Sensory analysis odor studies

Cabernet wine comparison. One of the objectives of the study was to identify the odoi active compounds of wines with "Brett" flavor through sensory analysis and gas chromatography-olfactometry (GCO). Wines identified by their respective winemakers as having "Brett" character were evaluated by a trained expert sensory panel also, using the technique CharmAnalysis (92-94) for GCO analysis, along with gas chromatography-mass spectrometry (GC-MS), odor-active compounds were identified by their respective Kovats retention indices (95). Contained below is a... 

Despite years of research on irradiation odor, many questions remain unanswered. There is no systematic descriptive sensory analysis of irradiation-induced odor and aroma in RTE meat products. The description of off-odor has been mostly reported for raw meats. Limited studies have indicated that the off-odor is not always found in low dose irradiation-induced RTE products. The descriptive analysis may be conducted on RTE products irradiated in higher doses, so distinguished odors can be detected. 

During lipid oxidation, the primary oxidation products that are formed by the autoxidation of unsaturated lipids are hydroperoxides, which have little or no direct impact on the sensory properties of foods. However, hydroperoxides are degraded to produce additional radicals which further accelerates the oxidation process and produce secondary oxidation products such as aldehydes, ketones, acids and alcohols, of which some are volatiles with very low sensory thresholds and have potentially significant impact on the sensory properties namely odor and flavor [2, 3]. Sensory analysis of food samples are performed by a panel of semi to highly trained personnel under specific quarantined conditions. Any chemical method used to determine lipid oxidation in food must be closely correlated with a sensory panel because the human nose is the most appropriate detector to monitor the odorants resulting from oxidative and non-oxidative degradation processes. The results obtained from sensory analyses provide the closest approximation to the consumers approach. Sensory analyses of smell and taste has been developed in many studies of edible fats and oils and for fatty food quality estimation [1, 4, 5]. 

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

Comparison of Different White Wine Varieties in Odor Profiles by Instrumental Analysis and Sensory Studies... 

Sensory Validation of Sampling and GC Techniques The sensory evaluation was carried out by a panel of three judges (employees of Pebeyre Ltd.). For this study, an external odor port was attached to the gas vent (5) of the D.C.I. System and the rotary valve (4) was not switched (analysis using the Desorption - Concentration mode). Thus, after the thermal desorption of the volatiles from the trap, the rotary valve was positioned so that the unresolved aroma Isolate went to our sniffing port. The response was measured as similarity or dissimilarity to Black Truffle aroma. 

Schieberle, P, Hofmann, T., Identification of the key odorants in processed ribose-cysteine Mad-lard mixtures by instrumental analysis and sensory studies. In Flavour Science. Recent Developments, 8th Weurman Flavour Research Symposium (Taylor, A.J., Mottram, D.S., eds.), Royal Society of Chemistry, Cambridge, pp 175-181, 1996... 

Guth, H. (1998) Comparison of different white wine varieties in odor profiles by instrumental analysis and sensory studies. In Waterhouse, A.L., Ebeler, S.E. (eds.) Chemistry of Wine Flavor, ACS Symposium Series 714, pp. 39-52... 

The first analysis of the ratings concerns their validity. Can panelists actually scale the relative sensory impressions of these odor stimuli by magnitude estimation Correct scaling of overall odor Intensity provides a validating measure of the panelist s sensory capabilities in this complicated study. Since panelists had the opportunity to scale unmixed odorants as well as the odor mixtures, and since the unmixed odorants comprised a graded intensity series (albeit presented at random in the set of 2k stimuli) it becomes a straightforward matter to determine whether panelists could pick out the k levels of each unmixed odorant, and scale them in the correct order of concentration. Panelists should do so. Table V shows linear and log-log (viz., power functions) relations between odor concentration in air, and rated overall odor intensity, for each pair of odorants in each study. Linear and power functions fit the data adequately. For power functions, the exponents are less than 1.0, confirming previously reported results in the literature. (2, 3)... 

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