Reson for masking aroma in sensory evaluation
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The state of the art in aroma analysis is reviewed with emphasis on aroma-recombination studies using synthetic blends of odorants (aroma models) which have been prepared on the basis of analytical data. The model that matches the original aroma .
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Effective beverages worked by invoking “flavor misattribution”, wherein a food with an objectionable sensory characteristic was paired with a vector in which that characteristic was an acceptable component of the vector’s flavor profile. Further development of this concept with an unlimited palate could be used to develop optimal carriers for food product development and/or to refine the approach for clinical trials based upon local taste preferences.
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