Effects of packaging materials on the aroma stability of Thai ‘tom yam’ seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry

2016 ◽  
Vol 97 (6) ◽  
pp. 1854-1860 ◽  
Author(s):  
Pattarin Leelaphiwat ◽  
Janice B Harte ◽  
Rafael A Auras ◽  
Peter KC Ong ◽  
Vanee Chonhenchob
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Sensory Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Packaging Materials ◽  
Descriptive Sensory Analysis ◽  
Chromatography Mass Spectrometry

scholarly journals The influence of the cultivation environment on the fragrance of cyclamens

2018 ◽  
Vol 45 (No. 3) ◽  
pp. 145-155
Author(s):  
Naoe Shibusawa ◽  
Shigeru Matsuyama ◽  
Ryo Ohsawa
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Light Intensity ◽  
Sensory Analysis ◽  
Floral Scent ◽  
Rank Correlation ◽  
Gas Chromatography Mass Spectrometry ◽  
Indoor Plants ◽  
Chromatography Mass Spectrometry ◽  
Cultivation Environment

The scent of scented cyclamen flowers weakens when the plants are displayed for long periods, and this phenomenon is affected by the environment in which the plants are displayed. Counteracting environmental effects on scent intensity requires an understanding of floral scent emission during display. Here, we used gas chromatography-mass spectrometry and sensory analysis to evaluate the influence of light intensity on floral scent emission from scented cyclamens kept indoors and in a greenhouse. For the greenhouse cyclamen, odour intensity was nearly constant throughout the study period. In contrast, the odour intensity of the indoor plants had decreased by 13 days after flowering, and the odour intensities of the indoor and greenhouse cyclamen differed significantly. Rank correlation analysis showed a positive correlation between odour intensity as determined by sensory analysis and the total amount of volatile compounds released as determined by gas chromatography-mass spectrometry. That is, the sensory analysis results could be explained in terms of the emission amounts of odour compounds.

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