6533b827fe1ef96bd1286f0e
RESEARCH PRODUCT
GC sniffing analysis : olfactive intensity measurement by two methods
Dominique LangloisSylvie IssanchouHugues GuichardElisabeth GuichardNerida. Abbottsubject
Pyrazine[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process EngineeringAnalytical chemistry01 natural sciencesBiochemistrySensory analysisIndustrial and Manufacturing Engineeringchemistry.chemical_compound0404 agricultural biotechnologySniffingEthyl butyrate[SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringComputingMilieux_MISCELLANEOUSChromatographyElution010401 analytical chemistry04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food science3. Good health0104 chemical sciencesIntensity (physics)chemistryGas chromatographyFood ScienceBiotechnologydescription
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 Charm analysis histograms was very similar to those histograms obtained with the two previously described pieces of apparatus. The same concentrations of ethyl butyrate, 3-methyl butanoic acid and 2,3,5-trimethyl pyrazine had the greatest odour intensity and thiophene, 2,6-dimethyl pyrazine and acetophenone had the lowest odour intensity.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1995-07-01 |