Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor

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Show simple item record Chambers, Edgar, IV Koppel, Kadri 2013-07-09T21:37:34Z 2013-07-09T21:37:34Z 2013-07-09
dc.description.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. en_US
dc.language.iso en_US en_US
dc.relation.uri en_US
dc.subject Flavor en_US
dc.subject Aroma en_US
dc.subject Sensory analysis en_US
dc.subject Instrumental en_US
dc.title Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor en_US
dc.type Article (publisher version) en_US 2013 en_US
dc.citation.doi doi:10.3390/molecules18054887 en_US
dc.citation.epage 4905 en_US
dc.citation.issue 5 en_US
dc.citation.jtitle Molecules en_US
dc.citation.spage 4887 en_US
dc.citation.volume 18 en_US
dc.contributor.authoreid eciv en_US
dc.contributor.authoreid kadri en_US

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