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Chem. Senses 27: 225-230, 2002
© Oxford University Press 2002

Concentration Effects of Green Odor on Event-related Potential (P300) and Pleasantness

Kota Sano, Yasutami Tsuda1, Hisanobu Sugano1, Shuji Aou2 and Akikazu Hatanaka3

Soda Aromatic Co. Ltd Fragrance Laboratory, Tokyo 103-0023, Japan 1 MOA Health Science Foundation, Fukuoka 811-2302, Japan 2 Department of Integrative Physiology, Graduate School of Medical Sciences, Kyushu University, Fukuoka 812-8582 Japan 3 Department of Biochemistry, Yamaguchi University, Yamaguchi, 753-8511, Japan

Correspondence to be sent to: Kota Sano, Soda Aromatic Co. Ltd Fragrance Laboratory, 4-15-9 Nihonbashi-honcho, Chuo-ku, 103-0023 Tokyo, Japan. e-mail: kouta_sano{at}soda.toray.co.jp

The effects of eight compounds, constituting the so-called `natural green odor', including leaf alcohol, on the event-related potential (P300) were investigated. In experiments with a series of single compounds, each of these eight compounds could be characterized by an overall change consisting predominantly of an increase, a decrease or no change in the amplitude of P300, whereas in experiments with a series of two-component mixtures, noticeable synergism could not be demonstrated, contrary to our expectation. Experiments with leaf alcohol (3Z-hexenol) performed at two concentrations showed a significantly different degree of pleasantness and an increase or decrease in the amplitude of P300 depending on their concentration, suggesting that concentration is important in odorant-presentation studies.


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