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Article: Use bioassay to create a standard spectrum of smell.
- Article from:
- Emerging Food R&D Report
- Article date:
- April 1, 2002
CopyrightCOPYRIGHT 2002 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Distinguishing the difference between the aroma of pepperoni pizza and boiling cabbage is not as simple as it seems for everyone. Some have a heightened sense of smell and can be overwhelmed by aromas. Others suffer from smell blindness--anosmia--that could make the cabbage smell wonderful.
In the industrial world, we have to be able to distinguish between those with an ability to properly determine aromas and those who can't. Cornell University chemists (New York State Agricultural Experiment Station, Geneva, NY 14456) are finding out how to do this by standardizing the spectrum of smell. Scientists are developing aroma standards in the laboratory. Let's say you ...