Odor Note Research Articles

Character Impact Odour Compounds of Different Kinds of Butter

Sensory evaluation of five different kinds of butter revealed an Irish sour cream butter (ISC) and a farmer sour cream butter (FSC) with the highest overall odour intensities. Nineteen odour-active compounds were detected by aroma extract dilution analysis in a distillate of the ISC butter. The highest flavour dilution (FD)-factors were found for δ-decalactone, skatole, [Z]-6-dodeceno-γ-lactone and diacetyl followed by [E]-2-nonenal, [Z,Z]-3,6-nonadienal, [Z]-2-nonenal and 1-octen-3-one. Odour activity values (OAV; ratio of concentration to odour threshold) were calculated from quantitative data determined by means of stable isotope dilution assays and from odour thresholds in oil. Diacetyl followed by δ-decalactone and butanoic acid showed the highest OAVs in the ISC butter and a cultured butter with creamy, sweet odours. In contrast, a sweaty, rancid odour predominated in the FSC butter in which butanoic acid showed the highest OAV. The odour of a mixture of diacetyl (0.34mg/kg), δ-decalactone (4.9 mg/kg) and butanoic acid (3.6 mg/kg) in sunflower oil was in very good agreement with the odour of the cultured butter containing the same amounts of these odorants. The data suggest that the three odorants should be useful as indicators for the objective assessment of the buttery odour note in milkfat-containing products.

Sensory study on the character-impact flavour compounds of dill herb ( Anethum graveolens L.)

The dependence of the characteristic odour note of dill herb on the concentration levels of five compounds, having the highest odour units in an extract obtained from the fresh material, was studied. ( S)-α-Phellandrene was evaluated as the character-impact compound of the dill flavour which was rounded off by an additive effect of (3 r, 4 S, 8 S)-3,9-epoxy-1-menthene (dill ether). The contributions of myristicin, methyl 2-methylbutanoate and ( R)-limonene to the dill flavour appeared less significant.

Influence of thyme and clove essential oils on cottonseed oil oxidation

AbstractSimple model systems composed of refined cottonseed oil and thyme oil or clove oil, without additives, were designed to approximate conditions in natural oils in order to study their oxidation behavior. Three methods were used to follow cottonseed oil oxidation, i.e., coupled oxidation withβ‐carotene, the TBA test and hydroperoxide number. The results illustrate that clove and thyme oils at various concentrations exhibit antioxidant activity and this phenomenon for clove oil is superior to that of thyme oil. Sensory evaluation tests indicate that the addition of thyme oil or clove oil to cottonseed oil at concentrations ranging from 50 to 1200 ppm do not affect the odor note of cottonseed oil. Therefore, thyme and clove essential oils are recommended for use as natural antioxidants to suppress lipid oxidation.

Flavour Deterioration of Soya‐bean Oil: Identification of Intense Odour Compounds Formed during Flavour Reversion

AbstractAroma dilution analysis of a volatile concentrate isolated from reverted soya‐bean oil resulted in 11 odour compounds having high aroma values. Nine of these compounds were identified as: 3(Z)‐hexenal, octanal, 1‐octen‐3‐one, 1,5(Z)‐octadien‐3‐one, nonanal, 2(E)‐nonenal, 2(Z)‐nonenal, 3(Z)‐nonenal and 2(E),6(Z)‐nonadienal. 3(Z)‐Hexenal, the C9‐aldehydes and the two vinyl ketones contribute with high aroma values to the beany, grassy odour note of the reversion flavour.

Volatile constituents and fatty acid composition of lipids in Durio zibethinus

The predominating flavour compounds in the fruit pulp of Durio zibethinus were hydrogen sulfide, ethyl hydrodisulfide and several dialkyl polysulfides, particularly (C 2H 5) 2S n, where n = 2 or 3. Ethyl acetate, 1,1-diethoxyethane and ethyl 2-methylbutanoate contribute to an additional fruity odour note. Hydrodisulfides are probably the precursors of the dialkyl sulfides. In the pericarp and seed no volatile sulfur compounds could be detected. The fatty acid composition of the lipids in pericarp, pulp and seed depended on the origin and/or harvest season of the fruit. The main components were oleic and palmitic acids or arachidic acid together with appreciable quantities of palmitoleic, stearic, linoleic and linolenic acids.

The contribution of 4-methyloctanoic (hircinoic) acid to mutton and goat meat flavour

Abstract Chemical analysis of volatile acids from fat hydrolysate together with organoleptic evaluation of the cooked mince-meat were made for a number of mutton and goat meat samples. A “goaty” odour note common to goat meat and mutton was correlated with the presence of 4-methyloctanoic acid to which the name hircinoic acid has been given. Threshold detection levels for this acid and its congener 4-methylnonanoic in mince-meat were about 0.5 and 45 ppm, respectively. The combined results also indicated that other factors in addition to hircinoic acid contribute to the distinctive flavour of sheep meat.