0000000000302296
AUTHOR
Hugues Guichard
showing 3 related works from this author
Chemical and sensory effects of the intense sweeteners aspartame acesulfame k, sodium saccharinate and cyclamate orange flavours soft drinks
1991
International audience
Identification of the trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography…
2004
International audience
GC sniffing analysis : olfactive intensity measurement by two methods
1995
The intensity perceived by sniffing after GC elution of six volatile compounds was measured by ten judges using two pieces of apparatus: a PC mouse which is moved on a 60-cm length scale and a rheostat apparatus which measures the finger span. The choice of the components mixed was influenced by purity, elution time, presence in food and known Steven's slopes. The histograms obtained by summing the responses (determined by measuring the areas under the peaks) of ten people show no significant differences between the two pieces of apparatus. Histograms realised in parallel by Charm analysis with three other judges showed great differences between subjects. However, the mean of the three Char…