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Chemical Senses 2: 17-25,
© 1976

research-article

SPECIFIC ANOSMIA TO ISOBUTYRALDEHYDE: THE MALTY PRIMARY ODOR

JOHN E. A. MOORE, L. JANET FORRESTER and PAOLO PELOSI*

Western Regional Research Laboratory, Agricultural Research Service, U. S. Dept. of Agriculture Berkeley, Calif, 94710, U. S. A.

About 36% of human subjects are specifically anosmic to the odor of isobutyraldehyde. Odor threshold measurements on 14 aliphatic aldehydes and related compounds were made with panels of specific anosmics and normal observers. The anosmia was most pronounced with isobutyraldehyde, isovaleraldehyde and 2-methylbutanal. It is suggested that this specific anosmia corresponds with the absence of a new olfactory primary, the ‘malty’ odor. Isobutyraldehyde and its congeners occur in a wide variety of foodstuffs, where they may serve as indicators for the availability of the indispensable amino acids valine, leucine and isoleucine.

*Permanent address: Istituto di Industrie Agrarie della Università degli St'udi, Pisa, Italy.


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