systematise the effects of creative interactions.
尽管感知相互作用通常被提及，并被认为是理解气味成分与香气感官特性之间关系存在困难的原因，但它们的定义和分类都很不完善。此外，旧的分类主要涉及对不同非混合气味混合物气味强度的影响，并未考虑气味混合，而气味混合是最相关且最具影响力的感知相互作用之一。从关于气味相互作用的经典研究结果出发，提出了一种新的、简单的分类系统，其中气味相互作用被分为四类：竞争性、协同性、破坏性和创造性。前两类最为常见，相互作用程度较轻，主要以分析处理为特征。后两类则较为少见，会激活（或停用）物体识别的构型过程，对感知的质量和强度产生深远影响。这些相互作用可以系统地用于从气味成分解释感官描述符的形成，表明该系统在定性方面是有效的。然而，缺乏可靠地处理气味强度的定量数据，并且迫切需要对创造性相互作用的效果进行系统化。
