Search results for "olfactometry"
showing 5 items of 25 documents
Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography-olfactometry
1993
SummaryThe main compounds responsible for the aroma of bovine, ovine, caprine and water buffalo freshly secreted milk have been identified by means of a gas chromatography–olfactometry technique. Of the fourteen odour-active volatile compounds detected, eight were present in all milks studied. Ethylbutanoate and ethylhexanoate (fruit-like aroma), among the neutral odorants, were the major contributors to the odour of bovine, ovine and caprine milk. The aroma of water buffalo milk was less dependent on ethylhexanoate and was also due to l-octen-3-ol (aroma of raw mushrooms), nonanal (freshly cut grass), indole (stable, animals) and an unidentified constituent, characterized by a retention in…
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…
GC-olfactometry and odour recombination
2015
GC-olfactometry and odour recombination. 16. international symposium on olfaction and electronic nose
PARI 2010-2011 - Projet DINOS "Innovinaroma" ou Mélanges d'odorants et milieux complexes
2011
L'idée est de réaliser une méta-analyse non ciblée de données d'origines multiples afin de prendre en compte à la fois les résultats de l'analyse sensorielle établie sur le concept de typicité mais aussi celles de l'olfactométrie séparative, de l'analyse semi-quantitative, de la chimie des odorants identifiés, de la psychophysique et de l'aromatique alimentaire. Le statut de composés clés porteurs de typicité aromatique, relève de leur présence en mélange dans des gammes de concentrations et dans un environnement à la fois complexe et diversifié propre à la catégorie sensorielle cible. Les approches, dont le but était de faire émerger un tel groupe d'odorants, jusqu'ici trop simplistes ou t…
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.