2. Flavor extraction

When studying the aromas of a food, the challenge is to choose the extraction method that best represents the food from an olfactory and gustatory point of view, without introducing artifacts. Ideally, the method should not lead to discrimination between polar and apolar compounds, nor induce biochemical reactions, thermal degradation, oxidation, reduction, hydrolysis, pH changes or result in the loss of volatile compounds. For a comprehensive study, it is often necessary to use several extraction methods.