Abstract
Terminology and Analytical Approaches in Food Flavor Research
The eating quality of a food product, which includes aroma (odor), taste, and texture along with nutritional value, price, and ethnic habits of consumers, is an essential factor in determining the product acceptance and preference in the marketplace. One of the first responses of consumers to a specific food is whether its flavor is liked or disliked. Obviously, if a consumer does not like the flavor of the product, he or she probably will not purchase the product regardless of its price and nutritional value. In other words, an appetizing food is frequently distinguished by its flavor characteristics. Although the term flavor has been given different meanings throughout the literature, it can be defined as the interaction of taste, odor, and textural feelings that provides an overall sensation when a particular food material is consumed. The noses and tongues were the only tools to analyze flavors until recently (sensory analysis). Today, although these human instruments continue to provide the last words on flavor compounds and their impact, the routine availability of purge and trap devices, gas chromatography, mass spectrometry', infrared and nuclear magnetic resonance spectroscopies has enabled flavor researchers to achieve isolation, concentration, separation, and identification at unprecedented resolutions and sensitivities. The developments have been mainly observed in the fields of sampling, including volatile isolation and concentration, and separation and characterization of volatiles in foods.
Keywords
food flavor taste odor flavor research and analysis
