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2. Flavor extraction
When studying the aromas of a food, the challenge is to choose the extraction method that best represents the food from an olfactory and gustatory point of view, without introducing artifacts. Ideally, the method should not lead to discrimination between polar and apolar compounds, nor induce biochemical reactions, thermal degradation, oxidation, reduction, hydrolysis, pH changes or result in the loss of volatile compounds. For a comprehensive study, it is often necessary to use several extraction methods.
2.1 Solvent extraction
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Flavor extraction
Analysis of flavouring compounds
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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