Gas chromatography-olfactometry of alcoholic beverages

Plutowska, Beata; Wardencki, Waldemar

doi:10.1533/9780857095176.1.101

Cited by 6 publications

(8 citation statements)

References 132 publications

(123 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Isolation methods are the most used, as static and dynamic headspace with purge and trap (on Tenax ® TA or Porapak™ Q, as well as resins, such as Lichrolut ® EN), followed by thermal desorption or solvent elution, or Solid Phase Microextraction (SPME) [ 22 ]. In alcoholic beverages, GC-O is most commonly used to investigate odor compounds in order to reconstruct alcoholic beverage odors, check the quality of the raw materials used in the production processes and identify the compounds responsible for the aftertaste [ 128 ].…”

Section: Applicationsmentioning

confidence: 99%

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Brattoli

Cisternino

Dambruoso

et al. 2013

Sensors

175

112

View full text Add to dashboard Cite

The gas chromatography-olfactometry (GC-O) technique couples traditional gas chromatographic analysis with sensory detection in order to study complex mixtures of odorous substances and to identify odor active compounds. The GC-O technique is already widely used for the evaluation of food aromas and its application in environmental fields is increasing, thus moving the odor emission assessment from the solely olfactometric evaluations to the characterization of the volatile components responsible for odor nuisance. The aim of this paper is to describe the state of the art of gas chromatography-olfactometry methodology, considering the different approaches regarding the operational conditions and the different methods for evaluating the olfactometric detection of odor compounds. The potentials of GC-O are described highlighting the improvements in this methodology relative to other conventional approaches used for odor detection, such as sensoristic, sensorial and the traditional gas chromatographic methods. The paper also provides an examination of the different fields of application of the GC-O, principally related to fragrances and food aromas, odor nuisance produced by anthropic activities and odorous compounds emitted by materials and medical applications.

show abstract

Section: Applicationsmentioning

confidence: 99%

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Brattoli

Cisternino

Dambruoso

et al. 2013

Sensors

175

112

View full text Add to dashboard Cite

show abstract

“…Lastly, direct intensity methods measure perceived intensity using a reference scale, based on Steven's psychophysical law, which correlates the magnitude of a physical stimulus with the perceived intensity. In olfactometry, this relates the perceived intensity of an aroma to the concentration of the compound in question [84,85]. The perceived measurements can be taken in various ways, either by assigning a value to each compound at the time of analyte elution using a predefined intensity scale or dynamically, where the eluted compounds are treated as chromatographic peaks.…”

Section: Olfactometry and Electronic Nosementioning

confidence: 99%

Meta-Analysis and Analytical Methods in Cosmetics Formulation: A Review

Rico,

Mazabel,

Egurrola

et al. 2023

Cosmetics

View full text Add to dashboard Cite

The ever-evolving cosmetic industry requires advanced analytical techniques to explore, understand, and optimize product performance at nano, micro, and macroscopic levels. Nowadays, these insights are crucial for translating microstructure behavior into macroscopic properties. This knowledge is essential to formulate products with a lower carbon footprint and a higher sustainability profile, incorporating, at the same time, natural or biobased raw materials. These raw materials may present challenges for formulators and analytical scientists due to either an inferior performance when compared to their fossil-derived counterparts or higher costs. This comprehensive review covers a spectrum of analytical methodologies employed in cosmetic formulation, including chromatographic analyses, olfactometry, and electronic nose technology. The characterization of product stability involving assessing parameters such as droplet size, zeta potential, viscosity, analytical centrifugation, surface tension, and interfacial tension are also explored. The discussion in this paper extends to the role of rheology in understanding the molecular structure and behavioral dynamics of cosmetic samples. This review concludes with an overview of colorimetric analysis, a crucial aspect related to consumer perception, followed by a discussion on the challenges and opportunities associated with using meta-analysis methodologies in cosmetics. The formulation of cosmetics employing biobased feedstocks is included, highlighting the evolving landscape of cosmetic science and the integration of sustainable practices. This review stands at the interface between a meta-analysis of cosmetics and product performance, which is attained through a detailed examination of each analytical method. The know-how shared serves as a valuable resource for formulators, researchers, and industry professionals for real-world applications in the analytical field of cosmetics formulation.

show abstract

“…Soares da Costa et al [2004]; Plutowska and Wardnecki [2012] Beer GC-O The aroma compounds concentration which can play an indicator role in controlling and optimising pH during malting and brewing determination. Gijs et al [2002]; Plutowska and Wardnecki [2012] Beer GC-O Determination of aroma profile during Lambic beer ageing (increased quantities of aroma compounds with ageing time). Witrick et al [2020] Wine GC-O Changes determination in the profile of aroma compounds which are related to the young, white wines oxidation process (e.g.…”

Section: Referencesmentioning

confidence: 99%

“…presence of paper, boiled or rotten food odor). Escudero et al [2004]; Plutowska and Wardnecki [2012] Wine GC-O The impact of vine managment (e.g. spacing between vine rows, fastening shoots upwards, load on buds and irrigation) on aroma profile and sensory assessment of wines determination.…”

Section: Referencesmentioning

confidence: 99%

Methods in food science and technology. Part 1

Walczycka¹,

Błaszczyk²

2022

View full text Add to dashboard Cite

We would like to present to you a monograph entitled "Methods in food science and technology -part 1", which we hope will be warmly accepted and continued. Our intention was to gather in one place descriptions of modern methods used in science related to food and human nutrition. Although the monograph is written in English, it has been prepared in such a way that it can be used in the didactic process by teachers and their students and doctoral students. Each chapter is a separate whole, i.e. it is devoted to a different method or group of methods or techniques for food analysis, both in terms of its chemical composition, physical properties, sensory qualities, as well as its quality, stability and safety. The aim of the monograph is to present terminology and specialist vocabulary in an accessible way for a reader who is not a specialist in a given discipline. Importantly, individual chapters have been reviewed by at least two experts. We wish you pleasant reading and fruitful use of the monograph.

show abstract

Gas chromatography-olfactometry of alcoholic beverages

Cited by 6 publications

References 132 publications

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Meta-Analysis and Analytical Methods in Cosmetics Formulation: A Review

Methods in food science and technology. Part 1

Contact Info

Product

Resources

About