Sensory Descriptors and Chemical References


This annex will be able to be useful to elaborate unit notes during the expert panel training.
Numbers mentioned in the beginning of line remind references whose are extracting these information.

  1. Effect of combination of various species of flora on the surface of the sensory properties of cheeses like Camembert - AGORAL 96 - P. Molimard and all.
  2. Profiles odor constituents of the aroma of apricots - Food Sciences 9(1989) 351-370 - S. ISSANCHOU and All.
  3. Method of investigating sensitivity of taste Standard NF V 09-003 - General guidance for the selection, training, and control subjects qualified.
  4. Standard NF V 09-006 - Initiation and training in the detection and recognition of odors.
  5. Study of performance of subjects doing quantitative descriptive analysis of odor or flavor of food I.LESSCHAEVE - 1997.

Aromatic notes:


2 Banana, floral, fruity Butyl acetat 1 ppm
2 Pear Hexyl acetat 15 ppm
2 Fruity Hexyl acetat 0,5 ppm
2 Lemon, fruity, citrus fruit, mint Alpha-terpineol 20 ppm
2 Fruity apricot Delta-decalacton 30 ppm
2 Fruity apricot Delta-octalacton 5 ppm
2 Fruity Gamma-decalacton 40 ppm
2 Fruity, peach Gamma-decalacton 1 ppm
2 Fruity, floral Gamma-hexalacton 100 ppm
2 Fruity, coconut Gamma-octalacton 2,5 ppm
2 Sweet, sickening, floral, fruit Hexanal 10 ppm
2 Fruity, sweet Ethyl hexanoat 0,2 ppm
2 Fruity, bitter almond, sour Heptanon-2 1 ppm
2 Citrus fruit, lemon, sweet, sour Octanal 0,1 ppm
3 Fruity, English candy Isoamyl acetat x
4 Lemon, orange peel d-limonen 5 ppm
4 Fresh, vervain, lemon Citral 1 ppm
4 Banana, strawberry Ethyl butyrat 0,5 ppm
4 Fruity, peach Gamma-undecalacton 5 ppm
4 Apricot, honey Beta-phenylacetat of ethyl 0,5 ppm
5 Lemon Citral 0,6 ppm
2 Floral Alpha-terpineol 2 ppm
2 Pink flower, violet Beta-ionon 0,5 ppm
2 Floral Benzaldehyd 1 ppm
2 Floral, orange flower, rose, fruity, apricot Linalol 5 ppm
2 Floral, light, fruity Méthyl-6-hepten-5-one-2 1 ppm
2 Floral, sour, animal, sweat Phenylacetaldehyd 3 ppm
2 Floral Terpinen-4-ol 20 ppm
3 Violet, raspberry Beta-ionon x
3 Floral Phenyl-2 ethyl acetat x
4 Rose Geraniol 1 ppm
4 Floral, lily, jasmine Benzyl acetat 1 ppm
4 Cleaning materials, rose Phenylethylic alcohol 50 ppm
4 Orange flower Methyl anthranilat 0,5 ppm
5 Withered rose 2-phenyl ethanol 8 ppm
1 Butter Diacetyl 5 ppm
1 Rancid Butyric acid 5 ppm
4 Old butter Butyric acid 1 ppm
5 Butter Butan-2,3-dione 2 ppm
1 Cabbage Dimethyldisulfid 50 ppb
4 Carrot Beta-caryophyl 5 ppm
4 Odor of tide, cucumber Calon 5 ppm
4 Crushed herb, green bean Cis hexen-3 ol-1 5 ppm
2 Green, herbaceous Acetat of cis-hexen-3-yl 0,2 ppm
2 Green, herbaceous Trans-hexen-2-ol 20 ppm
5 Green peas 2-méthyl pyrazin 150 ppm
5 Sweet pepper 3-isobutyl-2-methoxypyrazin 0,1 ppm
5 Potato Methional 36 ppb in tomato juice
5 Green tomato (Z) hexen-3-al 0,5 ppm in tomato juice
5 Cucumber (Z)(E)-nona 2,6-dienal 0,1 ppm
1 Musty 2,2,6-Cyclohexan-1-ol 10 ppb
4 Mushroom Octen- ol-3 0,5 ppm
4 Musty Methyl-2 isoborneol 0,5 ppm
5 Earthly Ethyl fenchol 0,2 ppm in tomato juice
5 Compost Ethyl fenchol 1 ppm
1 Metallic Hydrated ferrous sulphate 0,005 g/l
1 Plastic Styren 0,1 ppm
2 Solvent Butyl acetat 10 ppm
1 Ammoniac Amoniac Prolabo® 3 drops/500 ml
5 Plastic Vinylbenzen 0,1 ppm
2 Mint Terpinen-4-ol 0,5 ppm
2 Sweet spicy Verbenon 10 ppm
4 Mint l-menthol 5 ppm
4 Anise, anise spirits Anethol 0,1 ppm
4 Cinnamon Cinnamic aldehyd 5 ppm
4 Spicy, of pine Terpenyl acetat 0,5 ppm
4 Spicy, thyme, herb Thymol 0,5 ppm
4 Wooded, Sandal wood Alpha-santalol 0,5 ppm
4 Clove Eugenol 0,5 ppm
2 Bitter almond Benzaldehyd 15 ppm
2 Bitter almond, floral, sweet Acetophenon 0,5 ppm
4 Vanilla Vanillin 1 ppm
5 Warmed-up coffee Aromatic distillate of roasted malt x
5 Malt Aromatic distillate of caramelized malt x
3 Garlic Diallyl sulfid x
3 Grilled onion Dimethyltiophen x
4 Grilled onion grilled meat Methional 1 ppm
3 Vinegar Acetic acid x


FLAVOR:


1 Acid Lactic acid 2 g/l
1 Bitter L - Leucin 5 g/l
1 Salty Chloride of Sodium, 2 g/l
3 Acid Crystallised citric acid 0,43 g/l
3 Bitter Crystallised caffeine 0,195 g/l
3 Salty Sodium chlorur 1,19 g/l
3 Sweet Saccharose 5,76 g/l
3 UMAMI Sodium glutamat 0,595 g/l
3 Metallic Hydrated ferrous sulphate 0,00475 g/l
3 Astringent Tannic acid 1 g/l
3 Astringent Aluminium and potassium sulphat 0,5 g/l


TEXTURE (on the common food basis):


3 Juicy, cellular particles Orange
3 Crispy, crusty, cracking Crisps
3 Juicy, granular, sandy Pear
3 Crystallised, hard, coarse Crystallised sugar
3 Sticky, malleable Dough of marshmallow
3 Pasty, floury Cream of chestnut
3 Granular, sticky dry Figs
3 Soft, creamy, unctuous cream cheese
3 Liquid, syrupy Syrup
3 Crumbly, tender Muffin
3 Sticky, soft, pasty, adherent soft Caramel
3 Hard, crispy Raw carrot
3 Gelatinous, elastic Chinese nougat
3 Fibrous, gelatinous Meat of calf (boiled cooked piece)


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