The characteristic of the kind of the food which is available for the recognition by sniffing a mixed food odors

[Objective] Determine the extent to which humans perceive mixed odors of food. Additionally, investigate the correlation between food odor perception and the emotions that induce food aversion. [Conclusion] Even when two types of food odors were mixed, each odor could be easily identified. This suggests that the ability to perceive food odors is deeply related not only to the strength and quality of the odors, but also to the emotions they induce, particularly unpleasantness.