Conclusion

Despite technical progress, the analysis of flavouring compounds characterizing a food remains a difficult task that can lead to numerous errors. These difficulties stem from the complexity of the chemical composition of flavoring extracts, with compounds of very different natures, molar masses, polarities and so on. But also in the importance that certain compounds present at very low concentrations can have on the organoleptic profile of the food.

A major difficulty in flavor analysis lies in obtaining extracts from raw materials, which can be of very diverse origins: aqueous, alcoholic, lipidic... Numerous extraction techniques have been developed, from the simplest (organic solvent extraction, hydrodistillation) to the most complex (supercritical fluid extraction). While there is no such thing as a perfect extraction technique for flavour compounds, it appears...