OOPS, the Ontology for Odor Perceptual Space: From Molecular Composition to Sensory Attributes of Odor Objects.

ABSTRACT: When creating a flavor to elicit a specific odor object characterized by odor sensory attributes (OSA), expert perfumers or flavorists use mental combinations of odor qualities (OQ) such as Fruity, Green, and Smoky. However, OSA and OQ are not directly related to the molecular composition in terms of odorants that constitute the chemical stimuli supporting odor object perception because of the complex non-linear integration of odor mixtures within the olfactory system. Indeed, single odorants are described with odor descriptors (OD), which can be found in various databases. Although classifications and aroma wheels studied the relationships between OD and OQ, the results were highly dependent on the studied products. Nevertheless, ontologies have proven to be very useful in sharing concept

SUBMITTER: Roche A 

PROVIDER: S-EPMC9698817 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature