Quantitative analysis of aroma components by gas chromatography-mass spectrometry and its subjective evaluation for olfactory media content

摘要

With the aim of applying to the olfactory media content, this paper investigates effects on a subjective evaluation of lemon aroma of its temperature and quantified density. We first made 12 aromatic gases (4 amounts of lemon essential oil (0.5, 1, 5, and 10 mg in a glass bottle of 1.35 L volume) × 3 temperatures (5, 25, and 60 degrees in Celsius)), and performed a quantitative analysis of limonene, β-pinene, γ-terpinene, and citral in the gases by a gas chromatography-mass spectrometry (GC-MS) measurement. We next asked subjects to evaluate them by using the semantic differential (SD) method with respect to the following five words - clean, thick, refreshing, relaxing, and favorite - and their antonyms. As results, we found that the effect of the temperature of aromatic gas was dominant for the evaluation items; cleanliness, refreshing feeling, relaxing, and preference, and that the lemon aroma less or equal 25 degrees in Celsius was effective for the impressions of cleanliness, refreshing feeling, relaxing, and preference.