This document discusses methods for analyzing food flavor. It begins by defining flavor as the sensation produced when food is taken into the mouth, perceived mainly by taste and smell. Flavor is one of the key factors in food selection. The document then outlines several chemical and instrumental methods for flavor analysis, including solid phase extraction, solid phase microextraction, gas chromatography (GC), GC-mass spectrometry (GC-MS), and GC-olfactometry (GC-O). It also discusses several sensory testing techniques used to evaluate flavor, such as preference tests (e.g. hedonic scales), discrimination tests (e.g. triangle tests), and ranking tests. The document provides examples of how these various tests are conducted.

1. PRESENTED BY:-
AAKRITI GFT/115201

2. INTRODUCTION
 “Flavor is the sensation produced by a material taken
in the mouth, perceived principally by the senses of
taste and smell, and also by the general pain and
temperature receptors in the mouth.”
 “ Flavor is one of the three main sensory properties
which are decisive in the selection, acceptance, and
ingestion of a food.”

3. Stimulus Senses Sensory Response
Taste
Food Flavor
Odor

4. CHEMICAL METHODS
 SOLID PHASE EXTRACTION:- Compounds that are
dissolved or suspended in a liquid mixture are
separated from other compounds in the mixture
according to their physical and chemical properties
 SOLID-PHASE MICROEXTRACTION, OR SPME:-
# A sample preparation technique used both in the
laboratory and on-site
# A very short gas chromatography column turned
inside out

5. INSTRUMENTAL METHODS
 GAS CHROMATOGRAPHY (GC)
 GAS CHROMATOGRAPHY-MASS SPECTROMETRY (GC-
MS)
 GAS CHROMATOGRAPHY-OLFACTROMETRY (GC-O)

6. GAS CHROMATOGRAPHY
 WIDELY USED ANALYTICAL TECHNIQUE
 EXCELLENT SEPARATION POWERS AND EXTREME
SENSITIVITY
 LOW SAMPLE CAPACITIES
 IMPOSSIBLE TO DEDUCE THE OVERALL SAMPLE
ODOR THRESHOLD
 TWO DIMENSIONAL GC (GC XGC)

8. DETECTORS USED
FID
NPD
ECD
TCD
PID
FPD
PFPD

9. GC-MS

10. GC-O

11. SENSORY TESTS
It involves use of senses (physiological response):
 Olfactory receptors
 Taste receptors
 Visual receptors

12. SENSORY TESTING TECHNIQUES
 Preference test - whether people like or dislike a product.
E.g.:
 Hedonic scale
 Paired comparison tests
 Scoring
 Discrimination test - to describe a particular attribute of a
product. e.g.
 Triangle test
 Duo trio test
 Ranking

13. Hedonic scale
 Samples given in a random order
 Testers have to rank in order of preference of a specific
quality ( e.g. Salty taste)
 Minimum of 10 testers required to give accurate results

14. Scoring
 Food samples are scored on a scale, between dislike and
like.
 Testers are allowed to evaluate samples and score.

15. Triangle test
 Consists of THREE samples – 2 IDENTICAL/ 1
DIFFERENT
 Testers need to IDENTIFY the DIFFERENT SAMPLE
 More efficient than paired comparison

16. Duo trio test
 Consists of THREE samples – 2 IDENTICAL/ 1 DIFFERENT
 Using one of the two identical samples as a control, testers
are allowed to decide which of the other two remaining
samples is the same as the control.

17. Ranking test
 Decided on the attribute to be ranked, e.g. crunchiness.
 Testers are allowed to evaluate samples and place them in
rank order according to the presence or absence of the
attribute from ‘very’ to ‘not at all’.

18. OTHER TESTS
It includes:
 Threshold test
 Intensity rating test
 Time-intensity test
 Descriptive test
 Consumer test
 Quality control test

19. ANY QUERIES???