Odors analysis

O-SCD Higher selectivity than AED Excellent sensitivity Linear response Odorant analysis Skilled operators (flame SCD) [33,40,45]... 

Figure 8. Effect of storage temperature (-20, 27, and 35°C) on odor analysis of raw shrimp.

Blank I (2002) In Marsili R (ed) Flavor, fragrance, and odor analysis. Dekker, New York, p 297... 

Food—Odor—Analysis—Data processing— Congresses. 2. Flavor—Analysis—Data processing-Congresses. 

Lecanu, L., Ducrest, V., Jouquand, C., Gratadoux, J. J., and Feigenbaum, A. (2002). Optimization of headspace solid-phase microextraction (SPME) for the odor analysis of surface ripened cheese. ]. Agric. Food Chem. 50, 3810-3817. 

The odor of plastics has hardly been investigated. The focus of most investigations is emission measurement of VOCs detectable by routine GC—MS analysis because emission limits have to be met by manufacturers to get approval for use of their material by authorities or by other companies which use the initial material for further processing. Examples of plastic off-odor analysis have been reported on certain occasions especially for food packaging materials regarding migration from the packaging into the food (Skjevrak et al, 2003). Other published data on the odor of plastic materials are rare for confidentiality reasons. A few selected examples of odorants found in certain plastic materials are mentioned below ... 

Application of the Combination of Odor Evaluation and Odor Analysis for Product Optimization... 

The information gained by application of odor evaluation and odor analysis of indoor environment and material samples not only serves the purpose of knowledge accumulation, but can also be used as a tool for air quality and product improvement. The combination of the two methods has the potential of a systematic approach to developing odor optimized technical materials. One example is given here. 

Odor analysis (see Chapter 8) performed using GC coupled with olfactometry has also shown that many food items and household materials are odorant sources (Mayer and Breuer, 2006). Thus, mono-unsaturated aldehydes particularly E-2-nonenal are found in fat, wax, oil finish and lubricants branched aldehydes such as 3-methyl butanal are found in varnish, bread and malt while leather, rice and popcorn are sources of substituted pyrrolines especially 2-acetyl-l-pyrroline. Studies like this are important not only from the point of view of identifying sources of indoor odorants but also from the point view of providing vital information that can help consumers to select products. 

A major advantage to this technique is that inorganics can be detected to low levels (1-2 pg) using a nondestructive detector. This means that the P1D can be connected in series with other detectors and is ideal for odor analysis. The sensitivity of the detector is directly related to the efficiency of ionization of the compound. The PID is about 5-10 times more sensitive to aliphatic hydrocarbons, 50-100 times more sensitive to ketones than FID, and 30 times more sensitive to sulfur compounds than flame photometric detection. Several reviews on the PID and its sensitivity have been published [94-97]. 

Many problems associated with successfully identifying and simulating the flavors characteristic of conventionally baked foods have yet to be overcome in the development of new microwave products. This study addresses these problems by identifying compounds most important to the characteristic flavors of white cake batter, microwave and conventionally baked cake. Gas chromatography, mass spectrometry, and odor analysis by sniffing indicated that compounds such as diacetyl, C4-C10 aldehydes, C4-C10 alcohols, C8-C11 dienals, 3-octen-2-one, and 7-octen-4-ol were common to all three flavor systems. Conventional cake was found to contain higher levels of isopentenal and furfural than microwave cake. 

In, Flavor, Fragrance and Odor Analysis (R. Marsili, ed.), pp. 75-106, Marcel Dekker Inc, New York. 

I. Blank, Gas Chromatography-Olfactometry in Food Aroma Analysis. In Flavor, Fragrance, and Odor Analysis, R. Marsili, Ed. Marcel Dekker New York, 2002 pp 297-331. 

Miranda-Lopez, R., Libbey, L.M., Watson, B.T., and McDaniel, M.R. (1992). Odor analysis of Knot Noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (osme). J. Food Sci., 57, 985-993 and 1019. 

VAN DEVENTER D and MALLiKARJUNAN P (2002), Comparative performance analysis of three electronic nose systems using different sensor technologies in odor analysis of retained solvents on printed packaging , J Food Sci, 67(8), 3170-3183. 

Flavor, Fragrance, and Odor Analysis, edited by Ray Marsili... 

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