Forty-four odor-active compounds were quantified in Scheurebe and Gewurztraminer wines, respectively. Calculation of odor activity values (OAVs) of odorants showed that differences in odor profiles...

Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

The state of the art in aroma analysis is reviewed with emphasis on aroma-recombination studies using synthetic blends of odorants (aroma models) which have been prepared on the basis of analytical data. The model that matches the original aroma is the starting material for omission experiments which are performed to establish the odorants that actually contribute to the aroma. These experiments are discussed in detail for the aromas of two wine varieties, three olive oils of different provenance, French fries, boiled beef and coffee. The results indicate that odorants with higher odour activity values (OAV, the ratio of the concentration to the odour threshold) are frequently essential for the aroma. However, there are exceptions where odorants with high OAVs are suppressed in the aroma and compounds with lower OAVs are important contributors. These findings are discussed in the light of model experiments which have been reported in the literature to obtain an insight into the perceptual interactions of odorants in mixtures.

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Evaluation of the key odorants of foods by dilution experiments, aroma models and omission.

Application of gas chromatography/olfactometry (GC/O) to the analysis of extracts of Scheurebe and Gewurztraminer wines yielded 36 and 40 odor-active compounds, respectively. Ethyl 2-methylbutyrate, ethyl isobutyrate, 2-phenylethanol, 3-methylbutanol, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 3-ethylphenol, and an unknown compound named wine lactone showed high flavor dilution factors in both varieties. Wine lactone was identified as 3a,4,5,7a-tetrahydro-3,6-dimethylbenzofuran-2(3H)-one and was detected for the first time among the volatiles of wine or a food. The compound exhibited an intense coconut, woody, and sweet odor. 4-Mercapto-4-methylpentan-2-one belongs to the most potent odorants only in the variety Scheurebe, whereas cis-rose oxide was a key substance for the overall flavor of Gewurztraminer wine. GC/O of static headspace samples of both wine varieties revealed butane-2,3-dione, dimethyl sulfide, and dimethyl trisulfide as further potent odorants. Keywords: Gas chromatography/olfactometry; 3a,4,...

Identification of Character Impact Odorants of Different White Wine Varieties

Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear. With increasing speciality niche products in chocolate confectionery, greater understanding of factors contributing to the variations in flavor character would have significant commercial implications.

http://nfscfaculty.tamu.edu/talcott/courses/FSTC605/Papers%20Reviewed/Cocoa%20Flavor.pdf

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

The biocatalytic production of flavor naturals that determine chemosensory percepts of foods and beverages is an ever challenging target for academic and industrial research. Advances in chemical trace analysis and post-genomic progress at the chemistry-biology interface revealed odor qualities of nature's chemosensory entities to be defined by odorant-induced olfactory receptor activity patterns. Beyond traditional views, this review and meta-analysis now shows characteristic ratios of only about 3 to 40 genuine key odorants for each food, from a group of about 230 out of circa 10 000 food volatiles. This suggests the foodborn stimulus space has co-evolved with, and roughly match our circa 400 olfactory receptors as best natural agonists. This perspective gives insight into nature's chemical signatures of smell, provides the chemical odor codes of more than 220 food samples, and beyond addresses industrial implications for producing recombinants that fully reconstruct the natural odor signatures for use in flavors and fragrances, fully immersive interactive virtual environments, or humanoid bioelectronic noses.

Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology.

Sensory evaluation of five different kinds of butter revealed an Irish sour cream butter (ISC) and a farmer sour cream butter (FSC) with the highest overall odour intensities Nineteen odour-active compounds were detected by aroma extract dilution analysis in a distillate of the ISC butter The highest flavour dilution (FD)-factors were found for δ-decalactone, skatole, [Z]-6-dodeceno-γ-lactone and diacetyl followed by [E]-2-nonenal, [Z,Z]-3,6-nonadienal, [Z]-2-nonenal and 1-octen-3-one Odour activity values (OAV; ratio of concentration to odour threshold) were calculated from quantitative data determined by means of stable isotope dilution assays and from odour thresholds in oil Diacetyl followed by δ-decalactone and butanoic acid showed the highest OAVs in the ISC butter and a cultured butter with creamy, sweet odours In contrast, a sweaty, rancid odour predominated in the FSC butter in which butanoic acid showed the highest OAV The odour of a mixture of diacetyl (034mg/kg), δ-decalactone (49 mg/kg) and butanoic acid (36 mg/kg) in sunflower oil was in very good agreement with the odour of the cultured butter containing the same amounts of these odorants The data suggest that the three odorants should be useful as indicators for the objective assessment of the buttery odour note in milkfat-containing products

Character Impact Odour Compounds of Different Kinds of Butter

A stable isotope dilution assay has been developed for the quantitative determination of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DHF) and its methyl ether in fresh and processed fruits. Application of the method to strawberries (fresh fruits, juice, jam, candies), pineapples (juice, jam) and blackberries has indicated that both compounds can be determined with a high degree of sensitivity and accuracy

A. Sen

Papers

Character Impact Odour Compounds of Different Kinds of Butter

Quantitative determination of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its methyl ether using a stable isotope dilution assay