Green odor perception

Identified in roasted coffee by Merritt et al. (1970) and in stinking green beans by Vincent et al. (1976). Butane has a sweet-nauseating odor, perceptible only in relative high concentration (Arctander, 1967). 

The odor perception is fatty-soapy (Ullrich and Grosch, 1987), geranium-like, metallic (Holscher et al., 1990), strong and geranium-like (Holscher and Steinhart, 1995). The flavor is oily, green, very fatty (Chemisis, 1969). 

The flavor is described as green, earthy, mushroom (Chemisis, 1986). The odor perception at the sniffing port is mushroom-like (Semmelroch and Grosch, 1995b). 

This acid has a particularly pungent and acrid odor reminiscent of Roquefort cheese and of other cheeses. The taste is acrid-acid but becomes fruity-sour below 10 ppm (Arctander, 1967). By GC-olfactometry, the odor perception, in the evaluation of the aroma of a roasted Columbian coffee, is sweaty, fermented together with the 3-methyl isomer, the contribution to coffee flavor is very important (Holscher et al., 1990). In the aroma of a green coffee, it is described as weak, fermented (Holscher and Steinhart, 1995). Karl et al. (1992) showed that the enantiomers have different odors, the (R)-isomer being cheesy and the (5)-isomer fruity. 

This compound is very diffusive, acid-acrid in moderate dilution it has a cheesy, unpleasant odor. In extreme dilution the odor becomes more agreeable, herbaceous (Arctander, 1967). The odor perception by GC-olfactometry is strong, sweaty in roasted (Holscher et al., 1990) and green Columbian coffee (Holscher and Steinhart, 1995). Together with the 2-methyl isomer, it makes an important contribution in coffee flavor. 

The odor is very diffusive, penetrating, pungent-irritating. Only in extreme dilution will truly a fruity, banana-like, green-fresh odor become perceptible (Arctander, 1967). As a GC eluate it is described with a burnt, green and nasty odor (Persson and von Sydow, 1973). The flavor is described as fatty, dairy, green, cocoa, fermented (Chemisis, 1998). Lea and Swoboda (1958) find a flavor threshold of 70ppb. 

The flavor profile analysis was performed as previously described [6]. The number of evaluated flavor attributes was reduced from six to five (sweet, green, floral, fruity, and sour), removing the smoky odor quality as it was not important for the tomatoes investigated here. The intensities of the odor attributes were scored on a category scale from 0 (not perceptible) to 3 (strongly perceptible) in increments of 0.5. 

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