Advances in isolation techniques for fruit volatiles and evaluation of their sensorial contribution. Part II

Abstract

The measures in vitro with model buccal systems, the global and rapid flavor analysis with the aid of “electronic noises”, as well as the methodologies for determination of the sensory contribution of the volatiles in fruits are discussed. The strength of odorants in fruit extracts can be determined by the GC-O together with the determination of the odor activity value. In spite of the development in the instrumental equipment, the sensory techniques and data processing, as well as the qualitative and quantitative analyses of the flavor continues being a challenge.