Langridge, James P. (2004) Correlating instrumental and sensory analyses of flavour. PhD thesis, University of Nottingham.
The relationship between in vivo captured data from an atmospheric pressure chemical ionisation mass spectrometer (APCI-MS) and sensory/psychophysical analyses was investigated. The stimuli used were mainly single volatiles under gas phase control or calibration by development of different olfactometry methods.
Gas phase concentration retronasal (via the mouth to the nasal cavity) and orthonasal (via the nostrils) thresholds were determined for a trained panel of 13 individuals. Four volatiles were used with different sensory/physico-chemical properties and an adapted staircase method was employed to measure the individual thresholds. The data showed good repeatability over short durations of one week and also longer ones of eight months. It was used to test the hypothesis that thresholds varied between people due to differences in their in-nose concentration as measured or estimated by the APCI-MS. The analysis did not support this theory but relationships between orthonasal and retronasal thresholds were shown, in which the latter were -50 times lower than the former. Threshold determination of a larger group of 20 individuals revealed clusters of individuals.
Methods of producing square edged pulses of aroma compound in the gas phase were developed using a modified chromatograph autosampler with a gas flow of 5 mL. min 1 and pulse rate of 0.6 secs. A trained panel of 23 individuals performed two types of sensory test using pulsed and constant olfactometer outputs of isoamyl acetate. The original intention was to reveal whether pulsed odorants were perceived as the same as or different to constant concentration. Initial experiments yielded results that were difficult to interpret, although the nature of the results was clarified when simultaneous breath by breath analysis techniques were employed. Here it was shown that each individual in different repetitions disrupted the olfactometer output pattern in unpredictable ways. This pattern disruption was measured in two instrumental configurations, as either volatiles in an exhalation or volatiles as they were inhaled together with two types of sensory test. In both sensory tests the pattern of aromas in an inhalation revealed a relationship with perception. In particular, the sensory response in the time intensity study was related to differences in the inhalation profiles between people, which in turn was related to an individual's breathing. This shows that physiological differences such as breathing and the structure of the nasal cavity have an impact on perception.
|Item Type:||Thesis (PhD)|
|Uncontrolled Keywords:||food analysis, sensory evaluation, APCI-MS, aroma, retronasal thresholds, orthonasal thresholds|
|Faculties/Schools:||UK Campuses > Faculty of Science > School of Biosciences|
|Deposited By:||Ms. K EVANS|
|Deposited On:||07 Jan 2010 14:05|
|Last Modified:||07 Jan 2010 14:05|
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