AustralieFrV1, PascalFrancis, Curation, bibRecord, 002A94

Just Noticeable Differences in Component Concentrations Modify the Odor Quality of a Blending Mixture

Identifieur interne : 002A94 ( PascalFrancis/Curation ); précédent : 002A93; suivant : 002A95

Just Noticeable Differences in Component Concentrations Modify the Odor Quality of a Blending Mixture

Auteurs : E. Le Berre [France, Australie] ; N. Beno [France] ; A. Ishii [France] ; C. Chabanet [France] ; P. Etievant [France] ; T. Thomas-Danguin [France]

Source :

Chemical senses [ 0379-864X ] ; 2008.

RBID : Pascal:08-0275567

Descripteurs français

Pascal (Inist)
- Odeur, Olfaction, Perception, Discrimination, Typicalité, Catégorisation.

English descriptors

KwdEn :
- Categorization, Discrimination, Odor, Olfaction, Perception, Typicality.

Abstract

The odors we perceive are mainly the result of mixtures of odorants that, however, are commonly perceived as single undivided entities; nevertheless, the processes involved remain poorly explored. It has been recently reported that perceptual blending based on configural olfactory processing can cause odorant mixtures to give rise to an emergent odor not present in the components. The present study examined whether specific component proportions are required to elicit an emergent odor. Starting from the composition of a ternary target mixture in which an emergent pineapple odor was perceived, 4 concentration levels of each component were chosen to elicit just noticeable differences (JNDs). Each combination of levels was used to design sample mixtures. Fifteen subjects evaluated the intensity, typicality, and pleasantness of each sample mixture against the target mixture in a paired-comparison protocol. Statistical modeling showed that a variation of less than 1 JND in one of the components was sufficient to induce a significant decrease in pineapple odor typicality in the ternary mixture. This finding confirms previous findings on perceptual blending in simple odorant mixtures and underscores the human ability to discriminate between odor percepts induced by mixtures including very similar odorant proportions.

A01	`01`	`1`		`@0 0379-864X`
A02	`01`			`@0 CHSED8`
A03		`1`		`@0 Chem. senses`
A05				`@2 33`
A06				`@2 4`
A08	`01`	`1`	`ENG`	`@1 Just Noticeable Differences in Component Concentrations Modify the Odor Quality of a Blending Mixture`
A11	`01`	`1`		`@1 LE BERRE (E.)`
A11	`02`	`1`		`@1 BENO (N.)`
A11	`03`	`1`		`@1 ISHII (A.)`
A11	`04`	`1`		`@1 CHABANET (C.)`
A11	`05`	`1`		`@1 ETIEVANT (P.)`
A11	`06`	`1`		`@1 THOMAS-DANGUIN (T.)`
A14	`01`			`@1 UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510 @2 21065 Dijon @3 FRA @Z 1 aut. @Z 2 aut. @Z 3 aut. @Z 4 aut. @Z 5 aut. @Z 6 aut.`
A14	`02`			`@1 James Cook University, Department of Psychology, PO Box 6811 @2 Cairns QLD 4870 @3 AUS @Z 1 aut.`
A20				`@1 389-395`
A21				`@1 2008`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 16455 @5 354000195963200100`
A44				`@0 0000 @1 © 2008 INIST-CNRS. All rights reserved.`
A45				`@0 3/4 p.`
A47	`01`	`1`		`@0 08-0275567`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Chemical senses`
A66	`01`			`@0 GBR`
C01	`01`		`ENG`	@0 The odors we perceive are mainly the result of mixtures of odorants that, however, are commonly perceived as single undivided entities; nevertheless, the processes involved remain poorly explored. It has been recently reported that perceptual blending based on configural olfactory processing can cause odorant mixtures to give rise to an emergent odor not present in the components. The present study examined whether specific component proportions are required to elicit an emergent odor. Starting from the composition of a ternary target mixture in which an emergent pineapple odor was perceived, 4 concentration levels of each component were chosen to elicit just noticeable differences (JNDs). Each combination of levels was used to design sample mixtures. Fifteen subjects evaluated the intensity, typicality, and pleasantness of each sample mixture against the target mixture in a paired-comparison protocol. Statistical modeling showed that a variation of less than 1 JND in one of the components was sufficient to induce a significant decrease in pineapple odor typicality in the ternary mixture. This finding confirms previous findings on perceptual blending in simple odorant mixtures and underscores the human ability to discriminate between odor percepts induced by mixtures including very similar odorant proportions.
C02	`01`	`X`		`@0 002A26E06`
C03	`01`	`X`	`FRE`	`@0 Odeur @5 01`
C03	`01`	`X`	`ENG`	`@0 Odor @5 01`
C03	`01`	`X`	`SPA`	`@0 Olor @5 01`
C03	`02`	`X`	`FRE`	`@0 Olfaction @5 02`
C03	`02`	`X`	`ENG`	`@0 Olfaction @5 02`
C03	`02`	`X`	`SPA`	`@0 Olfación @5 02`
C03	`03`	`X`	`FRE`	`@0 Perception @5 03`
C03	`03`	`X`	`ENG`	`@0 Perception @5 03`
C03	`03`	`X`	`SPA`	`@0 Percepción @5 03`
C03	`04`	`X`	`FRE`	`@0 Discrimination @5 04`
C03	`04`	`X`	`ENG`	`@0 Discrimination @5 04`
C03	`04`	`X`	`SPA`	`@0 Discriminación @5 04`
C03	`05`	`X`	`FRE`	`@0 Typicalité @5 05`
C03	`05`	`X`	`ENG`	`@0 Typicality @5 05`
C03	`05`	`X`	`SPA`	`@0 Typicalidad @5 05`
C03	`06`	`X`	`FRE`	`@0 Catégorisation @5 06`
C03	`06`	`X`	`ENG`	`@0 Categorization @5 06`
C03	`06`	`X`	`SPA`	`@0 Categorización @5 06`
N21				`@1 175`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

Links toward previous steps (curation, corpus...)

to stream PascalFrancis, to step Corpus: Pour aller vers cette notice dans l'étape Curation :003554
to stream PascalFrancis, to step Corpus: Pour aller vers cette notice dans l'étape Curation :003852

Links to Exploration step

Pascal:08-0275567

Le document en format XML

<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">Just Noticeable Differences in Component Concentrations Modify the Odor Quality of a Blending Mixture</title>
<author><name sortKey="Le Berre, E" sort="Le Berre, E" uniqKey="Le Berre E" first="E." last="Le Berre">E. Le Berre</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510</s1>
<s2>21065 Dijon</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>James Cook University, Department of Psychology, PO Box 6811</s1>
<s2>Cairns QLD 4870</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
</inist:fA14>
<country>Australie</country>
</affiliation>
</author>
<author><name sortKey="Beno, N" sort="Beno, N" uniqKey="Beno N" first="N." last="Beno">N. Beno</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510</s1>
<s2>21065 Dijon</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
<author><name sortKey="Ishii, A" sort="Ishii, A" uniqKey="Ishii A" first="A." last="Ishii">A. Ishii</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510</s1>
<s2>21065 Dijon</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
<author><name sortKey="Chabanet, C" sort="Chabanet, C" uniqKey="Chabanet C" first="C." last="Chabanet">C. Chabanet</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510</s1>
<s2>21065 Dijon</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
<author><name sortKey="Etievant, P" sort="Etievant, P" uniqKey="Etievant P" first="P." last="Etievant">P. Etievant</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510</s1>
<s2>21065 Dijon</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
<author><name sortKey="Thomas Danguin, T" sort="Thomas Danguin, T" uniqKey="Thomas Danguin T" first="T." last="Thomas-Danguin">T. Thomas-Danguin</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510</s1>
<s2>21065 Dijon</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">INIST</idno>
<idno type="inist">08-0275567</idno>
<date when="2008">2008</date>
<idno type="stanalyst">PASCAL 08-0275567 INIST</idno>
<idno type="RBID">Pascal:08-0275567</idno>
<idno type="wicri:Area/PascalFrancis/Corpus">003554</idno>
<idno type="stanalyst">FRANCIS 08-0275567 INIST</idno>
<idno type="wicri:Area/PascalFrancis/Corpus">003852</idno>
<idno type="wicri:Area/PascalFrancis/Curation">002A94</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Just Noticeable Differences in Component Concentrations Modify the Odor Quality of a Blending Mixture</title>
<author><name sortKey="Le Berre, E" sort="Le Berre, E" uniqKey="Le Berre E" first="E." last="Le Berre">E. Le Berre</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510</s1>
<s2>21065 Dijon</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
<affiliation wicri:level="1"><inist:fA14 i1="02"><s1>James Cook University, Department of Psychology, PO Box 6811</s1>
<s2>Cairns QLD 4870</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
</inist:fA14>
<country>Australie</country>
</affiliation>
</author>
<author><name sortKey="Beno, N" sort="Beno, N" uniqKey="Beno N" first="N." last="Beno">N. Beno</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510</s1>
<s2>21065 Dijon</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
<author><name sortKey="Ishii, A" sort="Ishii, A" uniqKey="Ishii A" first="A." last="Ishii">A. Ishii</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510</s1>
<s2>21065 Dijon</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
<author><name sortKey="Chabanet, C" sort="Chabanet, C" uniqKey="Chabanet C" first="C." last="Chabanet">C. Chabanet</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510</s1>
<s2>21065 Dijon</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
<author><name sortKey="Etievant, P" sort="Etievant, P" uniqKey="Etievant P" first="P." last="Etievant">P. Etievant</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510</s1>
<s2>21065 Dijon</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
<author><name sortKey="Thomas Danguin, T" sort="Thomas Danguin, T" uniqKey="Thomas Danguin T" first="T." last="Thomas-Danguin">T. Thomas-Danguin</name>
<affiliation wicri:level="1"><inist:fA14 i1="01"><s1>UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510</s1>
<s2>21065 Dijon</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</inist:fA14>
<country>France</country>
</affiliation>
</author>
</analytic>
<series><title level="j" type="main">Chemical senses</title>
<title level="j" type="abbreviated">Chem. senses</title>
<idno type="ISSN">0379-864X</idno>
<imprint><date when="2008">2008</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
<seriesStmt><title level="j" type="main">Chemical senses</title>
<title level="j" type="abbreviated">Chem. senses</title>
<idno type="ISSN">0379-864X</idno>
</seriesStmt>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Categorization</term>
<term>Discrimination</term>
<term>Odor</term>
<term>Olfaction</term>
<term>Perception</term>
<term>Typicality</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Odeur</term>
<term>Olfaction</term>
<term>Perception</term>
<term>Discrimination</term>
<term>Typicalité</term>
<term>Catégorisation</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">The odors we perceive are mainly the result of mixtures of odorants that, however, are commonly perceived as single undivided entities; nevertheless, the processes involved remain poorly explored. It has been recently reported that perceptual blending based on configural olfactory processing can cause odorant mixtures to give rise to an emergent odor not present in the components. The present study examined whether specific component proportions are required to elicit an emergent odor. Starting from the composition of a ternary target mixture in which an emergent pineapple odor was perceived, 4 concentration levels of each component were chosen to elicit just noticeable differences (JNDs). Each combination of levels was used to design sample mixtures. Fifteen subjects evaluated the intensity, typicality, and pleasantness of each sample mixture against the target mixture in a paired-comparison protocol. Statistical modeling showed that a variation of less than 1 JND in one of the components was sufficient to induce a significant decrease in pineapple odor typicality in the ternary mixture. This finding confirms previous findings on perceptual blending in simple odorant mixtures and underscores the human ability to discriminate between odor percepts induced by mixtures including very similar odorant proportions.</div>
</front>
</TEI>
<inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0379-864X</s0>
</fA01>
<fA02 i1="01"><s0>CHSED8</s0>
</fA02>
<fA03 i2="1"><s0>Chem. senses</s0>
</fA03>
<fA05><s2>33</s2>
</fA05>
<fA06><s2>4</s2>
</fA06>
<fA08 i1="01" i2="1" l="ENG"><s1>Just Noticeable Differences in Component Concentrations Modify the Odor Quality of a Blending Mixture</s1>
</fA08>
<fA11 i1="01" i2="1"><s1>LE BERRE (E.)</s1>
</fA11>
<fA11 i1="02" i2="1"><s1>BENO (N.)</s1>
</fA11>
<fA11 i1="03" i2="1"><s1>ISHII (A.)</s1>
</fA11>
<fA11 i1="04" i2="1"><s1>CHABANET (C.)</s1>
</fA11>
<fA11 i1="05" i2="1"><s1>ETIEVANT (P.)</s1>
</fA11>
<fA11 i1="06" i2="1"><s1>THOMAS-DANGUIN (T.)</s1>
</fA11>
<fA14 i1="01"><s1>UMR1129 FLAVIC, ENESAD, INRA, Université de Bourgogne, 17 rue Sully, BP 86510</s1>
<s2>21065 Dijon</s2>
<s3>FRA</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</fA14>
<fA14 i1="02"><s1>James Cook University, Department of Psychology, PO Box 6811</s1>
<s2>Cairns QLD 4870</s2>
<s3>AUS</s3>
<sZ>1 aut.</sZ>
</fA14>
<fA20><s1>389-395</s1>
</fA20>
<fA21><s1>2008</s1>
</fA21>
<fA23 i1="01"><s0>ENG</s0>
</fA23>
<fA43 i1="01"><s1>INIST</s1>
<s2>16455</s2>
<s5>354000195963200100</s5>
</fA43>
<fA44><s0>0000</s0>
<s1>© 2008 INIST-CNRS. All rights reserved.</s1>
</fA44>
<fA45><s0>3/4 p.</s0>
</fA45>
<fA47 i1="01" i2="1"><s0>08-0275567</s0>
</fA47>
<fA60><s1>P</s1>
</fA60>
<fA61><s0>A</s0>
</fA61>
<fA64 i1="01" i2="1"><s0>Chemical senses</s0>
</fA64>
<fA66 i1="01"><s0>GBR</s0>
</fA66>
<fC01 i1="01" l="ENG"><s0>The odors we perceive are mainly the result of mixtures of odorants that, however, are commonly perceived as single undivided entities; nevertheless, the processes involved remain poorly explored. It has been recently reported that perceptual blending based on configural olfactory processing can cause odorant mixtures to give rise to an emergent odor not present in the components. The present study examined whether specific component proportions are required to elicit an emergent odor. Starting from the composition of a ternary target mixture in which an emergent pineapple odor was perceived, 4 concentration levels of each component were chosen to elicit just noticeable differences (JNDs). Each combination of levels was used to design sample mixtures. Fifteen subjects evaluated the intensity, typicality, and pleasantness of each sample mixture against the target mixture in a paired-comparison protocol. Statistical modeling showed that a variation of less than 1 JND in one of the components was sufficient to induce a significant decrease in pineapple odor typicality in the ternary mixture. This finding confirms previous findings on perceptual blending in simple odorant mixtures and underscores the human ability to discriminate between odor percepts induced by mixtures including very similar odorant proportions.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A26E06</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Odeur</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Odor</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Olor</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Olfaction</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Olfaction</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Olfación</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Perception</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Perception</s0>
<s5>03</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Percepción</s0>
<s5>03</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Discrimination</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Discrimination</s0>
<s5>04</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Discriminación</s0>
<s5>04</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Typicalité</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Typicality</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Typicalidad</s0>
<s5>05</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Catégorisation</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Categorization</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Categorización</s0>
<s5>06</s5>
</fC03>
<fN21><s1>175</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
</standard>
</inist>
</record>

Pour manipuler ce document sous Unix (Dilib)

EXPLOR_STEP=$WICRI_ROOT/Wicri/Asie/explor/AustralieFrV1/Data/PascalFrancis/Curation

HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 002A94 | SxmlIndent | more

HfdSelect -h $EXPLOR_AREA/Data/PascalFrancis/Curation/biblio.hfd -nk 002A94 | SxmlIndent | more

Pour mettre un lien sur cette page dans le réseau Wicri

{{Explor lien
   |wiki=    Wicri/Asie
   |area=    AustralieFrV1
   |flux=    PascalFrancis
   |étape=   Curation
   |type=    RBID
   |clé=     Pascal:08-0275567
   |texte=   Just Noticeable Differences in Component Concentrations Modify the Odor Quality of a Blending Mixture
}}

This area was generated with Dilib version V0.6.33.
Data generation: Tue Dec 5 10:43:12 2017. Site generation: Tue Mar 5 14:07:20 2024

	Serveur d'exploration sur les relations entre la France et l'Australie
	Attention, ce site est en cours de développement ! Attention, site généré par des moyens informatiques à partir de corpus bruts. Les informations ne sont donc pas validées.

Serveur d'exploration sur les relations entre la France et l'Australie

Just Noticeable Differences in Component Concentrations Modify the Odor Quality of a Blending Mixture

Just Noticeable Differences in Component Concentrations Modify the Odor Quality of a Blending Mixture

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri