Planta Med 2011; 77 - SL20
DOI: 10.1055/s-0031-1282143

Combinatory chemo-analytical and physiological concept for the evaluation of immediate physiological effects during inhalation of odorous compounds from plants

M Mertens 1, J Beauchamp 1, A Buettner 1, A Buettner 2
  • 1Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Str. 35, 85354 Freising, Germany
  • 2Department of Chemistry and Pharmacy – Emil Fischer Center, University of Erlangen-Nuremberg, Schuhstr. 19, 91052 Erlangen, Germany

The odorous fractions of plants have been intensely studied regarding their molecular composition and the „key players“ eliciting the respective smells. Methodological progress has been especially fast over the last decades, with improved analytical tools for the analysis of odorants even in low traces. Gas chromatographic olfactometric techniques together with mass spectrometric detection in complex matrices, in the headspace or even in vivo during or after inhalation have been developed [1,2,3]. Techniques are now at hand that allow precise determination of the odorant structures and their quantitative distribution in a material and its headspace, as well as monitoring their path along the nasal passage to the olfactory epithelium [4].

Originally starting from food flavour research, the goal of understanding the processes of in vivo odorant transfer in relation to the respective human sensory and immediate physiological response has gained growing momentum. We will present a novel concept of combining in-depth analytical characterisation of the gas phase concentrations of defined plant-constituent odorants when being presented to humans for smelling, enabling us to even follow concentration gradients during inhalation. In relation to the chemo-analytical characterisation physiological responses are recorded both with regard to smell perception and rating, but also biofeedback and behavioural responses of the subjects (sensory evaluation, EEG, skin conductance, heart rate, breathing patterns, mimic analysis). Methods applied in this concept are, amongst others, gas chromatography-olfactometry/mass spectrometry (GC-MS/O) for characterisation of the odour constituents, conventional aroma analytics for quantification in the gas phase, and proton-transfer-reaction mass spectrometry (PTR-MS) for dynamic monitoring.

Figure 1: Biofeedback

References: 1. Grosch W (2001) Chem 26: 533–545.

2. Buettner A, Beauchamp J (2010) Food Qual Pref 21: 915–924.

3. Taylor A, Linforth R. (2010) Food Flavour Technology, 2nd edition, John Wiley & Sons, Oxford, UK.

4. Beauchamp J, Scheibe M, Hummel T and Buettner A. (2010) Conference Human Chemosensation.