3. Analysis of flavouring compounds

Once the most representative extract has been obtained, analysis can identify and quantify its constituent products. Advances in analytical methods have made it possible to rapidly identify a very large number of constituents. The greatest difficulty lies in correlating the results of chemical analysis with human perception. Volatility and, to a lesser extent, solubility are important parameters to take into account, as both properties have an effect on flavour impact. In addition, there are many factors involved in aroma perception that are difficult to assess: influence of the food matrix, effect of saliva, interaction with flavor and other somesthetic perceptions.