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ABSTRACT
The precise analysis of aroma still remains delicate and difficult despite the considerable advances achieved over the last few years in terms of analytical chemistry. Indeed, the characterization of aroma is carried out in several stages and the complexity of the chemical composition of flavoring extracts does not simplify the process. After a brief review of generalities (what is an aroma, why analyze it, etc.) the unfolding of this process is explained, from the extraction of compounds to the processing of results. The techniques used for this analysis are also largely detailed and their advantages and drawbacks mentioned.
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Read the articleAUTHORS
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Xavier FERNANDEZ: Senior Lecturer, Laboratory of Chemistry of Bioactive Molecules and Aromas, UMR 6001, Université de Nice-Sophia Antipolis, CNRS
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Daniel CABROL-BASS: Professor, Laboratory of Bioactive Molecules and Aromas Chemistry, UMR 6001, Université de Nice-Sophia Antipolis, CNRS
INTRODUCTION
Despite the considerable progress made in analytical chemistry in recent years, characterizing food flavors remains a challenge.
Flavor analysis consists of three stages: extraction of flavor compounds from the food under study, analysis of the extract and processing of the results to identify and/or quantify the flavors. In some cases, analysis can be simplified by studying model mixtures, which involves identifying compounds formed from precursors. This approach has the advantage of simplicity, since fewer compounds need to be studied. In addition, it is possible to obtain information on the formation reactions of flavoring compounds.
Flavouring compounds are generally present in foodstuffs at very low concentrations (in the ppm (mg/kg) or ppb (µg/kg) range), and are highly variable in their polarities, solubilities, volatilities and stabilities. In addition, matrices can be highly complex, causing interference with the extraction method.
To overcome these difficulties, the analyst has a number of extraction and analysis techniques at his or her disposal. The aim of this dossier is to present the different stages in flavor analysis, and the techniques used, detailing their advantages and disadvantages.
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Aroma analysis
General
References
Websites
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General sites on aromas and olfactory and taste perception
AChemS website: "Association for Chemoreception Sciences", international association for the study of the senses of taste and smell: http://www.achems.org/
Site of the Japanese association for the study of the senses of taste and...
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