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Gas Chromatography—Olfactometry (GC/O) of Vapor Phases

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Flavor Chemistry

Abstract

Aroma is a perception of a response to certain chemicals when they are present above their detection threshold in the vapor phase as they come in contact with receptors in the olfactory epithelium. The response to odor active volatiles (odorants) that enter through the nostrils (orthonasal sensation) from a food is often different from the perception resulting from volatiles that enter from the mouth and respiratory system (retronasal sensation). This is due to different physical and chemical conditions that affect flavor release from the food system in the mouth (e.g. pH, enzymes, temperature, mastication) (Roberts and Acree, 1995). Figure 1 illustrates these two different pathways. An orthonasal aroma composition can be represented by static headspace like that experienced when a bottle of wine is first opened and sniffed, or a dynamic system such as smelling wine in a glass after it has been poured. In contrast, the odor of wine as it is drunk is a retronasal aroma and always results from the dynamic release of odorants. Both the odorant concentrations and their ratios are different in equilibrium and dynamic systems, therefore the appropriate measurement must be chosen (Roberts and Acree, 1996).

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Authors and Affiliations

  1. Department of Food Science & Technology, Cornell University, Geneva, NY, 14456, USA

    K. D. Deibler, T. E. Acree & E. H. Lavin

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  1. K. D. Deibler
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  2. T. E. Acree
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  3. E. H. Lavin
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Editor information

Editors and Affiliations

  1. Formerly of United States Department of Agriculture, Agricultural Research Service, Albany, California, USA

    Roy Teranishi

  2. Formerly of Massachusetts Institute of Technology, Cambridge, Massachusetts, USA

    Emily L. Wick

  3. Mount Holyoke College, South Hadley, Massachusetts, USA

    Emily L. Wick

  4. Formerly of United States Department of Agriculture, Agricultural Research Service, Beltsville, Maryland, USA

    Irwin Hornstein

  5. United States Agency for International Development, Washington, D.C., USA

    Irwin Hornstein

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Deibler, K.D., Acree, T.E., Lavin, E.H. (1999). Gas Chromatography—Olfactometry (GC/O) of Vapor Phases. In: Teranishi, R., Wick, E.L., Hornstein, I. (eds) Flavor Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4693-1_33

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  • DOI: https://doi.org/10.1007/978-1-4615-4693-1_33

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