Flavour dilution factor

Lowest headspace volume required to perceive the odorant at the sniffing port The highest headspace volume was equated to a flavour dilution factor of 1. The flavour dilution factors of the other odorants were calculated on this basis. (Source [31])... 

Compound Aroma quality (GC-olfactometry) Flavour dilution factor (FD factor)... 

An aliquot of the extract which was used for the first GC-O experiment is diluted with the solvent, usually as a series of 1+1 or 1+2 dilutions and each dilution is analysed by GC-O. This means that in each GC run the assessor records the retention time of each odour along with a descriptor of that odour. This procedure is continued until no odorants are perceivable. The highest dilution at which a compound can be smelled is defined as its flavour dilution (ED) factor. The ED factor is a relative measure, and is proportional to the OAV of the compound in air. 

In the case of AEDA, which is mostly applied 7777, the result is expressed as flavour dilution (ED) factor. The ED factor is the ratio of the concentration of the odorant in the initial extract in which the odour is still detectable by GCO [14, 15[. Consequently, the FD factor is a relative measure and is proportional to the OAV of the compound in air. As an example, the analysis of the aroma of the baguette cmst [16] will be discussed. After separation of the acidic fraction, the neutral/basic volatiles were investigated by AEDA. Results listed in Table 6.24 reveal 21 odorants in the FD factor range 32-512, of which 2-acetyl-1-pyrroline (no. 1), 2-ethyl-3,5-dimethylpyra-zine (no. 10) and (E)-2-nonenal (no. 17) showed the highest FD factors. 

Oleoresin is the total soluble extractive in a specified solvent. From the functional point, the best oleoresin is one which contains all the flavour components of the material contributing to aroma, taste, pungency and related sensory factors which, when diluted to the original concentration in the original material, truly recreates the sensory quality of the original spice. 

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