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RESEARCH PRODUCT

Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies

subject

description

Poster (1 page); International audience; Aroma is one of the main factors that contribute to the consumer acceptability of a food product. Gas Chromatography/Olfactometry (GC/O) followed by accurate quantitation and recombination studies are usually carried out to evaluate key aroma compounds. The aim of this study is to develop a new approach taking into account odor qualities and to evaluate their impact on the typicality of caramel aroma. First, 58 aroma compounds, previously identified by GC/O analyses, were sorted into 8 odorant categories: animal, caramel, sour, vegetal, roasted, floral, fruity and nutty according to GC/O descriptors. For each category, a blend of compounds was prepared in the same proportions as found in the original product. Thirty panelists were asked to evaluate the intensity of blend forming each category and to characterize their odor by selecting one attribute in a list of 10. Mixtures presenting both a high frequency of citation of the expected attribute (e.g. floral for the floral category) and a moderate intensity were validated for the second step. Second, complex odor mixtures were prepared by combining the 8 category blends, according to both addition and omission test approaches. The blends were assessed by a panel of 30 subjects to rate the odor typicality. Omission tests showed essential notes which significantly contribute to the caramel typicality. Addition tests showed odor notes which can alter the typicality if added individually to the caramel mixture. However, omission and addition tests gave complementary results highlighting possible synergistic effects.