Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model
Gakuro IKEDAAkiko TOMIZAWAYuriko IMAYOSHIHisakatu IWABUCHITomoyuki HINATAYasuyuki SAGARA
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2006 Volume 12 Issue 4 Pages 261-269

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Abstract

Instrumental and sensory analyses were carried out on sesame-flavored dressings to identify the odorants affecting their perceived quality. The sampling of the odor-active compounds was performed by simultaneous steam distillation extraction (SDE) and solid-phase microextraction (SPME). The odor intensity and character of the compounds were evaluated and quantified using gas chromatography/olfactometry (GC/O). The GC/O and the sensory data were processed and analyzed on the basis of food kansei model. Seven perceptual factors affecting the aroma and flavor were abstracted by principal component analysis (PCA) of the sensory data. According to the percentage of contribution, the first perceptual factor of “roast and spicy” was identified as a key factor. The correlations between the odorants and the “roast and spicy” factor clarified the importance of sulfurous compounds. Four sulfurous compounds were identified as butanethiol, prenyl mercaptane, 2-methyl-3-furanthiol and dimethyl trisulfide.

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© 2006 by Japanese Society for Food Science and Technology
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