Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor
Abstract
:1. Introduction
2. Flavor Measurement
2.1. Sensory Analysis
2.2. Instrumental Flavor Analysis
3. Relating Sensory and Instrumental Methods—Why and How
3.1. Direct Relationships
3.2. Calculated Relationships: Correlation and Regression
4. Examples of Identified Relationships and Potential Problems
4.1. Hexanal
4.2. 3-Methyl-1-butanol
5. Issues in Identifying Relationships
5.1. Poor Measurement and Identification
5.2. “Noise” from Other Compounds and Attributes
5.3. Overlap and Variable Naming of Sensory Terminology
5.4. Unexpected Relationships
5.5. Statistical Issues
6. Conclusions
Acknowledgments
Conflicts of Interest
References
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Chambers, E., IV; Koppel, K. Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor. Molecules 2013, 18, 4887-4905. https://doi.org/10.3390/molecules18054887
Chambers E IV, Koppel K. Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor. Molecules. 2013; 18(5):4887-4905. https://doi.org/10.3390/molecules18054887
Chicago/Turabian StyleChambers, Edgar, IV, and Kadri Koppel. 2013. "Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor" Molecules 18, no. 5: 4887-4905. https://doi.org/10.3390/molecules18054887