Food Flavor Chemistry and Sensory Evaluation
Author(s)
Date Issued
2024
Type
article
Volume
13
Issue
5
Journal
Abstract
In recent years, many research works have attempted to develop analysis methods
capable of chemically identifying aromatic profiles by seeking valid relationships with
sensory perception and consumer acceptability, adopting classic or innovative techniques
such as headspace gas chromatography/mass spectrometry (HSGC-MS), two-dimensional
gas chromatography-mass spectrometry (GC×GC-MS), headspace gas chromatography–ion
mobility spectrometry (GC-IMS), gas chromatography-olfactometry (GC-O), odor activity
value (OAV), and combinations of these.
Although much research has been conducted on aroma, most of it is limited to studying
specific plant and animal foods, both those that are traditional in particular geographical
areas and those that are more widely distributed
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