Evaluation of Aroma Characteristics Using the Smart Aroma Database—Simple Calculation of OAV—

User Benefits

- The Smart Aroma Database’s semi-quantitative function (SQF) can be used to calculate approximate quantitative values. - The SQF can calculate the Odor Activity Value, which evaluates the contribution of aromatic compounds to the overall aroma. - The SQF can be used only by preparing two types of designated sensitivity-correcting reagents.

Introduction

Aroma is an important factor in determining the palatability of foods and beverages. Aromas are made up of many compounds, and the concentration of compounds at which are perceived as an aroma varies based on compounds. To determine the extent to which the constituent compounds contribute to an aroma, it is crucial to establish if they are present in concentrations that exceed the sensory threshold. The Smart Aroma Database features a semi-quantitative function (SQF) that enables users to calculate approximate quantitative values (semi-quantitative concentrations) of an identified compounds without using a standard sample, so using the SQF enables more efficient workflows during quantitative analysis of aroma characteristics. One indicator for evaluating the contribution of a particular aromatic compound to the overall aroma is the Odor Activity Value or OAV, which is calculated by dividing the aroma compound concentration by its sensory threshold value. However, calculating the OAV can be labor-intensive because it involves the following three steps: (1) identifying compounds using qualitative analysis, (2) generating a calibration curve and performing quantitative analysis, and (3) setting the sensory thresholds. Therefore, this study investigated the feasibility of efficiently evaluating aroma characteristics using the Smart Aroma Database’s SQF.

May 28, 2024 GMT