Issues in Gas Chromatography-Olfactometry Methodologies

Friedrich, Jane E.; Acree, Terry E.

doi:10.1021/bk-2000-0756.ch009

Cited by 13 publications

(15 citation statements)

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“…There are numerous weaknesses in using GC-O methodologies (Friedrich and Acree, 2000). It is often criticised as being a subjective method, yielding inconsistent results.…”

Section: Gc-o To Obtain Aromagramsmentioning

confidence: 99%

Instrumental Methods of Analysis

Reineccius

2010

Food Flavour Technology

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This chapter provides an insight into how one approaches the instrumental analysis of flavour. Only the aroma component of flavour is discussed; this excludes both taste and chemesthetic effects that are also universally considered to be components of flavour. The aim is to provide an understanding of the unique challenges faced in this analysis and how and why particular analytical approaches are taken to solve a particular flavour problem. Issues of sample preparation, aroma isolation, compound selection (when an objective), quantification and identification are discussed. Since this topic is very broad, one cannot provide much detail, thus reviews (e.g.

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“…There are numerous weaknesses in using GC-O methodologies (Friedrich and Acree, 2000). It is often criticised as being a subjective method, yielding inconsistent results.…”

Section: Gc-o To Obtain Aromagramsmentioning

confidence: 99%

Instrumental Methods of Analysis

Reineccius

2010

Food Flavour Technology

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“…Compounds present in small concentration are often more important in the flavor than those of high concentration. Furthermore, most of the chemical analysis does not measure the cause of the sensory responses (Friedrich and Acree 2000). Some aroma active components are extremely potent and exist in such small amounts that they cannot be detected by typical GC detectors.…”

Section: Itrus Essential Oils Are Widely Used In Fragrances Includingmentioning

confidence: 99%

“…An effluent splitter attached at the end of the column enabled half of the sample to be directed to a FID, while the other half of sample was directed to a sniffing port. GC-O is time intensive and typically only uses 1 to 2 trained sniffers (Friedrich and Acree 2000). In this study, sensory analyses were performed by 2 trained assessors in duplicates.…”

Section: Gc-omentioning

confidence: 99%

“…However, the detection for odor active compounds in a sample requires sensory test. The technique of GC-O provides sensory responses to chromatically separated chemicals (Friedrich and Acree 2000). The FD factors of the odorants were determined by GC-O of serial dilutions using the AEDA approach.…”

Section: Aedamentioning

confidence: 99%

“…Gas chromatography-olfactometry (GC-O) analysis including aroma extraction dilution analysis (AEDA) and CharmAnalysis has been a useful method for estimating the contribution of the most odor-active compounds presented in an aroma extract by sniffing the GC effluent (Blank and Grosch 1991;Acree 1993;Hinterholzer and Schieberle 1998). GC-O reveals odorants in terms of their odor-activity, thus eliminating odorless compounds from consideration (Friedrich and Acree 2000). By means of sniffing serial dilutions of an essential oil in AEDA, each volatile in the food flavor can be ranked according to odor potency and the results are expressed as flavor dilution (FD) factors.…”

Section: Itrus Essential Oils Are Widely Used In Fragrances Includingmentioning

confidence: 99%

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Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution Analysis

Choi

Sawamura

Kondo

2002

Journal of Food Science

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The key aroma compounds were identified in Citrus flaviculpus Hort. ex Tanaka (ki-mikan) by using aroma extraction dilution analysis (AEDA) and the sniff test. Ki-mikan peel oil was extracted by cold-pressing.The highest flavor dilution (FD) factor was found for limonene. b-Phellandrene, carvacrol, spathulenol, camphene, elemol, (+)-trans-limonene oxide, and tetradecane showed higher relative flavor activity. Results of the sniff test of the original essential oil and its oxygenated fraction revealed that tetradecane, linalool, and aterpineol were regarded as the key aroma compounds of ki-mikan peel oil. A diluted solution of linalool and aterpineol of 3 ppm gave a ki-mikan-like flavor, while a higher concentration near 100 ppm of tetradecane tended to produce a fresh and fruity aroma note similar to ki-mikan flavor.

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Identification of volatile compounds contributing to pennycress aroma

Luo¹

2022

Flavour & Fragrance J

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Gary A. Reineccius. I am very grateful for the privilege to have Gary as my advisor, not only in my research and study, but also in my life and career. His support, encouragement, wisdom, kindness and generosity have always influenced me positively, helping me release my fear of the unknown. My appreciation also extends to my laboratory colleagues in the flavor lab. Thanks to Vaidhyanathan Anantharamkrishnan, who provided me with every bit of guidance, assistance and support that I needed in my work. Thanks to Yara Benavides Paz, who served as my sensory panelist and provided me with useful advice in my research. Thanks to Katie Enzenauer and Bruna Barbon Paulo for their friendship and encouragement throughout my time in the lab as well as in my daily life. I also need to thank Jean-Paul Schirle-Keller, who helped me solve any analytical problems that I faced, making the experiments going well. I would also like to thank my defense committee members Dr. George A. Annor and Dr. Leonard F. Marquart for their value time and helpful guidance. Besides, I have to thank my former advisor Dr. Daniel J. O'Sullivan for helping me join the Food Science M.S. program here. ii Special thanks to Dr. David Marks and Ratan Chopra (Department of Plant and Microbial Biology), who shared their abundant knowledge and expertise on pennycress, and also provided pennycress sample for this research. My special thanks also expressed to Julie Kirihara (Center for Mass Spectrometry and Proteomics) for her patience, kindness and help in the mass spectrometry center. Most importantly, I owe this accomplishment to the endless love from my parents and my elder brother. I cannot image how can I reach this point without their support. iii DEDICATION This thesis is dedicated to my parents for always supporting me and encouraging me to do what I want to do. They gave me the courage to overcome the fear of "from having everything to having nothing" in a new environment. Thanks for them giving me the wings to fly further and higher.I also dedicated this thesis to my elder brother who always tries his best to protect me like a shield whenever problems try to reach me. Without my brother, I won't be the person I am today.

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Issues in Gas Chromatography-Olfactometry Methodologies

Cited by 13 publications

References 0 publications

Instrumental Methods of Analysis

Instrumental Methods of Analysis

Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution Analysis

Identification of volatile compounds contributing to pennycress aroma

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