Le molecole del gusto: metodi di analisi della frazione aromatica degli alimenti

Foods usually undergo to sensory evaluation: in some cases (olive oils, butter) it has become a legal evaluation within the frame of EU regulations, in some other cases (e.g. honeys) they have reached a fully standardized level. Analytical chemistry applied to foods, however since a number of years devoted efforts to characterize food volatile compounds which are responsible of the so said “flavor”. In this paper some details will be described concerning improvements and trends in foods volatile compounds, enclosing trials carried out to study relationships between these and sensory evaluation.