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Comparative study of odour and GC‐olfactometric profiles of selected essential oils
Author(s) -
Kamath Anupama,
Asha M. R.,
Ravi R.,
Narasimhan Shanthi,
Rajalakshmi D.
Publication year - 2001
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1020
Subject(s) - chemistry , essential oil , sniffing , flavour , olfactometry , odor , gas chromatography–mass spectrometry , food science , chromatography , psychology , mass spectrometry , organic chemistry , neuroscience
The market demand for novel foods and beverages is increasing. The blending of flavour notes to create an exotic one, to satisfy the tastes and fantasies of the modern generation, may soon become a major task for researchers. In order to achieve this, it is essential to study the single flavourant thoroughly, and the dominant and subtle notes in them, prior to blending. In the present study, profiling of four essential oils, viz. lemongrass, rosemary, geranium and davana, were carried out by two methods, GC‐olfactometry (GC–O) and per se odour profile by trained panelists. The attributes of odour analysis and GC–O were compared using spider‐web plots. The study showed that although some odour notes perceived by sniffing the oils directly and those perceived by sniffing the effluent of GC at different retention times (RTs) varied, the dominant notes were similar. The odour profiling per se depicts the overall odour perceived, while the GC–O aromagrams represent the picture of odour notes of fractionated volatiles at the respective retention times. The results of the study gives an in‐depth description of odour notes in the essential oil and helps the technologist to blend them to achieve the required flavour notes. Thus, the study finds its application in the development of designer beverages containing essential oils or blends of oils with the desired odour characteristics. Copyright © 2001 John Wiley & Sons, Ltd.