6533b81ffe1ef96bd127903b
RESEARCH PRODUCT
Evaluation of the representativeness of the odor of beer extracts prior to analysis by GC eluate sniffing
Sylvie IssanchouPatrick EtiévantIsabelle LesschaeveDominique LangloisNerida. Abbottsubject
ChromatographyChemistryElution010401 analytical chemistry04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food science01 natural sciencesSensory analysis0104 chemical sciences0404 agricultural biotechnologyOdorSensory testsANALYSESniffing[SDV.IDA]Life Sciences [q-bio]/Food engineeringFood scienceGC-MSGeneral Agricultural and Biological SciencesGC-FIDpsychological phenomena and processesComputingMilieux_MISCELLANEOUSdescription
The importance of obtaining and proving that the odor of an extract is representative of the odor of the original product from which it was obtained, before analysis by GC-FID, GC-MS, or GC sniff, is discussed. The sensory methods, such as triangle tests, matching tests, and quantitative analysis, used to determine the representativeness of the odor of an extract are described. Beer extracts obtained by three methods were used to illustrate the interest of the sensory tests. A method using a mixture of XAD resins was proved by sensory analysis to give some extracts with sensory characteristics representative of the particular beers from which they were obtained
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1993-05-01 |