Application of gas chromatography, mass spectrometry and olfactometry for quality assessment of selected food products

Ecological Chemistry and Engineering S

Volumn 16, Issue 3, 2009, Pages 287-300

  Wardencki, Waldemar ^a   Chmiel, Tomasz ^a   Dymerski, Tomasz ^a   Biernacka, Paulina ^a   Plutowska, Beata ^a  

^a GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Aroma; Gas chromatography; Honeys; Mass spectroscopy; Olfactometry; Raw spirits; Solid phase microextraction; Volatile compounds

Indexed keywords

EID: 79951781620     PISSN: 18986196     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. Plutowska B., Wardencki W.: Aromagrams - Aromatic profiles in the appreciation of food quality. Food Chem., 2007, 101, 845-872. (Pubitemid 44333176)
2. Majewska E. and Delmanowicz A.: Profile zwiazków lotnych wybranych miodów pszczelich. sywnosc. Nauka. Technologia. Jakosc, 2007, 5, 247-259.
3. Plutowska B. and Wardencki W.: Application of gas chrotomatography- olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages - A review. Food Chem., 2008, 107, 449-463 (Pubitemid 47633877)
4. Cayot N.: Sensory quality of traditional food. Food Chem., 2007, 101, 154-162.
5. Aznar M., López R., Cacho J. F. and Ferreira V.: Identification and quantification of impact odorants of aged red wines from Rioja. GC-Olfactometry, quantitative GC-MS, and odor evaluation of HPLC Fractions. J. Agric. Food Chem., 2001, 49, 2924-2929. (Pubitemid 32826090)
6. Čačić F., Primorac L., Kenjerić D., Benedetti S. and Mandić M. L.: Application of electronic nose in honey geographical origin characterization. JCEA, 2009, 10, 19-26.
7. Ampuero S., Bogdanov S. and Bosset J.-O.: Classification of unifloral honeys with an MS-based electronic nose. Eur. Food Res. Technol., 2004, 218, 198-207.
8. Benedetti S., Mannino S., Sabatini A. G. and Marcazzan G. L.: Electronic nose and neural network use for the classification of honey. Apidologie, 2004, 35, 1-6.
9. Ghidini S., Mercanti C, Dalcanale E., Pinalli R. and Bracchi P. G.: Italian honey authentication. Ann. Fac. Medic. Vet. di Parma, 2008, 28, 113-120.
10. Falcão L. D., Revel G, Rosier J. P. and Bordignon-Luiz M. T.: Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC-olfactometry). Food Chem., 2008, 107, 497-505. (Pubitemid 350011122)
11. Lermusieau G., Bulens M. and Collin S.: Use of GC-Olfactometry to identify the hop aromatic compounds in beer. J. Agric. Food Chem., 2001, 49, 3867-3874. (Pubitemid 32822709)
12. Berdagué J. L., Tournayre P. and Cambou S.: Novel multi-gas chromatography-olfactometry device and software for the identification of odour-active compounds. J. Chromatogr. A, 2007, 1146, 85-92. (Pubitemid 46371301)
13. Pino J. A., Marbot R., Rosado A. and Vázquez C: Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. & Perry]. Flavour Frag. J., 2004, 19, 32-35. (Pubitemid 38128528)
14. Chung T. Y., Eiserich J. P. and Shibamoto T.: Volatile compounds isolated from edible Korean Chamchwi (Aster scaber Thunb). J. Agric. Food Chem., 1999, 41, 1693-1697.
15. Rembold H., Wallner P., Nitz S., Kollmannsberger H. and Drawert F.: Volatile components of chickpea (Cicer arietinum L.) seed. J. Agric. Food Chem., 1989, 37, 659-662.
16. Loon W. A. M., Linssen J. P. H., Legger A., Posthumus M. A. and Voragen A. G. J.: Identification and olfactometry of French fries flavour extracted at mouth conditions. Food Chem. 2005, 90, 417-425. (Pubitemid 39361077)
17. Ledauphin J., Guichard H., Saint-Clair J.-F., Picoche B. and Barillier D.: Chemical and sensorial aroma characterization of freshly distilled calvados. 2. Identification of volatile compounds and key odorants. J. Agric. Food Chem., 2003, 51, 433-442.
18. Fan W. and Qian M. C.: Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors. J. Agric. Food Chem., 2005, 53, 7931-7938. (Pubitemid 41508969)
19. Isidorov V. and Jdanova M.: Volatile organic compounds from leaves litter. Chemosphere 2002, 48, 975-979. (Pubitemid 34857467)
20. Ansorena D., Gimeno O., Astiasaran I. and Bello J.: Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona. Food Res. Int., 2001, 34, 67-75. (Pubitemid 32164031)
21. Kubec R., Drhová V. and Velísek J.: Thermal degradation of S-methylcysteine and its sulfoxide-important flavor precursors of Brassica and Allium vegetables. J. Agric. Food Chem. 1998, 46, 4334-4340. (Pubitemid 128488539)
22. Tellez M. R., Schrader K. K. and Kobaisy M.: Volatile components of the cyanobacterium oscillatoria perornata (Skuja). J. Agric. Food Chem., 2001, 49, 5989-5992. (Pubitemid 34065296)
23. Javidnia K., Miri R., Safavi F., Azarpira A. and Shafiee A.: Composition of the essential oil of Nepeta persica Boiss from Iran. Flavour Frag. J., 2002, 17, 20-22.
24. Larsen T. O. and Frisvad J. C.: Characterization of volatile metabolites from 47 Penicillium taxa. Mycol. Res. 1995, 99, 1153-1166.
25. Cullere L, Escudero A., Cacho J. and Ferreira V.: Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged Red wines. J. Agric. Food Chem., 2004, 52, 1653-1660.
26. Guth H.: Quantitation and sensory studies of character impact odorants of different white wine varieties. J. Agric. Food Chem. 1997, 45, 3027-3032. (Pubitemid 127481848)
27. Benn S. M. and Peppard T. L.: Characterization of tequila flavor by instrumental and sensory analysis. J. Agric. Food Chem., 1996, 44, 557-566. (Pubitemid 126480138)
28. Darriet P., Pons M., Lamy S. and Dubourdieu D.: Identification and quantification of geosmin, an earthy odorant contaminating wines. J. Agric. Food Chem. 2000, 48, 4835-4838.
29. Odeh I., Abu-Lafi S., Dewik H., Al-Najjar I. and Imam A.: A variety of volatile compounds as markers in Palestinian honey from Thymus capitatus, Thymelaea hirsuta, and Tolpis virgata. Food Chem., 2007, 101, 1393-1397. (Pubitemid 44479811)
30. Wolski T., Tambor K., Rybak-Chmielewska H. and Kedzia B.: Identification of honey volatile components by solid phase microextraction (SPME) and gas chromatography/mass spectrometry (GC/MS). J. Apicult. Sci., 2006, 50, 115-125.
31. Soria A. C., Sanz J. and Martinez-Castro I.: SPME followed by GC-MS: a powerful technique for qualitative analysis of honey volatiles. Eur. Food Res. Technol., 2009, 228, 579-590.