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Intra‐oral detection of potent odorants using a modified stir‐bar sorptive extraction system in combination with HRGC–O, known as the buccal odour screening system (BOSS)
Author(s) -
Buettner Andrea,
Welle Frank
Publication year - 2004
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.1473
Subject(s) - aroma , chemistry , chromatography , extraction (chemistry) , gas chromatography , boss , food science , materials science , metallurgy
The topic of this work was to develop a novel approach that can be used to identify potent odorants intraorally and to determine their dwell time within the oral cavity. The technique, called buccal odour screening system (BOSS), is based on a modied stir bar sorptive extraction (SBSE) system. It comprises the intra‐oral extraction of odour compounds at dened times after food consumption under optimized in vivo sampling conditions, together with analysis via high resolution gas chromatography–olfactometry (HRGC–O). The obtained analytical data were related to timeresolved retronasal aroma evaluation. This allowed the characterization of prolongued aroma perception elicited after oral aroma application in relation to aroma concentration changes in vivo . For validation of the system, model assays were performed on important aroma compounds in aqueous solutions to ensure sufcient sensitivity of the applied SBSE system under the given extraction conditions. Copyright © 2004 John Wiley & Sons, Ltd.