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Molecules 2013, 18(5), 4887-4905; doi:10.3390/molecules18054887
Review

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

IV *  and
Received: 29 March 2013; in revised form: 12 April 2013 / Accepted: 19 April 2013 / Published: 25 April 2013
(This article belongs to the Special Issue Flavors and Fragrances)
Download PDF [232 KB, uploaded 18 June 2014]
Abstract: Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.
Keywords: flavor; aroma; sensory analysis; instrumental flavor; aroma; sensory analysis; instrumental
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Chambers, E., IV; Koppel, K. Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor. Molecules 2013, 18, 4887-4905.

AMA Style

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.

Chicago/Turabian Style

Chambers, Edgar, IV; Koppel, Kadri. 2013. "Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor." Molecules 18, no. 5: 4887-4905.


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