Food
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What is Off-Odor?
What is off-odor? The true answer is you’ll know it when you smell it! Doesn’t have to stink like dead fish or 2 week old ground beef left in the refrigerator, although those certainly are obnoxious. Off-odor can be a nice fresh floral smell, like that of a rose, only the rose aroma originates from […]
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Identification of Off-Odors in Corrugated
Organoleptic assessment revealed overall aroma intensity of the suspect corrugated was similar in character, but stronger than normal. Upon headspace volatile extraction with a proprietary device equipped with thermal desorption tubes, and analysis by GC-MS/O, and GC-MS, it was determined there were 3 furan species extracted from suspect corrugated sample headspace only. Furans are indicative […]
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Volatiles from different varieties of watermelon
Volatile and semi-volatile compounds were extracted by stir bar sorptive extraction from watermelon puree and headspace obtained from 4 different varieties. Analysis was conducted by gas chromatography mass spectrometry. More than 36 compounds were detected. 10 were positively identified with authentic standard confirmation. The compound present in greatest abundance varied according to variety.
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Odorous Compounds from Sweet Potatoes
A method was developed and tested to identify and measure volatile components generated from sweet-potato bread as it baked for the purpose of determining if hazardous chemicals identified by the National Space and Aeronautical Agency (NASA)’s maximum allowable concentrations list (SMACs) were present. A 14.5kL enclosed chamber made of polyethylene and polyvinylchloride was constructed to […]
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Food and Beverage Odor Amelioration Efficacy
Measuring the effect of odor ameliorating “actives” in foods: Aqueous solutions that contained food related odors identified as commercially important were treated separately with ameliorating substances. How well the added substances worked to decrease odor in a model solution was determined by measuring headspace concentrations of odorants before and after treatment utilizing headspace stir bar […]
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Statistics of Sensory Assessment: Cohen’s Kappa
Statistics of Sensory Using people as diagnostic sensors produces more variation than instrumental methods. There are situations where the benefits of human-based measures outweigh their inconsistency. This is particularly true for aromas and flavors. Choosing, training and aligning panelists is a big investment. If sensory activities are key to your business success, you need to [...]
