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Odor Characteristics (odor + characteristic)
Selected AbstractsSENSORY PROFILE OF FLAVOR AND ODOR CHARACTERISTICS IN RONCAL CHEESE MADE FROM RAW EWE'S MILKJOURNAL OF SENSORY STUDIES, Issue 5 2002PATRICIA LARRÁYOZ ABSTRACT Roncal cheese is made from raw ovine milk and is regulated by an Appellation of Origin. This cheese variety is quite popular with consumers because of its special properties, which are unlike those of other ewe's-milk cheeses. To date there have been no studies aimed at characterizing the flavor and odor attributes of Roncal cheese. To remedy this situation, sensory analysis has been performed using Roncal cheese samples collected from artisanal and industrial cheese-making establishments. The cheeses were made at three different times of year (winter, spring, and summer) and were ripened for four or eight months. Sensory descriptors were generated, and after discussion suitable descriptors for describing and discriminating among Roncal cheese samples were selected by multivariate analysis. In all, 19 descriptors were employed, namely: odor: cream, meat broth, olive, toffee, liquid caramel, toasted, acetic acid, sweat, acidified milk, ammonia, leather, stable straw, wool, and odor intensity. flavor: characteristic flavor, acetic acid, sweat, butyric acid, and flavor intensity. [source] Representativeness of Apple Aroma Extract Obtained by Vacuum Hydrodistillation: Comparison of Two Concentration TechniquesJOURNAL OF FOOD SCIENCE, Issue 8 2003E. Mehinagic ABSTRACT: Vacuum hydrodistillation, which is a very gentle work-up procedure, has never been used for the extraction of apple aroma. During the concentration of aroma that follows vacuum hydrodistillation, some very volatile components can be lost. The aim of this study was to compare 2 different concentration techniques, liquid-liquid extraction and solid phase extraction, to obtain an apple aroma extract as close as possible to fresh apple. After the elimination of solvent from the extract by gas chromatography, the study of the odor characteristics of solvent-free extracts was made possible. Vacuum hydrodistillation was convenient for fresh apples. [source] EVALUATION OF THE CHARACTER IMPACT ODORANTS IN SKIM MILK POWDER BY SENSORY STUDIES ON MODEL MIXTURESJOURNAL OF SENSORY STUDIES, Issue 1 2004Y. KARAGÜL-YÜCEER ABSTRACT The objective of this study was to verify key aroma-active compounds responsible for reconstituted fresh skim milk powder (SMP) aroma using threshold analysis, odor activity values, and model systems. Twelve odor-active compounds of SMP and one odor-active compound from fluid milk were selected based on flavor dilution factors from gas chromatography-olfactometry. Thresholds for the 13 odor-active compounds were identified using five-set ascending forced choice threshold analysis in odor-free water and fluid skim milk. Model systems were prepared using rehydrated milk retentate (RMR). The aroma of each model was evaluated by descriptive sensory analysis and by difference-from-control testing using a trained panel. The aroma of reconstituted fresh SMP and liquid skim milk were used as controls. Models containing a mixture of twelve of the thirteen chemicals had the most similar odor characteristics to rehydrated SMP aroma (9.0/10) indicating that these compounds constitute the character impact odorants of rehydrated fresh SMP. [source] SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS,JOURNAL OF SENSORY STUDIES, Issue 1 2004SUNTAREE VARA-UBOL ABSTRACT The sensory characteristic "beany" is a limiting factor in introducing soy products to many consumers in western cultures. This research described sensory properties of beany flavor and described sensory odor characteristics of 19 chemicals that have been associated with beany aroma and flavor in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical (if soluble in propylene glycol) were examined by a five member trained descriptive panel. The panel described beany as having multiple attributes. Musty/earthy, musty/dusty, sour aromatics, and characterizing attributes such as green/pea pod, nutty, or brown collectively imparted beany aroma and flavor of most beans. Starchy flavor and powdery texture also were intrinsically associated with beany in bean product samples. Some chemicals tested were not beany at any level tested. Three alcohols, two ketones, one aldehyde, and one pyrazine exhibited beany characteristics (green/peapod or brown) only at low concentrations, generally 1-10 ppm. [source] | ||||||||||