Jinks A, Laing D G, Hutchinson I, Oram N
Centre for Advanced Food Research, University of Western Sydney, Richmond, NSW, Australia.
Ann N Y Acad Sci. 1998 Nov 30;855:834-6. doi: 10.1111/j.1749-6632.1998.tb10671.x.
Temporal processing of binary mixtures results in odorants being perceived in series separated by many hundreds of milliseconds. Since the odorant perceived first is the main suppressor, knowledge of the order of perception of two odorants can allow prediction of interactions in mixtures. The present study investigated the temporal coding of ternary mixtures composed of carvone, coniferan and triethylamine, and citralva, lillial and triethylamine using a specially constructed air-dilution olfactometer. The results indicated that even though each of the components could be readily identified in ternary mixtures, it was very difficult to indicate which odor was perceived first, with chance scores being recorded. The same outcome occurred even when the 'slowest' odorant was delivered 600 ms after the 'fastest' to the nose. It is proposed that olfactory memory gives precedence to identification of the components of mixtures rather than to their order of perception when more than two odorants are in a mixture.
二元混合物的时间处理导致气味剂被依次感知，间隔数百毫秒。由于首先被感知到的气味剂是主要抑制剂，了解两种气味剂的感知顺序可以预测混合物中的相互作用。本研究使用特制的空气稀释嗅觉计，研究了由香芹酮、松柏醇和三乙胺，以及柠檬醛、铃兰醛和三乙胺组成的三元混合物的时间编码。结果表明，尽管三元混合物中的每种成分都能很容易地被识别出来，但很难指出哪种气味最先被感知到，记录的得分是随机的。即使“最慢”的气味剂在“最快”的气味剂之后600毫秒输送到鼻子，也会出现相同的结果。有人提出，当混合物中有两种以上气味剂时，嗅觉记忆优先识别混合物的成分，而不是它们的感知顺序。
