Analytical methods for the quantification of volatile aromatic compounds. State of the art and prospective

The investigation of smelling compounds is not an easy task and is to be undertaken in the context of fit-for-purpose quality systems. To date, great attention is being paid to the determination of the volatile fractions of such substances, since they are responsible for the attributes of the global flavor, i.e., a combination of olfactory (aroma) and gustatory (taste) sensations produced by chemicals, and is more easily detected by current analytical techniques, such as Gas Chromatography (GC) combined with Mass Spectroscopy (MS) and/or olfactometric GC. As to this latter approach, various complementary methods to GC analysis are available, allowing for an assessment of the olfactory impact either by the so-called electronic nose or a panel of selected individuals