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

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

The Sensory Analysis Center, Justin Hall-Dept HN, Kansas State University, Manhattan, KS 66506-1407, USA
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Received: 29 March 2013 / Revised: 12 April 2013 / Accepted: 19 April 2013 / Published: 25 April 2013
(This article belongs to the Special Issue Flavors and Fragrances)
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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. View Full-Text
Keywords: flavor; aroma; sensory analysis; instrumental flavor; aroma; sensory analysis; instrumental
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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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.

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