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Aroma Extract Dilution Analysis versus Aroma Extract Concentration Analysis

Werner Grosch, Roland Kerscher, J. Kubı́cková, T. Jagella

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Abstract

The potent odorants of boiled beef, Camembert cheese and black pepper were screened by AEDA and AECA. The latter procedure starts with gas chromatography/olfactometry (GCO) of the original extract which then is concentrated stepwise. After each step an aliquot is analyzed by GCO. This differs from AEDA in which the extract is concentrated to a small volume before GCO. It was found that the results of the two methods agreed aside from a few exceptions. Only the odor potencies of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-mercapto-2-pentanone and methional in boiled beef as well as α-phellandrene and limonene in black pepper were higher in AECA than in AEDA. Sensory studies of aroma models revealed that the results of AECA were correct.

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What this paper is about

The potent odorants of boiled beef, Camembert cheese and black pepper were screened by AEDA and AECA. The latter procedure starts with gas chromatography/olfactometry (GCO) of the original extract which then is concentrated stepwise. After each step an aliquot is analyzed by GCO. This differs from AEDA in which the extract is concentrated to a small volume before GCO. It was found that the results of the two methods agreed aside from a few exceptions. Only the odor potencies of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-mercapto-2-pentanone and methional in boiled beef as well as α-phellandrene and limonene in black pepper were higher in AECA than in AEDA. Sensory studies of aroma models revealed that the results of AECA were correct.

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Available abstract

The potent odorants of boiled beef, Camembert cheese and black pepper were screened by AEDA and AECA. The latter procedure starts with gas chromatography/olfactometry (GCO) of the original extract which then is concentrated stepwise. After each step an aliquot is analyzed by GCO. This differs from AEDA in which the extract is concentrated to a small volume before GCO. It was found that the results of the two methods agreed aside from a few exceptions. Only the odor potencies of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-mercapto-2-pentanone and methional in boiled beef as well as α-phellandrene and limonene in black pepper were higher in AECA than in AEDA. Sensory studies of aroma models revealed that the results of AECA were correct.

Key concepts: Aroma, Olfactometry, Odor, Chemistry, Dilution, Pepper, Food science, Chromatography

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