Chemical Senses Advance Access originally published online on September 26, 2006
Chemical Senses 2007 32(1):11-20; doi:10.1093/chemse/bjl031
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Odor and Irritation Thresholds for Ammonia: A Comparison between Static and Dynamic Olfactometry
1 Department of Clinical and Health Psychology, Utrecht University, 3508 TC Utrecht, the Netherlands 2 OtolaryngologyHead and Neck Surgery, University Medical Center Utrecht, Utrecht University, 3584 CX Utrecht, the Netherlands 3 Animal Sciences Group, Wageningen University and Research Center, 8200 AB Lelystad, the Netherlands 4 Leibniz Research Center for Working Environment and Human Factors, D-14439 Dortmund, Germany 5 Monell Chemical Senses Center, Philadelphia, PA 19104, USA
Correspondence to be sent to: Monique Smeets, Department of Clinical and Health Psychology, Utrecht University, P.O. Box 80.140, 3508 TC Utrecht, the Netherlands. e-mail: m.a.m.smeets{at}fss.uu.nl
| Abstract |
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Odor and lateralization (irritation) thresholds (LTs) for ammonia vapor were measured using static and dynamic olfactometry. The purpose of the study was to explore the testretest reliability and comparability of dynamic olfactometry methodology, generally used to determine odor thresholds following European Committee for Standardization guidelines in the context of odor regulations to outside emissions, with static olfactometry. Within a 2-week period, odor and LTs for ammonia were obtained twice for each method for 24 females. No significant differences between methods were found: mean odor detection thresholds (ODTs) were 2.6 parts per million (ppm) for either method (P = 0.96), and mean LTs were 31.7 and 60.9 ppm for the static and dynamic method, respectively (P = 0.07). Testretest reliability was higher for the dynamic than for the static method (r = 0.61 vs. 0.14 for ODTs and r = 0.86 vs. 0.45 for LTs). The choice of optimal method for any application, however, depends not only on psychometric factors but also on practical factors such as physicochemical properties of the compound, availability of equipment and expertise, task efficiency, and costs.
Key words: olfaction, perceptual threshold, sensory irritation, trigeminal nerve