Abstract
The intensity perceived by sniffing after GC elution of six volatile compounds was measured by ten judges using two pieces of apparatus: a PC mouse which is moved on a 60-cm length scale and a rheostat apparatus which measures the finger span. The choice of the components mixed was influenced by purity, elution time, presence in food and known Steven's slopes. The histograms obtained by summing the responses (determined by measuring the areas under the peaks) of ten people show no significant differences between the two pieces of apparatus. Histograms realised in parallel by Charm analysis with three other judges showed great differences between subjects. However, the mean of the three Charm analysis histograms was very similar to those histograms obtained with the two previously described pieces of apparatus. The same concentrations of ethyl butyrate, 3-methyl butanoic acid and 2,3,5-trimethyl pyrazine had the greatest odour intensity and thiophene, 2,6-dimethyl pyrazine and acetophenone had the lowest odour intensity.
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