Analysis of volatile compounds of aqueous thyme solutions by headspace gas chromatography, gas sensor arrays ("electronic nose") and a sensory odour panel
2010 (English)Article in journal (Other academic) Submitted
The ability of a commercial emission analysis system to evaluate a sensory related attribute was investigated. Since food applications are very complex, a simplified model system consisting of aqueous thyme solutions was evaluated. Sensory odour assessments were made as well as instrumental analysis applying the emission analyser, based on gas sensor arrays, (a so called electronic nose) and headspace gas chromatography. The operation of the emission analyser was found critical and could be optimised thanks to the detailed chemical information obtained by the chromatography. This information also guided a proper evaluation of the emission analyser raw data and predictions of the relative thyme concentrations of the solutions. In that way the emission analyser separated the thyme solutions even better than the assessors applying sensory odour analysis. Since the results seem encouraging the strategy developed and knowledge gained may well be used for investigating more complex systems closer to real applications.
Place, publisher, year, edition, pages
Thyme, water, volatiles, sensory analysis, electronic nose, gas chromatography
IdentifiersURN: urn:nbn:se:liu:diva-17333OAI: oai:DiVA.org:liu-17333DiVA: diva2:208679