Aromagrams - Aromatic profiles in the appreciation of food quality

被引：104

作者：

Plutowska, Beata ^{[1
]}

Wardencki, Waldemar ^{[1
]}

机构：

[1] Gdansk Univ Technol, Fac Chem, Dept Analyt Chem, PL-80952 Gdansk, Poland

来源：

FOOD CHEMISTRY | 2007年 / 101卷 / 02期

关键词：

aromagrams; food products; aroma; volatile compounds; instrumental techniques; extraction techniques; SPME;

D O I：

10.1016/j.foodchem.2005.12.028

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this review a new approach to the food aroma analysis using various instrumental techniques is described. In the last decade extensive studies have been performed concerning aroma profiles (called in this article 'aromagrams') of food products and beverages. Aromagram is characteristic or even individual fingerprint of the odour, obtained usually by chromatographic methods or electronic nose. Basing on the fact that each product has its own unique pattern of volatile components, it is possible to get desired information about organoleptic quality and health safety of the product by qualitative and quantitative comparison of aromagrams of different foodstuffs. Appearance of aromagrams and their usefulness depend on the assay method, particularly on the extraction step. The paper reviews the methods developed to analyse volatiles in food products basing upon their aroma profiles. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：845 / 872

页数：28

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