Evaluation of the key odorants of foods by dilution experiments, aroma models and omission

Authors
Citation
W. Grosch, Evaluation of the key odorants of foods by dilution experiments, aroma models and omission, CHEM SENSE, 26(5), 2001, pp. 533-545
Citations number
79
Language
INGLESE
art.tipo
Review
Categorie Soggetti
Multidisciplinary,"Neurosciences & Behavoir
Journal title
CHEMICAL SENSES
ISSN journal
0379-864X → ACNP
Volume
26
Issue
5
Year of publication
2001
Pages
533 - 545
Database
ISI
SICI code
0379-864X(200106)26:5<533:EOTKOO>2.0.ZU;2-Q
Abstract
The state of the art in aroma analysis is reviewed with emphasis on aroma-r ecombination studies using synthetic blends of odorants (aroma models) whic h have been prepared on the basis of analytical data. The model that matche s the original aroma is the starting material for omission experiments whic h are performed to establish the odorants that actually contribute to the a roma. These experiments are discussed in detail for the aromas of two wine varieties, three olive oils of different provenance, French fries, boiled b eef and coffee. The results indicate that odorants with higher odour activi ty values (OAV, the ratio of the concentration to the odour threshold) are frequently essential for the aroma. However, there are exceptions where odo rants with high OAVs are suppressed in the aroma and compounds with lower O AVs are important contributors. These findings are discussed in the light o f model experiments which have been reported in the literature to obtain an insight into the perceptual interactions of odorants in mixtures.