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Alkylpyrazines, volatiles formed in the Maillard reaction.: I. Determination of odour detection thresholds and odour intensity functions by dynamic olfactometry
SIK – Svenska livmedelsinstitutet.
SIK – Svenska livmedelsinstitutet.
1985 (English)In: Chemical Senses, ISSN 0379-864X, E-ISSN 1464-3553, Vol. 10, no 3, 287-296 p.Article in journal (Refereed)
Abstract [en]

The Maillard reaction plays an important role in the formation of the aroma and flavour of many foods, especially heat-treated foods. Among the volatiles formed, alkylpyrazines contribute to the sensory characteristics of a great number of foods. This article presents results obtained in an investigation of the odour properties of purified, synthetic alkylpyrazines. Dynamic air-dilution olfactometers were used to present the stimuli to 10 panellists. Odour detection thresholds were estimated for 13 alkylpyrazines. Panel results for the compounds investigated were in the range from 4 to 490 p.p.b. (v/v). Alkylpyrazines containing ethyl substituents had, in general, threshold values in the lower part of this range. Odour intensity functions (I = k x C(n)) of five alkylpyrazines were estimated by an odour intensity matching technique. n-Butanol was used as the odour inensity reference. The exponent n of the odour intensity functions ranged from 0.44 to 0.58.

Place, publisher, year, edition, pages
1985. Vol. 10, no 3, 287-296 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8460OAI: oai:DiVA.org:ri-8460DiVA: diva2:966332
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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