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Sensory and Chromatographic Analysis of Mixtures Formulated from Pure Odorants
Author(s) -
KENDALL DAVID A.,
NEILSON ANNE J.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00492.x
Subject(s) - odor , chemistry , salt (chemistry) , flavor , chromatography , food science , taste , sucrose , organic chemistry
SUMMARY Continuing the leads from previously published studies of four chemicals having different odors hut similar molecular weights and boiling points, this work centers on sensory examinations of the vapors over essentially water solutions of GLC‐purified anethol, geranial, methyl salicylate, and safrol. Experienced profile‐trained panelists examined the odors from two‐ and four‐component mixtures of the odorants at multiple decimal fractions of odor‐recognition threshold concentrations in terms of molarity. Findings for the two‐component mixtures showed these possible phenomena: 1) intensification of one odorant with suppression of the other; 2) increase in total intensity of odor; 3) decrease in total intensity with development of a different odor character (i.e., blending); and 4) infrequently, no describable difference (i.e., no interaction). Interactions were also found for the four‐component systems, which, because of greater complexity, more frequently showed tendencies toward blending. Sucrose, salt, and mono‐sodium glutamate were added separately at their food‐use levels (respectively 10, 1, and 0.1%) to a quaternary mixture and were found to have different effects. Sucrose emphasized the mixture's lemon‐candy identity; salt clouded the solution and emphasized its root beer character; MSG disrupted the blend. In addition to these nonvolatiles, two odorous substances known to have odor‐blending or fixative properties were examined for recognition threshold and effect on the quaternary blend when added at 1/10 their threshold concentrations. Nonalactone, at 1/10 10 −9 g/ml, increased the soapy‐oily character of the geranial. Exaltone, at 1/10 10 −9 g/ml, blended the odor still further. The minimum change in concentration to give a detectable difference in odor strength (just noticeable difference) was determined for geranial at the profile intensity range of moderate. The jnd was found to he of the order of 10 0.2 , representing about a 60% increase in concentration, which coincides with the 58% increase cited by other workers.