Solid phase microextraction (SPME) of orange juice flavor: Odor representativeness by direct gas chromatography olfactometry (D-GC-O)
Identifieur interne : 000702 ( PascalFrancis/Checkpoint ); précédent : 000701; suivant : 000703Solid phase microextraction (SPME) of orange juice flavor: Odor representativeness by direct gas chromatography olfactometry (D-GC-O)
Auteurs : Barbara Rega [France] ; Nicole Fournier [France] ; Elisabeth Guichard [France]Source :
- Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2003.
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Abstract
The sensorial quality of solid phase microextraction (SPME) flavor extracts from orange juice was measured by direct gas chromatogrphy-0lfactometry (D-GC-O), a novel instrumental tool for evaluating odors from headspace extracts. In general, odor impressions emerging from SPME extracts poorly resembled that of the original orange juice. In an attempt to improve the sensorial quality of extracts, sample equilibration and exposure times were varied on Carboxen/polydimethylsiloxane (CAR/PDMS) and divinylbenzene/Carboxen/polydimethylsiloxane (DVB/CAR/PDMS) SPME fibers. Best sensorial results were obtained with the DVB/CAR/PDMS fiber exposed for the shortest time; a trained panel of eight assessors judged its odor as the most representative of the reference orange juice. The analysis of odor active compounds by classical GC-O accounted for odor characteristics revealed by D-GC-O. A principal component analysis (PCA) was applied on SPME and headspace extracts using flavor recoveries as variables. Interestingly, PCA discriminated samples according to their odor representations described by D-GC-O analysis. This paper provides the first comprehensive methodology to "smell" SPME extracts and "evaluate" their sensorial quality. This method will enable future investigations to further improve SPME performance.
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when="2003">2003</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Journal of agricultural and food chemistry : (Print)</title><title level="j" type="abbreviated">J. agric. food chem. : (Print)</title><idno type="ISSN">0021-8561</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Aroma</term><term>Citrus sinensis</term><term>Direct method</term><term>Extraction process</term><term>Flavor</term><term>Gas chromatography</term><term>Olfactometry</term><term>Orange juice</term><term>Solid phase microextraction</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Microextraction phase solide</term><term>Procédé extraction</term><term>Jus d'orange</term><term>Flaveur</term><term>Arôme</term><term>Méthode directe</term><term>Olfactométrie</term><term>Chromatographie phase gazeuse</term><term>Citrus sinensis</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The sensorial quality of solid phase microextraction (SPME) flavor extracts from orange juice was measured by direct gas chromatogrphy-0lfactometry (D-GC-O), a novel instrumental tool for evaluating odors from headspace extracts. In general, odor impressions emerging from SPME extracts poorly resembled that of the original orange juice. In an attempt to improve the sensorial quality of extracts, sample equilibration and exposure times were varied on Carboxen/polydimethylsiloxane (CAR/PDMS) and divinylbenzene/Carboxen/polydimethylsiloxane (DVB/CAR/PDMS) SPME fibers. Best sensorial results were obtained with the DVB/CAR/PDMS fiber exposed for the shortest time; a trained panel of eight assessors judged its odor as the most representative of the reference orange juice. The analysis of odor active compounds by classical GC-O accounted for odor characteristics revealed by D-GC-O. A principal component analysis (PCA) was applied on SPME and headspace extracts using flavor recoveries as variables. Interestingly, PCA discriminated samples according to their odor representations described by D-GC-O analysis. This paper provides the first comprehensive methodology to "smell" SPME extracts and "evaluate" their sensorial quality. This method will enable future investigations to further improve SPME performance.</div></front></TEI><inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0021-8561</s0></fA01><fA02 i1="01"><s0>JAFCAU</s0></fA02><fA03 i2="1"><s0>J. agric. food chem. : (Print)</s0></fA03><fA05><s2>51</s2></fA05><fA06><s2>24</s2></fA06><fA08 i1="01" i2="1" l="ENG"><s1>Solid phase microextraction (SPME) of orange juice flavor: Odor representativeness by direct gas chromatography olfactometry (D-GC-O)</s1></fA08><fA11 i1="01" i2="1"><s1>REGA (Barbara)</s1></fA11><fA11 i1="02" i2="1"><s1>FOURNIER (Nicole)</s1></fA11><fA11 i1="03" i2="1"><s1>GUICHARD (Elisabeth)</s1></fA11><fA14 i1="01"><s1>Institut National de la Recherche Agronomique, Unité Mixte de Recherche sur les Arômes (UMR Arômes), 17 rue Sully, B.P. 86510</s1><s2>21065 Dijon</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ></fA14><fA20><s1>7092-7099</s1></fA20><fA21><s1>2003</s1></fA21><fA23 i1="01"><s0>ENG</s0></fA23><fA43 i1="01"><s1>INIST</s1><s2>7332</s2><s5>354000118766210310</s5></fA43><fA44><s0>0000</s0><s1>© 2004 INIST-CNRS. All rights reserved.</s1></fA44><fA45><s0>19 ref.</s0></fA45><fA47 i1="01" i2="1"><s0>04-0103099</s0></fA47><fA60><s1>P</s1></fA60><fA61><s0>A</s0></fA61><fA64 i1="01" i2="1"><s0>Journal of agricultural and food chemistry : (Print)</s0></fA64><fA66 i1="01"><s0>USA</s0></fA66><fC01 i1="01" l="ENG"><s0>The sensorial quality of solid phase microextraction (SPME) flavor extracts from orange juice was measured by direct gas chromatogrphy-0lfactometry (D-GC-O), a novel instrumental tool for evaluating odors from headspace extracts. In general, odor impressions emerging from SPME extracts poorly resembled that of the original orange juice. In an attempt to improve the sensorial quality of extracts, sample equilibration and exposure times were varied on Carboxen/polydimethylsiloxane (CAR/PDMS) and divinylbenzene/Carboxen/polydimethylsiloxane (DVB/CAR/PDMS) SPME fibers. Best sensorial results were obtained with the DVB/CAR/PDMS fiber exposed for the shortest time; a trained panel of eight assessors judged its odor as the most representative of the reference orange juice. The analysis of odor active compounds by classical GC-O accounted for odor characteristics revealed by D-GC-O. A principal component analysis (PCA) was applied on SPME and headspace extracts using flavor recoveries as variables. Interestingly, PCA discriminated samples according to their odor representations described by D-GC-O analysis. This paper provides the first comprehensive methodology to "smell" SPME extracts and "evaluate" their sensorial quality. 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