Sensory analysis odor-unit

Sample preparation is similar to that of Basic Protocol 1. The sample cleanup procedures should ensure that no extraneous odorants are eluting with chiral odorants of interest. Thus, cleanup procedure 5 is preferred, which should be modified by attaching the polar column to the olfactometer port so that unwanted odorants can be detected. If odorant coelution is found, then a new chiral stationary phase must be chosen for the sensory analysis. Cleanup procedures 2 to 4 will prolong the life of the chiral column. Cleanup procedure 1 is given as Alternate Protocol 2 of this unit. 

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... 

---