The Odor Impact of Aroma Ingredients in Fragrances and Flavors. 6-Nov-2025
- Yuval Klein
- 2 days ago
- 1 min read
The Odor Impact of Aroma Ingredients in Fragrances and Flavors A Novel Organoleptic Digitizer.
Attached is an article examines the odor impact of aroma ingredients in fragrances and flavors, focusing on the intrinsic physico-chemical properties that govern their sensory contributions.
Human olfaction, mediated by approximately 50 million odor receptors of 320 types, relies on volatile, non-polar molecules interacting with the olfactory epithelium, in contrast to polar tastants engaging tongue taste buds.
Odor perception is characterized by three aspects, character (e.g., floral, musky), intensity (signal strength), and tenacity (persistence), with variability influenced by parosmia and individual factors like genetics and health.
The traditional Odor Detection Threshold (ODT) is critiqued for its subjectivity, leading to the proposal of an "Odor Impact" metric based on properties such as molecular mass, boiling point, vapor pressure, molar volume, enthalpy of vaporization, substantivity, and molecular geometry.
These factors, along with vibrational modes, binding affinity, and structural motifs, determine a molecule’s sensory impact.
The article introduces the VAL® scale, a novel sensory digitization system that quantifies organoleptic sensations (odor, taste, feel) for applications in robotics, quality control, and personalization.
Digital tools like the MAMAY Digitizer enhance formulation precision by computing Odor Impact values and simulating synergistic effects. This integrated approach advances fragrance and flavor design, offering a robust framework for sensory science across industries.
Dr. Michael Zviely | MAMAY
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