Search results for "olfactometry"
showing 10 items of 25 documents
GC-olfactometry and odour recombination
2015
GC-olfactometry and odour recombination. 16. international symposium on olfaction and electronic nose
Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
2014
The first aim of our study was to improve characterisation of the volatile fraction of aromatic caramel by applying heart-cutting multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O) on targeted odorant fractions. The second aim was to compare the volatile composition of two caramel samples, which differed in terms of their carbohydrate composition and cooking process. MDGC analyses enabled identification of 37 compounds (17 with the addition of pure standard) in the burnt sugar caramel, 20 of which were reported for the first time in caramel. Fifteen compounds were identified as odour-active and described using a range of attributes such as floral, …
Representativeness of Extracts of Offset Paper Packaging and Analysis of the Main Odor-Active Compounds
2004
Packagings often carry odors due to the support and printing inks. The aim of the investigation was to define a representative solvent-free extract of paper-based packaging materials printed by the offset process, for the identification of the odor-causing volatile compounds. Static headspace and solid-phase microextraction were the two applied extraction methods. Representativeness tests showed that the odor of the PDMS fiber extract gave satisfying odor similarities with the original packaging. The sample incubation was performed at 40 degrees C for 30 min, whereas the extraction time was 3 min at 40 degrees C. Extracts of both the nonprinted and printed papers of different batches were a…
Odor intensity measurements in gas chromatography-olfactometry using cross modality matching : evaluation of training effects
1999
International audience
Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality
2014
Abstract Odor of food constitutes one of the main drivers of the consumers' acceptance. Its characterization thus represents a main challenge for the food industry. Gas chromatography/olfactometry (GC/O) constitutes an intersection between physico-chemical and sensory studies by using the human nose as a detector to evaluate the odor properties of volatile compounds. As GC/O does not make possible the evaluation of mixture of odorants, we propose an original approach to evaluate the impact of compounds on the typicality of caramel aroma by considering their odor qualities in mixtures. Indeed, the present study relies on the main hypothesis that the qualitative properties are as important as…
Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
2012
Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory representativity of the extracts was assessed either by direct ga…
A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D-GC–O)
2007
The objective of this study was to use D-GC–O to compare the global odour of a sponge cake flavoured with either a ‘viennoiserie’ aromatic note or a simplified mixture of aroma compounds (used for physicochemical studies), then stored in a glass packaging (inert and impermeable) or in pouches made with treated papers or with plastic packaging, in accelerated ageing conditions (high temperature and relative humidity gradient). After 1 week of storage, the flavoured sponge cake headspace was SPME-extracted directly into the packaging and analysed by D-GC–O. The sponge cake global odour was better retained if plastic film rather than treated-papers was used, for both flavourings. Changes in th…
The odour of human milk: Its chemical variability and detection by newborns
2019
International audience; Human milk odour has for long elicited research interest with regard to its function in breastfeeding initiation. The present review aims to provide an overview of the behavioural effects of human milk odour in the human neonate, considering different types of response measures in a feeding or non-feeding context. Further, an overview of the current knowledge of odorant composition and factors influencing milk odour is provided by summarizing results from analytical studies using olfactometry, and addressing changes in milk odour due to storage, lactational stage, and maternal dietary intake of odorous substances. We finally highlight some issues for future research.
Identification of Key Gin Aroma Compounds
2014
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.
The influence of storage conditions on flavour changes in human milk
2009
http://www.sciencedirect.com/ ; http://www.elsevier.com/; International audience; The effects of freeze-storage on human milk have been investigated with regard to sensory changes and modifications in the molecular composition of constituent odour-active volatiles. Sensory evaluation showed that fishy-metallic odour attributes are generated during storage, as are rancid-sweaty odour notes, which were described by panellists to be highly unpleasant. To monitor the dynamics of off-odour development in human milk, sensory evaluation in both orthonasal and retronasal mode was performed at defined time intervals of storage, with parallel evaluation of human milk samples that had been heated prio…