HYPHENATED HEADSPACE GAS-CHROMATOGRAPHY SNIFFING TECHNIQUE - SCREENING OF IMPACT ODORANTS AND QUANTITATIVE AROMAGRAM COMPARISONS

A new headspace-GC-sniffing method is proposed. Using a recently devel oped headspace cell, the vapor phase is collected under conditions tha t mimic well those of an aroma above a food. Data treatment is based o n detection frequency, rather than on perceived intensity or successiv e dilutions as used in other approaches. Repeatability appears satisfa ctory, and independent panels are even able to generate similar aromag rams, without training prior to the analysis. Using a minimum of six a ssessors, this technique seems to be more reliable than classical ones . To compare detection frequencies between two aromagrams, an estimati on of the least significant difference is given. A theoretical justifi cation of this approach is suggested, on the basis of determination of detection thresholds.