Laboratorio de Química en Solución. Universidad Simón Bolívar (USB) , Apartado 89000, Caracas 1080 A, Venezuela.
Department of Biochemistry, University of Texas Southwestern Medical Center , Dallas, Texas 75390, United States.
Chem Rev. 2017 May 10;117(9):6399-6422. doi: 10.1021/acs.chemrev.6b00698. Epub 2017 Mar 17.
Smelling is one of the five senses, which plays an important role in our everyday lives. Volatile compounds are, for example, characteristics of food where some of them can be perceivable by humans because of their aroma. They have a great influence on the decision making of consumers when they choose to use a product or not. In the case where a product has an offensive and strong aroma, many consumers might not appreciate it. On the contrary, soft and fresh natural aromas definitely increase the acceptance of a given product. These properties can drastically influence the economy; thus, it has been of great importance to manufacturers that the aroma of their food product is characterized by analytical means to provide a basis for further optimization processes. A lot of research has been devoted to this domain in order to link the quality of, e.g., a food to its aroma. By knowing the aromatic profile of a food, one can understand the nature of a given product leading to developing new products, which are more acceptable by consumers. There are two ways to analyze volatiles: one is to use human senses and/or sensory instruments, and the other is based on advanced analytical techniques. This work focuses on the latter. Although requirements are simple, low-cost technology is an attractive research target in this domain; most of the data are generated with very high-resolution analytical instruments. Such data gathered based on different analytical instruments normally have broad, overlapping sensitivity profiles and require substantial data analysis. In this review, we have addressed not only the question of the application of chemometrics for aroma analysis but also of the use of different analytical instruments in this field, highlighting the research needed for future focus.
嗅觉是五种感官之一，在我们的日常生活中起着重要作用。挥发性化合物是食品的特征之一，其中一些由于其香气而可以被人类感知。它们对消费者在选择使用产品时的决策有很大的影响。如果产品有令人不快和强烈的气味，许多消费者可能不会喜欢它。相反，柔和清新的天然香气肯定会增加对特定产品的接受度。这些特性会对经济产生巨大影响；因此，制造商非常重视通过分析手段来描述其食品产品的香气，为进一步的优化过程提供基础。为了将食品的质量与其香气联系起来，已经进行了大量的研究。通过了解食品的香气特征，可以了解产品的性质，从而开发出更受消费者欢迎的新产品。分析挥发性物质有两种方法：一种是使用人类感官和/或感官仪器，另一种是基于先进的分析技术。这项工作侧重于后者。尽管要求很简单，但低成本技术是该领域有吸引力的研究目标；大多数数据都是用非常高分辨率的分析仪器生成的。基于不同分析仪器收集的此类数据通常具有广泛的、重叠的灵敏度分布，需要进行大量数据分析。在这篇综述中，我们不仅探讨了化学计量学在香气分析中的应用问题，还探讨了不同分析仪器在这一领域的应用，强调了未来研究的重点。
