Approved for publication as Journal Article nr J-10786 of the Mississippi Agricultural and Forestry Experiment Station. This work was supported in part by a USDA-CSREES Special Grant (2003-34231-13064) and by the Mississippi Agricultural and Forestry Experiment Station under project MIS-501080.
Relationships between Odorant Concentration and Aroma Intensity
Article first published online: 30 JUN 2006
Journal of Food Science
Volume 71, Issue 3, pages S193–S197, April 2006
How to Cite
Kamadia, V.V., Yoon, Y., Schilling, M. W. and Marshall, D. L. (2006), Relationships between Odorant Concentration and Aroma Intensity. Journal of Food Science, 71: S193–S197. doi: 10.1111/j.1365-2621.2006.tb15640.x
- Issue published online: 30 JUN 2006
- Article first published online: 30 JUN 2006
- MS 20050531 Submitted 9/1/05, Revised 11/27/05, Accepted 12/21/05.
- Steven's Law;
- gas chromatography-osme;
- labeled magnitude scale
ABSTRACT: Aroma intensity of 5 concentrations (0.5, 2.5, 12.5, 62.5, and 312.5 ppm) of dimethyl trisulfide, methional [3-(methylthio) propionaldehyde], linalool (3,7-dimethyl-1, 6-octadien-3-ol), and vanillin (4-hydroxy-3-methoxybenzaldehyde) were evaluated by using sensory panels (n= 15) and gas chromatography olfactometry (GCO, n= 3) coupled with the Osme technique. The exponent (n) from Steven's Power Law was calculated as the slope of the logarithmic scale of perceived intensity versus compound concentration. Both sensory analysis and GCO data demonstrated that all odorants of interest followed Steven's Power Law (R2= 0.92 to 0.99). The relationship between concentration and aroma intensity was more completely explained by Steven's Law than by dilution methods. Results also revealed that GCO-Osme is a time-saving method that provides valuable information about odorants in foods. This method may also be used with other GCO techniques such as combined hedonic aroma response measurement (CHARM) and aroma extraction dilution analysis (AEDA) to more completely explain the contribution of compounds to the flavor of food products.