Perceptual Characterization and Analysis of Aroma Mixtures Using Gas Chromatography Recomposition-Olfactometry 英文参考文献.docVIP

PerceptualCharacterizationandAnalysisofAroma MixturesUsingGasChromatographyRecomposition- Olfactometry ArielleJ.Johnson,GregoryD.Hirson,SusanE.Ebeler* Department of Viticulture and Enology, Agricultural and Environmental Chemistry Graduate Group, University of California Davis, Davis, California, United States of America Abstract Thispaperdescribesthedesignofanewinstrumentaltechnique,GasChromatographyRecomposition-Olfactometry(GC-R), that adapts the reconstitution technique used in flavor chemistry studies by extracting volatiles from a sample by headspacesolid-phasemicroextraction(SPME),separatingtheextractonacapillaryGCcolumn,andrecombiningindividual compounds selectively as they elute off of the column into a mixture for sensory analysis (Figure 1). Using the chromatogram of a mixture as a map, the GC-R instrument allows the operator to ‘‘cut apart’’ and recombine the componentsofthemixtureatwill,selectingcompounds,peaks,orsectionsbasedonretentiontimetoincludeorexcludein areconstitutionforsensoryanalysis.SelectiverecombinationisaccomplishedwiththeinstallationofaDeansSwitchdirectly in-linewiththecolumn,whichdirectscompoundseithertowasteortoacryotrapattheoperator’sdiscretion.Thisenables thecreationof,forexample,aromareconstitutionsincorporatingallofthevolatilesinasample,includinginstrumentally undetectable compounds as well those present at concentrations below sensory thresholds, thus correcting for the ‘‘reconstitution discrepancy’’ sometimes noted in flavor chemistry studies. Using only flowering lavender (Lavandula angustifola‘HidcoteBlue’)asasourceforvolatiles,weusedtheinstrumenttobuildmixturesofsubsetsoflavendervolatiles in-instrumentandcharacterizedtheiraromaqualitieswithasensorypanel.Weshowedevidenceofadditive,masking,and synergisticeffectsinthesemixturesandof‘‘lavender’aromacharacterasanemergentpropertyofspecificmixtures.This wasaccomplishedwithouttheneedforchemicalstandards,reductivearomamodels,orcalculationofOdorActivityValues, andisbroadlyapplicableto