Odour activity value: Difference between revisions
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Latest revision as of 12:16, 17 March 2025
Odour Activity Value (OAV) is a concept used in Food Science and Perfumery to quantify the sensory impact of individual aroma compounds in a mixture or product. It is calculated by dividing the concentration of a compound by its Odour Threshold.
Definition[edit]
The Odour Activity Value is defined as the ratio of the concentration of a compound to its odour threshold. The higher the OAV, the more a compound contributes to the overall aroma of a product. This concept is used in the field of Flavour Chemistry to identify key aroma compounds in foods and beverages, and in Perfumery to create balanced and appealing fragrances.
Calculation[edit]
The OAV is calculated using the following formula:
OAV = Concentration / Odour Threshold
The concentration is usually expressed in parts per million (ppm), and the odour threshold is the concentration at which the compound can be detected by the human nose. The odour threshold is specific to each compound and can vary depending on the individual and the matrix in which the compound is present.
Applications[edit]
The OAV is used in various fields, including:
- Food Science: In food science, the OAV is used to identify key aroma compounds in foods and beverages. By determining the OAV of each compound, scientists can understand which compounds contribute most to the overall aroma of a product.
- Perfumery: In perfumery, the OAV is used to create balanced and appealing fragrances. By calculating the OAV of each compound in a fragrance, perfumers can adjust the concentrations of each compound to achieve the desired aroma profile.
Limitations[edit]
While the OAV is a useful tool, it has some limitations. It assumes that the perception of aroma compounds is additive, which is not always the case. Some compounds can have a synergistic effect, where the combined aroma is greater than the sum of the individual aromas. Additionally, the OAV does not take into account the effect of the matrix in which the compound is present, which can influence the perception of the aroma.
See Also[edit]
