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.

Simple SummaryPalatability of pet foods is typically measured using a single-bowl or a two-bowl test. While these tests give a general understanding of the liking or preference of one food over another, opportunities exist for further method development.AbstractThe pet food industry continues to grow steadily as a result of new innovative products. Quality control and product development tests for pet foods are typically conducted through palatability testing with dogs and cats. Palatability is the measure of intake of a food that indicates acceptance or the measure of preference of one food over another. Pet food palatability is most commonly measured using a single-bowl or a two-bowl assay. While these tests answer some questions about the animals’ perception of the food, there are many limitations as well. This review addresses some of these limitations and indicates opportunities for future research.

A lexicon for describing the sensory flavor characteristics of pomegranate juices was developed. Thirty-three pomegranate juices, including concentrated products, products from concentrate, and freshly squeezed and pasteurized products, were studied. More than 30 sensory attributes were identified, defined, and referenced by a highly trained descriptive sensory panel. The lexicon that was established includes attributes to describe a range of flavors associated with pomegranates, such as brown spice, fermented, molasses, vinegar, wine-like, woody, apple, berry, cranberry, cherry and grape. Generally, pomegranate juice can be described by the flavor characteristics of sour, sweet, musty/earthy, fruity aromatics and an astringent mouthfeel. The flavor characteristics of pomegranate juices are reminiscent of a combination of concord grapes, cranberries, blackberries, cherries, currants and raspberries, but there also are vegetable notes such as beets and carrots. The lexicon provides attribute descriptors, definitions and references that were previously lacking in literature on pomegranates. PRACTICAL APPLICATIONSThe manufacturing and consumption of pomegranate and pomegranatebased products has increased. Many products use pomegranate as a main flavor component or as an addition to other flavors in juices, yoghurts, jams and 4 Corresponding