Evaluation of the Key odorants of foods by dilution experiments,aroma models and omission

摘要

The state of the art in aroma analysis is reviewed with emphasis on aroma-recombination studies using synthetic blends of odorants 9aroma models) which have beenprepared ont he 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 aormas 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 OAFs are important contributors.These findings are discussed in the ligh to fmodel experiments which have been reported int he literature to obtain an insight into the perceptual intewractions of odorants in mixtures.