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Chem. Senses 26: 533-545, 2001
© Oxford University Press 2001

Reviews

Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission

W. Grosch

Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany

Correspondence to be sent to: W. Grosch, Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748 Garching, Germany. E-mail: werner.grosch{at}lrz.tum.de

The state of the art in aroma analysis is reviewed with emphasis on aroma-recombination studies using synthetic blends of odorants (aroma models) which have been prepared on the 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 aromas 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 OAVs are important contributors. These findings are discussed in the light of model experiments which have been reported in the literature to obtain an insight into the perceptual interactions of odorants in mixtures.


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