Citrus Aroma Research Articles

Raw Hop Aroma Qualities by Trained Panel Free-Choice Profiling

The technique of trained panel free-choice profiling was applied to characterize the aromas of eight commercial and seven experimental varieties of raw hops. Analysis of the panelists' scores by Generalized Procrustes Analysis (GPA) provided information on the relationships between samples. The GPA resulted in three significant principal axes (PA) that separated the commercial samples into five significantly different groups. The aromas of Hallertauer Tradition, Spalter Select, and Hallertauer Gold were characterized as fruity, spicy, grassy, and musty. Mt. Hood, Nugget, and Fuggles were characterized as hay, earthy, fishy, green, and mango. Tettnanger had a musty, smoky, pine, apricot aroma, and Perle had an apricot, green, fishy aroma. Experimental varieties 21689, 21683, and 21688 were characterized as hay, fruity, and floral and were similar to the German varieties (Hallertauer Gold, Hallertauer Tradition, and Spalter Select). The aromas of 21684 and 21686 were characterized as fruity, floral, spicy, herbal and were not similar to any of the commercial varieties. 21685 and 21687 had a hay, smoky, apricot aroma that was similar to Tettnanger. There was a strong correlation, based on data from gas chromatographic analysis of the hop oils and aroma descriptors, between the concentration of β-pinene and the intensity of sage aroma, between myrcene and fruity and pine, linalool and floral, and limonene and fruity, citrus aromas.

Descriptive Analysis of Three White Wine Varieties from Penedès

Spanish white wines from the Penedès area in Catalonia were evaluated by descriptive analysis by 17 trained judges. Eight aroma terms differed significantly across wines and were used for principal component analysis. The first principal component (PC) contrasted wines high in floral, citrus, and black pepper aromas with those high in nutty aroma. The second PC separated wines higher in tropical fruit and caramel versus those with greater intensity of shoe polish (anise) and bell pepper descriptors. Macabeo wines were characterized by higher intensity of nutty and shoe polish attributes, while Xarel.lo wines were highest in tropical fruit, black pepper and floral and Parellada wines were higher in intensity of citrus aroma. By discriminant analysis, the wines could be correctly classified by variety using only the shoe polish and floral terms.

Application of pattern recognition techniques to sensory and gas chromatographic flavor profiles of natural orange aroma

Meaningful analysis of citrus aroma required a multidimensional approach. First, organoleptic evaluation provided information on the product that could be equated to consumer acceptability. Secondly, gas chromatographic-mass spectral analysis yielded both identity and quantitation of the aroma constituents. Thirdly, computational profiling of organoleptic data and instrumental data were used to construct multidimensional plots that separated samples with different compositions and flavor attributes into several categories. Quantitative descriptive analysis (QDA) utilizing linear numerical scores were used to quantify 12 aromatic descriptors, and various pattern recognition routines of ARTHUR were applied to evaluate the data. A panel separated samples into categories described as fruity, fresh orange-like, flowery herbal-like, butter oil-like, pepper-like and fruity tea-like. Data treatment, depicted by nonlinear mapping (NLM), resolved these samples into categories with differing off-flavor and non-off-flavor attributes. Feature weightings (variance and Fisher) indicated that the descriptor ‘overall quality’ had the most discriminating power for sensory evaluation of good quality aroma samples. A separate ARTHUR analysis of gas chromatographic data clearly separated aroma samples into groupings that were related to the categories previously separated by an aroma panel and depicted by NLM. Ethyl acetate, acetal and ethyl butyrate were high variance- and Fisher-weighted GC features.

Sensory Study of the Effect of Fluorescent Light on a Sparkling Wine and Its Base Wine

The effect of exposure to fluorescent light on sparkling wine and the still wine from which it was made was studied in green and flint (clear) bottles. Although the green glass afforded some protection against the light, a significant difference in aroma was produced after 18 hours and 31.1 hours of exposure, respectively, in the still and the sparkling wines. In flint glass, significant differences in aroma were produced after 3.4 hours and 3.3 hours, respectively, in the still and the sparkling wines. Because of the extreme light sensitivity of white wine bottled in clear glass, serious consideration should be paid to using uv-screening agents in clear glass or to switching to green or brown glass. The lightstruck aroma (goûts de lumière) produced on exposure of still and sparkling wines to fluorescent light was characterized by descriptive analysis. With increased time of exposure, a decrease in citrus aroma intensity occurred, while the intensity of cooked cabbage, corn nuts, wet dog/wet wool, and soy/marmite aromas increased.

Freeze drying encapsulation of water soluble citrus aroma

SummaryA freeze drying method is proposed for production of citrus aroma powders to be used as natural flavour ingredient in soft drink dry mixes. Approximately 75% of the initial aroma volatiles was retained in the optimal maltodextrin sucrose carrier, as against 50% by the best other method reported (Sugisawa, Kitson & Moyls, 1970).The aroma powders restored the original flavour in reconstituted orange juice. the low moisture content essential for prevention of losses during storage is obtainable without difficulty.