In addition to the five basic tastes sensed by the tongue (sweetness, saltiness, sourness, bitterness, and umami taste), as well as spiciness and astringency, odor is an import factor in the deliciousness of foods. Also, odor is a keen reflection of the freshness of food products.
In addition to the large number of types, odorous substances are sensed in completely different ways depending on the concentration. Further, when multiple odorous substances are mixed together, even a slight change in their component ratios can lead to completely different odors, making objective evaluation difficult. Gas chromatographs have been introduced in the fields of food development and quality control for their ability to objectively evaluate odors.
Analysis of Volatile Components in Sake (GC-MS)
Using a headspace analysis system, volatile components were detected from different types of sake. As a result of a multivariate analysis of the volatile components detected, the respective sakes indicated clusters in a score plot, and the components specific to them could be narrowed down.
Odor analysis Using Database
Shimadzu provides database for odor analysis, which includes GC/MS conditions, compound information, and some tips. Using the database even analysts having no knowledge or experience can start odor analysis.
Analysis of Food Product Samples Involved in Off-Flavor Complaints (GC-MS)
In the analysis of food product samples involved in off-flavor complaints, it was confirmed that four components are more often found in off-flavor products than in normal products. The four components detected were further analyzed using the off-flavor analysis database, and concentration and odor threshold values as well as odor characteristics were confirmed. From the results, 2,4,6-trichloroanisole was identified as an odor-causing substance.