Berdagué J L, Tournayre P, Cambou S
INRA, UR370 QuaPA, Equipe Typicité Aromatique et Authentification, F-63122 Saint Genès Champanelle, France.
J Chromatogr A. 2007 Mar 30;1146(1):85-92. doi: 10.1016/j.chroma.2006.12.102. Epub 2007 Jan 13.
The aim of this work was to devise a novel fully computerised chromatography-olfactometry system where eight sniffers detect volatile compounds obtained from a single chromatographic separation. The technical options taken to implement this system are described in detail. The new methods and software developed and applied to analyse data obtained by gas chromatography-olfactometry and mass spectrometry (GC-O/MS) are presented. We found that 46 odorous zones could be detected by a panel of eight sniffers during the 35min of the analysis of the volatile compounds extracted from a cheese by purge-and-trap. Synchronisation of olfactometry and mass spectrometry data enabled us to propose 44 structures to account for 44 out of these 46 odorous zones.
这项工作的目的是设计一种新型的全计算机化色谱-嗅觉测量系统，其中八个嗅探器可检测从单一色谱分离中获得的挥发性化合物。详细描述了为实现该系统所采用的技术方案。介绍了为分析通过气相色谱-嗅觉测量和质谱联用（GC-O/MS）获得的数据而开发并应用的新方法和软件。我们发现，在对通过吹扫捕集从一种奶酪中提取的挥发性化合物进行35分钟分析期间，由八名嗅探器组成的小组能够检测到46个气味区域。嗅觉测量数据和质谱数据的同步使我们能够提出44种结构来解释这46个气味区域中的44个。
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