Impact odor

MINOR 3 SAFETY - Single injury, not severe, possible tost time. OPERABILITY - Some equipment damage ( 10Qk to 1MM) with possible downtime. ENVIRONMENTAL 6 CCMMUNITY IMPACT Odor or noise complaint From the public. Releese Ihat results in some Agency notification or viciatior. 1 3 4 5... 

Eyres, G., Dufour, J.P> Hallifax, G., Sotheeswaran, S., Marriott, P.J. (2005) Identification of character-impact odorants in Coriander and wild coriander leaves using gas chromatography-olfactometry (GCO) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS). J. Sep. Sci. 28 1061-1074. 

In the case of pineapples, the 12 odorants listed in Table 16.7 were dissolved in water in concentrations equal to those determined in the fruit [50]. Then the odour profile of this aroma model was evaluated by a sensory panel in comparison to fresh pineapple juice. The result was a high agreement in the two odour profiles. Fresh, fruity and pineapple-like odour notes scored almost the same intensities in the model as in the juice. Only the sweet aroma note was more intense in the model than in the original sample [50]. In further experiments, the contributions of the six odorants showing the highest OAV (Table 16.7) were evaluated by means of omission tests [9]. The results presented in Table 16.8 show that the omission of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, ethyl 2-methylbutanoate or ethyl 2-methylpropanoate changed the odour so clearly that more than half of the assessors were able to perceive an odour difference between the reduced and the complete aroma model. Therefore, it was concluded that these compounds are the character-impact odorants of fresh pineapple juice. 

Giri, A., Osako, K., Okamoto, A., Okazaki, E., and Ohshima, T. (2011b). Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel. ]. Sci. Food Agric. 91, 850-859. 

Guth, H. 1997. Quantitation and sensory studies of character impact odorants of different white wine varieties. J. Agric. Food Chem. 45 3027-3032. 

Milo, C. and Blank, I. 1998. Quantification of impact odorants in food by isotope dilution assay Strength and limitations. In Flavor Analysis Developments in Isolation and Characterization (C.J. Mussinan and M.J. Morello, eds.) pp. 250-259. American Chemical Society, Washington, D.C. 

Schieberle, P. and Hofmann, T. 1997. Evaluation Of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory... 

Kosteridis, Y. and Baumes, R. (2000). Identification of impact odorants in bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine. J. Agric Food Chem. 48, 400-406. 

In addition to GC-MS, recent studies have focused on the identification and quantitative analysis of impact odorants in botrytized wines using gas chromatography-olfactometry (GC-O) analysis. Sarrazin et al. (2007a) investigated numerous botrytized and nonbotry-tized Sautemes wines. They could identify several key odorants that were responsible for the sensory differences between the wines, notably 3-mercaptohexan-l-ol, various furanons, ethyl-hexanoate, methional, phenylethanol, phenylacetaldehyde, sotolon, p-damascenone, and 2-methyl-3-furanthiol. 

Guth, H. and Grosch, W. (1994). Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies. ]. Agric. Food Chem. 42, 2862-2866. 

The use of an isotope dilution assay is the best method to quantify labile and low level odorants. He applied this technique to the determination of 2-acetyl-l-pyrroline and 2-methyl-3-ethylpyrazine, the two compounds which showed the highest FD-factors among the compounds with roasty odor notes in extracts from wheat or rye bread crust, respectively ( 7, 38). The results are summarized in Table III. The high level of the acetylpyrroline in the crusts of the wheat breads was striking compared to the level in the rye breads. These quantitative data confirm that 2-acetyl-l-pyrroline is a character impact odor compound of the wheat bread crust. 

Lopez, R., Ortin, N., Perez-TrajiUo, J.P., Cacho J. Ferreira, V. (2003) Impact odorants of different young white wines from the Canary Islands. J. Agric. Food Chem., 51, 3419-3425. 

Escudero, A., Hernandez-Orte, R, Cacho, J. Ferreira, V. (2000). Clues about the role of methional as character impact odorant of siome oxidiez wines. J. Agric. Food Chem, 48, 4268 272. 

Aznar, M., Lopez, R., Cacho, J.F., Ferreira, V. (2001). Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. J. Agric. Eood Chem., 49, 2924-2929. 

The third and fourth influential factors on wine aroma chemistry arise from the problems caused by the matrix on both the isolation and preconcentration of molecules and on the sensory assessment of the role played by the impact odorants. The presence of major volatiles, such as ethanol and fusel alcohols, complicates the isolation of the other wine odorants, particularly of those present at low levels. This has a marked influence on the way in which the extracts for screening and for further qualitative or quantitative studies should be prepared. On the other hand, ethanol and the major fermentation volatiles have also a deep influence on the way in which the odor chemicals are released and perceived. 

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