Abstract:
:The state of the art in aroma analysis is reviewed with emphasis on aroma-recombination studies using synthetic blends of odorants (aroma models) which have been prepared on the basis of analytical data. The model that matches the original aroma is the starting material for omission experiments which are performed to establish the odorants that actually contribute to the aroma. These experiments are discussed in detail for the aromas of two wine varieties, three olive oils of different provenance, French fries, boiled beef and coffee. The results indicate that odorants with higher odour activity values (OAV, the ratio of the concentration to the odour threshold) are frequently essential for the aroma. However, there are exceptions where odorants with high OAVs are suppressed in the aroma and compounds with lower OAVs are important contributors. These findings are discussed in the light of model experiments which have been reported in the literature to obtain an insight into the perceptual interactions of odorants in mixtures.
journal_name
Chem Sensesjournal_title
Chemical sensesauthors
Grosch Wdoi
10.1093/chemse/26.5.533keywords:
subject
Has Abstractpub_date
2001-06-01 00:00:00pages
533-45issue
5eissn
0379-864Xissn
1464-3553journal_volume
26pub_type
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