Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional.
Identifieur interne : 000A49 ( Ncbi/Curation ); précédent : 000A48; suivant : 000A50Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional.
Auteurs : Kerstin Burseg [Pays-Bas] ; Catrienus De JongSource :
- Journal of agricultural and food chemistry [ 1520-5118 ] ; 2009.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Aldehydes.
- analysis : Beverages, Odors.
- chemistry : Fruit.
- Adult, Chromatography, Gas, Citrus sinensis, Drug Interactions, Female, Humans, Male, Middle Aged, Olfactory Perception, Smell, Taste.
Abstract
A novel technology (Olfactoscan screening) was applied to screen for volatiles including saturated aldehydes that mask the perception of methional, an off-flavor commonly found in orange juice. For the screening experiment, methional odor pulses were generated by an olfactometer and, one by one, mixed with alternating odor compounds that were separated by gas chromatography from a model solution. Trained panelists evaluated the odor mixtures so formed for methional intensity. Methional perception was significantly suppressed if it was mixed with octanal (p < 0.05). Similar interactions were not observed between methional and other volatiles including hexanal. This observation suggests highly specific interaction between methional and octanal. Octanal-methional interactions were then tested in orange juice (quantitative descriptive analysis with expert panel, n = 10). At certain levels, octanal significantly suppressed methional-associated off-notes such as "musty", "decayed orange", and "potato" (p < 0.01). The overall flavor quality of the orange juice was significantly improved (p < 0.01). As it occurs naturally in orange juice, an enrichment of octanal during juice production is suggested to prevent a methional-induced loss of orange flavor quality.
DOI: 10.1021/jf9016866
PubMed: 19761241
Links toward previous steps (curation, corpus...)
- to stream PubMed, to step Corpus: Pour aller vers cette notice dans l'étape Curation :000920
- to stream PubMed, to step Curation: Pour aller vers cette notice dans l'étape Curation :000920
- to stream PubMed, to step Checkpoint: Pour aller vers cette notice dans l'étape Curation :000920
- to stream Ncbi, to step Merge: Pour aller vers cette notice dans l'étape Curation :000A49
Links to Exploration step
pubmed:19761241Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional.</title>
<author><name sortKey="Burseg, Kerstin" sort="Burseg, Kerstin" uniqKey="Burseg K" first="Kerstin" last="Burseg">Kerstin Burseg</name>
<affiliation wicri:level="1"><nlm:affiliation>Flavor Department, NIZO Food Research BV, Ede, The Netherlands. kerstin.burseg@NIZO.nl</nlm:affiliation>
<country xml:lang="fr">Pays-Bas</country>
<wicri:regionArea>Flavor Department, NIZO Food Research BV, Ede</wicri:regionArea>
<wicri:noRegion>Ede</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="De Jong, Catrienus" sort="De Jong, Catrienus" uniqKey="De Jong C" first="Catrienus" last="De Jong">Catrienus De Jong</name>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">PubMed</idno>
<date when="2009">2009</date>
<idno type="RBID">pubmed:19761241</idno>
<idno type="pmid">19761241</idno>
<idno type="doi">10.1021/jf9016866</idno>
<idno type="wicri:Area/PubMed/Corpus">000920</idno>
<idno type="wicri:Area/PubMed/Curation">000920</idno>
<idno type="wicri:Area/PubMed/Checkpoint">000920</idno>
<idno type="wicri:Area/Ncbi/Merge">000A49</idno>
<idno type="wicri:Area/Ncbi/Curation">000A49</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en">Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional.</title>
<author><name sortKey="Burseg, Kerstin" sort="Burseg, Kerstin" uniqKey="Burseg K" first="Kerstin" last="Burseg">Kerstin Burseg</name>
<affiliation wicri:level="1"><nlm:affiliation>Flavor Department, NIZO Food Research BV, Ede, The Netherlands. kerstin.burseg@NIZO.nl</nlm:affiliation>
<country xml:lang="fr">Pays-Bas</country>
<wicri:regionArea>Flavor Department, NIZO Food Research BV, Ede</wicri:regionArea>
<wicri:noRegion>Ede</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="De Jong, Catrienus" sort="De Jong, Catrienus" uniqKey="De Jong C" first="Catrienus" last="De Jong">Catrienus De Jong</name>
</author>
</analytic>
<series><title level="j">Journal of agricultural and food chemistry</title>
<idno type="eISSN">1520-5118</idno>
<imprint><date when="2009" type="published">2009</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Adult</term>
<term>Aldehydes (analysis)</term>
<term>Beverages (analysis)</term>
<term>Chromatography, Gas</term>
<term>Citrus sinensis</term>
<term>Drug Interactions</term>
<term>Female</term>
<term>Fruit (chemistry)</term>
<term>Humans</term>
<term>Male</term>
<term>Middle Aged</term>
<term>Odors (analysis)</term>
<term>Olfactory Perception</term>
<term>Smell</term>
<term>Taste</term>
</keywords>
<keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Aldehydes</term>
</keywords>
<keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term>
<term>Odors</term>
</keywords>
<keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Fruit</term>
</keywords>
<keywords scheme="MESH" xml:lang="en"><term>Adult</term>
<term>Chromatography, Gas</term>
<term>Citrus sinensis</term>
<term>Drug Interactions</term>
<term>Female</term>
<term>Humans</term>
<term>Male</term>
<term>Middle Aged</term>
<term>Olfactory Perception</term>
<term>Smell</term>
<term>Taste</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">A novel technology (Olfactoscan screening) was applied to screen for volatiles including saturated aldehydes that mask the perception of methional, an off-flavor commonly found in orange juice. For the screening experiment, methional odor pulses were generated by an olfactometer and, one by one, mixed with alternating odor compounds that were separated by gas chromatography from a model solution. Trained panelists evaluated the odor mixtures so formed for methional intensity. Methional perception was significantly suppressed if it was mixed with octanal (p < 0.05). Similar interactions were not observed between methional and other volatiles including hexanal. This observation suggests highly specific interaction between methional and octanal. Octanal-methional interactions were then tested in orange juice (quantitative descriptive analysis with expert panel, n = 10). At certain levels, octanal significantly suppressed methional-associated off-notes such as "musty", "decayed orange", and "potato" (p < 0.01). The overall flavor quality of the orange juice was significantly improved (p < 0.01). As it occurs naturally in orange juice, an enrichment of octanal during juice production is suggested to prevent a methional-induced loss of orange flavor quality.</div>
</front>
</TEI>
</record>
Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Ncbi/Curation
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000A49 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Ncbi/Curation/biblio.hfd -nk 000A49 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien |wiki= Wicri/Bois |area= OrangerV1 |flux= Ncbi |étape= Curation |type= RBID |clé= pubmed:19761241 |texte= Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional. }}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Ncbi/Curation/RBID.i -Sk "pubmed:19761241" \ | HfdSelect -Kh $EXPLOR_AREA/Data/Ncbi/Curation/biblio.hfd \ | NlmPubMed2Wicri -a OrangerV1
This area was generated with Dilib version V0.6.25. |