Tương quan phương pháp thiết bị và phương pháp cảm quan

T
T
−¬
−¬
ng quan
ng quan
ph
ph
−¬
−¬
ng ph
ng ph
¸
¸
p thiÕt bÞ
p thiÕt bÞ
v
v
µ
µ
ph
ph
−¬
−¬
ng ph
ng ph
¸
¸
p c
p c
¶

¶
m
m
quan
quan
MÀU SẮC
Tính ch
ấ
t c
ả
m quan
Màu ñỏ; Anthocyanine
Màu vàng: beta Carotene
Màu xanh: Chlorophyl
…
Phương pháp xác ñịnh thành
phần, nống ñộ/hàm lượng
ðộ hấp thụ trong vùng
tử ngoại khả kiến
VỊ
Tính ch
ấ
t c
ả
m quan
Vị chua cà phê;
Vị ñắng cà phê:
……
Phương pháp xác ñịnh thành
phần, nống ñộ/hàm lượng

THI
Ế
T B
Ị
?????
CẤU TRÚC
Tính ch
ấ
t c
ả
m quan
ðộ dẻo;
ðộ sánh
ðộ cứng
……
Phương pháp xác ñịnh thành
phần, nống ñộ/hàm lượng:
Xanthan
Guar
Agar
…
CẤU TRÚC
CO DÃN
ðÀN HỒI
DÍNH LiỀN
DÍNH
MÙI
Tính ch
ấ
t c

ả
m quan
Mùi chanh;
Mùi hoa hồng
Mùi càphê
……
Phương pháp xác ñịnh thành
phần, nống ñộ/hàm lượng:
Linalool
Limonene
Copaene
…
MÙI
Tính ch
ấ
t c
ả
m quan
Mùi chanh;
Mùi hoa hồng
Mùi càphê
Phương pháp xác ñịnh thành
phần, nống ñộ/hàm lượng:
Linalool
Limonene
Copaene
…
CON NGƯỜI
MÁY SẮC KÍ MÁY SẮC KÍ/CON NGƯỜI
Gas chromatography

Gas chromatography
Column
Temperature program
Detector
Injector and detector
temperatures
Carrier gas
Sample size
Fig. 1 Gas chromatogramFig. 1 Gas chromatogram
10
6
5
8
3 4
2
1
7
23
20
19
18
17
16
15
14
13
11
27
26
25

24
31
28
41
37
36
32
50
45
61
57
55
65 68
67
64
63
62
DỮ LIỆU TỪ THIẾT BỊ
??????
Gas chromatography/
Gas chromatography/
Mass spectrometry
Mass spectrometry
Fig. 1 Gas chromatogramFig. 1 Gas chromatogram
10
6
5
8
3 4
2

1
7
23
20
19
18
17
16
15
14
13
11
27
26
25
24
31
28
41
37
36
32
50
45
61
57
55
65 68
67
64

63
62
Gas chromatography/
Gas chromatography/
Olfactometry
Olfactometry
Sample
FID response
Human’s response
• Green
• Floral
• Citrus-like
• …
GC: The best equipment for
measuring, analyzing volatile
composition without
introducing artifacts
GC/O: GC associated with human
nose as a detector is
performed as GC/O
analysis.
Human response and
detector response are
made simultaneously at a
given retention time.
Equipment for GC-sniffing analysis
Humid
air
Air
Column

Generator of humid airGas chromatograph
Ribbon heater
Water
Sniffing port
Detector
Air
compressor
Injection
Sniffing
Recorder
Gas chromatography/
Gas chromatography/
Olfactometry
Olfactometry
The major GC/O differ essentially in the way they
The major GC/O differ essentially in the way they
determine the aroma potency of individual
determine the aroma potency of individual
compounds.
compounds.
Dilution method
Dilution method
: AEDA and CHARM
: AEDA and CHARM
Intensity method
Intensity method
: OSME and GC/O
: OSME and GC/O
-
-

FSM
FSM
Odor detection frequency method
Odor detection frequency method
Dilution method
Dilution method
Based on detection threshold values of
Based on detection threshold values of
volatile
volatile
Performed by successive dilution of an aroma
Performed by successive dilution of an aroma
extract until no odor perceived
extract until no odor perceived
. . .
Dilution method
Dilution method
Aroma extraction dilution analysis (AEDA)
Aroma extraction dilution analysis (AEDA)
Charm analysis
Charm analysis
RI
FD factor
RFA
RI
Area
Charm value
Odor spectrum
100 %
Result expressed as flavor dilution

factor (FD factor)
[odorant in the initial extract]
FD factor :
[odorant in the last dilute extract]
The primary difference between AEDA and CHARM:
CHARM measures the dilution value over the entire time,
AEDA determines the maximum dilution value detected.
Intensity method
Intensity method
OSME
OSME
Finger span method
Finger span method
0
15
15
0
RI
Aroma intensity (0-15)
RI
Peak height
The extract is only injected at a single dilution level
The extract is only injected at a single dilution level
Odor intensity recorded as a function of time by moving the cursor of resistors
Odor detection frequency
Odor detection frequency
method
method
Based on the response of the whole panel by pressing a button du
Based on the response of the whole panel by pressing a button du

ring
ring
the entire sensory impression, resulted in square signals
the entire sensory impression, resulted in square signals
Total responses are summed, then NIF, peak height and SNIF, peak
Total responses are summed, then NIF, peak height and SNIF, peak
area are obtained as indicators of an odor.
area are obtained as indicators of an odor.
time (min)
Nasal impact frequency (NIF)
100 %
Surface of NIF (SNIF)
NIF = 100%, the odorant was detected by
all panelists.
AEDA
AEDA

1/3 1/3 1/3 …1/3…1/3
RI
FD factor
FD factor: The essential oil was stepwise diluted 3-fold with acetone,
the highest dilution of individual component detected by
assessor was defined as its FD factor.
Relative flavor activity:
RFA = log (FD factor)/S
0.5
, S is the weight percent of a compound.
Aromagram
Gas chromatogram (top) and aromagram (bottom)
myrcene

limonene
7
10
10
9
8
7
6
5
4
2
3
1
2
4
6
8
10
1413
16
18
24
21
19
33
32
31
29
27
26

41
39
37
36
34
55
54
49 52
45
57
59
61 65
68
62 6763
66
64
log
3
(FD-factor)
1
8
7
6
6
5
3 4
2
10
23
19

18
17
16
15
14
13
11
36
32
27
26
25
24
50
45
37
6261
57
55
68
63
67
65
64
GC-response
7
Volatile components
Volatile components
17.6
17.6

5
5
Fresh
Fresh
**
**
Neral
Neral
39
39
16.8
16.8
4
4
Floral
Floral
**
**
Linalyl
Linalyl
acetate
acetate
28
28
10.4
10.4
4
4
Fresh,
Fresh,

Kabosu
Kabosu
-
-
like
like
**
**
Citronellal
Citronellal
23
23
37.3
37.3
5
5
Green
Green
*
*
Octyl
Octyl
acetate
acetate
22
22
1.0
1.0
9
9

Pungent, green, sour
Pungent, green, sour
20.2
20.2
Myrcene
Myrcene
7
7
>94.6
>94.6
Monoterpene
Monoterpene
10.6
10.6
7
7
Green
Green
0.1
0.1
Neryl
Neryl
acetate
acetate
45
45
>0.1
>0.1
Ester
Ester

10.6
10.6
7
7
Sweet,
Sweet,
citrusy
citrusy
0.1
0.1
Nonanal
Nonanal
18
18
>1.3
>1.3
Aldehyde
Aldehyde
19.0
19.0
7
7
Floral
Floral
**
**
α
α
-
-

Caryophylene
Caryophylene
37
37
7.5
7.5
7
7
Fresh, fruity
Fresh, fruity
0.2
0.2
β
β
-
-
Caryophyllene
Caryophyllene
32
32
>1.2
>1.2
Sesquiterpene
Sesquiterpene
0.5
0.5
8
8
Pungent, green, lemon
Pungent, green, lemon

-
-
like
like
70.5
70.5
Limonene
Limonene
10
10
RFA
RFA
FD
FD
Odor description
Odor description
w/w
w/w
(%)
(%)
Compound
Compound
No
No
Chiral
Chiral
analysis
analysis
Equipment:
Equipment:

GC
GC
-
-
14A
14A
Columns:
Columns:
1. Pre
1. Pre
-
-
column: DB
column: DB
-
-
5, 30 m x 0.25 mm, film thickness of
5, 30 m x 0.25 mm, film thickness of
0.25
0.25
µ
µ
m, J & W Scientific
m, J & W Scientific
2. Main
2. Main
-
-
column consisting of a (2,3
column consisting of a (2,3

-
-
di
di
-
-
O
O
-
-
acetyl
acetyl
-
-
6
6
-
-
tert
tert
-
-
butyldimethylsilyl)
butyldimethylsilyl)
-
-
β
β
-
-

CD
CD
stationary phase, 30 m x 0.25
stationary phase, 30 m x 0.25
mm, film thickness of 0.25
mm, film thickness of 0.25
µ
µ
m,
m,
Supelco
Supelco
, Bellefonte,
, Bellefonte,
PA
PA
Connector:
Connector:
Chromfit
Chromfit
connector, Shimadzu, Kyoto
connector, Shimadzu, Kyoto
Temperature program:
Temperature program:
70
70
o
o
C
C

(2 min)
(2 min)
–
–
100
100
o
o
C
C
(60 min)
(60 min)
at a rate of 2
at a rate of 2
o
o
C
C
/min
/min
Injector and detector temperatures:
Injector and detector temperatures:
250
250
o
o
C
C
(3R)-(+)-citronellal (3S)-(-)-citronellal
Chemical structure of citronellal isomers

CH
3
H
CHO
H
CH
3
CHO
1
2
3
4
5
6
7
8 9
10
1
2
3
4
5
6
7
8 9
10
Chiral
Chiral
analysis of citronellal
analysis of citronellal

Sweet, turpentine
Sweet, turpentine
-
-
like
like
nd
nd
8.1
8.1
(
(
S
S
)
)
-
-
(
(
-
-
)
)
-
-
Citronellal
Citronellal
Fruity, fresh,
Fruity, fresh,

Kabosu
Kabosu
-
-
like
like
0.019
0.019
91.9
91.9
(
(
R
R
)
)
-
-
(+)
(+)
-
-
Citronellal
Citronellal
Odor description
Odor description
w/w
w/w
(%)
(%)

in CPO
in CPO
Peak
Peak
area
area
(%)
(%)
Isomers
Isomers
Kabosu aroma model from (R)-(+)-citronellal
0.25%, smelling strip
0.016%, headspace-sniff
30 mL glass brown vial