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• W206335361 abstract "Publisher Summary This chapter discusses methods enabling the selection of odorants contributing mainly to food flavors with special emphasis on sensory experiments aimed to verify the flavor potency of the proposed key odorants. It also describes strategies to characterize flavor precursors in the raw materials. Besides texture and color, flavor (taste and smell) is an important property of foodstuffs. Volatile flavor compounds are denoted odorants or odor compounds. The overall sensory impression induced by the flavor compounds strongly affects the acceptance of a product by the consumer. Therefore, the analysis of flavor compounds provides the knowledge needed to objectify and to improve food flavor quality. The progress in the development of methods directly combining sensory evaluation and analytical data, such as aroma extract dilution analysis or CHARM analysis has led to the identification of the most aroma-active compounds in several foods. Because flavor dilution factors or CHARM values are not a direct measure for the odor potency of an aroma compound in the food itself, a calculation of odor activity values (OAVs) on the basis of exact quantitative data is a necessary step to evaluate the contribution of the flavor compounds. Identified Odorants showing high OAVs can then be used as indicators to objectively assess flavor differences in foods. Moreover, the knowledge about the key odorants as well as exact quantification methods at hand will enable successful precursor studies to clarify the formation of food flavors during processing or storage." @default.
• W206335361 created "2016-06-24" @default.
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• W206335361 date "1995-01-01" @default.
• W206335361 modified "2023-09-25" @default.
• W206335361 title "New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors" @default.
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• W206335361 doi "https://doi.org/10.1016/b978-044481499-9/50018-4" @default.
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