Comparative study of odour and GC‐olfactometric profiles of selected essential oils

Abstract

The market demand for novel foods and beverages is increasing. The blending of flavour notes to create an exotic one, to satisfy the tastes and fantasies of the modern generation, may soon become a major task for researchers. In order to achieve this, it is essential to study the single flavourant thoroughly, and the dominant and subtle notes in them, prior to blending. In the present study, profiling of four essential oils, viz. lemongrass, rosemary, geranium and davana, were carried out by two methods, GC-olfactometry (GC-O) and per se odour profile by trained panelists. The attributes of odour analysis and GC-O were compared using spider-web plots. The study showed that although some odour notes perceived by sniffing the oils directly and those perceived by sniffing the effluent of GC at different retention times (RTs) varied, the dominant notes were similar. The odour profiling per se depicts the overall odour perceived, while the GC-O aromagrams represent the picture of odour notes of fractionated volatiles at the respective retention times. The results of the study gives an in-depth description of odour notes in the essential oil and helps the technologist to blend them to achieve the required flavour notes. Thus, the study finds its application in the development of designer beverages containing essential oils or blends of oils with the desired odour characteristics.

Characterization of Volatile Compounds in Tom Yum Soup by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation Techniques

“…An example of the GC-MS results (total ion chromatogram, TIC) for Tom Yum soup is shown in Figure 3 with the corresponding results for the individual raw and boiled ingredients shown in Figure 4 and Table 1. [11,24] and exhibit strong lemony and floral perceptions [9]. In addition, we also observed carveol (0.03%) in is the dominant volatile compound along with δ-guaiene (9.1%), 4-methylpentyl 3-methylbutanoate (5.59%) and 4-methylpentyl 2-methylbutanoate (3.96%).…”

Identification of volatile compounds contributing to pennycress aroma

“…By performing different dilutions in AEDA, possible key aroma-active compounds were determined as shown in the aromagram of pennycress volatiles extract (Figure 16). This plot displays three panelists' olfactory perception of pennycress volatiles as fractionated portions at specific retention indices (Kamath, Asha, Ravi, Narasimhan, & Rajalakshmi, 2001). Retention indices (RI) were calculated with the aid of external n-alkanes, corresponding to retention times.…”

Thermo-Oxidative Decomposition of Lovage (Levisticum officinale) and Davana (Artemisia pallens) Essential Oils under Simulated Tobacco Heating Product Conditions

“…These observations can be explained by rearrangement reactions of bicyclogermacrene [41] as illustrated in Scheme 2a. Since the intensity of a bicycloelemene isomer [18] was increased from 0.18 to 2.03% and another isomer [16] was formed as a result of pyrolysis, these appear logical candidates for the products from conversion of bicyclogermacrene. It is proposed that the rearrangement reaction of bicyclogermacrene [41] took place by a pericyclic reaction referred to as sigmatropic shift.…”

“…Davana is commercially cultivated for its fragrant leaves and flowers. The essential oil is produced from the leaves and flowers by steam distillation and it has a pleasant herbal and fruity fragrance (17)(18). Davana oil is used in the production of perfumes, cosmetics and is also widely used in the food industry for flavouring tobacco, cakes, pastries and some beverages.…”