The perception of aroma mixtures is based on interactions beginning at the peripheral olfactory system, but the process remains poorly understood. The perception of a mixture of ethyl isobutyrate (Et-iB, strawberry-like odor) and ethyl maltol (Et-M, caramel-like odor) was investigated previously in both human and animal studies. In those studies, the binary mixture of Et-iB and Et-M was found to be configurally processed. In humans, the mixture was judged as more typical of a pineapple odor, similar to allyl hexanoate (Al-H, pineapple-like odor), than the odors of the individual components. To explore the key features of this aroma blend, we developed an in silico approach based on molecules having at least one of the odors—strawberry, caramel or pineapple. A dataset of 293 molecules and their related odors was built. We applied the notion of a “social network” to describe the network of the odors. Additionally, we explored the structural properties of the molecules in this dataset. The network of the odors revealed peculiar links between odors, while the structural study emphasized key characteristics of the molecules. The association between “strawberry” and “caramel” notes, as well as the structural diversity of the “strawberry” molecules, were notable. Such elements would be key to identifying potential odors/odorants to form aroma blends.

中文翻译：

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通过研究共享气味网络及其相关气味的分子特征来探索芳香混合混合物的特征

对香气混合物的感知是基于从外围嗅觉系统开始的相互作用，但这个过程仍然知之甚少。先前在人类和动物研究中研究了异丁酸乙酯（Et-iB，草莓样气味）和乙基麦芽酚（Et-M，焦糖样气味）混合物的感知。在这些研究中，发现 Et-iB 和 Et-M 的二元混合物是经过配置处理的。在人类中，混合物被判断为更典型的菠萝气味，类似于己酸烯丙酯（Al-H，菠萝样气味），而不是单个成分的气味。为了探索这种香气混合物的主要特征，我们开发了一种基于至少具有一种气味（草莓、焦糖或菠萝）的分子的计算机方法。建立了一个包含 293 个分子及其相关气味的数据集。我们应用“社交网络”的概念来描述气味网络。此外，我们探索了该数据集中分子的结构特性。气味网络揭示了气味之间的特殊联系，而结构研究则强调了分子的关键特征。“草莓”和“焦糖”香调之间的关联，以及“草莓”分子的结构多样性，都是值得注意的。这些元素将是识别潜在气味/气味以形成香气混合物的关键。“草莓”和“焦糖”香调之间的关联，以及“草莓”分子的结构多样性，都是值得注意的。这些元素将是识别潜在气味/气味以形成香气混合物的关键。“草莓”和“焦糖”香调之间的关联，以及“草莓”分子的结构多样性，都是值得注意的。这些元素将是识别潜在气味/气味以形成香气混合物的关键。