Comparative study of odour and GC-olfactometric Profiles of selected essential oils

摘要

The market demand for novel foods and beverages is increasing. The blending of flavour notes to create an exotic one, to satisfy the tastes and fantasies of the modern generation, may soon become a major task for researcher. In order to achieve this, it is essential to study the single flavourant thoroughly, and the dominant and subtle notes in them, prior to lending. In the present study , profilint of four essential oils, viz lemongrass, rosemary, geranium and davana, were carried our by two methods, GC -olfactometry(GC-O) and per se odour profile by trained panedlists.The attributes of odour analysis and GC-O were compared using spider -web plots. The study showed that although some odour notes perceived by sniffing the oils directly and those perceived by sniffing the effluent of GC at different retention times(RTs)varied, the dominant notes were similar. The odour profiling per se depicts the overall odour perceived, while the GC-O aromagrams represent the picture of odour notes of fractionated volati8les at the respective retention times. The results of the study gives an in-depth descrtion of odour notes in the essential oil and helps the technologist to blend them to achieve the requied flavour notes. Thurs the study finds its application in the development of designer beverages containing essential oils or blends of oils with the desired odour characteristics