Flavor perceptibility of straight chain, unsaturated aldehydes as a function of double‐bond position and geometry

Abstract

The mean threshold values for odor and taste of straight‐chain mono‐ and diunsaturated aldehydes are determined in solutions of paraffin oil. The threshold values lie at low concentrations and display interesting odor and taste aspects. Special attention is given to the influence of chain length, double‐bond position, number of double bonds andcis/trans geometry.

Quantitation of potent odorants of virgin olive oil by stable‐isotope dilution assays

“…The most striking difference in the odor profiles of samples I-1 and I-2 was the more intense green note in the latter {Table 3). A comparison of the OAVs of the greensmelling aldehydes [hexanal, (E)-2-and (Z)-3-hexenal (5,15,16)] suggests (Table 7), on the basis of the much higher OAV in sample I-2, that (Z)-3-hexenal was responsible for the stronger green odor note of I-2. In particular, sample I-1 but also sample I-2 contained much more (E)- Table 5).…”

Biotechnological Production and Sensory Evaluation of ω1-Unsaturated Aldehydes

“…Previously reported odor qualities were partly different but largely in accordance with our results. 2,7,47,48 Previous evaluations of OTs of ω1-unsaturated aldehydes cover only a limited range of homologs and have been assessed in air or paraffin only. 2,7 The odors of some of the compounds are described here for the first time.…”

Determination of important odor-active aldehydes of wine through gas chromatography–mass spectrometry of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge used for selective isolation

“…2-Octanol and 2-undecanone (>97%), used as internal standard and surrogate standard respectively, were purchased from Fluka-España (Madrid, Spain). O- (2,3,4,5,hydroxylamine hydrochloride (≥99%), used as a derivatization reagent, was purchased also from Fluka. The 5 mg ml −1 aqueous solution of PFBHA was prepared daily.…”

“…Most of them have significant sensory properties and can impart pleasant or unpleasant notes to different products [1]. A study of their sensory properties reveals that those with 8-10 carbon atoms, such as (E)-2-nonenal, octanal, nonanal, decanal or (E, Z)-2,6-nonadienal, are strong odorants [2][3][4][5][6]. The odor properties of (E)-2-nonenal are particularly important, since it can be responsible for important off-flavors [7,8].…”