Sensory analysis aroma value

In general, the aroma of a food consists of many volatile compounds, only a few of which are sensorially relevant. A first essential step in aroma analysis is the distinction of the more potent odorants from volatiles having low or no aroma activity. In 1963, Rothe and Thomas calculated the ratio of the concentration of an odorant to its odor threshold and denoted it aroma value (3). This approach was the first attempt to estimate the sensory contribution of single odorants to the overall aroma of a food. Since that time, similar methods have been developed odor unit (4) based on nasal odor thresholds, flavor unit (5) using... 

The most significant parameters were selected by ANOVA analysis (not shown). Correlation, mainly for the sulfury note, between the perception parameters derived from the TI cinves and parameters derived from the m>ma release curves are presented in Figure 6. The sensory characteristics of die sulfijry note were denoted by the initial letter (S) while die aroma release of individual compounds is denoted by a number which relates to the m/z value. PCI seemed to represent the sulfury characteristic axis. Time and area parameters, which were related to die most intense parts of the TI curves, were represented on the positive part of PCI while the decrease rates of sulphur components were on die opposite end of the axis. PC2 seemed representative of methylketone (die ions at m/z 143 and 1 IS are 2-nonanone and 2-heptanone respectively) but they did not relate to any perception parameter. 

Numbers represent the m/z values of the compounds, S represent the sensory score, the following descriptors denote the parameters derived from analysis of die aroma release and time intensity curves (see Experimental for detaUs). Reproduced from reference 15. Copyright 2003 Lavoisier... 

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