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- Fors, Susan M., et al.
(författare)
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Alkylpyrazines, volatiles formed in the Maillard reaction. : II. Sensory properties of five alkylpyrazines
- 1986
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Ingår i: Chemical Senses. - 0379-864X .- 1464-3553. ; 11:1, s. 65-77
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Tidskriftsartikel (refereegranskat)abstract
- Odour profiles were determined for five selected alkylpyrazines. A list of 22 descriptors was elaborated and used by a panel of ten assessors to describe the odorants, each in four concentrations. Some of the descriptive terms such as pungent, solvent-like and sweet were used by the panel for most of the samples. Other descriptors were found to be applicable only for one or two odorants, for instance mousy, mouse-cage, rye crispbread, green, grassy, earthy, vegetable-like, musty, flowery and butterscotch. In general, the intensity of the descriptors increased with increased sample concentration. Chocolate, nutty and roasted are odour characters which have frequently been associated with alkylpyrazines in the literature. Surprisingly, these terms were rarely used by the panel in this investigation.
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| 2. |
- Fors, Susan M., et al.
(författare)
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Alkylpyrazines, volatiles formed in the Maillard reaction. : I. Determination of odour detection thresholds and odour intensity functions by dynamic olfactometry
- 1985
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Ingår i: Chemical Senses. - 0379-864X .- 1464-3553. ; 10:3, s. 287-296
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Tidskriftsartikel (refereegranskat)abstract
- The Maillard reaction plays an important role in the formation of the aroma and flavour of many foods, especially heat-treated foods. Among the volatiles formed, alkylpyrazines contribute to the sensory characteristics of a great number of foods. This article presents results obtained in an investigation of the odour properties of purified, synthetic alkylpyrazines. Dynamic air-dilution olfactometers were used to present the stimuli to 10 panellists. Odour detection thresholds were estimated for 13 alkylpyrazines. Panel results for the compounds investigated were in the range from 4 to 490 p.p.b. (v/v). Alkylpyrazines containing ethyl substituents had, in general, threshold values in the lower part of this range. Odour intensity functions (I = k x C(n)) of five alkylpyrazines were estimated by an odour intensity matching technique. n-Butanol was used as the odour inensity reference. The exponent n of the odour intensity functions ranged from 0.44 to 0.58.
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