Analytical methods for the quantification of volatile aromatic compounds

The investigation of odorants is not an easy task, which needs to be undertaken in the context of fit-for-purpose quality systems. To date, great attention has been paid to determination of the volatile fractions of odorants, since they are responsible for the attributes of global flavor [i.e. a combination of olfactory (aroma) and gustatory (taste) sensations produced by chemicals]. This kind of determination can be carried out by analytical techniques [e.g., gas chromatography (GC) combined with mass spectrometry and/or olfactometric GC]. Methods complementary to GC analysis are available, allowing assessment of the olfactory impact by an electronic nose (e-nose) or a panel of selected individuals. Also, we consider some innovative analytical techniques to study the effects of odorants in food during consumption.

► Identification and quantification of volatile fractions of odorants.
► Global flavour as a combination of olfactory (aroma) and gustatory (taste) sensations.
► Gas-chromatography - mass spectroscopy analysis of odorants.
► Gas-chromatography – Olfactometry analysis of odorants.
► Electronic nose.