Analysis of aroma compounds in trapping solvents of smoke from tian op, a traditional, thai, scented candle

Abstract

To study the composition of "Tian Op" smoke, gas chromatography-olfactometry, aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometry (GC-MS) were applied to identify the potent odorants in smoked flavoring using three trapping solvents: propylene glycol, glycerol and water. Based on the results of AEDA-calculated odor-activity values, the predominant odorants in the Tian Op flavoring were vinyl ketones (C5-C9), n-aldehydes (C5-C11), (E)-2-unsaturated aldehydes (C8-C11) and ω-1 -unsaturated aldehydes (C8 and C9). These components were found in the highest quantities when propylene glycol was used as the trapping solvent, followed by glycerol and water, respectively.