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A series of threshold measurements for aroma detection of 10 compounds were collected on 113 individuals in quadruplicate. Women had lower thresholds (higher sensitivity) than men for three of the 10 compounds. The overall panel was tested in cohorts of approximately 10 panelists each.
A series of threshold measurements for aroma detection of 10 compounds were collected on 113 individuals in quadruplicate. Women had lower thresholds (higher sensitivity) than men for three of the 10 compounds. The overall panel was tested in cohorts of approximately 10 panelists each.
A series of threshold measurements for aroma detection of 10 compounds were collected on 113 individuals in quadruplicate. Women had lower thresholds (higher sensitivity) than men for three of the 10 compounds. The overall panel was tested in cohorts of approximately 10 panelists each.
FORCED-CHOICE ASCENDING METHOD OF LIMITS SARA R. JAEGER 1,3 , H. NIHAL de SILVA 1 and HARRY T. LAWLESS 2 1 Mt Albert Research Centre, Auckland Mail Centre, The New Zealand Institute for Plant & Food Research Ltd, Private Bag 92 169, Auckland 1142, New Zealand 2 Department of Food Science, Cornell University, Ithaca, NY 3 Corresponding author. TEL: +64-9-925-7000; FAX: +64-9-925-7001; EMAIL: sara.jaeger@plantandfood.co.nz Accepted for Publication November 6, 2013 doi:10.1111/joss.12085 ABSTRACT A series of threshold measurements for aroma detection of 10 compounds natu- rally occurring in foods were collected on 113 individuals in quadruplicate, using a 3-alternative forced-choice ascending method of limits. Mixed-model analyses examined differences among compounds, subgroups of individuals tested as cohorts, order effects and several covariates such as age, gender, propylthiouracil sensitivity and body mass index. Differences among compounds were observed, as expected. Women had lower thresholds (higher sensitivity) than men for three of the 10 compounds, cis-3-hexenol, isovaleric acid and 4-methyl octanoic acid. A consistent warm-up effect was noted for the second compound tested on any given day. The overall panel was tested in cohorts of approximately 10 panelists each, and signicant residual variation was noted for -ionone and isobutyraldehyde, for which bimodal threshold distributions were observed. The latter result suggests that testing small groups of panelists (e.g. n = 10), as sug- gested by the ASTM E-679 procedure, may not accurately capture the population threshold variability, nor provide an accurate estimate of the mean detection threshold. The research contributes to guidelines regarding good practice for odor detection testing. PRACTICAL APPLICATIONS This research reports on odor detection thresholds for 10 compounds. The data were obtained using a 3-alternative forced-choice ascending method of limits which was executed in accordance with the specications in ASTM E-679. Mean and standard deviation ratio values obtained from 113 individuals are reported for each odorant. For researchers studying foods, beverages and personal/household care products where these odorants are odor-active, the data have practical signicance. Further, the research has implications for others measuring odor thresholds. Specically, we nd that odor threshold testing is prone to warm-up effects and we caution that threshold testing using small groups may be prone to misestimation of population thresholds. INTRODUCTION A detection threshold is the minimum concentration of a chemical that is detected by 50% of a sample group. Thresh- olds have long served as an indicator of the biological potency of a compound when stimulating the chemical senses. As such, they have long been of interest to avorists and avor chemists as an index of the lower limit to the effective concentration range of different substances. They also serve as a measure of the sensitivities of different indi- viduals. People vary widely in their sensitivities to various aroma and avor chemicals, often for reasons of genetic dif- ferences, age, gender and many other underlying sources. Thus thresholds serve a dual purpose, to indicate the bs_bs_banner Journal of Sensory Studies ISSN 0887-8250 43 Journal of Sensory Studies 29 (2014) 4355 2014 Wiley Periodicals, Inc. stimulatory efciency of any given chemical and to serve as a measurement of a persons sensitivity to taste and odor materials. Measurement of thresholds has been attempted by many different methods since the dawn of psychophysics in the 1800s (Gescheider 1997). A variety of specic procedures comprises a large literature with different methodologies (Walker et al. 2003; see also Lawless and Heymann 2010, Chapter 6, for an overview). A practical and useful proce- dure is the forced-choice ascending method of limits known as ASTM method E-679 (ASTM 2008a). In this procedure, a small group of 1025 panelists sample increasing concen- trations (e.g. eight geometrically spaced intervals) of a specic chemical of interest. The odorants or tastants at each level are included in a triad of samples, two of which do not contain the test material, but only the solvent or diluent. The task of the individual at each concentration step is to correctly identify which of the three containers has the taste or smell. Specically, the instructions as worded in the ASTM document are to choose the one sample most dif- ferent from the other two. If the person is unsure, they must guess, so the procedure is a form of 3-alternative forced- choice (3-AFC) task, but with triangle test instructions. 1 The ASTM procedure was developed as a way to get a rapid cost-efcient estimate of group thresholds for various avor compounds (Meilgaard et al. 2006). It has been recommended in several texts on sensory evaluation (Meilgaard et al. 2006; Lawless and Heymann 2010; Lawless 2013). Historically, its popularity and widespread applica- tion grew out of the use of a device known as a triangle dilution olfactometer (Dravnieks and Prokop 1975; Dravnieks et al. 1978). The method has also been used to get population estimates that are projectable to the larger consumer base (Stocking et al. 2001; USEPA 2001). In theory, the method could also be extended to examine indi- vidual thresholds, as it is a version of the classical psycho- physical procedure known as the method of limits. However, because individuals participate in evaluation of only a single concentration series, the certainty of any indi- vidual threshold estimate is not high. This situation is potentially remedied by replicated testing (ASTM 2008b). In this research, detection thresholds of 10 odor-active compounds naturally occurring in food were obtained using a replicated forced-choice ascending method of limits with 113 individuals. Uncovering the genetic bases of odor perception in part motivated the work and McRae et al. (2013) provide results for the genome-wide association tests performed on the present data. It is beyond the scope of this paper to cover the role odor thresholds play in the search for genetic bases of odor perception and the extent to which such bases have been uncovered (interested readers are referred to Newcomb et al. 2010 for an introduction and Newcomb et al. 2012 for a recent review). Of relevance here we note that detection thresholds are known links to genetic factors (Bufe et al. 2005; Keller et al. 2007), and genetic inuences have been demonstrated for compounds such as androstenone, for which some people are anosmic (Wysocki and Beauchamp 1988). In this paper, the focus is directed to the opportunity afforded by this large data collection effort to search for correlates of odor detection performance, including warm-up and practice effects (Engen 1960; Rabin and Cain 1986; Miyazawa et al. 2009; Lawless 2010), vari- ance among subgroups of individuals tested at different times and covariates for panelist and environment charac- teristics. Such knowledge is of interest to sensory researchers and can contribute to best practice in threshold testing. Sensitivity to the bitter taste of propylthiouracil (PROP) and its correlation with higher fungiform papillae counts (among PROP-sensitive groups) has given rise to the theory of supertasting (Hayes and Keast 2011). The so-called supertasters have been shown to be sensitive to a wide variety of chemical, thermal and tactile stimuli. This classi- cation, along with its correlate in thermal tasting, has been shown to affect the perceptions of retronasal aromas and avors (Green and George 2004; Pickering et al. 2006). Therefore, PROP tasting status and fungiform papillae counts were also measured among the participants in this study. Body mass index (BMI) has been shown to correlate (negatively) with olfactory sensitivity (Stafford and Welbeck 2011) and was also shown to correlate with PROP taster status in one study of Italian females (Tepper et al. 2008), and so height and weight information were also collected from participants in order to calculate BMI. Information about age and gender, which often, but not always, are iden- tied as correlates of odor detection performance (Koelega and Koster 1974; Rabin and Cain 1986; Cain and Gent 1991; Cometto-Muiz and Abraham 2008, 2009; Doty and Cameron 2009) were also obtained. Environmental corre- lates included daily temperature and relative humidity at the time of data collection. There is evidence, albeit incon- sistent, that perception of odor intensity and quality is inuenced by these factors (e.g. Fang et al. 1998; Sakawi et al. 2011a,b; Reinikainen et al. 1992), suggesting that thresholds may also be subject to meteorological conditions. In summary, taking a data-driven approach, our aim was to explore procedural, environmental and panelist factors that may systematically affect odor detection threshold esti- mates at the individual and group levels, and to estimate the 1 The ASTM methods instructions, an oddity task, are not con- sistent with a 3-AFC procedure, but are rather a form of the tri- angle test. However, the stimulus presentation in the ASTM follows the typical 3-AFC procedure in that only one item has the target chemical. A true triangle procedure, in contrast, would present triads of two targets and one diluent/blank on half the trials. DETECTION THRESHOLDS IN 10 ODOR-ACTIVE FOOD COMPOUNDS S.R. JAEGER, H.N. DE SILVA AND H.T. LAWLESS 44 Journal of Sensory Studies 29 (2014) 4355 2014 Wiley Periodicals, Inc. magnitude of unaccounted variability. As opposed to focus- ing on the threshold values per se, we focused on detecting relationships that were robust across multiple odorants, seeking a degree of assurance that these ndings would extend to threshold measurements for other compounds. MATERIALS AND METHODS General Design of the Study Participants attended sessions at a sensory facility for 21 consecutive working days. Each session lasted 1.52 h. Testing took place across 300 sessions in the period Febru- ary 2009 through May 2010. Participants attended research sessions in groups of 1012 people, called cohorts. Data from 11 cohorts were analyzed here. Each participant com- pleted four replicate threshold estimates for each odorant, completed on different days across the 21-day duration of the study for that cohort. Odor detection thresholds were obtained for 10 compounds, listed in Table 1. The psycho- physical methodology used to obtain the odor detection threshold estimates was the ascending 3-AFC method, which is described in ASTM standard E-679 (ASTM 2008a). Eight geometrically spaced concentrations were used for each compound. Mean thresholds and variability estimates were obtained at the individual, cohort and group levels. A number of potential panelist and environmental correlates of odor sensitivity were collected. Participants A sample of 113 consumers from a Caucasian population in the area of Auckland, New Zealand, was recruited, including 59 females aged 20 to 50 (mean 36) and 54 males aged 19 to 50 (mean 30). Pregnant women and participants that self- reported existing medical conditions that might impair their ability to smell (such as hay-fever or chronic sinusitis) were excluded. Participants were recruited from the greater Auckland area by a professional recruitment company and were selected from an existing database of people who were interested in market research projects. Panelists were grouped into 10 cohorts. Two cohorts had 12 and 11 panel- ists each and all others comprised 10, for a total of 113 panelists. Some participants were withdrawn from the cohorts because of poor sensory acuity or personality issues (e.g. inability to comply with instructions, disruptive and inappropriate verbal behavior) and replacement partici- pants were recruited. Institutional review and ethical approval was obtained from the Northern X Regional Ethics Committee (NTX/08/11/111) and written informed consent was obtained from all participants. Odor Stimuli Table 1 lists the 10 stimuli, how they were sourced and the purity used. The stimuli were selected because of their natural presence in foods (and as an aside we note they are all commercially available as food grade). It is beyond the scope of this work to provide a detailed listing of all foods/ beverages where the compounds are found, so instead we provided a single reference for each compound as an exem- plar: Wang et al. (2011), Moio et al. (2000), Young and Braggins (1998), Caporale et al. (2004), Nielsen and Poll (2004), Fukami et al. (2002), Thierry et al. (2004), Gassenmeier et al. (2008), Ferreira et al. (2000) and Larsen et al. (1991). Concentrations for the odorant compounds were estab- lished initially from existing literature and then rened using bench-top piloting with volunteers from Plant and Food Research staff. During bench-top testing, the 3-AFC procedure (outlined below) was used on an extended range of concentrations aiming to encompass all levels of sensitiv- ity. For some later cohorts, the range and step size was adjusted slightly for several odorants to better bracket the threshold range. TABLE 1. DESCRIPTION OF ODOR COMPOUNDS Odorant Compound number Source Purity CAS number 1,8-cineole F01 Aldrich #C80601 99% 470-82-6 2-heptanone F02 Sigma #537683 99% 110-43-0 Hircinoic acid (4-methyl octanoic acid) F03 Sigma #W357502 98%, FG 54947-74-9 Cis-3-hexen-1-ol F04 Aldrich #H12900 98% 928-96-1 Dipropyl disulphide F05 Aldrich #149225 98% 629-19-6 Isobutyraldehyde F06 Aldrich #418110 99.5% 78-84-2 Isovaleric acid F07 Sigma #59850 98.5% 503-74-2 Vanillin F08 Aldrich #V1104 99% 121-33-5 -damascenone F09 Sigma #W342017 1.11.3 wt. % in 190 proof ethanol 23696-85-7 -ionone F10 Aldrich #I12603 96% 79-77-6 FG, food grade. S.R. JAEGER, H.N. DE SILVA AND H.T. LAWLESS DETECTION THRESHOLDS IN 10 ODOR-ACTIVE FOOD COMPOUNDS 45 Journal of Sensory Studies 29 (2014) 4355 2014 Wiley Periodicals, Inc. Each compound had different high (set 8) and low (set 1) concentrations, so every compound had a specic dilution protocol. All solutions were freshly prepared on the day they were presented to the participants. Solutions were diluted in water produced by a Microlene (activated carbon) lter (Davey Water Products Pty Ltd, Scoresby, Australia). Dilu- tion volumes were measured by weighing specic volumes of water diluents or odorant solution aliquots on a balance. Each dilution protocol began with a small volume of a pure odorant compound being added to water, followed by suc- cessive steps of serial dilution. Dilution factors varied from 2.25-fold to sixfold. Two odorants, dipropyl disulde and -ionone, were difcult to dissolve in water and so were rst dissolved in a small volume of ethanol. This pure/dissolved compound was then pipetted into the initial bottle contain- ing water. A specied volume of this dilution was then weighed into another bottle of Microlene ltered water, and so on until the eight dilution steps were achieved. When ethanol was required to dissolve the compound, the blank solutions also contained an equivalent amount of ethanol to the respective concentration set (i.e. the blanks used in set one contained the same amount of ethanol as the set one target). Using an automatic dispenser (Eppendorf Easypet; Eppendorf AG, Hamburg, Germany), 10 mL aliquots of each compound dilution were placed into 210 mL ISO wine tasting glasses and immediately covered with watch glasses to retain volatile compounds inside the glass. To allow equilibration of the headspace, odorant solutions were poured into glasses 1 h prior to the start of a threshold testing session. Identical glasses containing only water, and also covered with watch glasses, were used as blanks during comparative testing. A member of staff who had not been involved in solution preparation or pouring then smelled the three highest concentrations to ensure the concentrations were correct, discernable and increased appropriately. Procedures for Data Collection Test Order. Each test day was structured around two series of 3-AFC measurements, separated by a 20 min break. In each of these, one odorant was presented in an ascending series of eight concentrations to provide one measurement of best estimate threshold or BET, followed by a second, different odorant. These two series of tests are referred to as T1 and T2. There were a few days (4%) where a third (T3) or a fourth test (T4) was included to enable participants who had been absent on previous days to obtain four replicates for each odorant. On any given cohort/day, the T1 and T2 tests were undertaken with dif- ferent odorants so that no odorant was repeated within a day. The exceptions were T3 and T4 data, which were col- lected using T1 or T2 odorants. The experimental design ensured that the presentation order of the 10 odorants was near balanced with T1 and T2 test levels. Thus different combinations of odorants were presented on the 20 different days of each cohort. Test Procedure. The ASTM 3-AFC procedure involves the simultaneous presentation of three samples where two are the same and one is different (i.e. contains the target). The participant is asked to identify the sample that is differ- ent. Eight concentration levels were presented (one per set) in an ascending concentration order. Threshold testing was conducted in individual booths. Green lighting was used to prevent participant identi- cation of target samples by any changes in color in com- parison with blank samples. In booths, the temperature was maintained at 20C, and a positive pressure airow system was used to prevent odor build-up. Humitidy in the sensory booth area was atmospheric and not con- trolled. Data were collected at computer workstations using Compusense software (Compusense Inc., Guelph, Ontario, Canada). Participants were asked to sniff each three-glass sample set in the order in which glasses were presented, left-front to right-back, and decide which one was the different sample. Resmelling was permitted; participants were asked to ensure they resmelled the entire set in the order presented. A 75-s break was enforced between each of the eight sets to mitigate olfactory fatigue. A policy of no talking and no reading was imposed to promote concentration during testing. All sessions took place in the late morning to early afternoon, 10:00 a.m1:00 p.m. Of the 21 test sessions, the rst was used to familiarize panelists with the 3-AFC method and required them to complete one series of eight tests using linalool (CAS 78-70-6) (data not shown). Participant covariate measures were also obtained on this day. Covariate Measures. In addition to data of the 3-AFC trial responses, two sets of covariate measurements were recorded: panelist-specic (day 1 only) and environmental (daily). Height and weight measures, for BMI calculation, were taken from participants wearing normal indoor clothing but no shoes, using a common set of bathroom scales. Mea- sures were taken by an experimenter in a separate room to give privacy for participants. PROP sensitivity measurements were obtained by asking participants to hold a strip of lter paper impregnated with an aqueous solution of 17.63 mM PROP on their tongues for 30 s. Participants then rated the intensity of any bitter taste they experienced on a generalized labeled magnitude scale (Bartoshuk et al. 2004). Each participants generalized labeled magnitude scale rating was recorded as a proportion of the total line length. DETECTION THRESHOLDS IN 10 ODOR-ACTIVE FOOD COMPOUNDS S.R. JAEGER, H.N. DE SILVA AND H.T. LAWLESS 46 Journal of Sensory Studies 29 (2014) 4355 2014 Wiley Periodicals, Inc. Fungiform papillae density measures were obtained by placing a small amount of blue dye on the left or right ante- rior surface of each participants tongue and then position- ing a white reinforcing ring on top. The reinforcing ring (Esselte catalog number 80196EP) had an outer diameter of 14 mm and an inner diameter of 6 mm. This ring delineated a standardized space in which to determine the density of fungiform papillae for each person. Each participants papillae count area was photographed. Cropped versions of the resulting images were presented in a single montage to three coders who counted large, unstained papillae within the area. In cases where the coders counts differed to a large extent (>25%), coders examined images together to deter- mine which papillae were counted. Else, the average value was used. Temperature and relative humidity information was obtained using New Zealands National Climate Database (http://clio.niwa.co.nz/). Throughout the study, all infor- mation were obtained from the same climate station, located approx. 5 km from the sensory test facility. Using hourly data spanning the time interval when tests took place, daily averages for temperature and relative humidity were calculated. Statistical Analyses Mean Threshold and Variance Estimates. Thresholds were estimated using the recommended ASTM procedure that calculates the threshold from the last concentration correctly identied, when all subsequent concentrations are correctly identied, known as the last reversal rule. The actual threshold is the square root (i.e. geometric mean) of the product of that concentration and the next lower step (i.e. the last incorrect response). If the panelist identies all targets correctly, the threshold is estimated as the rst con- centration level, divided by the square root of the step size multiplier. If the highest concentration in the series is incor- rect, the threshold is estimated as the highest concentration times the square root of the step size multiplier. These last two rules are in effect estimating the geometric mean between the rst (or last) step and the next one, had the concentration series been extended down or up by one more step. Because of the geometric spacing (equal log steps) for the concentration variable, a standard deviation ratio (SDR) was employed as a variance measure, in order to transform log thresholds back into a more meaningful concentration measure. Specically, we used the SDR of the logarithm to base 10 of estimated thresholds, hence SDR SD =10 log where SD log is the standard deviation estimated on the log scale. The SDR provides a convenient way of calculating limits of 1 SD about the back-transformed mean value. We simply multiply and divide the back-transformed mean by the SDR to give the lower and upper limits of 1 SD about the mean. That is, U(=Mean + SD) / Mean = SDR hence U = Mean SDR and L(=Mean SD) / Mean = 1 / SDR, hence L = Mean / SDR. Back-transforming refers to converting from log concentration back to actual concentration units (ppb). As SD is always 0, SDR will be 1. For panelist-to-panelist variation, we used the intraclass correlation, which is generally dened as the ratio of Between to (Between + Within) variances. Between is in this case, the sum of panelist and panelist-within- cohort variation. Accounting for the Multilevel Data Structure. Although the threshold estimate was calculated for each of the panelists replicates, most independent variables were measured or observed at different levels, which made the data structure multilevel or hierarchical. For example, the environmental covariates such as humidity and temperature that were measured at the test day level were common to all panelists of the cohort tested on that day. Similarly, the covariates measured at the panelist level (e.g. age) on day 1 were common to all the threshold responses of any given panelist. The testing of participants in groups of 10 indi- viduals (cohorts) meant that the overall population com- prised multiple subgroups. The hierarchical levels were analyzed by aggregating to the higher level at which predic- tors were measured. Therefore, different levels of data aggregation were employed in three separate linear models, to avoid the nonindependence problem of having such unchanging covariates and changing xed effects in the same model. Mixed-model analyses of variance were applied to the data in several linear modeling forms. The rst level of aggregation was the panelist-by-day analysis: y G I T x x ijkl o j i j k ijkl ijkl ijkl = + + + + + + + ( )
1 2
(1) where y ijkl is the l-th replicate in k-th test position of the i-th panelist in the j-th cohort; i = 1 to 12, j = 1 to 11, k = 1 or 2 and l = 1 to 4. The effect of test sequence position, T k , is assumed to be xed, whereas cohort G j and the panelist- within-cohort I i(j) are specied as random effects in the model, (G j , I i(j) ) N (0, 2 ), i.e. with mean zero and corre- sponding variance 2 . The 1 , 2 , . . . values are regression coefcients corresponding to the covariates in the model. The model as specied is univariate, i.e. analysis was done with one odorant at a time. The second level of aggregation was the cohort-by-day analysis. The predictors of interest in this analysis were the Day properties (day 221 and weekday [Monday Friday]). For each cohort, individual thresholds were sum- marized by sample cohort means. As the aggregate data were at a manageable level, we specied a multivariate S.R. JAEGER, H.N. DE SILVA AND H.T. LAWLESS DETECTION THRESHOLDS IN 10 ODOR-ACTIVE FOOD COMPOUNDS 47 Journal of Sensory Studies 29 (2014) 4355 2014 Wiley Periodicals, Inc. mixed model, i.e. tting all odorant compounds at the same time, the variable O referring to odorant: y O G OG T x x jklm o m j mj k jkl jkl jklm = + + + + + + + + 1 2
(2) where y jklm = sample mean log 10 (threshold) of the l-th repli- cate of j-th cohort in k-th test position and the response specied is for the m-th odorant. The nal level of aggregation was for the panelist-specic characteristics such as age, gender, BMI, etc. For each panel- ist, thresholds were aggregated and summarized by panelist means. The following univariate mixed model was specied for the analysis; y I x x i i i i i = + + + + + 0 1 1 2 2 (3) where y i = sample mean log 10 (threshold) of the i-th panelist. Panelists are generally considered to be a random, rather than xed effect (Lawless 1998; Lea et al. 1998) and were treated as such, while all others factors including odorants and test order were specied as xed effects, thus requiring a mixed model (Smith et al. 2003). All statistical analyses were carried out using PROC Mixed in SAS software (SAS Institute Inc. 2008). RESULTS Using a data-driven approach, the aim of this work was to explore procedural, environmental and panelist factors that may systematically affect odor detection threshold estimates at the individual and group levels and to estimate the mag- nitude of unaccounted variability. The following four sub- sections presents the results as they pertain to each of these sets of main factors. Mean Thresholds and Variance Estimates for Odorants Analysis at the rst level of aggregation (Eq. 1) was focused on odorant effects. Results are presented in the upper half of Table 2 which shows the mean threshold values for the 10 compounds and the SDR. Not surprisingly, compound mean thresholds differed, as expected from the literature (ASTM 1978; Punter 1983; Amoore and Hautala 1993). The back-transformed means estimates range from 0.0093 to 1800 ppb. We are not aware of previous reports of SDR values, but note that these also differ (1.53.0), as would be expected. Standard deviations for odor thresholds are also reported to differ (Brown et al. 1968; Punter 1983). For completeness, we note that the actual mean threshold values and comparison of these against extant sources was not a focus; neither were the density histogram for thresholds. For the latter, we refer interested readers to McRae et al. (2013). The lower part of Table 2 shows the variance components (as percents) for the random effects of cohort, panelist- within-cohort and residual variance. Using the sum of TABLE 2. FITTED MEANS AND PARAMETER ESTIMATES OF THE MIXED MODEL FITTED TO INDIVIDUAL PANELISTS LOG10 (THRESHOLD) DATA, TOGETHER WITH P-VALUES OF TESTS OF MODEL FIXED EFFECTS (FACTORS AND COVARIATES) Factor / covariate Odorant F01 F02 F03 F04 F05 F06 F07 F08 F09 F10 P-value for the factor test 0.031 0.013 0.032 0.001 0.122 0.005 0.102 0.001 0.418 0.042 Back-transformed xed effect means (ppb) Overall tted mean 3.4 58 990 94 2.4 6.0 1,800 650 0.0093 11.0 Standard deviation ratio 3.5 1.6 1.6 1.8 1.5 3.0 1.7 1.6 2.7 2.1 Test First 4.6 71 1,200 130 2.8 8.9 2,000 890 0.0120 12.0 Nonrst 2.6 47 820 68 2.0 4.0 1,600 480 0.0074 9.2 Multiplier (rst/nonrst) 1.8* 1.5* 1.5* 1.9* 1.4* 2.2* 1.3 1.9* 1.6(*) 1.3 Multiplier (rst/second) 1.8* 1.5* 1.5* 1.7* 1.4* 2.5* 1.3 1.9* 1.6* 1.3 Random effect Variance component estimates as percentages of total variance (log scale) Cohort 0 2 4 3 10* 3 2 2 2 0 Panelist (cohort) 34* 16* 20* 30* 9* 52* 8* 5 37* 72* Residual 66* 82* 76* 67* 81* 45* 90* 93* 61* 28* Intraclass correlation 0.34 0.18 0.24 0.33 0.19 0.55 0.10 0.07 0.39 0.72 Note: Note that means presented (in ppb) are back-transformed values from the log scale. Refer to Table 1 for odorant identities. * statistically signicant at 5%. (*) statistically signicant at 10%. Estimates are rounded off to two signicant digits. All covariates in the model (panelist and environmental) were consistently nonsignicant across all the compounds; hence P-values are not reported. Standard deviation ratio divide / multiply the mean by standard deviation ratio to give lower and upper bounds corresponding to 1 standard deviation about mean. Based on analysis of subset of data excluding T3 and T4 tests. DETECTION THRESHOLDS IN 10 ODOR-ACTIVE FOOD COMPOUNDS S.R. JAEGER, H.N. DE SILVA AND H.T. LAWLESS 48 Journal of Sensory Studies 29 (2014) 4355 2014 Wiley Periodicals, Inc. variance for cohort and panelist-within-cohort as an overall estimate of the panelist-to-panelist variance, we calculate intraclass correlations as the ratio of the between-panelist to total variance. Reecting differences in the variance compo- nent estimates these values vary considerably (0.070.72). For vanillin (F08), the residual variance component estimate is 93%. Conversely, two of the odorants have high intraclass correlations (-ionone [F10] and isobuty- raldehyde [F06]), pointing to large systematic panelist variation (52% and 72%). Figure 1 shows the density histo- gram for thresholds for these two odorants and bimodal patterns are evident, perhaps to be expected in light of spe- cic anosmias having been previously reported (Amoore et al. 1976; Plotto et al. 2006). Procedural Inuences on Threshold Estimates To further understanding regarding procedural inuences on threshold estimates, the data were next explored for effects linked to warm-up and practice effects, and other factors linked to procedural aspects of data collection. Analysis at the rst level of aggregation (Eq. 1) revealed a signicant test order effect (Test in the model). The top and middle parts of Table 2 presents P-values for Test, which was signicant for seven of the 10 tested odorants. The middle part of Table 2 shows that the rst threshold estimate was uniformly lower than subsequent runs on a given day. The term nonrst is used because on a few occasions, panelists performed make-up sessions on the same day with a third or fourth test series because of missed sessions. A stricter analysis of rst versus second test series showed the same effect. Analysis at the second level of aggregation (Eq. 2) which was performed at the cohort level of aggregation and included all 10 odorants in a single analysis also revealed the test order effect, and for cohort means it was estimated that the rst test mean on average was 25% higher (Table 3). Signicant effects relating to effect of day of threshold testing are reported in Table 3 (factor Cohort-day). However, there was no consistent trend across the 20 days of testing for cohort means or within-cohort variance to decrease, as one might expect if there was a practice effect (Fig. 2). Instead, as seen from Fig. 2, there was random vari- ance in variation in cohort mean and within-cohort- Mean detection threshold A E s t i m a t e d
p r o b a b i l i t y
d e n s i t y 0 . 0 0 . 1 0 . 2 0 . 3 0 . 4 0 . 5 0 . 6 0.01 0.1 1 10 100 1000 10000 Mean detection threshold E s t i m a t e d
p r o b a b i l i t y
d e n s i t y 0 . 0 0 . 1 0 . 2 0 . 3 0 . 4 0 . 5 0 . 6 0 B .1 1 10 100 1000 FIG. 1. ODOR DETECTION THRESHOLD DISTRIBUTIONS FOR -IONONE (A) AND ISOBUTYRALDEHYDE (B) DISTRIBUTION OF PANELLIST MEAN THRESHOLDS (LOG10) AS SHOWN BY A SMOOTHED KERNEL DENSITY PLOT OVERLAID ON A HISTOGRAM TABLE 3. TEST OF FIXED EFFECTS ON COHORT MEAN THRESHOLDS AND WITHIN-COHORT VARIANCES Fixed effects P-value Cohort mean Within-cohort variance Odorant 0.000 0.000 Cohort 0.000 0.013 Odorant Cohort 0.000 0.001 Test (T1T4) 0.005 0.220 Cohort day (d2d21) 0.034 0.018 Weekday (MondayFriday) 0.443 0.309 Relative humidity 0.038 0.448 Temperature 0.803 0.923 S.R. JAEGER, H.N. DE SILVA AND H.T. LAWLESS DETECTION THRESHOLDS IN 10 ODOR-ACTIVE FOOD COMPOUNDS 49 Journal of Sensory Studies 29 (2014) 4355 2014 Wiley Periodicals, Inc. variance estimates. Finally, it was found that the weekday on which threshold testing took place did not systematically inuence the cohort mean or variance estimates. Cohort Inuences on Threshold Estimates In the analyses performed at the second level of aggregation (Eq. 2: cohort-by-day), an important effect was noted in a signicant cohort-by-odorant interaction for both the cohort mean and within-cohort variance. This is consistent with a difference in the rank ordering of mean odorant thresholds by different cohorts. This result is intuitive, as cohorts were subsamples of only 10 or so individuals, and the kind of bimodality observed for -ionone indicates that such a small sample will not give a very stable estimate of the group threshold. Table 4 shows the mean within-cohort- variance estimates as SDR, and again the high variability of -ionone (F10) and isobutyraldehyde (F06) threshold esti- mates relative to the other eight odorants is evident. Covariate Inuences on Threshold Estimates The third level of aggregation enabled estimation for the panelist-specic characteristics such as age, gender, BMI, etc. As seen in the top part of Table 5, the gender effect was signicant (P < .05) for 4-methyl octanoic acid (F03), cis-3- hexenol (F04) and isovaleric acid (F07). A gender difference in threshold estimates was observed with women having lower thresholds than men for all odorants except -ionone (men lower but not signicantly) and 2-heptanone (equal mean thresholds). No effect was observed for any of the other panelist covariates, including age, height, BMI, PROP rating and fungiform papillae count (data not presented). The lack of an age effect was expected, as the upper limit was set at 50 years for participants. The environmental correlates were investigated when tting Eq. (2) (Table 3) to reveal no effect for temperature, but a signicant effect for relative humidity, with detection thresholds lower at higher humidity (regression coef- cient = 0.005). DISCUSSION Implications for Odor Threshold Testing Practice We discuss in this section the results with a view to implica- tions for threshold testing practice. We found that odor detection thresholds are susceptible to a warm-up effect on a given day, and this aligns with previous reports of perfor- mance in difference testing increasing when participants are warmed-up (OMahony and Goldstein 1986; OMahony et al. 1988; Thieme and OMahony 1990). Warm-up refers to a short-term effect observed at the start of a testing session whereby panelist performance rapidly increases. It is distinct from a practice effect which is an improvement in 2 4 6 8 10 12 14 16 18 20 0.7 0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 Cohort mean Within-cohort variance S c a l e d
e s t i m a t e Cohort Day FIG. 2. PLOT OF THE SCALED ESTIMATE OF COHORT MEAN AND WITHIN COHORT VARIANCE ACROSS DAYS. THE DATA ARE SCALED ACROSS ALL 10 ODORANTS Note: Cohort Day recorded as 120, correspond to days 221 TABLE 4. BACK-TRANSFORMED FITTED VALUE OF WITHIN-COHORT MEAN VARIANCES, PRESENTED AS STANDARD DEVIATION RATIOS Odorant F01 F02 F03 F04 F05 F06 F07 F08 F09 F10 6.2 1.7 1.8 2.3 1.5 10.2 1.7 1.6 4.6 13.4 Note: Refer to Table 1 for odorant identities. TABLE 5. ANALYSIS OF GENDER EFFECTS ON MEAN THRESHOLDS BACK-TRANSFORMED FITTED VALUE OF WITHIN-COHORT MEAN VARIANCES, PRESENTED AS STANDARD DEVIATION RATIOS P-values by odorant F01 F02 F03 F04 F05 F06 F07 F08 F09 F10 0.196 0.440 0.020 0.010 0.223 0.256 0.036 0.665 0.121 0.728 Back-transformed xed effect means (ppb) Female 3.0 58 770 71 2.0 5.3 1,500 630 0.0075 13.0 Male 4.3 58 1,300 140 2.8 7.1 2,200 670 0.0110 8.3 Note: Refer to Table 1 for odorant identities. DETECTION THRESHOLDS IN 10 ODOR-ACTIVE FOOD COMPOUNDS S.R. JAEGER, H.N. DE SILVA AND H.T. LAWLESS 50 Journal of Sensory Studies 29 (2014) 4355 2014 Wiley Periodicals, Inc. performance that generally takes a long time to achieve and is relatively permanent. OMahony et al. have reported how warm-up can be purposefully achieved by a series of rapid tasting of alternate samples, but note that the effect has not been systematically studied and important questions remain such as how many samples are needed to achieve the effect. Further, Thieme and OMahony (1990) note that warm-up protocols may not always be appropriate, given that they make participants more sensitive than they would be under normal conditions. Overall, warm-up effects occur haphaz- ardly at the start of experimental sessions and cannot be avoided. However, they can be managed by deliberate use of warm-up protocols, which may ensure that differences in panelist performance are due to sensitivity rather than stimulus confusion. We advocate that researchers detail any pretesting protocols used prior to threshold testing, so that informed comparison of reported values is possible. One important nding of this study suggests that testing thresholds using small groups may be prone to misestima- tion of population thresholds. Our analysis by different cohorts showed that the within- and between-cohort vari- ance can be quite high for some odors, such as -ionone and isobutyraldehyde. That is, the luck of the draw for any randomly selected group of 10 or so people may give a dif- ferent mean threshold value from the next 10. This is important as the published examples of threshold data in the appendices to ASTM E-679 (ASTM 2008a) show tables for groups of only ve (replicated), nine and 16 panelists, and Meilgaard et al.s (2006) example shows 25 panelists. In any study where genetic factors or other sources of interindividual variability are likely to be in play, a larger sample of panelists and close inspection of the variance pat- terns is warranted. In the data of Stocking et al. (2001), the group threshold is near the middle of the tested concentra- tion series. However, 10 of the 57 panelists were able to cor- rectly identify the target sample at all concentrations, indicating a subgroup of highly sensitive individuals to the odor of the drinking water pollutant, methyl tertiary butyl ether. Although the group average threshold for methyl ter- tiary butyl ether is about 15 ppb, fully one-sixth of their panel had individual BETs in the range of 12 ppb. Had Stocking et al. tested fewer panelists, as done in the ASTM E-679 examples, this important nding might potentially be missed. The absence of signicant effects of panelist characteris- tics suggested that there are no obvious attributes other than the general inclusion criteria needed to screen partici- pants when recruiting for threshold panels. Effects of panel- ists height, BMI, PROP rating and fungi form papillae count were not established. Given the exclusion of partici- pants aged 50 or above, it was not surprising that age effects were nonsignicant. With regard to gender, our ndings align with Doty and Cameron (2009) who concluded that while women on average are more sensitive than men, the differences are not always large, and they do not exist for all compounds. Doty and Cameron (2009) note that the fre- quency of specic anosmics within male and female groups can be a contributing factor to the discrepancies observed. They also point to odor exposure as a factor in causing variation insensitivity and one which can may be of signi- cance in men compared with women (Dalton et al. 2002; Boulkroune et al. 2007). Overall, in odor threshold testing, we suggest that a gender-balanced sample is warranted. We did not nd that atmospheric temperature inuenced threshold estimates. Because we collected the data under regulated temperature conditions, this is not surprising. We did nd a signicant effect of relative humidity, but caution that this result needs to be replicated. We are not aware of others who have studied whether humidity inuences odor detection thresholds, and note the limitation of having obtained our data from a weather station located some dis- tance from the sensory testing facility. In the future, we would obtain on-site measures. Nonetheless, our data suggest that detection threshold decreased with higher humidity, and this aligns with work on perceived odor intensity, which has also been found to increase as humidity rises (Sakawi et al. 2011a,b). Acknowledging that atmospheric humidity cannot be readily controlled by experimenters, the implication of this result, if replicated, could be to determine how to control for its inuence after data collection. The preceding paragraphs have discussed our ndings and pointed to implications for odor threshold testing prac- tice. In general, we note that data generated by standard procedures in human odor threshold detection are noisy because of the presence of many factors, either unknown or that cannot be controlled, which affect the human response. Added to this are limitations on the number of replicates that can be handled, and consequently the statistical tests may lack power to detect signicant effects unless they are sufciently large. In spite of these limitations, this study, which followed ASTM E-679, was able to establish with some consistency the effects of gender and test position on odor threshold, as well as pick up the bimodal distribu- tions for -ionone and isobutyraldehyde previously published. Limitations and Suggestions for Future Research Our sample size of 113 participants was larger than is typical in odor detection threshold testing. While we repli- cated the observation of individual differences in thresholds for compounds with known specic anosmias (i.e. -ionone and isobutyraldehyde), we note that one other odorant in our battery of compounds, isovaleric acid, has a known spe- S.R. JAEGER, H.N. DE SILVA AND H.T. LAWLESS DETECTION THRESHOLDS IN 10 ODOR-ACTIVE FOOD COMPOUNDS 51 Journal of Sensory Studies 29 (2014) 4355 2014 Wiley Periodicals, Inc. cic anosmia (Amoore et al. 1968) and marked individual differences have been observed to similar small branched- chain fatty acids (Brennand et al. 1989). The simplest expla- nation for a lack of variance pattern similar to -ionone is that the incidence of anosmia to isovaleric acid is quite low, possibly 3% (Amoore et al. 1968; Wysocki and Labows 1984). Therefore, it would require a larger panel than 100 or so participants in order to get a clear picture of the variance pattern for such a low-incidence anosmia. The data collection effort was anchored in the ASTM rapid method, E-679, and accordingly we used the rule of last reversal to estimate the individual BETs. However, issues with this approach which may lead to biased thresh- old estimates have recently been highlighted and alternative methods proposed. In light of inadequate accounting for the possibility of a correct guess because of chance in the E-679 last reversal method, Lawless (2010) suggested using the total proportions correct for each concentration level, and then interpolating the group threshold by using the well-known correction for guessing or Abbotts formula, also examined in the USEPA report (USEPA 2001). Peng et al. (2012) studied different analyses of E-679 data based on various stopping rules. That is, one might consider dif- ferent levels in the nal run of correct choices (e.g. rst correct choice, second or third) in order to account in part for the chance guessing probability. Peng et al. (2013) have also suggested that psychometric functions can be tted to individual level E-679 data by assuming a xed slope and estimating only the intercept. Depending on the level of analysis performed, the work by these authors allows for future analysis of the current data to explore effects of threshold estimation method. This would enable a compari- son of results across threshold estimation methods with regard to procedural, environmental and panelist factors which may systematically affect odor detection threshold estimates. As an aside, we note that different ways of analyz- ing threshold data exist, including an approach based on survival analysis (Hough et al. 2013). Variance patterns such as those we observed for -ionone and isobutyraldehyde suggest opportunities for examina- tion of suprathreshold responses to these odorants. Although Frijters (1978) stated that threshold measures do not necessarily predict responses above threshold, supra- threshold responses can in some cases show even clearer patterns of individual differences, i.e. better group separa- tion, than detection measures (Lawless 1980; Lawless et al. 1994). This is of interest in regard to the search for genetic factors to odor sensitivity that in part motivated this research. Tentatively, genetic factors explaining differences in thresholds may also explain suprathreshold responses to single odorants and in turn odorant mixtures and actual product aromas. This may contribute understanding to preference heterogeneity. The 10 compounds studied in this research were food active. Thresholds were determined for the pure compounds, but foods and beverages are complex and com- pounds are found in concert with one another. Interaction among compounds may change thresholds (e.g., Yonder et al. 2012) and warrants further research to further the practical relevance for threshold data in food sensory research. ACKNOWLEDGMENTS Thanks are due to the following collaborators at The New Zealand Institute for Plant & Food Research Limited for their input and assistance with planning, collecting and pro- cessing data: B. Pineau, J. F. McRae, K. R. Atkinson, L. G. Axten, C. M. Roigard, M. K. Beresford, M. Peng, S. L. Chheang, J. Gamble, F. R. Harker, Y. Jin, R. D. Newcomb, A. 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