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Aroma analysis

last modified Apr 18, 2013 09:58 PM
IBIMET laboratory for the analysis of aroma can count on specialized and sophisticated instruments such as gas chromatography-mass spectrometry (GC-MS), proton-transfer-reaction mass spectrometry (PTR-MS) and dynamic olfactometry (GCO).

Analisi aromatiche varieta' pere IGPIBIMET laboratory for the analysis of aroma can count on specialized and sophisticated instruments such as gas chromatography-mass spectrometry (GC-MS), proton-transfer-reaction mass spectrometry (PTR-MS) and dynamic olfactometry (GCO). At IBIMET Bologna we developed protocols specific for dynamic head space sampling and analyses with the above instruments on aromas from food and food-derived products.

We analyze the aroma of food products (fresh vegetables and fruits, processed products like olive oil, wine, fruit juices etc.), non-food products (e.g. essential oils), and packaging materials.

Aroma is highly specific of a given product or process, and can act as:

  • sensory signal: analysis of aroma allows to evaluate if differences detected through sensorial test are due to differences in aroma composition, unveiling the flavors that mostly influence the whole sensorial quality of the product.

  • genetic signal: analysis of aroma enables to characterize and discriminate products derived from different genotypes, and to trace their geographic origin, allowing the certification of the product (e.g., DOP and IGP labels)

  • diagnostic signal: analysis of aroma allows to check the quality of a production process (both of the final product and of the process itself), revealing any possible organoleptic defect or adulteration, enabling to improve the production cycle in order to enhance quality characteristics of the product such as stability and shelf life.

Because of the multifunctional role of aroma, through those approaches it is possible to identify and choose the conditions of the production process, from field to the kitchen table, that improve the potential aroma of a product, at the same time reducing the occurrence of off-flavors.

Personal involved:

Francesca Rapparini

Luisa Neri

Stefano Predieri

Lucia Morrone

Annalisa Rotondi

 

Main pubblications

  • Rapparini F. and S. Predieri. 2003. Pear Fruit Volatiles. In: Horticultural Reviews, Edited by Jules Janick . ISBN 0-471-21542-2, 2003, vol. 28: 237-324.
  • Rapparini F., Gatti E., and Predieri S. 2005. Volatile constituents and pear aroma studied by dynamic headspace technique. Acta Horticulturae 2005, 671: 393-396.
  • Rapparini F. and Rotondi A. 2002. Volatile compounds analysis in virgin oil by dynamic headspace method, preliminary results. Acta Horticulturae 586: 695-697.
  • Rapparini F. and Predieri S. 2002. Volatile constituents of Harrow Sweet pears by dynamic headspace technique. Acta Horticulturae 596: 811-816.
  • Rapparini F., Previati A., Predieri S., e Da Re F. 2005. Aglio: la chiave è l’aroma. Informatore Agrario 36:45-48.
  • Rapparini F. e Predieri S. 2004. Aromi e componenti volatili delle pere: stato dell’arte delle conoscenze. Frutticoltura n.9: 54-59.
  • Rapparini F, E.Gatti, S. Predieri, E.Silvestrini, R.Baraldi, M.Michelozzi. 2004. Cultura in vitro di Myrtus communis per lo studio dell’emissione dei composti volatili. Italus Hortus 11(4): 318-320.
  • Rotondi A., Rapparini F., Bertazza G., e Magli M. 2003. Caccia agli aromi con l’analisi chimica. OlivoeOlio n.7/8, pp 28-30.