Aroma activity concept

The aroma activity concept (also aroma value concept ) is an analytical method for investigating the aroma of food . It enables key flavorings to be found.

history

In the early days of flavor research (around 1900 ) it was assumed that all volatile compounds in a food contribute to its aroma . Only the knowledge that not all volatile compounds contribute to the aroma of a food led to a change in analytical methodology.

Gas chromatography

The analysis is mainly carried out by gas chromatography and mass spectrometry and is often limited to the volatile compounds that can be identified directly in the gas chromatogram .

Current

Since 1984 , techniques have been developed that focus on the identification of flavorings that contribute to the overall flavor . Modern aroma analysis consists of 7 levels:

• Aroma extract dilution analysis
• Aroma dilution analysis
• Identification of the flavoring substances
• Quantitative determination by means of stable isotope dilution analysis
• Determination of the aroma values
• Aroma simulation
• Attempts to omit

The new methodology was successful because the results lead to aroma models whose aroma impression is very similar to the original.

swell

• Hans-Dieter Belitz , Werner Grosch , Peter Schieberle : Textbook of food chemistry . 6th completely revised edition. Springer, Berlin / Heidelberg 2008, ISBN 978-3-540-73201-3 , doi : 10.1007 / 978-3-540-73202-0 .