Introduction to aroma compounds in foods

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2015) Introduction to aroma compounds in foods. In: Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773 and Methven, L. (eds.) Flavour Development, analysis and perception in food and beverages. Woodhead, pp. 3-30. doi: 10.1016/B978-1-78242-103-0.00001-1

Abstract/Summary

Aroma conveys the essential character of food and provides variety and interest to what we consume. The aim of this chapter is to provide an overview of the structure, aroma and occurrence of different classes of aroma compounds typically identified in food products, highlighting character impact compounds in some of the major food categories. It begins with an overview of sensomics, arguably the most effective method used to identify which compounds contribute to the aroma profile of food and beverages, and defines the standard terminology which is used in the discussion of odour-active compounds that follows.