CRITICAL-EVALUATION OF 2 COMMONLY USED TECHNIQUES FOR THE TREATMENT OF DATA FROM EXTRACT DILUTION SNIFFING ANALYSIS

被引:44
作者
ABBOTT, N [1 ]
ETIEVANT, P [1 ]
ISSANCHOU, S [1 ]
LANGLOIS, D [1 ]
机构
[1] INRA, RECH AROMES LAB, 17 RUE SULLY, F-21034 DIJON, FRANCE
关键词
D O I
10.1021/jf00034a034
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The data from the extract dilution sniffing analysis of beer samples have been treated by two methods of analysis to give either ''charm'' or ''FD'' values. The results obtained from these two methods were compared and demonstrated that the rank order of intensity of the odor-active regions was different for most panelists when the data were presented as charm rather than FD values. Points of uncertainty observed while using this method such as between- and within-individual reproducibility and gaps in the coincident response have also been discussed.
引用
收藏
页码:1698 / 1703
页数:6
相关论文
共 38 条
  • [1] EVALUATION OF THE REPRESENTATIVENESS OF THE ODOR OF BEER EXTRACTS PRIOR TO ANALYSIS BY GC ELUATE SNIFFING
    ABBOTT, N
    ETIEVANT, P
    LANGLOIS, D
    LESSCHAEVE, I
    ISSANCHOU, S
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1993, 41 (05) : 777 - 780
  • [2] ACREE TE, 1984, ANAL VOLATILES, P251
  • [3] AMOORE JE, 1976, CHEM SENS FLAV, V2, P17, DOI 10.1093/chemse/2.1.17
  • [4] [Anonymous], 1990, DEV FOOD SCI
  • [5] BARTH CL, 1973, T ASAE, V16, P340
  • [6] INTENSIVE NEUTRAL ODORANTS OF LINDEN HONEY - DIFFERENCES FROM HONEYS OF OTHER BOTANICAL ORIGIN
    BLANK, I
    FISCHER, KH
    GROSCH, W
    [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1989, 189 (05): : 426 - 433
  • [7] ODOR INTENSITY . DIFFERENCES IN EXPONENT OF PSYCHOPHYSICAL FUNCTION
    CAIN, WS
    [J]. PERCEPTION & PSYCHOPHYSICS, 1969, 6 (6A): : 349 - &
  • [8] DARRIET P, 1991, Journal International des Sciences de la Vigne et du Vin, V25, P167
  • [9] Engen T., 1971, HDB SENSORY PHYSIO 1, VIV, P216
  • [10] CRITICAL ANALYSIS OF ODOR UNIT NUMBER AND ITS USE
    FRIJTERS, JER
    [J]. CHEMICAL SENSES & FLAVOUR, 1978, 3 (02): : 227 - 233