Quantification of impact odorants in food by isotope dilution assay: strength and limitations
1998
Milo, C. | Blank, I.
A foods' aroma is one of the main criteria for its acceptability by the consumer. Successful product development is closely related to aroma profile and consumers' expectations. As perception of a desirable aroma depends on a subtile balance of certain odorants, understanding of a complex aroma at the molecular level means focusing on sensorially relevant odorants. Reliable quantitative data is a prerequisite for evaluating the contribution of a single odorant to a positive aroma or off-flavor and in flavor precursor studies. Therefore, improved methods are needed for accurately quantifying key odorants, particularly if they are unstable and/or occur in low concentrations. The technique of isotope dilution assay (IDA) as applied to aroma research will be presented with the aim of objectively assessing its strengths and current limitations.
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