Flavors

Abstract

Flavor chemistry research introduces aspects unique to this field of chemistry requiring interdisciplinary collaborations. Human perception integrated with chemical analysis is critical for flavor analyses. The precision of sensory analyses limits the precision of the overall evaluation, despite the highly precise techniques available to the chemist. Flavor may primarily be broken into taste and olfaction. Aroma chemicals exhibit three key characteristics: volatile, odor active, and present at a concentration above its detection threshold. Taste components impart perception at much higher concentrations than aroma components. This article covers parameters to consider in designing and understanding flavor chemistry investigations, including a brief discussion of flavor neurology, physiology, chemical characteristics, and modality interactions.