Searched for: subject:"Odor"
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Liu, Y. (author), Toet, A. (author), Krone, T. (author), van Stokkum, R. (author), Eijsman, S. (author), van Erp, J.B.F. (author)
The affective appraisal of odors is known to depend on their intensity (I), familiarity (F), detection threshold (T), and on the baseline affective state of the observer. However, the exact nature of these relations is still largely unknown. We therefore performed an observer experiment in which participants (N = 52) smelled 40 different odors ...
article 2020
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Toet, A. (author), Eijsman, S. (author), Liu, Y. (author), Donker, S. (author), Kaneko, D. (author), Brouwer, A.M. (author), van Erp, J.B.F. (author)
Introduction: he main purpose of this study was to investigate the overall relation between the mean (at the nomothetic or group level) subjective valence and arousal ratings for odors. Although well established in other sensory modalities (e.g., visual, auditory, gustatory, tactile), this relation has not previously been investigated for odors...
article 2020
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Koijck, L.A. (author), Toet, A. (author), van Erp, J.B.F. (author)
Previous research has shown that odorants consistently evoke associations with textures and their tactile properties like smoothness and roughness. Also, it has been observed that olfaction can modulate tactile perception. We therefore hypothesized that tactile roughness perception may be biased towards the somatosensory connotation of an...
article 2015
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Schreuder, E. (author), Hoeksma, M.R. (author), Smeets, M.A.M. (author), Semin, G.R. (author)
This study reports an examination of the internal clock model, according to which subjective time duration is influenced by attention and arousal state. In a time production task, we examine the hypothesis that an arousing odor and an upright body posture affect perceived duration. The experimental task was performed while participants were...
article 2014
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Toet, A. (author), van Schaik, M.G. (author)
In the current study participants explored a desktop virtual environment (VE) representing a suburban neighborhood with signs of public disorder (neglect, vandalism and crime), while being exposed to either room air (control group), or subliminal levels of tar (unpleasant; typically associated with burned or waste material) or freshly cut grass ...
article 2013
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Engelen, L. (author), van den Keybus, P.A.M. (author), de Wijk, R.A. (author), Veerman, E.C.I. (author), Amerongen, A.V.N. (author), Bosman, F. (author), Prinz, J.F. (author), van der Bilt, A. (author), TNO Kwaliteit van Leven (author)
Saliva is expected to be of significance for the perception of food stimuli in the mouth. Mixing the food with saliva, including breakdown and dilution, is considered to be of large importance for semi-solids as these products are masticated without chewing. It is known that there are large variations in composition of saliva originating from...
article 2007
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Arts, J.H.E. (author), de Heer, C. (author), Woutersen, R.A. (author), TNO Kwaliteit van Leven TNO Voeding (author)
Objectives: Chemosensory effects of stimulation by a chemical can either be irritating (trigeminal stimulation) or odorous (olfactory stimulation) or both. For odorous irritants, a clear-cut distinction between odour and irritation is difficult to make. The differences in the lowest concentration found to be irritating to the respiratory tract...
article 2006
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Arts, J.H.E. (author), Rennen, M.A.J. (author), de Heer, C. (author), TNO Kwaliteit van Leven (author)
Objectives: The critical health effects of formaldehyde exposure include sensory irritation and the potential to induce tumours in the upper respiratory tract. In literature, a concentration as low as 0.24 ppm has been reported to be irritating to the respiratory tract in humans. Nasal tumour-inducing levels in experimental animals seem to be 1...
article 2006
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Weenen, H. (author), Jellema, R.H. (author), de Wijk, R.A. (author), TNO Kwaliteit van Leven (author)
The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is generally well correlated with consumer preference....
article 2005
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Mojet, J. (author), Köster, E.P. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
The stimuli used in taste research are usually considered to be odourless. This was tested in two experiments with aqueous solutions of two representative compounds for each of the five taste qualities including umami. In the first experiment elderly and young subjects rated the intensity and pleasantness of three concentrations of the stimuli,...
article 2005
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de Wijk, R.A. (author), Polet, I.A. (author), Engelen, L. (author), van Doorn, R.M. (author), Prinz, J.F. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)
The effects of nonoral sensations, such as visual texture and odor, on the size of the first bite were investigated in a series of studies using specially constructed food delivery cups with lower, from which custards were ingested ("ingested custard"), and upper, from which a custard was viewed and/or smelled ("upper custard") compartments....
article 2004
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Artola-Garicano, E. (author), Borkent, I. (author), Hermens, J.L.M. (author), Vaes, W.H.J. (author)
In the current study, the removal of slowly degradable hydrophobic chemicals in sewage treatment plants (STPs) has been evaluated with emphasis on the combination of free and total concentration data. Free and total concentrations of two polycyclic musks were determined in each compartment of four STPs. The free concentration of the polycyclic...
article 2003
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Emmen, H.H. (author), Muijser, H. (author), Arts, J.H.E. (author), Prinsen, M.K. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)
The objective of this study was to establish the possible occurrence of eye irritation and subjective symptoms in human volunteers exposed to propylene glycol monomethyl ether (PGME) vapour at concentrations of 0, 100 and 150 ppm. Testing was conducted in 12 healthy male volunteers using a repeated measures design. Each subject was exposed for 2...
article 2003
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Engelen, L. (author), de Wijk, R.A. (author), Prinz, J.F. (author), Janssen, A.M. (author), van der Bilt, A. (author), Weenen, H. (author), Bosman, F. (author)
The effect of adding saliva or a saliva-related fluid (α-amylase solution and water) to custard prior to ingestion on the sensory ratings of odour, flavour and lip-tooth-, mouth- and after-feel sensations was investigated. Saliva had previously been collected from the subjects and each subject received his/her own saliva. Sixteen subjects from a...
article 2003
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TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author), Arts, J.H.E. (author), Mojet, J. (author), van Gemert, L.J. (author), Emmen, H.H. (author), Lammers, J.H.C.M. (author), Marquart, J. (author), Woutersen, R.A. (author), Feron, V.J. (author)
Studies on the irritative effects of acetone vapor in humans and experimental animals have revealed large differences in the lowest acetone concentration found to be irritative to the respiratory tract and eyes. This has brought on much confusion in the process of setting occupational exposure limits for acetone. A literature survey was carried...
article 2002
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Demeyer, D. (author), Raemaekers, M. (author), Rizzo, A. (author), Holck, A. (author), de Smedt, A. (author), ten Brink, B. (author), Hagen, B. (author), Montel, C. (author), Zanardi, E. (author), Murbrekk, E. (author), Leroy, F. (author), Vandendriessche, F. (author), Lorentsen, K. (author), Venema, K. (author), Sunesen, L. (author), Stahnke, L. (author), de Vuyst, L. (author), Talon, R. (author), Chizzolini, R. (author), Eerola, S. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Four types of fermented sausages were prepared: two using Northern technology (Norway and Belgium) and two using Mediterranean technology (Belgium and Italy). Mediterranean sausages showed higher pH values and highest residual amounts of myosin and actin. Free fatty acid concentrations reflected the nature of the raw material, rather than the...
article 2000
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Miedema, H.M.E. (author), Walpot, J.I. (author), Vos, H. (author), Steunenberg, C.F. (author)
Existing data from field surveys have been reanalysed in order to establish relationships between odour annoyance and odour exposure concentrations caused by (bio) industrial odours in a community. The percentage of highly annoyed persons (%HA) was found to have a simple relationship with the logarithm of the 98 percentile of the odour exposure...
article 2000
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Clary, J.J. (author), Feron, V.J. (author), van Velthuijsen, J.A. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Lactate eaters have an oral LD50 greater than 2000 mg/kg and the inhalation LC50 is generally above 5000 mg/m3 and they may be potential eye and skin irritants, but not skin sensitizers. No evidence of teratogenicity or maternal toxicity was observed in an inhalation (2-ethylhexyl-L-lactate) or dermal study (ethyl-L-lactate). Subacute inhalation...
article 1998
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van der Wal, J.F. (author), Hoogeveen, A.W. (author), Moons, A.M.M. (author), Wouda, P. (author), TNO Bouw (author)
Concentrations of compounds released from hairdressing products such as ammonia, hydrogen peroxide, ethanol, propane, butane, volatile organic compounds, and dust particles were measured in hairdressing salons. When compared with general accepted standards for the work place (threshold limit values, TLVs), the probability to exceed these limits...
article 1997
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Nijssen, B. (author), Kamperman, T. (author), Jetten, J. (author), TNO Voeding (author)
The use of PET bottles for packaging soft drinks and mineral waters is still growing world wide. The production process for these bottles is improving constantly. These improvements are focussed on bottles with better barrier properties, higher inertness and higher heat stability. One of the factors determining the quality of PET bottles is the...
article 1996
Searched for: subject:"Odor"
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