Sensory evaluation of headspace extracts by direct CG-Olfactometry : Application to fresh orange juice

Rega Barbara, Fournier Nicole, Brat Pierre, Guichard Elisabeth. 2002. Sensory evaluation of headspace extracts by direct CG-Olfactometry : Application to fresh orange juice. In : The 10th Weurman Flavour Research Symposium, 24-28 June 2002, Beaune, France. s.l. : s.n., 4 p. Weurman Flavour Research Symposium. 10, Beaune, France, 24 Juin 2002/28 Juin 2002.

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Résumé : The global sensory quality of solventless extracts of orange juice has been studied by direct GC-Olfactometry (D-GC-O). Headspace of juice and aqueous distillate produced odours closely resembling that of the original juice taken as reference; SPME produced odours with a lower similarity to the reference. Among the SPME fibres used, DVB/CAR/PDMS gave the best sensorial appreciation. Descriptive analysis explained the differences found by similarity scaling. D-GC-O represents a rapid criterion of choice for headspace extraction methods.

Mots-clés Agrovoc : jus d'orange, analyse organoleptique, fruits, traitement, qualité, composé de la flaveur, chromatographie en phase gazeuse

Mots-clés complémentaires : Olfactométrie

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

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