Although representativeness is often a prerequisite when sampling odors, the methods used have never been assessed from the analytical and sensory perspective simultaneously. We validate several critical innovations in the methods used to sample odors, starting with a previously developed static-and-trapped headspace (S&T-HS) cell, to minimize sorptive biases and allow for thermodesorption of trapped odors. The addition of a desorption oven allows for restoration and testing of odors sampled by not only S&T-HS but also other techniques (solid-phase microextraction, headspace sorptive extraction, purge-and-trap headspace). The S&T-HS cell exhibits satisfactory representativeness, much higher than the three other techniques. This allows, for the first time, a proposal to use this technology as an olfactive camera to capture and restore an odor. The method was tested on a sample of a complex fresh ashtray odor.
Keywords: aroma; fragrance; odor; olfactive camera; quantitation; representativeness; static-and-trapped headspace.