Gas Chromatography-Olfactometry Analysis and Its Importance in Food Quality Control

Influence of assessors’ training and sampling methods on gas chromatography-olfactometry data
  • Saskia M. van Ruth
  • Jacques P. Roozen
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 542)

Abstract

Foods are composed of both volatile and non-volatile substances. Some of these compounds contribute to the flavor of foods, in which case they affect its aroma, taste, texture or mouthfeel perception. The flavor stimuli occur when chemicals from the food come into contact with sensory receptor cells in the nose (odor/aroma) and mouth (taste), or when food structures such as emulsions or rigid cell walls affect the chewing process (texture) or interact with mouth mucosa (mouthfeel). Odor/aroma is a broad sensation and encompasses an estimated 10,000 or more different odors (Reineccius, 1993). Therefore, it is not surprising that an important part of flavor research has dealt with the analysis of volatile compounds.

Keywords

Butanol Pentane Butyrate Heptanal Biot 

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Copyright information

© Springer Science+Business Media New York 2004

Authors and Affiliations

  • Saskia M. van Ruth
    • 1
  • Jacques P. Roozen
    • 1
  1. 1.Department of Food Science and Technology, Division of Nutritional SciencesUniversity College CorkCorkIreland

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