Abstract: A multi-modal olfactometer including a carrier assembly slidably coupled with a track and movable between a loading and testing position, a distribution block coupled with the carrier assembly and including a plurality of independent flow channels, a plurality of bottles configured for containing a gas stimuli and for being coupled with the distribution block, a plurality of tubes in flow communication with corresponding channels defined in the distribution block, an outlet piece including a plurality of independent flow channels that are each in flow communication with one of the respective tubes, and at least one actuator positioned adjacent to the bottles when the carrier assembly is in the testing position. The actuator operates to impact each of the bottles to cause the respective gas stimulus to flow through the respective channel in the distribution block, tube, and channel in the outlet piece for inhalation by a test subject.

Abstract: A multi-modal olfactometer including a carrier assembly slidably coupled with a track and movable between a loading and testing position, a distribution block coupled with the carrier assembly and including a plurality of independent flow channels, a plurality of bottles configured for containing a gas stimuli and for being coupled with the distribution block, a plurality of tubes in flow communication with corresponding channels defined in the distribution block, an outlet piece including a plurality of independent flow channels that are each in flow communication with one of the respective tubes, and at least one actuator positioned adjacent to the bottles when the carrier assembly is in the testing position. The actuator operates to impact each of the bottles to cause the respective gas stimulus to flow through the respective channel in the distribution block, tube, and channel in the outlet piece for inhalation by a test subject.

Abstract: Coffee flavor enhancers were obtained by passing an inert gas over ground fresh roasted coffee beans heated at a temperature of from about 150.degree. F. to about 185.degree. F. and by selective capture of the desirable flavor enhancers entrained in the gas stream. After capture on solid adsorbents including C.sub.18 -silica, the flavor enhancers were eluted using food grade acceptable solvents or solvent/water mixtures and combined with coffee concentrates and hot water to give a reconstituted instant coffee having the aroma and flavor of freshly ground and/or freshly brewed coffee. An apparatus for blending such reconstituted coffee is described.