Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography–olfactometry

O'Riordan, P. J.; Delahunty, Conor M.

doi:10.1002/ffj.1034

Cited by 27 publications

(19 citation statements)

References 13 publications

(26 reference statements)

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“…Direct-intensity data have been recorded using a variable resistor [7,28], a variable rheostat activated by finger span [8,31,32] or an on-screen scale using a mouse [8]. Use of a pressure-resistant device or button has also been used [50]. Pollien et al [3] believed that it would be difficult for assessors to concentrate on detecting odours, continuously evaluating intensity and assigning descriptions at the same time.…”

Section: Methods Of Recording Datamentioning

confidence: 99%

“…Delahunty et al [9] used an unstructured sliding scale to record both odour intensity and odour duration dynamically (1 datapoint per second during the GC run). In addition, a spring-loaded button (i. e. incorporating a renewable resistance to pressure) has been used [50]. This device allowed each assessor to relate perceived odour intensity to the physical stimulus of hand pressure, thereby improving the reliability of recorded odour intensity data.…”

Section: Methods Of Recording Datamentioning

confidence: 99%

“…The pressure applied could be visualised by the assessor on a 100-mm unstructured sliding scale. The finger span and pressure-resistant device allowed a more instinctive, and less distracting, measure of intensity by using another sensory modality to effectively match perceived odour intensity [32,50].…”

Section: Methods Of Recording Datamentioning

confidence: 99%

“…A variation of the Osme method was used by Delahunty et al [9], who recorded perceived intensity of odour elution continuously during the GC run using a 100 mm sliding scale controlled by computer mouse, and subsequently by a pressure-resistant button [50]. Aromagrams were produced when data were analysed by noncentred Principal Components Analysis.…”

Section: Direct Intensitymentioning

confidence: 99%

“…A noncentred Principal Components Analysis (PCA) has been used to obtain an interpretable overview of timeintensity GC-O data [50,73]. PCA provides a principal aromagram that represents the weighted average of each individual assessor's time-intensity data, and accounts for most of the variation within and between individual assessors.…”

Section: Assessor Selection and Trainingmentioning

confidence: 99%

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Gas chromatography-olfactometry

2006

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ReviewGas chromatography-olfactometry GC-olfactometry (GC-O) refers to the use of human assessors as a sensitive and selective detector for odour-active compounds. The aim of this technique is to determine the odour activity of volatile compounds in a sample extract, and assign a relative importance to each compound. Methods can be classified into three types: detection frequency, dilution to threshold and direct intensity. Dilution to threshold methods measure the potency of odour-active compounds by using a series of extract dilutions, whereas detection frequency and direct-intensity methods measure odouractive compound intensity, or relative importance, in a single concentrated extract. Factors that should be considered to improve the value of GC-O analysis are the extraction method, GC instrument conditions, including the design and operation of the odour port, methods of recording GC-O data and controlling the potential for human assessor bias using experimental design and a trained panel. Considerable emphasis is placed on the requirement for multidimensional GC analysis, and on best practice when using human assessors.

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