Aroma analysis

Despite the considerable progress made in analytical chemistry in recent years, characterizing food flavors remains a challenge.

Flavor analysis consists of three stages: extraction of flavor compounds from the food under study, analysis of the extract and processing of the results to identify and/or quantify the flavors. In some cases, analysis can be simplified by studying model mixtures, which involves identifying compounds formed from precursors. This approach has the advantage of simplicity, since fewer compounds need to be studied. In addition, it is possible to obtain information on the formation reactions of flavoring compounds.

Flavouring compounds are generally present in foodstuffs at very low concentrations (in the ppm (mg/kg) or ppb (µg/kg) range), and are highly variable in their polarities, solubilities, volatilities and stabilities. In addition, matrices can be highly complex, causing interference with the extraction method.

To overcome these difficulties, the analyst has a number of extraction and analysis techniques at his or her disposal. The aim of this dossier is to present the different stages in flavor analysis, and the techniques used, detailing their advantages and disadvantages.