SE0003147D0 - Methods to determine the taste and / or odor of liquid or solid products - Google Patents

Methods to determine the taste and / or odor of liquid or solid products

Info

Publication number
SE0003147D0
SE0003147D0 SE0003147A SE0003147A SE0003147D0 SE 0003147 D0 SE0003147 D0 SE 0003147D0 SE 0003147 A SE0003147 A SE 0003147A SE 0003147 A SE0003147 A SE 0003147A SE 0003147 D0 SE0003147 D0 SE 0003147D0
Authority
SE
Sweden
Prior art keywords
taste
volatile substances
vial
fat
oil
Prior art date
Application number
SE0003147A
Other languages
Swedish (sv)
Inventor
Anders Hillstroem
Original Assignee
Alfa Laval Ab
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Alfa Laval Ab filed Critical Alfa Laval Ab
Priority to SE0003147A priority Critical patent/SE0003147D0/en
Publication of SE0003147D0 publication Critical patent/SE0003147D0/en
Priority to AU2001284587A priority patent/AU2001284587A1/en
Priority to PCT/SE2001/001881 priority patent/WO2002021101A1/en

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Medicinal Chemistry (AREA)
  • Analytical Chemistry (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Seasonings (AREA)
  • Other Investigation Or Analysis Of Materials By Electrical Means (AREA)
  • Sampling And Sample Adjustment (AREA)

Abstract

A method for determining taste or smell in liquid or solid vegetable or animal oils and fats, which when heated give off volatile substances comprises enclosing a sample of the product in the vial. The vial is only to a part filled with oil or fat. The oil or fat is heated to a predetermined temperature such that the volatile substances are vaporized. An adsorbing agent is inserted in the vial and is kept in this during a predetermined time such that an enrichment of volatile substances on the agent takes place. The agent with adsorbing material is transferred to a gas chromatograph connected to a mass spectrograph (GC-MS) or a gas chromatograph - infrared spectrograph (GC-IR) where the volatile substances are driven away and a spectrum is obtained. This spectrum is compared with spectra for known taste substances. At that there is obtained a quantitative and qualitative classification of the taste and/or smell of the oil or fat.
SE0003147A 2000-09-05 2000-09-05 Methods to determine the taste and / or odor of liquid or solid products SE0003147D0 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
SE0003147A SE0003147D0 (en) 2000-09-05 2000-09-05 Methods to determine the taste and / or odor of liquid or solid products
AU2001284587A AU2001284587A1 (en) 2000-09-05 2001-09-04 Method for determining taste and/or smell in liquid or solid products
PCT/SE2001/001881 WO2002021101A1 (en) 2000-09-05 2001-09-04 Method for determining taste and/or smell in liquid or solid products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE0003147A SE0003147D0 (en) 2000-09-05 2000-09-05 Methods to determine the taste and / or odor of liquid or solid products

Publications (1)

Publication Number Publication Date
SE0003147D0 true SE0003147D0 (en) 2000-09-05

Family

ID=20280909

Family Applications (1)

Application Number Title Priority Date Filing Date
SE0003147A SE0003147D0 (en) 2000-09-05 2000-09-05 Methods to determine the taste and / or odor of liquid or solid products

Country Status (3)

Country Link
AU (1) AU2001284587A1 (en)
SE (1) SE0003147D0 (en)
WO (1) WO2002021101A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104458991A (en) * 2014-12-12 2015-03-25 广东省农业科学院蚕业与农产品加工研究所 Detection method for volatile flavor substance of edible vegetable oil

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100502954B1 (en) * 2002-08-20 2005-07-25 씨제이 주식회사 Method for measuring the extent of offensive smell in soybean oil
CN105223065A (en) * 2015-09-16 2016-01-06 上海应用技术学院 The cocktail method for concentration of a kind of blue or green lemon taste

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9007356D0 (en) * 1990-04-02 1990-05-30 Pawliszyn Janusz B Micro solid phase extraction with fused silica optical fibres
DE69831812T2 (en) * 1997-11-15 2007-06-06 Brechbühler AG METHOD AND DEVICE FOR INTEGRATED MEASUREMENT OF THE VOLATILE INGREDIENTS

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104458991A (en) * 2014-12-12 2015-03-25 广东省农业科学院蚕业与农产品加工研究所 Detection method for volatile flavor substance of edible vegetable oil

Also Published As

Publication number Publication date
AU2001284587A1 (en) 2002-03-22
WO2002021101A1 (en) 2002-03-14

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