Background. As a pilot study of a project investigating role of odorous volatiles in food preferences, the aim of the study was to explore potential of spices as tools to study human olfaction related to eating.

Methods. We presented three sets of selected odorous samples orthonasally to 27 volunteers (17 women and 10 men; age 21–51 years, mean 31.6 years) for evaluation at a sensory laboratory: pure odorants (at 0.1–10%) dissolved in propylene glycol or water (18 samples), spice extracts (5), and (dried) spices (14, not visually masked). The participants rated the odors of all samples for the perceived intensity (on a scale 0–5), pleasantness (-4–4), and suitability to bread (no/maybe/yes). Spice extracts and spices were, in addition, rated for familiarity (0–4) and identified (multiple choice with 5 options).

Results. Among the spices, cinnamon, caraway, and cardamom were identified correctly by 100% of the participants, whereas the identification ratio was lowest for sage (19%), coriander (30%), and tarragon (30%). The spice identification score was 6–14 (mean 10.2). Odors of cinnamon, cardamom, and aniseed were rated as the most pleasant. The most familiar odors were those of cardamom, cinnamon, and garlic. Odor of tarragon, on the contrary, was rated as both the least pleasant and least familiar. Consistently, the spice-specific means of the familiarity ratings correlated strongly with the respective pleasantness ratings (r = 0.67; p < 0.001) and with the number of correctly identified spice samples (r = 0.53; p = 0.004). The odors of garlic (and allyl disulfide), caraway (and (+)-carvone), oregano, thyme, and rosemary were regarded as the most suitable for bread (more “yes” than “no” responses), while tarragon and mint (and menthol) were the least suitable (<2 “yes” responses).

Conclusion. Individuals vary widely in how they respond to the odors of spices. Different spices were also experienced very differently. Spices provide versatile and useful selection of odor stimuli for research on individual differences in olfaction and food preferences.