Preparation and Evaluation of Odor Reference Solution for Principal Odor Attributes of Foods

Studies on Characterization of Odor-descriptive Terms for Food Products, Part IV

Abstract

In oder to prepare odor reference solutions for principal odor attributes of foods, two response pattern matrices were constructed between 15 odor attributes and 43 odor-descriptive terms on the basis of images of the odor attributes and sensory evaluation of the odor preparations, respectively. The modification of the preparations, their sensory evaluation and multivariate analysis (Quantification theory 2, cluster analysis and Quantification theory 3) of the response pattern matrices obtained were repeated till two response patterns of each odor attribute coincided with each other.