The Sensory Analysis Center, Justin Hall-Dept HN, Kansas State University, Manhattan, KS 66506-1407, USA.
Molecules. 2013 Apr 25;18(5):4887-905. doi: 10.3390/molecules18054887.
Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.
人们经常试图将感官分析数据与特定的化学物质（如挥发性化合物）联系起来。通常，这些关联很难解释或性质较弱。尽管一些困难可能与所使用的方法有关，但这些困难也源于风味的复杂性。例如，有多种挥发性物质负责产生一种风味感觉，挥发性物质的组合产生的风味与单个化合物预期的风味不同，而且在不同基质中对挥发性物质的感知也存在差异。本文综述了一些导致感官分析和仪器测量结果相关性较差的原因，并提出了未来研究中需要解决的问题，以更好地理解风味/香气现象与化学成分之间的关系。
