Direct olfactometry and gas chromatography as a tool for the dynamic semantic characterization of fragrances?

This paper presents a new method for fragrance evaluation: Direct Gas Chromatography-Olfactometry. All tests were performed with a set of six fragrances representing the sweet and ‘gourmand’ trend emerging during the 1990s.

Direct olfactometry and gas chromatography as a tool for the dynamic semantic characterization of fragrances?

Julien Delarue, Pierre Giampaoli, Barbara Rega and Jean-Marc SieffermannENSIA (Ecole Nationale Supérieure des Industries Agricoles et Alimentaires), France

INTRODUCTION

Sensory evaluation of fragrances has ever been a challenging task. One specificity of fragrance evaluation is that the sensory profile is dynamic, meaning that time is a key factor.

Besides, we usually lack words (at least in our cultures) to describe odors which are impalpable sensations. To describe them we thus tend to refer to things, objects or...

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