Detection of potent odorants in foods by aroma extract dilution analysis

Grosch, Werner

doi:10.1016/0924-2244(93)90187-f

Cited by 512 publications

(434 citation statements)

References 27 publications

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“…Os grupos foram designados como "perfi l A" e "perfi l B", com base nas impressões de odor (Ngassum et al, 2004): os indivíduos de perfi l A foram aqueles que proporcionaram uma impressão olfativa acentuada (In-01, 03 e 05); os de perfi l B proporcionaram impressão menos acentuada ou nenhuma impressão (In-02, 04 e 06). Esse foi o único critério de avaliação utilizado, não sendo posteriormente aplicado nenhum protocolo de avaliação mais detalhado, tal como o "Odour Activity Value" (OAV) (Grosch, 1998(Grosch, , 2001 …”

Section: Seleção Dos Indivíduos Por Análise Sensorialunclassified

Variação química no óleo essencial das folhas de seis indivíduos de Duguetia furfuracea (Annonaceae)

Valter¹,

Alencar²,

Sartori³

et al. 2008

Rev. bras. farmacogn.

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RESUMO:Duguetia furfuracea, Annonaceae, uma invasora de pastagens, é também usada na medicina tradicional em diversos estados no Brasil. Devido à signifi cante diferença de odor entre dois grupos de indivíduos desta planta em um remanescente de cerrado em Campo Grande, Mato Grosso do Sul, seis amostras foram selecionadas de acordo com a intensidade de odor em suas folhas: In-01, In-03 e In-05: odor pronunciado (Perfi l A); In-02, In-04 e In-06: odor fraco ou ausência de odor (Perfi l B). As folhas foram coletadas e submetidas a hidrodestilação para obtenção dos óleos essenciais, os quais foram analisados por CG/EM. Uma boa compatibilidade foi encontrada entre os resultados obtidos por CG/EM e a análise olfativa adotada para as amostras: espécimes odor pronunciado apresentaram uma alta porcentagem de monoterpenos e alguns sesquiterpenos: In-01 ( -felandreno, 42,2%; mirceno, 6,8%; -felandreno, 4,6%); In-03 (terpin-4-ol, 21,6%; sabineno, 17,3%; p-cimeno, 5,6%); In-05 (sabineno, 25,1%; terpin-4-ol, 16,2%; pcimeno, 8,3%). Apenas sesquiterpenos foram encontrados nos espécimes que apresentaram odor fraco ou ausência do mesmo (com constituinte majoritário biciclogermacreno: 21,4%, 24,0%, and 29,1%, respectivamente, para os In-02, In-04 e In-06).Unitermos: Duguetia furfuracea, Annonaceae, óleo volátil.ABSTRACT: "Chemical variability of the essential oil of the leaves from six individuals of Duguetia furfuracea (Annonaceae)". Duguetia furfuracea, Annonaceae, a pasture weed, is also used in folk medicine in several Brazilian states. Because of the signifi cant difference in odor between two groups of this plant in a remnant patch of savanna in Campo Grande county, Mato Grosso do Sul, six samples were selected according to the odor intensity in the leaves (In-01, In-03, and In-05: pronounced odor; In-02, In-04, and In-06: weak odor or its absence). The leaves were collected and subjected to steam distillation for extraction of essential oils, which were analyzed by GC-MS. A good agreement was found between CG/MS results and olfactory evaluation of the samples: specimens exhibiting leaf scent had a high percentage of monoterpenes and some sesquiterpenes, as follows: In-01 ( -phellandrene, 42.2%; myrcene, 6.8%; -phellandrene, 4.6%); In-03 (terpin-4-ol, 21.6%; sabinene, 17.3%; p-cymene, 5.6%); 25.1%; 16.2%; 8.3%). Only sesquiterpenes were found in the specimens having weakly scented or scentless leaves (main constituent bicyclogermacrene: 21.4%, 24.0%, and 29.1%, respectively, for In-02, In-04 and In-06).

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Section: Seleção Dos Indivíduos Por Análise Sensorialunclassified

Variação química no óleo essencial das folhas de seis indivíduos de Duguetia furfuracea (Annonaceae)

Valter¹,

Alencar²,

Sartori³

et al. 2008

Rev. bras. farmacogn.

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“…To measure the aroma potency of each odorant, techniques such as aroma extract dilution analysis (AEDA) and Charm analysis can be used. 12,13 These methods are very tedious and time consuming. An alternative is GC-O analysis, based on measurements of the intensity of the eluted odours, using a simple rating scale.…”

Section: Introductionmentioning

confidence: 99%

Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

Dı́az-Maroto

Guchu

Castro-Vázquez

et al. 2008

Flavour & Fragrance J

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Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to study aroma-active compounds in extracts of American, French, Hungarian and Russian oak woods. Compounds that presented high odour intensities for the non-toasted oak woods were guaiacol, hexanal, trans-2-nonenal, trans-oak lactone, cis-oak lactone, eugenol, vanillin and trans-isoeugenol, whilst the same compounds, in addition to furfural, 4-methylguaiacol and cis-isoeugenol, proved important in the toasted oaks. Like the oak lactones, cis-and trans-isoeugenol presented woody/oak odours, particularly in the toasted samples. For Hungarian and Russian samples, both characterized by their lower content of oak lactones, trans-and cis-isoeugenol presented higher odour intensities. For this reason, samples of low oak lactone concentrations, such as Hungarian and Russian oak woods, but also containing isoeugenols, can impart woody/oak odours to wines.

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“…GC presents odorants that are completely volatilised in air [4,44,57]. This does not take into account how a compound is held or released from a food matrix, where only a proportion of the compounds present will be volatile in the gas phase (available for perception), depending upon the solubility and binding to nonvolatile components.…”

Section: Methods Of Extractionmentioning

confidence: 99%

“…Assessors record when they detect an odour and usually record an odour description. Odour potency is equivalent to the concept of , aroma values' [40], , odour units' [41], , odour values' [42], , flavour units' [43] and , odour activity values' (OAVs) [29,44]. The most frequently reported dilution methods are CharmAnalysis TM [17,29,39] and AEDA [5,45].…”

Section: Dilution To Thresholdmentioning

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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Detection of potent odorants in foods by aroma extract dilution analysis

Cited by 512 publications

References 27 publications

Variação química no óleo essencial das folhas de seis indivíduos de Duguetia furfuracea (Annonaceae)

Variação química no óleo essencial das folhas de seis indivíduos de Duguetia furfuracea (Annonaceae)

Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

Gas chromatography-olfactometry

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