Assessment of Olfactory Perception with a Commercially Available Set of Odours

  • D. Leitnerová Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague
  • Z. Panovská Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague
  • A. Váchová Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague
  • B. Boháčková Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague

Abstrakt

Humans are able to perceive thousands of different smells and to detect odours in very low concentrations. Numerous tests of assessment of olfaction were proposed. The aim of this review was to determine the olfactory threshold using sniffing sticks. The test included identification of odorants, a threshold test with butan-1-ol and distinguishing odours. None of the tested persons showed anosmia but two of them were hyposmic. Sniffing sticks are useful for identification and distinguishing of odours. Their advantages over traditional methods are simple use and transferability.
Publikované
2010-10-15
Sekce
Články