Combined hedonic aroma response method

GC-0 methods are commonly class ed in four categories dilution, time intensity, detection frequency, and posterior intensity methods. Dilution analysis, the most applied method, is based on successive dilutions of an aroma extract until no odor is perceived by the panelists. This procedure, usually performed by a reduced number of assessors, is mainly represented by combined hedonic aroma response method (CHARM) [67], developed by Acree et al., and aroma extraction dilution analysis (AEDA), rst presented by Ullrich and Grosch [68]. The former method has been applied to the investigation of two sweet orange oils from different varieties, one Florida Valencia... 

However, a single GC-O run only is usually insufficient to distinguish between the potent odorants that most likely contribute strongly to an aroma and those odorants that are only components of the background aroma. Therefore, to improve the results, two methods, combined hedonic aroma response measurements (CHARM) analysis [4] and aroma extract dilution analysis (AEDA) [5, 6] have been developed. As discussed in Sect. 16.4 in both methods serial dilutions of food extract are analysed by GC-O. 

These methods were developed to quantify and visualize the intensity of aroma as a chromatogram. A specific system named combined hedonic and response measurement (CHARM) was initially developed. Later on, aroma extract dilution analysis (AEDA) (Figure 3), a new method using a conventional GC-O system, was proposed. They share the same strategy aroma extract is diluted to a certain extent and then GC—O methodology is applied. In an AEDA procedure, if such a maximum extent of a dilution that allows the detection of a certain component is times diluted from the original sample, this component is referred to have a flavor dilution (FD) factor of . CHARM value corresponds to FD factor in a CHARM procedure. These values represent the contribution of the volatile the larger these values are, the more important they are considered as key components. 

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