A new method to analyse odour strength in a meat product by using a dynamic dilution olfactometer.

摘要

Odour intensity or strength is a very important characteristic in some foods and has been researched using different approaches. The purpose of this study was to optimize a dynamic olfactometry method to quantify the odour strength of dry-cured loin. A dynamic dilution olfactometer was used for the first time in food. Different sample amounts of dry-cured loin and headspace equilibrium times were checked. An amount of 0.3 g of loin and 60 min of equilibrium time were enough to carry out the analysis and to quantify odour concentration and intensity in a meat product (248.3 +or- 84.9 OU_E/m3 and 23.95 +or- 1.5 dB_od, respectively)