193119

Gıdalarda Aroma Maddelerinin Belirlenmesinde Gaz Kromatografisi-Olfaktometri (GCO) Tekniklerinin Kullanılması

Enstrümantal ve duyusal analiz tekniklerinin bir kombinasyonu olan Gaz kromatografisi-olfaktometri (GCO) tekniği Fuller ve arkadaşları tarafından 1964 yılında geliştirilmiştir. Bu teknik süt, peynir, et, meyve, sebze, meyve suyu ve şarap gibi birçok gıda ürününde bulunan aroma aktif bileşenlerin tanımlanması ve bu bileşenlerin gıdanın tüm aroması üzerine etkilerinin ortaya konması amacıyla yaygın olarak kullanılmak¬tadır. GCO’da verilerin toplanması, işlenmesi ve gıdalarda bulunan her bir aroma aktif bileşenin duyusal katkısını saptamak için birçok GCO metodu geliştirilmiştir. Bu çalışmada; gıdalardaki aroma maddelerinin belirlenmesinde kullanılan GCO metotları hakkında genel bilgiler verilmiş ve bazı gıdalarda bu metotlarla ilgili çalışmalar değerlendirilmiştir.

Anahtar Kelimeler:

Gıda, gaz kromatografisi-olfaktometri, aroma analizi, aroma ekstraktı, aroma aktif bileşen

Use of Gas Chromatography-Olfactometry (GCO) Techniques to Identify Aroma Compounds in Foods (Turkish with English Abstract)

Gas chromatography-olfactometry (GCO) technique which is a combination of instrumental and sensory analysis techniques was developed by Fuller and coworkers in 1964. Gas chromatography-olfactometry (GCO) technique is widely used to identify aroma active compounds in various foods such as milk, cheese, meat, fruit, vegetable, fruit juice and wine and to determine the effect of these compounds on overall aroma. Several GCO methods have been developed to generate and handle GCO data and to determine a sensorial contribution of each aroma active compound in foods. In this study, general information on GCO meth¬ods used to determine aroma compounds in foods is presented and the studies concerning the use of this method in different foods are discussed.

Keywords:

Food, gas chromatography-olfactometry, aroma analysis, aroma extract, aroma active compound,

PDF

___

Reineccius GA. 1994. Flavor analysis. In: Source Book of Flavors, Reineccius GA, (Ed) Chapman & Hall, New York, pp.24-60.
Mayol AR, Acree, TE. 2001. Advances in gas chromatography-olfactometry. In: Gas ChromatographyOlfactometry The State of the Art, Leland JV, Schieberle P, Buetterner A, Acree TE, (Eds), ACS Symp Ser 782, American Chemical Society, Washington, DC, pp.1-11.
Fuller GH, Steltenkamp R, Tisserend GA. 1964. The chromatography with human sensor: perfumer model. Ann N Y Acad Sci, 116:711-724.
Belitz HD, Grosch W, Schieberle P. 2009. Food Chemistry. Springer-Verlag, Berlin, Heidelberg, pp. 340-400.
Lopetcharat K, McDaniel M. 2005. Sensory analysis of foods. In: Methods of Analysis of Food Components and Analysis. Ötleş, S. (Chief Ed) CRC Press, Taylor & Francis Group, Boca Raton, pp. 262-295.
Fiedrich JE, Acree, TE. 1998. Gas chromatography olfactometry (GC/O) of dairy products. Int Dairy J, 8:235- 241.
Hışıl Y. 2004. Enstrümental Gıda Analizleri-II. Ege Üniversitesi Mühendislik Fakültesi Ders Kitapları Yayın no: 30. İzmir.
Van Ruth SM. 2001. Methods for gas chromatographyolfactometry: a review. Biomol Eng, 17:121-128.
Ulrich F, Grosch W. 1987. Identification of the most intense odor compounds formed during autoxidation of linoleic acid. Z Lebensm Unters Forsch, 184: 277-282.
Blank I. 1997. Gas chromatography-olfactometry in food aroma analysis. In: Techniques for Analyzing Food Aroma. Ray Marsili (Ed), Marcel Dekker, New York, pp. 293-329.
Acree TE, Barnard J. Cunnigham DGA. 1984. A procedure for the sensory analysis of gas chromatography effluents. Food Chem, 14: 273-286.
Mistry BS, Reineccius T, Olson, LL. 1997. Gas chromatography-olfactometry for the determination of key odorants in foods. In: Techniques for Analyzing Food Aroma. Ray Marsili (Eds), Marcel Dekker, New York, pp. 265-291.
Acree TE, Bernard J. 1994. Gas chromatographyolfactometry and CharmanalysisTM. In: Trends in Flavour Research, Maarse H, van der Heij DG (Eds), Elsevier, Amsterdam, pp. 211-220.
Marin AB, Acree TE, Hotchkiss JH, Nagyl S. 1992. Gas chromatography-olfactometry of orange juice to assess the effects of plastic polymers on aroma character. J Agric Food Chem, 40: 650-654.
Engin B. 2009. Ultraviyole ışınları ve ultrasound uygulamalarının sütün aroma-aktif bileşenleri ve mikroorganizma yükü üzerine etkisi. Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Yüksek Lisans Tezi, Çanakkale, 55 s.
Sanz C, Czerny M, Cid C, Schieberle P. 2002. Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA). Eur Food Res Technol, 214:299–302.
De Souza M, Vasquez P, Del Mastro NL, Acree T, Edward HL. 2006. Characterization of cachaça and rum aroma. J Agric Food Chem, 54:485-488.
Linssen JPH, Janssens JLGM, Roozen JP, Posthumus MA. 1993. Combined gas chromatography and sniffing port analysis of volatile compounds of mineral water packed in laminated packages. Food Chem, 8:1-7.
Pollien P, Ott A, Montigon F, Baumgartner M, MunozBox R, Chaintreau A. 1997. Hyphenated headspace-gas chromatography-sniffing technique: screening of impact odorants and quantitative aromagram comparisons. J Agric Food Chem, 45: 2630–2637.
Van Ruth SM, O’Connor CH. 2001. Influence of assessors qualities and analytical conditions on gas chromatography-olfactometry. Eur Food Res Technol, 213:77–82.
Delahunty CM, Eyres G, Dufour JP. 2006. Gas chromatography-olfactometry. J Sep Sci, 29:2107-2125.
Prost C, Serot T, Demaimay M. 1998. Identification of the most potent odorants in wild and farmed cooked turbot (Scophtalamus maximus L.). J Agric Food Chem, 46:3214-3219
Rochat S, Egger J, Chaintreau A. 2009. Strategy for the identification of key odorants: application to shrimp aroma. J Chromatogr A, 1216: 6424–6432.
Falcao LD, de Revel G, Rosier JP. Bordignon-Luiz MT. 2008. Aroma impact components of Brazilian cabernet sauvignon wines using detection frequency analysis (GC–Olfactometry). Food Chem, 107:497–505.
Botelho G, Caldeira I, Mendes-Faia A, Clímaco MC. 2007. Evaluation of two quantitative gas chromatography–olfactometry methods for clonal red wines differentiation. Flavour Fragr J, 22:414–420.
McDaniel MR, Miranda-Lopez BT, Watson BT, Libbey LM. 1990. Pinot noir aroma: a sensory/gas chromatographic approach. In: Flavors and Off-flavors, Chara- lambous G, (Ed), Elsevier, Amsterdam, pp. 23–36.
Lawless, HT, Heymann H. 1998. Sensory Evaluation of Food: Principle and Practice Chapman & Hall, International Thomson Publishing, New York.
Meligard M, Civille, GV, Carr, BT. 1999. Sensory Eva- luation Techniques (3th edition). Boca Raton, FL, CRC Pres.
Guei Fu S, Yoon Y, Russel B. 2002. Aroma-active components in fermented bamboo shoots. J Agric Food Chem, 50: 549-554.
Garruti DS, Franco MRB, Da Silva MA, Janzantti NS, Alves GL. 2003. Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique. J Sci Food Agric, 83:1455–1462.
Su MS, Chien PJ. 2010. Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars. Food Chem, 119: 923–928.
Quian M, Nelson C, Bloomer S. 2002. Evaluation of fat-derived aroma compounds in Blue cheese by dynamic headspace GC/olfactometry–MS. J Am Oil Chem Soc, 79 (7 ): 663-667.
Karagul Yuceer Y, Tuncel B, Guneser O, Engin B, Is- leten M, Yasar K, Mendes M. 2009. Characterization of aroma-active compounds, sensory properties, and pro- teolysis in Ezine cheese. J Dairy Sci, 2009 92: 4146-4157.
Lozano P, Miracle, RE, Krause AJ, Drake M, Cadwallader KR. 2007. Effect of cold storage and packaging material on the major aroma components of sweet cream butter. J Agric Food Chem, 55: 7840–7846
Avsar YK, Karagul-Yuceer Y, Drake MA, Singh TK, Yoon Y, Cadwallader KR. 2004. Characterization of nutty flavor in Cheddar cheese. J Dairy Sci, 87:1999–2010.