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Comparative study of odour and GC-olfactometric profiles of selected essential oils.

Anupama, Kamath and Asha, M. R. and Ravi, R. and Shanthi, Narasimhan. and Rajalakshmi, D. (2001) Comparative study of odour and GC-olfactometric profiles of selected essential oils. Flavour and Fragrance Journal, 16 (6). 401-407, 13 ref..

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Sensory aroma analysis and GC-olfactometric analysis of selected, freshly prepared steam-distilled essential oils were compared. Oils tested were from lemongrass, rosemary, geranium and davana (Artemisia pallens). A 10-member experienced panel trained in essential oil aroma profiling and a descriptor list was established from initial free choice profiling aroma tests. GC-FID and GC-MS were also performed and for GC-olfactometry the GC column effluent was evaluated for aroma compounds by the trained panel. Aroma perception by the panel was not markedly different using 2.5 and 5 mul of the essential oils on filter paper. For all 4 essential oils, there was a good positive correlation between concn. of aroma compounds and intensity of perception on a 5-point sensory scale (from very mild to very strong). Spider web plots were used to relate the 2 methodologies. For lemongrass, only lemony, citrussy and oily sensory notes were detected in both profiles; for rosemary, woody, camphor, spicy and cooling notes were perceived by both methods; for geranium, rose-like, floral, citrussy and herbal notes were detected by both approaches; and for davana, herbal, harsh and pungent notes were perceived by the 2 methodologies. Aroma compounds responsible for the characteristic aroma notes were identified by GC-MS and Kovats retention index. In lemongrass, characteristic aroma compounds were 6-methyl,5-hepten-2-one, limonene, linalool, citral, geraniol and caryophyllene. In rosemary, these compounds were alpha-pinene, camphene, 1,8-cineole, camphor, borneol, iso-eugenol and caryophyllene. In geranium oil, these compounds were linalool, menthone, citronellol, geraniol, geranyl formate and geranyl acetate. In davana oil, these compounds were nonanol, caryophyllene and davanone.

Item Type: Article
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Nov 2008 04:47
Last Modified: 26 Apr 2012 06:12
URI: http://ir.cftri.com/id/eprint/3569

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