Food Flavour

7. Separation process involving evaporation and condensation of volatile compounds
11. Ratio comparing compound concentration to its odour threshold
12. Measurement describing how a compound distributes between two phases
15. Smelling aroma through the nose before food enters the mouth
16. Solvent-free extraction technique using a coated fibre to absorb volatiles

1. Technique that analyses volatile compounds in the vapour above a sample at equilibrium
2. threshold - Minimum concentration at which an odour can be correctly recognised
3. Sensory validation method where one aroma compound is removed from a model mixture
4. Instrumental method used to identify compounds based on mass-to-charge ratio
5. threshold - Lowest concentration at which an odour can first be detected
6. Relating to the sense of smell
8. Analytical technique used to separate volatile compounds in a mixture
9. GC-O technique involving serial dilution to determine aroma potency
10. Standardised value used to compare chromatographic retention behaviour
13. Method that isolates flavour compounds using organic solvents
14. threshold - The minimum amount of an aroma compound required for sensory detection
17. Perception of aroma released from food during chewing and swallowing