Physicochemical parameters related to organoleptic properties of flavour components
bookPart
Straight chain, saturated and unsarurated, aldehydes are important constituents of citrus fruit, dairy, vegetable, meat and other flavours. For instance, alkanals and 2-alkenals (C6 to C14) have been detected and quantified in Bitter Orange Oil. The organoleptic qualities and threshold values of these compounds are quite different; moreover, the qualities change a lot on dilution. An attempt has been made to correlate the physicochemical parameters with the organoleptic properties of alkanals, alkenals and alkadienals from C6 to C14. The studied physicochemical parameters are molecular weight, vapour pressure, melting point, molecular refraction, partition coëfficient and dipole moment: the structural features have also been studied. Organoleptic qualities (of concentrated and diluted stimulants) and threshold values have been investigated. Structure-activity relationships have been found for the flavour components, alkanals. alkenals and alkadienals, with isolated and conjugated double bonds. The organoleptic qualities include penetrating-pungent, green herbal, rosefatty, citrusy, and others. An explanation is advanced of the effects of length of carbon chain, place of double bond(s), isolated and conjugated, and Z and E geometrical isomers, on organoleptic quality and threshold values.
TNO Identifier
62326
Publisher
Elsevier
Source title
Developments in food flavours
Editor(s)
Birch, G.G.
Lindley, M.G.
Lindley, M.G.
Collation
28 p.
Place of publication
Amsterdam
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