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

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.

Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions

“…Although attempts to relate sensory data to volatile compounds have been frequently reported in literature, often those associations have not been shown to be conclusive. Multiple volatiles are responsible for a flavour sensation and although it is possible to pair some volatile compounds with some aroma or flavour sensations, this does not always happen (Chambers and Koppel, 2013).…”

Multivariate relationships between instrumental attributes, microstructure, sensory profiles and consumer preference in roasted peanuts (Arachis spp)

“…Even though significant progress has been made on identifying key aroma compounds Da Conceicao Neta, 2010), not all the responsible aroma compounds have been yet identified. This is likely due to the large differences occurring between cultivars and process settings (a case of a 'moving target' as key aroma compounds may vary across cultivars and processing methods), as well as potential synergistic and antagonist effects between aroma active compounds, which reconstitution studies struggle to identify (Chambers & Koppel, 2013). Examples, such as the case of the raspberry fruit where different subspecies contain different key aroma compounds (Aprea, Biasioli, & Flavia Gasperi, 2015), suggest that a wide range of cultivars should be analysed.…”

“…The logarithmic transformation was preferred over linear or other transformations (such as the auto scaling built into the covariance method of PCA/PLSR) that could also increase the weight of compounds occurring at lower concentration (Chambers & Koppel, 2013). The reason for this is that odour thresholds commonly relate to the partition behaviour of volatile compounds which is described by the logarithm of the n-octanol/water partition coefficient (Abraham, Gola, Cometto-Muniz, & Cain, 2002).…”

Evaluation of antioxidant properties and assessment of genetic diversity of Capparis spinosa cultivated in Pantelleria Island.

“…Attempts to relate sensory analysis data to specific chemicals such as volatile compounds are reported in the literature (Chambers and Koppel, 2013). Flavor analysis usually takes one of two forms, sensory or instrumental.…”

“…Those methods are based on separation, identification, and quantification of compounds either in headspace or in actual product matrix (Chambers and Koppel., 2013).…”