Odour thresholds of some organic compounds associated with food flavours

Guadagni, D. G.; Buttery, Ron G.; Okano, S.

doi:10.1002/jsfa.2740141014

Cited by 226 publications

(127 citation statements)

References 3 publications

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“…The theoretical odor unit (Guadagni et al, 1963;Nursten, 1979) represented by the quotient of threshold value and concentration is applicable only in cases where all the compositions in a given sample are preliminarily identified. The threshold value may, however, be impossible to determine unless the authentic compound is available.…”

Section: Resultsmentioning

confidence: 99%

Characteristic Aroma Components of Tosa-buntan(Citrus grandis Osbeck forma Tosa) Fruit.

Sawamura

Song

Choi

et al. 2001

FSTR

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The volatile components of Tosa-buntan (Citrus grandis Osbeck forma Tosa) cold-pressed peel oil were studied by GC and GC-MS. The characteristic aroma compounds were investigated by GC-olfactometry in which a semi-bore capillary column, DB-Wax, was used for effective separation of the volatile components of the oil. Hydrocarbons including mono and sesquiterpenes of the oil accounted for about 98% of the volatile components. The characteristic flavor was also present in the oxygenated fraction. Flavor dilution (FD) factors of the volatile flavor components of the cold-pressed oil were determined by aroma extraction dilution analysis. The relative flavor activity derived from FDfactor and peak area percent was used in this experiment. It was suggested that compounds with higher relative flavor activity such as decanoic acid, heptyl acetate, a a a a-bisabolol, nonanal, cis, trans-farnesol, trans-nerolidol and 2-dodecenal would contribute to Tosa-buntan flavor. Careful sniff testing revealed 2-dodecenal to be a characteristic or key compound of Tosa-buntan aroma. A solution of this authentic compound below 2 ppm gave a pleasant and refreshing aroma similar to Tosa-buntan flavor.

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Section: Resultsmentioning

confidence: 99%

Characteristic Aroma Components of Tosa-buntan(Citrus grandis Osbeck forma Tosa) Fruit.

Sawamura

Song

Choi

et al. 2001

FSTR

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“…In the initial work performed by the Flavor Research Group at the US Department of Agriculture Western Regional Research Center in Albany, CA, Guadagni, Buttery and co-workers found better reproducibility and lower thresholds when odorants were presented directly to the nostril with a squeeze sniff bottle, as compared to the standard sniffing technique of a glass vial headspace. 35 Thresholds were 1.2 (propanal) to 98 (nonanal) times lower with the sniff bottle as compared to the vial headspace. It is interesting to note that for decanal, the threshold value from the same laboratory, but using different panelists and Teflon bottles instead of polyethylene bottles, resulted in a threshold 20 times higher, 2 ppb vs. 0.1 ppb, respectively.…”

Section: Methodsmentioning

confidence: 99%

Odour and ﬂavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes

Plotto¹,

Margaría²,

Goodner³

et al. 2004

Flavour & Fragrance J

136

112

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Thresholds for flavour volatiles have been traditionally calculated in water or air, but they may vary widely in more complex matrices. Thresholds of key aroma compounds of orange juice (OJ) were determined in a deodorized OJ matrix. The three-alternative-forced-choice (3-AFC) method was used (ASTM: E-679). Untrained panelists, 33-58 in number, were presented with deodorized orange juice samples arranged in five rows of three samples, corresponding to five spiking levels, each separated by a factor of 3, with a 3-AFC presentation at each level. The test was repeated at least three times for experienced panelists. Odour thresholds in the orange juice matrix were 15 times (citral, hexanal) to over 200 times (β β β β β-pinene, limonene) higher than published values in water. Retronasal odour thresholds were more consistent with published values, being higher only by 2-60-fold, except for octanal which was higher by 187-fold. These results will provide the industry with more realistic threshold guidelines for use in flavouring citrus juices. Copyright

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“…To determine the sensory threshold values of taste in aqueous solution the method developed by GUA-DAGNI et al [9] and called dilution technique, was used, complemented by asking for the description of taste belonging to a given concentration. The model solutions were diluted with ion-free water, filtered through active carbon (Aquapure FD).…”

Section: Methodsmentioning

confidence: 99%

Study on taste substances of tomato Part 3. Sensory evaluations

Petró‐Turza

Teleky‐Vámossy

1989

Nahrung

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Study on taste substances of tomato Part 3. Sensory evaluations'M. PETR~-TURZA and GY. TELEKY-V~MOSSYThe authors wished to clarify the role played by amino acids and minerals in the formation of the taste of tomatoes by means of sensory evaluation of model solutions. In preparing the model solutions the results of the thorough analysis of two tomato cultivars (K-549 and Mokk?) were taken into account. It was established that the effect of free amino acids on the pH and the buffer capacity of the system cannot be neglected, in addition in the presence of minerals they affect taste advantageously, contributing to the development of tomato character. The effect of pyrrolidonecarboxylic acid (PCA) on the taste was also investigated. The sensory threshold value of PCA in aqueous solution was found to be 500 ppm. The quality of taste was found sour, tart and occasionally bitter. On adding PCA to tomato puree the appearance of off-flavour was not observed, indeed it was found that in certain concentrations it affected the taste of lower quality purees advantageously.

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Odour thresholds of some organic compounds associated with food flavours

Cited by 226 publications

References 3 publications

Characteristic Aroma Components of Tosa-buntan(Citrus grandis Osbeck forma Tosa) Fruit.

Characteristic Aroma Components of Tosa-buntan(Citrus grandis Osbeck forma Tosa) Fruit.

Odour and ﬂavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes

Study on taste substances of tomato Part 3. Sensory evaluations

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