An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin

Dussort, Pierre; Deprêtre, Nicolas; Bou-Maroun, Elias; Fant, Christine; Guichard, Élisabeth; Brunerie, Pascal; Fur, Yves Le; Quéré, Jean‐Luc Le

doi:10.1016/j.foodres.2012.07.011

Cited by 22 publications

(17 citation statements)

References 58 publications

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“…In the present study, a 25% value was selected as an average threshold, which is equivalent to a minimum of four odour events (maximal frequency: eight judges x two repetitions = 16). An OA was then defined only if this 25% threshold was reached in at least one extract . A complementary study was performed on a DB‐1701 column (30 m x 0.25 mm i.d., 0.25 µm film thickness; J&W Scientific) to confirm the major OAs detected on DB‐WAX.…”

Section: Methodsmentioning

confidence: 99%

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Aroma characterization of freshly‐distilled French brandies; their specificity and variability within a limited geographic area

Malfondet

Gourrat

Brunerie

et al. 2016

Flavour & Fragrance J

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Freshly-distilled French wine brandies were evaluated by gas chromatography-olfactometry (GC-O). Six brandy samples were studied, coming from two growth areas, both belonging to the same limited geographic zone, which is a homogeneous vineyard area. The GC-O methodology, using detection frequency analysis, revealed 88 olfactive areas (OAs) for which the detection frequency was ≥ 25%. OAs were then identified using gas chromatography-mass spectrometry in electron and chemical ionization modes and semi-quantified by internal normalization using gas-chromatography with flame ionization detection. Co-eluting species were separated by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O). Eleven new molecules were tentatively identified for the first time in brandy, as impact odorant compounds: ethyl prop-2-enoate, 2-furfuryl formate, 1,2,4,5-tetramethylbenzene, (Z)-ocimenol, 1,4,6-trimethyl-1,2-dihydronaphthalene, 2-ethoxybenzyl alcohol, 2-ethylhexanoic acid, 2-phenoxyethanol, 4-hydroxy-3-methylacetophenone, 4-(2,3,6-trimethylphenyl)butan-2-one and 2,3-dihydrofarnesol. Composition and perception differences between samples according to their origin were investigated. Statistical analyses on OA detection frequencies and semi-quantitative data were used to distinguish the samples. A lot of variables appeared to be common to all spirits, and may represent an aromatic background for the brandies, characteristic of the geographic zone. Although a few particular OAs were found more relevant in particular samples, no growth area-specific compound was identified. Therefore, differences between spirits are more likely due to an aromatic balance between concentrations of a set of common molecules, among which ethyl esters and alcohols played a prominent role, rather than the presence of specific compounds with unique aromas.

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Section: Methodsmentioning

confidence: 99%

“…The aim of any GC‐O experiment is to determine the relative odour potency of volatiles present in an extract and to prioritize compounds for identification. GC‐O has been widely used to identify key aroma compounds in several products including alcoholic matrices . Different GC‐O methods have been developed.…”

Section: Introductionmentioning

confidence: 99%

Aroma characterization of freshly‐distilled French brandies; their specificity and variability within a limited geographic area

Malfondet

Gourrat

Brunerie

et al. 2016

Flavour & Fragrance J

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“…GC-O has been applied to food and beverage, fragrances, and essential oils analysis (Chin, Eyres, & Marriott, 2012a;Dussort et al, 2012;Eyres, Marriott, & Dufour, 2007;Janzantti & Monteiro, 2014;Qiao et al, 2008;Rouseff et al, 2001). Detection frequency (Dussort et al, 2012;Falcão, de Revel, Rosier, & Bordignon-Luiz, 2008), dilution to threshold (Benzo et al, 2007;Kang & Baek, 2014), and direct intensity (Garruti, Franco, da Silva, Janzantti, & Alves, 2003;Pham, Schilling, Yoon, Kamadia, & Marshall, 2008) are the main GC-O techniques. In particular, detection frequency analysis is based on the assumption that the relative number of subjects detecting an odour at any given retention time during a GC-O run reflects the relative importance of that odour compound.…”

Section: Introductionmentioning

confidence: 99%

Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques

Mastello

Capobiango

Chin

et al. 2015

Food Research International

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“…In 2004, Phelan and colleagues [23] commented that, despite the resurgence of interest in gin, there was a lack of research in this field, with little peer reviewed literature. Although during the intervening years, the situation has improved, the target of most research has focussed on an understanding of the organoleptic qualities of this beverage [23][24][25][26][27][28][29][30], with fewer publications on process development [31].…”

Section: Introductionmentioning

confidence: 99%

Mini-Review: The Role of Saccharomyces cerevisiae in the Production of Gin and Vodka

Pauley

Maskell

2017

Beverages

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Abstract:The spirit beverages of vodka and gin are often produced from a neutral spirits base. These neutral spirits are derived from the distillation of fermented carbohydrates of agricultural origin. The fermentations in the production of these beverages are not often reported in great detail and to some extent are shrouded in mystery. The roles of fermentation and the yeast Saccharomyces cerevisiae are essential to the complete process, and without fermentation there would not be alcohol to distil. Nevertheless, it is not the yeast that is perceived to contribute to the distinctive consumer experiences, which are associated with these beverages. However, there are opportunities for the development of new strains of S. cerevisiae for the production of neutral spirits, which have a high ethanol yield, are tolerant of ethanol stress, and produce low levels of congeners.

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An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin

Cited by 22 publications

References 58 publications

Aroma characterization of freshly‐distilled French brandies; their specificity and variability within a limited geographic area

Aroma characterization of freshly‐distilled French brandies; their specificity and variability within a limited geographic area

Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques

Mini-Review: The Role of Saccharomyces cerevisiae in the Production of Gin and Vodka

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