食品中的香气化合物-海洋大学-食品科学系.PDF

08- - 08- - p. 2 From “Flavour Development, Analysis and Perception in Food and Beverages, 1- introduction to aroma compounds in foods ”, 2015 Elsevier Ltd. 1.1 Introduction to aroma () we have the ability to detect and recognize thousands of different aromas, each being made up of potentially hundreds conveying the essential character of the food of volatile compounds. In the case of complex cooked foods, providing variety and interest to what we consume such as meat and coffee, the number of volatile compounds identified reaches well beyond 1000. alerting us to rancid and unsafe food stimulating the appetite (character impact providing an emotional link to past experiences. compounds) 1 08- - 08- - 1.2 Sensomics () and some definitions 1.2.1 Gas chromatography-olfactometry (GC-O) GC-O Flavor chemists determining which of GC the many thousands of volatile compounds, that have been identified by increasingly powerful analytical instrumentation, actually contribute to the aroma profile of the food. GC-O(Delahunty et al., 2006. J.