64-486: Damassine is a clear, fruit spirit , distilled from the red damson plum, produced exclusively in the Swiss Republic and Canton of Jura following appellation d'origine protégée (AOP) guidelines that require specific sourcing and production practices. Damassine is also considered an eau de vie (water of life), more specifically an eau de vie de prunes , and is commonly referred to as a fruit brandy contrary to
128-643: A Geographical Indication (GI) within the United Kingdom. It is typically sold at 42% ABV. In British usage, "fruit brandy" may also refer to liqueurs obtained by maceration of whole fruits, juice or flavoring in a distilled beverage, and such liqueurs are legally labeled as "cherry brandy", " apricot brandy " etc. all across the European Union. Such beverages are used similarly to cordials , and as an ingredient in cocktails and cakes. Fruit spirits obtained by distillation are often referred to by
192-490: A chemical that binds to copper in the mouse nose, so that copper was not available to the receptors, the authors showed that the mice could not detect the thiols without the copper. However, these authors also found that MOR244-3 lacks the specific metal ion binding site suggested by Suslick, instead showing a different motif in the EC2 domain. Gordon Shepherd proposed that the retro-nasal route of olfaction (odorants introduced to
256-568: A difference between the ports. The gas-diluting ratio is then decreased by a factor of 1.4 or two (i.e., the concentration is increased accordingly). The panelists are asked to repeat the test. This continues until the panelists respond with certainty and correctly twice in a row. These responses are used to calculate the concentration of the odor in terms of European odor units (OU E /m , where 1 OU E /m ≡40 ppb/v n-butanol). Humans can discriminate between two odorants that differ in concentration by as little as 7%. A human's odor detection threshold
320-451: A dozen organisms. They are seven-helix-turn transmembrane proteins. But there are no known structures for any olfactory receptor. There is a conserved sequence in roughly three quarters of all ORs. This is a tripodal metal-ion binding site, and Suslick has proposed that the ORs are in fact metalloproteins (most likely with zinc, copper, and manganese ions) that serve as a Lewis Acid site for
384-578: A male advantage. A 2019 meta-analysis claimed that the differences in olfaction are extremely small, but confirmed a small advantage for women. Pregnant women have increased smell sensitivity, sometimes resulting in abnormal taste and smell perceptions, leading to food cravings or aversions. The ability to taste also decreases with age as the sense of smell tends to dominate the sense of taste. Chronic smell problems are reported in small numbers for those in their mid-twenties, with numbers increasing steadily, with overall sensitivity beginning to decline in
448-545: A nuisance, depends also on the frequency, concentration, and duration of an odor. The perception of irritation from odor sensation is hard to investigate because exposure to a volatile chemical elicits a different response based on sensory and physiological signals, and interpretation of these signals is influenced by experience, expectations, personality, or situational factors. Volatile organic compounds (VOCs) may have higher concentrations in confined indoor environments, due to restricted infiltration of fresh air, as compared to
512-412: A particular sensation. When odorants are mixed, a habitual odorant is blocked. This depends on the strength of the odorants in the mixture, which can change the perception and processing of an odor. This process helps classify similar odors as well as adjust sensitivity to differences in complex stimuli. The primary gene sequences for thousands of olfactory receptors are known for the genomes of more than
576-517: A separate legal category. Some fruit spirits may be labeled with alternative names such as kirsch (cherry spirit) or slivovitz (plum spirit) regardless of their country of origin. Cider Brandy is defined in EC law as a distinct cask-aged product produced in the UK, distilled from cider made by fermenting traditional cider apple varieties. This includes “Somerset Cider Brandy”, which is specifically protected as
640-402: A single compound, but instead the whole odorous mix. This does not correspond to the concentration or intensity of any single constituent. Most odors consist of organic compounds , although some simple compounds not containing carbon, such as hydrogen sulfide and ammonia , are also odorants. The perception of an odor effect is a two-step process. First, there is the physiological part. This
704-432: A threshold, the neuron fires, which sends a signal traveling along the axon to the olfactory bulb , a part of the limbic system of the brain. Interpretation of the smell begins there, relating the smell to past experiences and in relation to the substance(s) inhaled. The olfactory bulb acts as a relay station connecting the nose to the olfactory cortex in the brain. Olfactory information is further processed and forwarded to
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#1732800805880768-411: Is a distilled beverage produced from mash, juice, wine or residues of edible fruits . The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes , which are referred to as plain brandy (when made from distillation from wine ) or pomace brandy (when made directly from grape pomace ). Apples , pears , apricots , plums and cherries are
832-428: Is a critical element in assessing an odor. This property is the ability to distinguish different odors and is only descriptive. First, a basic description is used—such as sweet, pungent, acrid, fragrant, warm, dry, or sour. The odor is then referenced to a source such as sewage or apple which can then be followed by a reference to a specific chemical such as acids or gasoline. Most commonly, a set of standard descriptors
896-399: Is a primary evolutionary sense . The sense of smell can induce pleasure or subconsciously warn of danger, which may, for example, help to locate mates, find food, or detect predators. Humans have an unusually good sense of smell considering they have only 350 functional olfactory receptor genes compared to the 1,300 found in mice, for example. This is despite an apparent evolutionary decline in
960-487: Is a primary factor in the sensation of comfort. Olfaction as a sensory system brings awareness of the presence of airborne chemicals. Some inhaled chemicals are volatile compounds that act as a stimulus, triggering unwanted reactions such as nose, eye, and throat irritation . Perception of odor and of irritation is unique to each person, and varies because of physical conditions or memory of past exposures to similar chemicals. A person's specific threshold, before an odor becomes
1024-427: Is assigned. Odor intensity can be divided into the following categories according to intensity: Odor intensity is determined in a laboratory by specialists who have been trained to accurately define intensity. Hedonic assessment is the process of rating odors according to a scale ranging from extremely unpleasant to extremely pleasant. Intensity and hedonic tone, whilst similar, refer to different things: that is,
1088-415: Is diluted to a detection or recognition threshold . The detection threshold is the concentration of an odor in air when 50% of a population can distinguish between the odorous sample and an odor-free reference sample. The recognition odor threshold is usually a factor of two to five higher than the detection threshold. The measurement of odor concentration is the most widespread method to quantify odors. It
1152-432: Is fatigued, but recovers if the stimulus is removed for a time. Odors can change due to environmental conditions: for example, odors tend to be more distinguishable in cool dry air. Habituation affects the ability to distinguish odors after continuous exposure. The sensitivity and ability to discriminate odors diminishes with exposure, and the brain tends to ignore continuous stimulus and focus on differences and changes in
1216-611: Is not produced in toxic amounts by fermentation of sugars from grain starches, it is a major occurrence in fruit spirits. However, in modern times, reducing methanol with the absorption of a molecular sieve is a practical method for production. Scent An odor ( American English ) or odour ( Commonwealth English ; see spelling differences ) is a smell or a scent caused by one or more volatilized chemical compounds generally found in low concentrations that humans and many animals can perceive via their olfactory system . While smell can refer to pleasant and unpleasant odors,
1280-412: Is not uniform. Predominantly ranging from pink to red, it can also be dark red on the sun-exposed side, while slightly yellow with reddish dots on the other side. The size and color may vary from season to season, from tree to tree, and even from one branch to another. The red damson has yellowish, slightly orange, juicy flesh that does not adhere to the kernel with a thick skin that adheres lightly to
1344-473: Is standardized in CEN EN 13725:2003. The method is based on dilution of an odor sample to the odor threshold. The numerical value of the odor concentration is equal to the dilution factor that is necessary to reach the odor threshold. Its unit is the "European Odour Unit", OU E . Therefore, the odor concentration at the odor threshold is 1 OU E by definition. To establish odor concentration, an olfactometer
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#17328008058801408-622: Is the detection of stimuli by receptors in the nose. The stimuli are recognized by the region of the human brain which handles olfaction. Because of this, an objective and analytical measure of odor is impossible. While odor feelings are personal perceptions , individual reactions are usually related. They relate to things such as gender , age, state of health, and personal history. The ability to identify odor varies among people and decreases with age. Studies claim that there are sex differences in odor discrimination, and that women usually outperform men. Conversely, there are some studies claiming
1472-404: Is the lung technique, where the sample bag is placed in a sealed drum, where a vacuum is created outside the bag, which fills under expansion, and draws into itself the sample from the source. Critically, all components which touch the odor sample, must be odor free, which includes lines and fittings. In comparing the odor emitted from each port, the panelists are asked to report if they can detect
1536-536: Is to measure the odor concentration at the emitting surface, and combine this with the volumetric flow rate of air entering the biofilter to produce an emission rate. Indirect sampling is often referred to as back calculation. It involves the use of a mathematical formula to predict an emission rate. Many methods are used, but all make use of the same inputs which include surface roughness, upwind and downwind concentrations, stability class (or other similar factor), wind speed, and wind direction. The human sense of smell
1600-419: Is traditionally served in a stemmed, fluted glass and is typically consumed as a digestif. Damassine owes its distinctive taste and aroma to the region's limestone soil and climate ( terroir ). The aromas are very complex and are composed of a variety of ingredients . The scents of wild plum are dominant, while herbal and bitter almond notes are always present. The wild plum scents are naturally explained by
1664-418: Is used which employs a group of human panelists. A diluted odorous mixture and an odor-free gas— n-Butanol —as a reference are presented from sniffing ports to a group of panelists who are sensitive in odor perception. To collect an odor sample, the samples are collected using specialized sample bags, which are made from an odor free material, e.g., Teflon . The most accepted technique for collecting odor samples
1728-535: Is used, which may range from "fragrant" to "sewer odor". Although the method is fairly simplistic, it is important for the FIDOL factors to be understood by the person rating the smell. This method is most commonly used to define the character of an odor which can then be compared to other odors. It is common for olfactometry laboratories to report character as an additional factor post sample-analysis. Different categorizations of primary odors have been proposed, including
1792-609: Is variable. Repeated exposure to an odorant leads to enhanced olfactory sensitivity and decreased detection thresholds for a number of different odorants. It was found in a study that humans who were unable to detect the odor of androstenone developed the ability to detect it after repeated exposure. People who cannot smell are said to be anosmic . There are a number of issues which have to be overcome with sampling, these include: Issues such as temperature and humidity are best overcome using either pre-dilution or dynamic dilution techniques. Other analytic methods can be subdivided into
1856-479: The Black Forest ), Framboise d'Alsace (raspberry of Alsace ), Aprikot dell'Alto Adige (apricot of South Tyrol ), etc. They are often regulated more strictly than generic fruit spirits: as well as limiting their region of origin, restrictions may include fruit variants, mashing and fermenting technology, distilling apparatus, barrel aging, etc. Among the better known fruit spirits are: Although methanol
1920-492: The limbic system , the area of the brain that governs emotional responses. Some believe that these messages have the power to alter moods, evoke distant memories, raise spirits, and boost self-confidence. This belief has led to " aromatherapy ", wherein fragrances are claimed to cure a wide range of psychological and physical problems. Aromatherapy claims that fragrances can positively affect sleep, stress, alertness, social interaction, and general feelings of well-being. Evidence for
1984-631: The 5th crusade. Regardless of when the red damson arrived in the Canton of Jura and how the practice of distillation began, one thing is certain, the name Damassine is derived from Damascus, the Capital city of Syria. On 7 July 2002, an application for the recognition of the name Damassine was submitted in AOC (Appellation d'origine contrôlée) by the producers (the Association of Fruit Producers of Ajoie and
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2048-460: The AOP. To meet these standards, all of the ingredients, even the water for reduction, must originate within the designated Jurassic region. Furthermore, every aspect of production, including storage, must be carried out within the borders of the Canton of Jura. The process of turning the red damson plums into Damassine starts with the harvest. Under the AOP standards, the harvesting process requires that
2112-569: The European Union, fruit spirits may not be labeled as "fruit brandy"; instead, the legal English denomination is fruit spirit, which is "produced exclusively by the alcoholic fermentation and distillation of fleshy fruit or must of such fruit, berries or vegetables, with or without stones". A great number of European fruit spirits have a protected designation of origin , and are labeled with their respective protected names instead of "fruit spirit" ("apricot spirit", etc.). Cider spirit and perry spirit (fruit spirit distilled from cider or perry ) form
2176-674: The French term eau de vie . Fruit spirit usually contains 40% to 45% ABV (80 to 90 US proof). It is often colourless. Fruit spirit is customarily drunk chilled or over ice, but is occasionally mixed. Including some of the above, there are about 80 different kinds of fruit spirits in the European Union, registered with protected designations of origin from Germany, France, Italy, Portugal, Luxembourg, Austria, Hungary, Slovakia, Bulgaria, Romania and Spain. Most of these fruit spirits are named after their region of origin and base ingredients. For example: Schwarzwälder Kirschwasser (cherry spirit of
2240-696: The Fruits du Jura association) of the Canton of Jura in order to protect the heritage of this product of the Jurassic region. In June 2005, the Federal Office of Agriculture (Switzerland) FOAG accepted the request which was held up in court. Eventually, in August 2007 the FOAG entered the name Damassine into the register of protected indications of origin AOC. That decision was challenged in the federal courts but,
2304-473: The Weber-Fechner law: I = a × log(c) + b, where I is the perceived psychological intensity at the dilution step on the butanol scale, a is the Weber-Fechner coefficient, C is the chemical concentrations, and b is the intercept constant (0.5 by definition). Odor intensity can be expressed using an odor intensity scale, which is a verbal description of an odor sensation to which a numerical value
2368-462: The ambient air. These two contexts require different approaches for measuring odor. The collection of odor samples is more easily accomplished for a source emission than for odor in the ambient air. Field measurement with portable field olfactometers can seem more effective, but olfactometer use is not regulated in Europe, while it is popular in the U.S. and Canada, where several states set limits at
2432-401: The back of the nasal cavity . There are millions of olfactory receptor neurons that act as sensory signaling cells. Each neuron has cilia in direct contact with the air. Odorous molecules bind to receptor proteins extending from cilia and act as a chemical stimulus, initiating electric signals that travel along the olfactory nerve's axons to the brain. When an electrical signal reaches
2496-557: The binding of many odorant molecules. In 1978, Crabtree suggested that Cu(I) is "the most likely candidate for a metallo-receptor site in olfaction" of strong-smelling volatiles. These are also good metal-coordinating ligands, such as thiols. In 2012, Zhuang, Matsunami, and Block confirmed the Crabtree/Suslick proposal for the specific case of a mouse OR, MOR244-3, showing that copper is essential for detection of certain thiols and other sulfur-containing compounds. Thus, by using
2560-443: The central nervous system (CNS), which controls emotions and behavior as well as basic thought processes. Odor sensation usually depends on the concentration (number of molecules) available to the olfactory receptors. A single odorant is usually recognized by many receptors. Different odorants are recognized by combinations of receptors. The patterns of neuron signals help to identify the smell. The olfactory system does not interpret
2624-407: The concentration C may be exceeded based on the averaging period. There are two main odor sampling techniques: direct and indirect odor sampling techniques. Direct refers to the placement of an enclosure on or over an emitting surface from which samples are collected, and an odor emission rate is determined. The most commonly used direct methods include the flux chamber and wind tunnels such as
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2688-486: The court decided in favor of the applicants and the protection was finally established on 10 February 2010, granting Damassine the AOP designation. Since then, only plum spirits produced within the boundaries of the Republic and Canton of Jura made in accordance with the AOP guidelines can be labeled Damassine. In order to be called Damassine, the production of the spirit must adhere to the strict guidelines established for
2752-814: The dislike for a particular environment. It is important to set occupational exposure limits (OELs) to ensure the health and safety of workers, as well as comfort, because exposure to chemicals can elicit physiological and biochemical changes in the upper respiratory system. Standards are hard to set when exposures are not reported and can also be hard to measure. Workforce populations vary in terms of discomfort from odors because of exposure history or habituation, and they may not realize possible risks of exposure to chemicals that produce specific odors. Some odors are sought after, such as from perfumes and flowers, some of which command high prices. Whole industries have developed around products that remove or mask unpleasant odors, such as deodorant . Odor molecules transmit messages to
2816-487: The effectiveness of aromatherapy is mostly anecdotal and controlled scientific studies to substantiate its claims are lacking. Some people are allergic to the fragrances found in perfume, scented shampoo, scented deodorant, or similar products. Reactions, as with other chemical allergies, can range from slight headaches to anaphylactic shock , which can result in death. Unpleasant odors play various roles in nature, often to warn of danger, though this may not be known to
2880-409: The end of September. Once the fruit is harvested, the barreling process must take place quickly or the delicate fruit will begin to spoil. All the harvested fruit must be barreled by the day after harvesting at the latest. Pitting or grinding of the fruit is also prohibited under AOC guidelines. Fermentation takes place within the barrels or sealed tanks without the addition of heat (or brewing). When
2944-627: The fermentation process is complete (no later than 31 December of the harvest year), the distillation process begins. During this period, the distiller will generally need to add water to the spirit to reduce it's alcohol content. This distilled or demineralised water must be from the protected region. The minimum alcohol percentage of Damassine is 40% and the alcohol content of commercially produced Damassine generally ranges from 40% to 48% alcohol by volume or 80° to 96° proof. After distillation, Damassine must be stored for no less than six months in sealed containers and can not be sold prior to 11 November, of
3008-512: The flesh. The fruit ripens late in the month of July and through to early August. When fully ripe, it falls from the tree naturally. This is the right time to collect the fruit, as picking it or shaking it from the tree would result in a loss of flavor and scent. Approximately 900 red damsons are required to distill one liter of Damassine. Red damsons are used to produce a number of other products including other liquors, syrups, jams, pies, chocolates, truffles, and prunes. In Switzerland, Damassine
3072-448: The following, which identifies 7 primary odors: Though the concept of primary odors is not universally accepted. In many countries odor modeling is used to determine the extent of an impact from an odor source. These are a function of modeled concentration, averaging time (over what time period the model steps are run over, typically hourly), and a percentile. Percentiles refer to a statistical representation of how many hours per year
3136-428: The fruit's morphology ( proportion of kernel to flesh) while the herbal scents probably come from the fact that the fruit is gathered only after having fallen on the ground. The secondary aromas are similar to those of other stone fruit ( cherries , mirabelle ), sweetness (honey, dried banana), and spices ( coriander , cloves with a little touch of cinnamon ). Fruit brandy Fruit brandy (or fruit spirit )
3200-511: The judgment of the air-assay happens without diluting the samples. Odor measurement is essential for odor regulation and control. An odor emission often consists of a complex mixture of many odorous compounds. Analytical monitoring of individual chemical compounds present in such an odor is usually not practical. As a result, odor sensory methods, instead of instrumental methods, are normally used to measure such odor. Odor sensory methods are available to monitor odor both from source emissions and in
3264-475: The most commonly used fruits. According to a legal definition in the United States, a "fruit brandy" is distilled "solely from the fermented juice or mash of whole, sound, ripe fruit, or from standard grape, citrus, or other fruit wine, with or without the addition of not more than 20 percent by weight of the pomace of such juice or wine, or 30 percent by volume of the lees of such wine, or both." In
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#17328008058803328-739: The olfactory mucosa through the oral cavity often as food) was partially responsible for the development of human olfactory acuity. He suggested the evolutionary pressure of diversification of food sources and increased complexity of food preparation presented humans with a broader range of odorants, ultimately leading to a "richer repertoire of smells". Animals such as dogs show a greater sensitivity to odors than humans, especially in studies using short-chain compounds. Higher cognitive brain mechanisms and more olfactory brain regions enable humans to discriminate odors better than other mammals despite fewer olfactory receptor genes. Odor concentration refers to an odor's pervasiveness. To measure odor sensation, an odor
3392-491: The one at the University of New South Wales (UNSW). There are many other available techniques, and consideration should be given to a number of factors before selecting a suitable method. A source which has implications for this method are sources, such as bark bed biofilters , that have a vertical velocity component. For such sources, consideration must be given as to the most appropriate method. A commonly used technique
3456-733: The outdoor environment, leading to greater potential for toxic health exposures from a variety of chemical compounds. Health effects of odor are traced to the sensation of an odor or the odorant itself. Health effects and symptoms vary—including eye, nose, or throat irritation, cough, chest tightness, drowsiness, and mood change—all of which decrease as an odor ceases. Odors may also trigger illnesses such as asthma, depression, stress-induced illness, or hypersensitivity. The ability to perform tasks may decrease, and other social/behavioral changes may occur. Occupants should expect remediation from disturbing and unexpected odors that disturb concentration, diminish productivity, evoke symptoms, and generally increase
3520-409: The physical, the gas chromatographical , and the chemosensory method. When measuring odor, there is a difference between emission and immission measurements. Emission measurement can be taken by olfactometry using an olfactometer to dilute the odor sample. Olfactometry is rarely used for immission measurement because of low odor concentrations involved. The same measuring principles are used, but
3584-436: The plums be collected daily, by hand, only after they have naturally fallen from the trees. Picking the fruit, even shaking the tree, is absolutely prohibited. An exception to the rule regarding daily collection of the fruit exists to allow the gathering of fruit every other day when weather conditions permit and also at the beginning and ending of the harvest season. The red damson harvest begins in mid-July and continues on until
3648-417: The receptor sites or along the perimeter of odor-emitting plants, expressed in units of dilution-to-threshold (D/T). Odor intensity is the perceived strength of odor sensation. This intensity property is used to locate the source of odors and perhaps most directly related to odor nuisance. The perceived strength of the odor sensation is measured in conjunction with odor concentration. This can be modeled by
3712-540: The red damson plum was brought back by the knights that left for the 2nd crusade in 1129 with Saint-Bernard de Clervaux. Another story has it that a former parish priest named François Guenat, from Charmoille, brought the seeds back with him from a trip to Palestine in 1145. Still another legend attributes the importation of the red damson to the Duke of Anjou who is believed to have discovered it in Jerusalem circa 1220 during
3776-419: The regulation defining it as a fruit spirit. The production of Damassine in the Canton of Jura is an age old tradition however, due to a lack of historical documentation, no one really knows how the red damson plum arrived in the Jurassic region or how the practice of distilling the fruit began there. The true story, being lost to history, has been replaced by romantic legend and speculation. One legend says that
3840-514: The second decade of life, and then deteriorating appreciably as age increases, especially once over 70 years of age. For most untrained individuals, the act of smelling acquires little information concerning the specific ingredients of an odor. Their smell perception primarily offers information that elicits an emotional response. Experienced individuals, however, such as flavorists and perfumers , can identify discrete chemicals in complex mixtures using only their sense of smell. Odor perception
3904-417: The sense of smell. The human sense of smell is comparable with many animals, able to distinguish between a diverse range of odors. Studies have reported that humans can distinguish in the region of one trillion unique aromas. Odors that a person is used to, such as their own body odor , are less noticeable than uncommon odors. This is due to "habituation." After continuous odor exposure, the sense of smell
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#17328008058803968-458: The strength of the odor (intensity) and the pleasantness of an odor (hedonic tone). The perception of an odor may change from pleasant to unpleasant with increasing concentration, intensity, time, frequency, or previous experience with a specific odor—all factors in determining a response. The overall set of qualities are sometimes identified as the "FIDOL (Frequency, Intensity, Duration, Offensiveness, Location) factors". The character of an odor
4032-412: The terms scent , aroma , and fragrance are usually reserved for pleasant-smelling odors and are frequently used in the food and cosmetic industry to describe floral scents or to refer to perfumes . The perception of odors, or sense of smell, is mediated by the olfactory nerve . The olfactory receptor (OR) cells are neurons present in the olfactory epithelium , which is a small patch of tissue at
4096-514: The year after harvest (St. Martin's Day). The annual production of Damassine as of 2008 was between 10,000 and 12,000 bottles. The red damson plum or damasson rouge was also originally called the damassine plum but, after protected status was granted to the name Damassine, the fruit had to be renamed. The red damson is "a small red plum a thousand scents ". Off-round to slightly oval in shape, it weighs between 6 and 10 grams and measures approximately 2 centimeters in diameter. The color of its skin
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