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Describes how 48 subjects participated in experiments to investigate the effect of visual cues in identifying odours. The subjects were first instructed to describe the odour of six fruit solutions, four of which were inappropriately coloured. Second, they were presented with a series of fruit solutions which varied in odour and colour intensity and were asked to rank them in order of odour strength. For the control sets, the odour and colour strengths were compatible; in the experimental sets the odour strength and colour intensity were conflicting. The results of the first experiment indicate that the identification of fruit odours proves significantly more difficult when the colour of the solution is inappropriate (p < 0.05) and in the second experiment more subjects rank the solutions in the correct order when the colour intensity and odour strengths are compatible than when they are conflicting. Visual cues are found to influence odour judgements significantly and, when presented with conflicting stimuli, the visual cues appear to override the olfactory sense and distract the subjects from making the correct assessment.

Fibre content can influence the intensity of odour that develops within clothing fabrics. However, little is known about how effective laundering is at removing malodours in clothing which differ by fibre type. The purpose of this paper is to investigate whether a selected cotton fabric differed in odour intensity following multiple wear and wash cycles compared to a polyester fabric.

Eight (male and female) participants wore bisymmetrical cotton/polyester t-shirts during 20 exercise sessions over a ten-week trial period. Odour was evaluated via a sensory panel, bacterial populations were counted and selected odorous volatile organic compounds were measured with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry detection. Analysis occurred both before and after the final (20th) wash cycle.

Findings showed that laundering was effective in reducing overall odour intensity (p0.001) and bacterial populations (p0.001) in both cotton and polyester fabrics. Odour was most intense on polyester fabrics following wear, not just before, but also after washing (p0.001); although, no differences in bacterial counts were found between fibre types (p>0.05). Chemical analysis found C4-C8 chained carboxylic acids on both types of unwashed fabrics, although they were more prevalent on polyester.

The findings suggest that the build-up of odour in polyester fabrics may be cumulative as important odorants such as the carboxylic acids were not as effectively removed from polyester compared to cotton.

The purpose of this paper is to test for gender-specific effects on odor-induced taste enhancement and subsequent food consumption in olfactory food marketing.

Lab experiments conducted among female and male participants using vanillin as a stimulus and ratings of sweetness, taste pleasantness and eating of sugar-free food as measures.

Odor-induced taste enhancement is gender-specific. Female consumers outperform male consumers in olfactory reaction and sweetness perception. While men outperform women in food consumption.

Odor intensity was set to the concentration level of 0.00005per cent according to the findings from (Fujimaru and Lim, 2013). The authors believe that this intensity level is appropriate for both men and women. Still, there may be some gender effects on intensity levels, which are not explored here. The author’s test for the effects of one personal factor, gender and odor-induced taste enhancement of sugar-free food. The authors think that investigating the combined effects of more personal factors such as age, culture and so on adds to the accuracy of the results.

It seems that the stronger sensory capacities of women in terms of odor detection and recognition already confirmed in the literature extends to the cross-modal effects of this sensory detection and recognition on taste enhancement. It seems appropriate to tailor olfactory food advertising according to the gender of the target audience.

Odor-induced taste enhancement is still a novel subject in marketing. While most of the research has investigated the effects of smelling congruent odors on taste perception and food consumption among mixed groups of men and women, the value of this paper lies in the investigation of the potential moderating effects of gender on this relationship.

Odour formation in textile material is mainly based on the fibre content and also the constituent fibres’ chemical and physical structures. Polyester fibre materials are very profound to form odour after being worn due to their highly oleophilic nature. The purpose of this paper is to analyse the odour formation characteristics of polyester fabric after surface modification through alkali treatment.

Five male participants were allowed to use the alkali-treated and untreated polyester fabrics, which were fixed in the axilla region of their vest. Subjective and objective odour analyses were performed for the worn samples. The odour was evaluated in terms of intensity rating, bacterial population (CFU/ml) and bacterial isolation.

The results showed that alkali treatment was effective in odour reduction in polyester fabric (p<0.005). The bacterial population density was also reduced significantly (p<0.005) in the alkali-treated polyester fabric compared to the untreated polyester fabric after the wear trial. The alkali treatment affected the surface structure of the polyester fabric and thus changed it from hydrophilic to hydrophobic. This was confirmed by the moisture management test results.

The odour formation in the polyester fabric can be controlled by simple surface modification process like alkali treatment, and thus the value of the product can be increased in the apparel sector.

The aim of the paper is to explore how Chinese consumers perceive the quality of cosmetics products and if the Chinese youth differs in the perception from older generations. The paper fills the current research gap in revealing which intrinsic and extrinsic parameters are the most and least associated with cosmetic products’ quality by young and older Chinese consumers. It also inquiries about how other selected factors (e.g. type of store, store’s trade name, the use of influencers, etc.) contribute to the perceived quality of cosmetic products.

Primary data were collected from 423 Chinese respondents by an online questionnaire in their native language. Statistical tests of independence, correlation and cluster analysis were applied to reveal the relationships between variables.

The highest number of statistically significant dependencies of meritorious variables was associated with age groups of young and older consumers, thus suggesting greater differences in quality perception between younger and older Chinese generations. The paper also confirms that intrinsic cues prevail over extrinsic when consumers evaluate the quality of cosmetic products.

The results deepen the understanding of the current preferences of Chinese consumers of cosmetic products when assessing the quality of cosmetics and represent a solid basis for further research. Moreover, they may help companies from the cosmetics industry better comprehend how different categories of people determine cosmetic products’ quality.

The paper uses a large convenience sample of respondents from different Chinese regions and points to several differences between younger and older generations of Chinese consumers of cosmetics.

This study aimed to determine the initial odor concentration which commonly urges Thais to make complaints and to propose an off-site limit for odorous emissions.

Odor concentrations measured by Nasal Rangers® and face-to-face survey interviews were simultaneously conducted with 122 residents located near 101 manufacturing centers in 20 provinces of Thailand. Along with the measured values and odor strength verbally rated by trained assessors, the number of complaint intentions, annoyance levels and health symptoms of residents were reported.

The odor concentrations in the inspected houses were <2, 2, 4, 7, 15, 30 and 60 D/T. The trained assessors stated that at the concentration of 4D/T, most odors were likely to be objectionable and unbearable when odor concentrations were higher. Correspondingly, about 80% of residents exposed to odors at this level felt some annoyance and reported health symptoms and therefore intended to register a complaint. At lower concentrations, the annoyance level as well as the decision to complain likely depended on other factors such as hedonic tone and exposure frequency.

The proposed off-site reference value for odor complaint assessment was 4D/T. However, in the case of lower concentrations, additional relevant factors were crucially required to investigate the complaint.

This finding will help local authorities diminish subjective discretion on whether or not an odor constitutes a nuisance.

The purpose of this paper is to examine descriptive sensory characteristics and consumer acceptability of eight commercial ready-to-eat cooked rice samples by 8 trained panelists and 50 consumers.

A total of 24 descriptive attributes for appearance, odor/aroma, taste/flavor, and texture were developed. Also Consumer Acceptability (CA) was performed for overall liking, appearance, flavor, and texture liking. All statistical analyses were using analysis of variance, principal component analysis (PCA), hierarchical cluster analysis (HCA), and partial least square regression (PLSR).

The overall liking score for the cooked white rice from C brand was the highest (6.43) among the eight samples. Three groups of eight commercial ready-to-eat cooked rice samples were obtained from PCA and HCA. The samples of cooked white rice from C, N, and O brand characterized by intactness, starch odor, translucency, whiteness, and glossiness were located on to the positive PLS 1, whereas the samples of cooked white rice from D and E brand characterized by scorched odor, cohesiveness, stickiness, and moistness were located on the negative side of PLS 2 in the PLSR analysis.

Further studies on the improvement of sensory quality for brown rice are necessary to increase CA in terms of health functionality of brown rice.

The production of long-lasting fragrant semi-worsted fabrics using dendritic compounds as one of the nano size materials is concerned. Also quantitative assessments of the odour intensity of the fragrant fabrics using an electronic-nose (E-nose) are made. The paper aims to discuss these issues.

The semi-worsted fabrics were perfumed using the second generation of polypropylene-imine (PPI) dendrimer as a host molecules. The ginseng and rosewater fragrances as guest molecules were applied into the PPI dendrimer to produce long-lasting fragrant fabrics. The odour intensity as well as long-lasting properties of the fragrant fabrics perfumed recently and the other sample perfumed one year ago were evaluated via E-nose fabricated in our laboratory. Physical properties of the fragrant fabrics were compared to the non-fragrant ones.

The interaction between ginseng and rosewater fragrances with the second generation of PPI dendrimer into the semi-worsted fabrics made a long-lasting fragrant fabrics without considerable impacts on bending length, air permeability and wrinkle recovery angles based on statistical analysis. However, the effects of making fragrant fabrics on the increasing weight are significant. In addition, the E-nose was successfully used to monitor the release of ginseng and rosewater fragrance from the fabrics by the response patterns of a temperature-modulated chemo-resistive gas sensor. E-nose analysis showed that the aroma intensity released from the old fragrant semi-worsted fabrics has no obvious diversity from that of new fragrant fabrics.

The findings suggest that the semi-worsted fabrics perfumed with dendritic materials revealed excellent sustained release property.

Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and protein oxidation in raw ground pork meat during refrigerated storage (4 ± 1°C) for nine days.

Black cumin extracts (BCEs) were prepared using different solvents, namely, ethanol, water, ethanol:water (60:40) and methanol:hot water (60:40). Extracts were analysed for total phenolic content (TPC), 1,1 diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity and reducing power. Based on the results, water extract (WE) and ethanol–water extract (EHWE) of black cumin were selected and incorporated at 1.5 per cent into freshly minced pork meat and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT; 100 ppm), in retarding lipid and protein oxidation. Treated and control samples were aerobically packed in low-density polyethylene bags for analysis of various parameters (pH, colour and odour score, peroxide, lipid and protein oxidation) during nine-day refrigerated storage study.

Results showed that BCEs had a good amount of TPC (4.4-7.4 mg gallic acid equivalents/g) and also DPPH scavenging activities (33.96-44.23 per cent), with WE and EHWE extracts showing highest reducing power and promising antioxidant capacity. Hence, BCEs (WE and EHWE) incorporated at 1.5 per cent into freshly minced pork meat was tested, compared to BHT (100 ppm) and control samples, in retarding lipid and protein oxidation during storage. In BCE-treated samples, thiobarbituric acid reacting substances, free fatty acids, peroxide, formation of protein carbonyls and off-odour or rancid odour development were lower than control and values were comparable with BHT. Incorporation of BCE did not negatively affect the colour of ground pork.

BCEs (WE and EHWE) at 1.5 per cent inhibited protein and lipid oxidation and it could be exploited commercially as an effective alternative in retarding oxidative deterioration of meat products.