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First attempt of odorant quantitation using gas chromatography-olfactometry
P Pollien1, L B Fay, M Baumgartner
1Nestlé Research Centre, NESTEC Ltd., Lausanne, Switzerland.
Analytical Chemistry
|December 22, 1999
Summary
Gas chromatography-olfactometry (GC-O) now quantitates aroma compounds by odorant detection frequency. This sensitive method rivals GC/MS for analyzing complex aromas like coffee, requiring less sample.
Area of Science:
- Analytical Chemistry
- Food Science
- Sensory Science
Background:
- Quantifying aroma compounds in complex matrices is challenging.
- Gas chromatography-olfactometry (GC-O) offers a unique sensory detection approach.
- Optimizing GC-O for accurate quantification is crucial for reliable aroma analysis.
Purpose of the Study:
- To establish and validate GC-O for the quantitative analysis of aroma compounds.
- To compare the performance of GC-O with established methods like GC/MS.
- To assess the suitability of GC-O for trace-level quantification in complex food matrices.
Main Methods:
- Odorant detection frequency by a panel of 8-12 persons was used for quantification.
- Method optimization included peak apex coincidence and repeatability over 4 months.
- External calibration was employed for quantification in the parts per trillion (ppt) range.
Main Results:
- GC-O successfully quantified 1-octen-3-one in a model solution using external calibration.
- Quantification of 1-octen-3-one in coffee showed comparable or superior performance to GC/MS/MS.
- GC-O required significantly less sample volume (75-500 times less) than GC/MS/MS.
Conclusions:
- GC-olfactometry is a viable and sensitive technique for quantifying potent aroma compounds.
- GC-O offers advantages in sample preparation and cost-effectiveness compared to mass spectrometry techniques.
- This method provides a competitive alternative for trace-level aroma quantification in complex samples.