General
Aroma analysis

Flavors are the substances responsible for the organoleptic properties of a foodstuff. They have no nutritional qualities, but play an essential role. The taste and smell of a foodstuff are the factors that determine its acceptance by an individual and stimulate their appetite. They contribute to pleasure and satisfaction independent of the satisfaction of hunger.

An aroma and a fragrance are not perceived by exactly the same mechanism, although they use the same cellular receptors. A fragrance is inhaled directly through the nose, with part of the airflow laden with volatile compounds reaching the olfactory mucosa. The interaction of these molecules with their receptors in the olfactory neurons leads to stimulation which is transmitted...