Preliminary results of a recognition method visualizing the aroma and fragrance features

Abstract

The lack of interpretation methods capable of examining the aroma-profiles of spicy and medicinal plants and other samples of food origin (wines, honeys, fruits, fruit-distillates) makes necessary a thorough investigation of the relating evaluation procedures. By adding three appropriate hydrocarbon standards to all sample extracts, and measuring the programmed temperature retention indices of the components and normalizing the peak areas to that of the compound corresponding to the most intense chromatographic peak, a visualization of the aroma characteristics could be achieved. The relationship or identity of aroma patterns could be deduced from the presence or absence of similar polygons in the constellation-maps of the components.

Recognition experiments of the vintage year 1997 hot and red paprika (Capsicum annuum) varieties grown in Kalocsa

“…Consequently, their use requires the case by case education of the evaluating system and the results cannot be generalized easily and compared to that of other laboratories. In current work similarly to our previous investigations conducted in wine (KOVÁCS et al, 1999), medicinal herb and honey (KORÁNY et al, 2000) volatile examinations, the elaboration of a data interpretation method, taking the component ratios into account and based on the principals used in relative mass spectra construction, has been tried. The results show that the reproducibility of the PTRI values is H2 index units with respect to the mean and they are in accordance with literature (LUNING et al, 1995).…”