Search results for "detection frequency"
showing 5 items of 5 documents
Computerized delimitation of odorant areas in gas-chromatography-olfactometry by kernel density estimation: Data processing on French white wines
2017
International audience; GC-O using the detection frequency method gives a list of odor events (OEs) where each OE is described by a linear retention index (LRI) and by the aromatic descriptor given by a human assessor. The aim of the experimenter is to gather OEs in a total olfactogram on which he tries to delimit odorant areas (OAs), then to compute each detection frequency. This paper proposes a computerized mathematical method based on kernel density estimation that makes up the total olfactogram as continuous and differentiable function from the OEs LRI only. The corresponding curve looks like a chromatogram, the peaks of which are potential OAs. The limits of an OA are the LRI of the t…
An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin
2012
Abstract Gas Chromatography-Olfactometry (GC-O) is a technique that lies halfway between physicochemical and sensory analysis and involves the perception of volatile flavour compounds, separated by gas chromatography, by the human nose. Of the different GC-O procedures available, detection frequency has been proved to be more rapid and more repeatable, even with an untrained panel. This characteristic regarding the panel is often not considered when dealing with the sensory attributes determined by assessors. An original approach to GC-O using the detection frequency procedure has been developed and tested on two types of gin and made it possible to benefit from sensory data. The panel cons…
Chapter 68 - Identification of Key Gin Aroma Compounds: An Integrative Approach Based on an Original Selection Procedure
2014
International audience; Potential impact aroma compounds of gin have been identified using Gas Chromatogry Olfactometry Mass-Spectrometry (GC-O-MS). In order to select some of them for a recombination study, we developed a specific procedure. Instead of only choosing the compounds on criteria such as their odor quality or their odor activity values, we also used physico-chemical parameters and information on their botanical origin. Data were organized in blocks homogeneous in terms of parameter type. Different statistical treatments were used in order to classify the compounds either by analyzing the parameters altogether or separately block by block.
Impact flavor compounds in cooked rice cultivars from the Camargue area (France)
2010
International audience; Rice from two scented (Aychade, Fidji) and one nonscented (Ruille) cultivars from Camargue area (France) together with one Asian scented rice (Thai) were cooked and volatile compounds were extracted by dichloromethane/pentane (1;2, v/v) solvent mixture. 40 odorous compounds were noticed during GC-O analysis of the organic extracts, amongst which oct-1-en-3-one and 2-acetyl-1-pyrroline were altmost constantly perceived. Hierarchical cluster analysis (HCA) of perceived odours enabled to distinguish the groups of rice cultivars. 60 compounds were identified and quantified by GC-MS. New odour-active components of cooked rice were detected for the first time including oct…
Impact flavor compounds in cooked rice cultivars from Camargue area (France)
2008
International audience; Efforts have been undertaken for the last decades to promote the production of scented rice cultivars in Camargue, a traditional rice cultivation area in the south of France. Volatile compounds of cooked rice from two scented Camargue rice cultivars (Aychade and Fidji) were analysed and compared to that of a marketed Asian scented rice one (Thai)(1). Additionally volatile analysis from a cooked rice of a non-scented cultivar (Ruille) grown in Camargue was performed. (...)