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Journal of managed unlock, 14, 1990
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Example text
VON GEMERT (1981), too, is reproduced in table 15. Another way of facilitating the understanding of tenns within the sensory group is the use of standard odorants, which must be available during the sensory session. G. T. ZAUSCH (1970/71) and R. V. GoLOVNJA et al. like diacetyl like caramel like black treacle phenolic/carbolic pharmaceutical like bittersweet cider spicy (I) spicy (2) like celery propose a list of standard substances producing typical odour sensations for comparison as well as for panel selection purposes.
MAIER 1972, 1974, 1975), solutions (R. M. PANGBORN and A. S. SZCZESNIAK 1974, D. G. LAND and J. REYNows 1981), carbohydrates (F. OSMAN-IsMAIL and J. SOLMS 1973, R. WYLER and J. SOLMS 1981), protein (H. A. 27 1974, M. BEYELER and J. SOLMS 1974) and purines (B. M. KING and J. SoLMS 1981). More knowledge in this field is required, not only for the composition work of the flavour industry but also in order to solve problems of application, as well as of storing aroma concentrates. The effectivity of flavourings can easily change in the course of solution or encapsulation processes.
The technique of chromatography started with the classical experiments of the Russian scientist TSWETT (1906) who used column chromatography for the first time in his work on the separation of natural colourings. However, another 30 years were to pass before an effective application of this chromatographic technique. In 1938 N. A. S. SCHRAIBER published results achieved by a variant of thin layer chromatography which they called the 'drop chromatography method'. The separation of drug plant extracts was carried out on thin layers distributed on glass plates by dropping an etharrolic extract on one point of the sorbent surface and developing the rings formed by additional drops of pure solvent.