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Methods of assessing the odours of glues (and gelatines)
Author(s) -
Johnson A. E.,
Nursten H. E.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220313
Subject(s) - chemistry , consistency (knowledge bases) , food science , sensory system , quality assessment , biochemical engineering , chromatography , evaluation methods , computer science , biology , artificial intelligence , engineering , neuroscience , reliability engineering
Five chemical methods and two types of sensory assessment have been tried out on a range of glues. A panel judged both the intensity of odour and how objectionable the odour was. It did so with a high degree of consistency and the correlation between the two types of sensory assessment was very significant. There was a limited correlation between the panel assessments and ammonia content, and this is worth further investigation. The closed circuit method leads to gas chromatograms sufficiently detailed to permit differentiation between samples, but direct vapour injection, the vacuum oven/trap method, and the quantitative determination of volatile acids showed no promise for use in the quality control of glues. A limited extension of this study to two gelatines suggests that the conclusions apply also to these less degraded protein forms.