What's That Smell?

  • Author: Nancy McGuire
  • Published: 04 August 2015
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim
  • Source / Publisher: Journal of Agricultural and Food Chemistry/ACS Publications
  • Associated Societies: American Chemical Society (ACS), USA
thumbnail image: What's That Smell?

(E)-3-unsaturated volatile acids, alcohols, and aldehydes contribute to food odors, and they serve as a means of communication in their roles as pheromones. Until now, there has been no systematic study of their aroma properties and perception thresholds.


Andrea Buettner, Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany, and colleagues characterized odors and odor thresholds for several homologous series of these compounds. They used NMR, GC, MS, and volunteer panelists who were trained to recognize and describe odorants using standard terminology.


Panelists described odors in the (E)-3-alkenal series as grassy (pentenal), soapy (heptenal), fatty (nonenal), and coriander-like (dodecenal). The short-chain compounds are found in cheese, olive oil, and yellow passion fruit, and the medium-chain compounds are present in red wine, pepper, various berries, and roasted chickpeas. The long-chain compounds are not observed in foods.


(E)-3-pentenal had the lowest median odor threshold, 3.03 ng/L. Differences in individual detection abilities were generally greatest for compounds with 8-, 9-, and 10-carbon chains. Panelist varied widely in their ability to detect (E)-3-alkenoic acids, which are found in soy sauce, rhubarb, and black tea.


 

Article Views: 2231

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission. more


CONNECT:

ChemistryViews.org on Facebook

ChemistryViews.org on Twitter ChemistryViews.org on YouTube ChemistryViews.org on LinkedIn Sign up for our free newsletter


A product of ChemPubSoc Europe (16 European Chemical Societies)and Wiley-VCH