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Sensory evaluation of headspace extracts by direct CG-Olfactometry : Application to fresh orange juice

Rega B., Fournier N., Brat P., Guichard E.. 2002. In : The 10th Weurman Flavour Research Symposium, 24-28 June 2002, Beaune, France. s.l. : s.n., 4 p.. Weurman Flavour Research Symposium. 10, 2002-06-24/2002-06-28, Beaune (France).

The global sensory quality of solventless extracts of orange juice has been studied by direct GC-Olfactometry (D-GC-O). Headspace of juice and aqueous distillate produced odours closely resembling that of the original juice taken as reference; SPME produced odours with a lower similarity to the reference. Among the SPME fibres used, DVB/CAR/PDMS gave the best sensorial appreciation. Descriptive analysis explained the differences found by similarity scaling. D-GC-O represents a rapid criterion of choice for headspace extraction methods.

Mots-clés : jus d'orange; analyse organoleptique; fruits; traitement; qualité; composé de la flaveur; chromatographie en phase gazeuse; olfactométrie

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