Abstract Aromas evoke moods that influence the acceptability of foods and other consumer products. This study examined the influence of nasal pungency and aroma intensity on liking of pure aroma compounds, and their impact on mood using the “mood signature” approach. We studied 95 healthy, young adults (65 female; 30 male) who orthonasally sampled cinnamaldehyde, methyl cinnamate, citral, citronellol, geraniol, and phenyl ethyl alcohol (PEA) at low (range = 1–2.5 ppm) and mid-range concentrations (range = 4–100 ppm), in two separate sessions. For each sample, they rated aroma intensity, (pungency, for the mid-range concentrations only) and overall liking using 15-cm line scales. They also selected from a list of 9 terms, the descriptor that best matched the “mood” of each aroma. At both concentrations, methyl cinnamate was the least liked (p

中文翻译：

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混合种族人群中香气强度和鼻腔刺激性对常见香气化合物“情绪特征”的影响

摘要 香气唤起影响食品和其他消费品可接受性的情绪。本研究使用“情绪特征”方法研究了鼻腔刺激性和香气强度对纯香气化合物喜好的影响，以及它们对情绪的影响。我们研究了 95 名健康的年轻成年人（65 名女性；30 名男性），他们对低（范围 = 1-2.5 ppm）和中等浓度的肉桂醛、肉桂酸甲酯、柠檬醛、香茅醇、香叶醇和苯乙醇 (PEA) 进行了鼻腔采样（范围 = 4–100 ppm），在两个单独的会话中。对于每个样品，他们使用 15 厘米线标尺对香气强度（刺激性，仅适用于中等浓度）和整体喜好进行评级。他们还从 9 个术语列表中选择了与每种香气的“情绪”最匹配的描述词。在两种浓度下，肉桂酸甲酯最不受欢迎（p