The odour of white bread

Mulders, E. J.

doi:10.1007/bf01883343

Cited by 54 publications

(18 citation statements)

References 14 publications

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“…Hydrogen sulfide 10 Blank, 2002 NF-ND NF-ND Dimethyl sulfide 0.31 Guadagni et al, 1963;Mulders, 1973a;Fors, 1988;Buttery et al, 1990a 0. 0312 Fors, 1988 Dimethyl disulfide 0.1612 Mulders, 1973a;Buttery et al, 1976;Fors, 1988 0.0630 Schutte, 1974;Schutte, 1975 Dimethyl trisulfide 0.0050.01 Buttery et al, 1976;Fors, 1988;Buttery et al, 1990b3 Schutte, 1975Fors, 1988 Benzothiazole 80 Buttery et al, 1988 NF-ND NF-ND 2-acetylthiazole 10 Blank, 200210 Schutte, 1974Schutte, 1975;Fors, 19882,4,5-trimethylthiazole 50 Fors, 1988 NF-ND NF-ND methanethiol 0.02 Guadagni et al, 1963;Fazzalari, 1978;Fors, 19882 Fazzalari, 1978Fors, 1988 Methional 0.…”

Section: Compoundsmentioning

confidence: 99%

Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation

Varlet

Fernández

2010

Food sci. technol. int.

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An inventory of the most part of sulfur-containing volatile compounds (SCVCs) present in seafood was carried out. These molecules constitute key compounds to understand and improve seafood quality. According to their nature, concentration and environmental parameters (temperature), they can move the overall seafood odor from desirable to rotten. Sulfury odors can also indicate problems in sanitary quality. Thus, it is essential to monitor the generation of these compounds to better control the organoleptic and sanitary quality of seafood. SCVC were divided in two categories: aliphatic compounds and cyclic compounds. Among cyclic SCVC, several families of compounds can be distinguished as thiophenes, thiazoles and their respective derivatives. The main pathways of formation of SCVC in seafood are investigated in order to better understand their presence in seafood aroma. Microbial mediated enzymatic reactions are mainly implied in the generation of aliphatic SCVC whereas Maillard reactions are involved in the generation of cyclic SCVC. A small part of SCVC could also derive from the environment by direct bioaccumulation of S-containing molecules or precursors. Then, the occurrence of SCVC in seafood is discussed according to the extraction methods, analysis methods sometimes olfactometric methods and the species the state and the average biochemical composition of the seafood matrix in which they were recovered. Finally, among the identified SCVC, the odorant properties of odor-active volatile compounds were investigated. Aromatic notes and odorant thresholds for odorant SCVC of seafood aroma are listed. Both pathways of formation and lists of SCVC linked to their odorant properties constitute important indicators to optimise seafood quality from an organoleptic and sanitary point of view.

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Section: Compoundsmentioning

confidence: 99%

Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation

Varlet

Fernández

2010

Food sci. technol. int.

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“…The identiÐcation of these compounds, called "character impact compoundsÏ, was performed by sensory evaluation combined to instrumental quantiÐ-cation. A major contribution in this Ðeld has been made by Mulders (1973), when the term of "odour valueÏ was introduced. The odour value (OV) of a compound is the ratio of its concentration to its odour threshold value.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Strawberry Flavour: Analysis and Biosynthesis

Zabetakis

Holden

1997

J. Sci. Food Agric.

201

137

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“…In order to combine sniffing experiments with traditional threshold analysis, Rothe and Thomas (1963) used the aroma value, which was defined as the ratio of the concentration of the flavour compound to its OT. According to the method used for the odour threshold determination (i.e., dilution in water, in model solutions or in purified air), different ratios can be computed, such as the odor unit number (Guadagni et al 1966), the number of odour intensity units (Teranishi et al 1971), the odour activity value (OAV; Mulders 1973), the odour intensity index (Barth 1973), the flavour unit (Meilgaard 1982) and the threshold odour number (Hill and Barth 1976). Representing the volatile pattern using one of these ratios is an approximation, as interactions between the volatile and the matrix are not taken into account, but it has a practical use in selecting the most important contributors to the overall aroma (Zabetakis and Holden 1997).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Fruit Aroma Quality: Comparison Between Gas Chromatography–Olfactometry (GC–O) and Odour Activity Value (OAV) Aroma Patterns of Strawberries

et al. 2008

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Gas chromatography-olfactometry (GC-O) is based on the use of human assessors as a sensitive and selective detector to ascertain odour-active volatile compounds in a sample extract, whereas odour intensity value (OAV) determination is widely used to obtain odour patterns starting from quantitative compositions. Whether there is an exact parallelism between odour patterns obtained from GC-O parameters and OAV is not yet well investigated. To this aim, the OAVand GC-O odour patterns of six strawberry genotypes were compared. Esters represented 97.9-99.8% of total volatiles, with methyl butanoate being the main compound; dimethyl disulfide, dimethyl trisulfide, γ-heptalactone and δ-decalactone were detected only by GC-O. OAV indicated that 25 volatiles out of 39 could actually contribute to the odour pattern, while the GC-O sensory panel perceived 30 odorous events. The major odour contributors in OAV and the maximum odour intensities of odour events in GC-O were genotype dependent. Comparing OAV with GC-O patterns, the spatial relationships in principal component analysis biplots were comparable: 'VR4' was opposed to 'Alba' and 'CS4', and 'Dora' to 'Darselect' and 'Eva'. GC-O and OAV resulted in comparable strawberry odour patterns, GC-O giving the most detailed qualitative and quantitative description. However, being GC-O, a time-consuming method, it should not be routinely used.

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The odour of white bread

Cited by 54 publications

References 14 publications

Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation

Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation

Strawberry Flavour: Analysis and Biosynthesis

Evaluation of Fruit Aroma Quality: Comparison Between Gas Chromatography–Olfactometry (GC–O) and Odour Activity Value (OAV) Aroma Patterns of Strawberries

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