Application of Molecular Sensory Analysis in Determining Food Flavor: A Review

Ozlem Kilic Buyukkurt

doi:10.57252/jrpfoods.2024.1

Authors

Ozlem Kilic Buyukkurt Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, 80760-Osmaniye, Turkey

DOI:

https://doi.org/10.57252/jrpfoods.2024.1%20

Keywords:

Aroma, aroma-active, gas chromatography-olfactometry, molecular sensory science, sensomics

Abstract

Molecular sensory science represents a multidisciplinary and integrated methodology focused on exploring the sensory attributes of foods at a molecular level. Within this approach, gas chromatography coupled with olfactometry is employed to determine key odor-active compounds. Subsequently, aroma reconstitution, and omission tests are conducted to confirm the role of these key aroma compounds in shaping the overall flavor profile of the food. This review aims to outline the sequential stages within the application of molecular sensory science, serving as a recent and innovative model for verifying identified aroma-active compounds.