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Chapter 68. Identification of Key Gin Aroma Compounds: An Integrative Approach Based on an Original Selection Procedure

By: Pierre Dussort,Nicolas Deprêtre,Elias Bou-Maroun,Pascal Brunerie,Elisabeth Guichard,Yves Le Fur,Jean-Luc Le Quéré

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Chapter 68. Identification of Key Gin Aroma Compounds: An Integrative Approach Based on an Original Selection Procedure

By: Pierre Dussort,Nicolas Deprêtre,Elias Bou-Maroun,Pascal Brunerie,Elisabeth Guichard,Yves Le Fur,Jean-Luc Le Quéré

Potential impact aroma compounds of gin have been identified using Gas Chromatogry Olfactometry Mass-Spectrometry (GC-O-MS). In order to select some of them for a recombination study, we developed a specific procedure. Instead of only choosing the compounds on criteria such as their odor quality or their odor activity values, we also used physico-chemical parameters and information on their botanical origin. Data were organized in blocks homogeneous in terms of parameter type. Different statistical treatments were used in order to classify the compounds either by analyzing the parameters altogether or separately block by block.

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10

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Elsevier Inc. Chapters

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ISBN 10

012806756X

ISBN 13

9780128067567

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Chapter 98. Impact of Swallowing on the Dynamics of Aroma Release and Perception During the Consumption of Alcoholic Beverages

By: Isabelle Déléris,Anne Saint-Eve,Pascale Lieben,Marie-Louise Cypriani,Nathalie Jacquet,Pascal Brunerie,Isabelle Souchon

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Chapter 98. Impact of Swallowing on the Dynamics of Aroma Release and Perception During the Consumption of Alcoholic Beverages

By: Isabelle Déléris,Anne Saint-Eve,Pascale Lieben,Marie-Louise Cypriani,Nathalie Jacquet,Pascal Brunerie,Isabelle Souchon

An integrated approach combining sensory analysis and physicochemistry was used to investigate the impact of swallowing on aroma release and perception. A panel of 10 people evaluated the dynamics of aroma perception during the consumption of a commercial flavored vodka, using two protocols (spitting out or swallowing the product) and the temporal dominance of sensations method. Aroma release in their nasal cavity was simultaneously measured by proton transfer reaction mass spectrometry. The swallowing of the product resulted in more complex perceptions, but decreased the dominance rates of aromatic attributes. Ethanol perception also had a high impact when the product was swallowed.

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11

Publisher

Elsevier Inc. Chapters

Published Date

ISBN 10

0128067861

ISBN 13

9780128067864

Book's by Pascal Brunerie

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