Olfactory Perception of Major Odorants Found in the Headspace of Aqueous Soy Protein Isolate Slurries

ABSTRACT: Concentrations of hexanal, methanethiol, 2‐pentyl furan and dimethyl trisulfide (DMTS) in the headspace above aqueous soy protein isolates (SPI) slurries were quantified through gas chromatography/ mass spectrometry (GC/MS). Simulation of the characteristic odor of SPI was attempted by combining these 4 odorants in water to recreate headspace concentrations found above the aqueous slurries of SPI. Sensory characteristics of the combined odorants were compared with each individual odorants. The mixture of combined odorants was perceived to possess more resemblance to the characteristic odor of SPI than any individual odorant and was rated a 5 on a 10‐point scale. A 2nd sensory evaluation showed that 2‐pentyl furan suppressed the perceived intensity of DMTS.     

GC-MS/O结合香气活性值表征烧麦中关键香气成分及其贮存过程中的变化情况

为确定烧麦中的关键香气成分及其贮存过程中的变化情况,采用溶剂萃取结合溶剂辅助风味成分蒸发提取烧麦中的挥发性成分,所得提取物经气相色谱-嗅闻联用仪与气相色谱-质谱联用仪分析,共鉴定出50个香气活性成分。通过香气提取物稀释分析,测定香气活性成分的香气稀释因子,其中1-辛烯-3-醇、茴香脑、愈创木酚、2-戊基呋喃等具有最高的香气稀释因子（6 561）。采用内标标准曲线法对37个香气稀释因子不低于81的成分进行定量分析;根据定量结果和阈值,计算物质的香气活性值,其中21个香气活性成分的香气活性值不低于1,被确定为烧麦的关键香气成分。通过分析室温贮存0～13个月后烧麦中37个成分含量并计算其香气活性值,发现烧麦贮存过程中关键香气成分的数量不变,除酱油酮、己醛和4-乙烯基愈创木酚的含量下降外,烧麦中多数重要香气活性成分含量变化较小。     

Determining human exposure and sensory detection of odorous compounds released during showering

Modeling of human exposure to aqueous algal odorants geosmin (earthy), 2-methylisoborneol (musty), and (trans,cis)-2,6-nonadienal (cucumber, fishy), and the solvent trichloroethylene (sweet chemical), was investigated to improve the understanding of water-air transfer by including humans as sensors to detect contaminants. A mass-transfer model was employed to determine indoor air concentrations when water was used for showering under varying conditions (shower stall volume, water and air flow rate, temperature, aqueous odorant concentration, shower duration). Statistical application of multiple linear regression and tree regression were employed to determine critical model parameters. The model predicted that concentrations detectable to the human senses were controlled by temperature, odor threshold, and aqueous concentration for the steady-state model, whereas shower volume, air flow, and water flow are also important for the dynamic model and initial detection of the odorant immediately after the showering is started. There was excellent agreement of model predictions with literature data for human perception of algal odorants in their homes and complaints to water utilities. TCE performed differently than the algal odorants due to its higher Henry's law constant, in spite of similar gas and liquid diffusivities. The use of nontoxic odorants offers an efficient tool to calibrate indoor air/water shower models.     

Effects of ethanol,tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine

The effects of ethanol (8, 10, 12, 14, and 16% v/v), tannin (500, 1000, and 1500 mg/L) and fructose (200 and 2000 mg/L) concentrations on the headspace of eight selected odorants were investigated using headspace solid phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC–MS). Analysis of variance results (ANOVA) showed significant interaction effects for the majority of odorants (P < 0.05). In general, higher tannin concentration enhanced the release of odorants while fructose induced a retention effect, both of which were largely dependent upon ethanol concentration. The net magnitude effect was a substantial reduction in the headspace concentration of odorants with the dominant contribution from ethanol concentration. The percent reduction in extracted odorant was more pronounced on larger molecular weight compounds. Further multivariate analysis discriminated model wines with different ethanol concentrations and, to a lesser extent, separated model wines with different fructose and tannin concentrations. Subsequent gas chromatography–olfactometry (GC–O) analysis revealed differences in the estimated odor thresholds of odorants in the model wines. Threshold values increased between 2 and 10,000-fold for 2-methoxyphenol and eugenol, respectively, at higher ethanol, tannin and fructose concentrations. Consequently, odor unit values (OUV) of odorants decreased indicating a reduction in the potential contribution of the odorants to the aroma of model wine. These results highlighted the significant impact that wine matrix interactions can have on wine aroma quality.     

Oil–water partition coefficient of odorants: reliable index for smell but deceptive for odor rating!

The study was aimed at providing support to the assumption that water vapor, contained within the food headspace, can increase the perceived intensity of odorants. Four volatile molecules showing distinctive odor notes were used as probes. A sensory panel assessed odor intensity above oil and water solutions, while odorant concentrations in related headspaces were calculated from GC data. Reference solutions, used for the construction of calibration plots, were prepared using one solvent whereas test samples were prepared using the other, in order to gain easy access to the partition coefficients of the solute. Oil–water partition coefficients were obtained from the ratio of solute concentrations in solutions that either released the same vapor pressure or that corresponded to a common rating of odor intensity. Data obtained through these different schemes however did not correspond. A combination of two independent basic effects is shown to account for this deviation. The first effect was related to the systematic underscoring of the intensity of test samples by the panel. The second corresponded to effects linked to the solvent from which the odorant was delivered to the vapor phase. This second effect was attributed to the faint odor of the oil phase together with the water vapor above water solutions that would not be detectable via gas chromatography with FID detection     

Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis

The volatile components of dill seed and herb were analyzed by gas chromatography-olfactometry which revealed the odorants having highest odor-activity value (ratio of concentration to odor threshold). (+)-(4S)-Carvone was the predominent odorant of dill seed. (+)-(3R,4S,8S)-3,9-Epoxy-1-p-menthene, methyl 2-methylbutanoate, (+)-(4S)-α-phellandrene and myristicin were the most important odorants of dill herb. Calculation of odor-activity values on the basis of quantitative and odor threshold data confirmed results of the aroma extract dilution analysis.     

Dimethyl sulfoxide (DMSO) waste residues and municipal waste water odor by dimethyl sulfide (DMS): the north-east WPCP plant of Philadelphia

This study shows for the first time that overlooked mg/L concentrations of industrial dimethyl sulfoxide (DMSO) waste residues in sewage can cause "rotten cabbage" odor problems bydimethyl sulfide (DMS) in conventional municipal wastewater treatment. In laboratory studies, incubation of activated sludge with 1-10 mg/L DMSO in bottles produced dimethyl sulfide (DMS) at concentrations that exceeded the odor threshold by approximately 4 orders of magnitude in the headspace gas. Aeration at a rate of 6 m3 air/m3 sludge resulted in emission of the DMS into the exhaust air in a manner analogous to that of an activated sludge aeration tank. A field study atthe NEWPCP sewage treatment plant in Philadelphia found DMSO levels intermittently peaking as high as 2400 mg/L in sewage near an industrial discharger. After 3 h, the DMSO concentration in the influent to the aeration tank rose from a baseline level of less than 0.01 mg/L to a level of 5.6 mg/L and the DMS concentration in the mixed liquor rose from less than 0.01 to 0.2 mg/L. Finding this link between the intermittent occurrence of DMSO residues in influent of the treatment plant and the odorant DMS in the aeration tank was the keyto understanding and eliminating the intermittent "canned corn" or "rotten cabbage" odor emissions from the aeration tank that had randomly plagued this plant and its city neighborhood for two decades. Sewage authorities should consider having wastewater samples analyzed for DMSO and DMS to check for this possible odor problem and to determine whether DMSO emission thresholds should be established to limit odor generation at sewage treatment plants.     

Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion

The mechanism for the contribution of subthreshold aroma constituents to the overall jasmine tea odor impression was studied on the basis of a sensory evaluation. Binary model aqueous solutions containing the authentic odorants of a jasmine tea infusion, (E)-2-hexenyl hexanoate (I), (Z)-3-hexenol (II), and indole (III), were each prepared in a concentration below the odor threshold. Each solution had no aroma, but when 4-hexanolide replaced only 5% of each odorant, the odor intensity of each model solution was significantly strengthened. An astringent note and heavy note were recognized for each solution as the commonly perceived characteristics from the sensory evaluation. The concentration of 4-hexanolide added was also at the subthreshold level. The results suggest mutual interaction between odorants I, II, or III and 4-hexanolide. The effect on the overall odor sensation of a jasmine tea infusion by adding 4-hexanolide at a concentration below its odor threshold was also studied. In this case, the intensity of both the sweet and astringent notes was significantly strengthened in comparison with the odor impression of the original jasmine tea infusion. This phenomenon is considered to have been a synergistic effect between subthreshold odor compounds in the jasmine tea infusion. The results of this study clarify for the first time that the subthreshold aroma constituents play an important role in the characteristic flavor of a jasmine tea infusion.     

Determination of temperature-dependent Henry's law constants of odorous contaminants and their application to human perception

A new method was developed to measure Henry's law constants at varying temperatures and from these data determine enthalpies of reactions for volatilization of aqueous compounds. The method was applied to 2-methylisoborneol (2-MIB), geosmin, and trans-2,cis-6-nonadienal, which are three of the major odorous compounds found in natural and drinking water. The method used static headspace equilibrium in standard odor analysis flasks and SPME-GC/MS. Dimensionless Henry's law constants were determined at 20, 25, 32, and 39 degrees C in distilled water. Their values ranged from 0.002 to 0.02 and increased with increasing temperature. The study was continued by determining the effects of different concentrations of fulvic acid added to the aqueous media. Decreases of 5-40% in Henry's law constants were observed when fulvic acid was present; however the decrease was not correlated with the fulvic acid concentration. Fulvic acid at any concentration caused a small decrease in constants for geosmin and 2-MIB, yet a more substantial decrease was obtained for nonadienal. Finally, the gas-phase concentrations were predicted using measured Henry's law constants for known aqueous concentrations of 2-MIB, geosmin, and nonadienal at 25 and 45 degrees C. An increase in the gas-phase concentration was not correlated to an increase in human perception as determined by a trained human panel. It is concluded that, after some point, panelists were not able to perceive an increase in the odorant concentration. This has important implications for controlling nuisance odors in the environment.     

Fate of octyl- and nonylphenol ethoxylates and some carboxylated derivatives in three american wastewater treatment plants

The fate of a comprehensive group of nonylphenol and octylphenol ethoxylates (APEOs) and several of their carboxylated derivatives was studied in three American wastewatertreatment plants (WWTPs), two of which included advanced treatment. Influent and effluent concentrations of the alkylphenolic compounds (APEs) in the three plants were very similar, but effluent concentrations showed a seasonal dependency: both carboxylate and ethoxylate concentrations in the effluents were higher in winter than in summer. Sorption to particulate matter was higher for nonylphenolic compounds than for their octylphenolic counterparts, in agreement with their difference in Kow values. Both effluent concentrations and the removal efficiency of the APEOs were strongly correlated to water temperature, but no correlation was found with suspended solids or organic carbon removal. Although APEO removal from wastewater was high, overall removal from the WWTPs, including APEOs in waste sludge and transformation products, was relatively low and suggested that advanced treatment does not invariably result in better APEO removal. Additionally, a survey of urban sewers suggested that household products still constitute an important source of the APEOs reaching WWTPs.