0000000000279959
AUTHOR
Maiken Thomsen
Relationship between sensory profiles and odor-active compounds detected by Gas-Chromatography olfactometry
Cheese flavour has been widely studied and key-aroma compounds identified. However the strategies involved were mostly correlation studies between quantitative measurements of aroma compounds and either gas chromatography olfactometry (GC-O) data or sensory data. These correlations do not take in account the differences in the Stevens’ slopes relating sensory perception and concentration and perception thresholds. The objective of this study was thus to explain sensory perception of cheese by the intensity of single molecules measured by GC-O analysis. Seven commercial semi-hard cheeses were evaluated by a sensory descriptive analysis. Thirteen odour attributes were evaluated by a panel of …
Perception of odour mixtures: the next challenge in flavour analysis.
Short paper dans conférence.; International audience; The olfactory dimension of food flavour is critical to the food identity and typicality. Food odour and aroma result from the processing of complex mixtures of volatile compounds activating the sense of smell. The perceptual properties of odour mixtures have been explored from both the aroma analysis point of view and the psychophysical point of view, thus revealing perceptual effects such as masking, synergy, or perceptual blending. However, considering odorants separately, the classical aroma analysis approach misses the central role of perceptual integration in odour mixture processing. Therefore, the challenge of food flavour analysi…
Combination of odour-stimulation tools and surface response methodology to improve recombination studies and reveal cheese aroma
International audience
Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods
A new and original statistical approach was used to compare the effectiveness of 4 different methods to analyse aroma compounds of seven different commercial semi-hard cheeses with regard to their orthonasal sensory perception. Four extraction methods were evaluated: Purge and Trap, Artificial Mouth, Solid-Phase Microextraction (SPME) and Solvent-Assisted Flavour Evaporation (SAFE). Among the headspace methods, Artificial Mouth gave the closest representation of the studied product space to the sensory perception one. The SAFE method was complementary to the dynamic headspace methods, as it was very efficient in extracting the heavy molecules but less efficient for extracting the most volat…
Consistency between sorting task and sensory descriptie analysis: application to cheese products
Sensory descriptive analysis (DA) is the incontrovertible method to obtain a complete description of a product. In such methodology, trained panellists evaluate a series of attributes that significantly discriminates products in a set. Sensory sorting task (ST) is often used with consumers in order to obtain a sensory map representing the global differences between products. The two methods are based on very different methodology, but each attends to show the main differences and similarity amongst products. Thus, one can wonder whether these two methods show the same differences, or more precisely, do the results obtained by DA resemble the ones obtained with ST? In the present study, we e…
Perception of non-processed semi-hard cheese aroma
Perception of the aroma of food products depends on several factors, involving both the. chemical composition of food and human neurophysiology. The perception of food flavour,. including cheese often relies on the perception of several aroma compounds in mixture in. balanced proportions. The existence of perceptual interactions among aroma compounds in. mixtures and also the release of aroma compounds from the food product are the main factors. that influence the global perceived aroma of food. Hence, the objective of this PhD study was. to investigate the mixture of aroma compounds representing the aroma of semi-hard cheese by. taking into account perceptual interactions among odorants an…
Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data
Abstract The purpose of this study was to investigate semi-hard cheese aroma by explaining sensory characteristics of cheese by gas chromatography–olfactometry (GC–O) data obtained via intensity ratings. Sensory (13 odour attributes) and GC–O profiles obtained by trained panels were carried out on seven non-processed semi-hard cheeses. Intensity scores for significant sensory attributes and significant odour-active compounds were analysed by partial least squares to determine correlations between these datasets. A total of nine sensory attributes and 15 odour-active molecules significantly discriminated between the cheeses. There were strong correlations (89% of the sensory data was explain…