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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 is the starting material for omission experiments which are performed to establish the odorants that actually contribute to the aroma. These experiments are discussed in detail for the aromas of two wine varieties, three olive oils of different provenance, French fries, boiled beef and coffee. The results indicate that odorants with higher odour activity values (OAV, the ratio of the concentration to the odour threshold) are frequently essential for the aroma. However, there are exceptions where odorants with high OAVs are suppressed in the aroma and compounds with lower OAVs are important contributors. These findings are discussed in the light of model experiments which have been reported in the literature to obtain an insight into the perceptual interactions of odorants in mixtures. [ABSTRACT FROM AUTHOR]

BSTRACT The volatile components of dill seed and herb were analyzed by gas chromatography-olfactometry which revealed the odorants having highest odor-activity value (ratio of concentration to odor threshold). (+)-(4S)-Carvone was the predominent odorant of dill seed. (+)-(3R,4S,8S)-3,9-Epoxy-1-p-menthene, methyl 2-methylbutanoate, (+)-(4S)-α-phellandrene and myristicin were the most important odorants of dill herb. Calculation of odor-activity values on the basis of quantitative and odor threshold data confirmed results of the aroma extract dilution analysis. [ABSTRACT FROM AUTHOR]

BSTRACT The volatile components of cucumbers and muskmelons were analyzed by a technique which reveals the odorants having the highest odor units (ratio of the concentration to the odor threshold). (E/Z)-2,6-Nonadienal, followed by (Z)-2-nonenal and (E)-2-nonenal were the most significant odorants of cucumbers. The flavor of muskmelons was more complex. Methyl 2-methylbutanoate, (Z)-3-hexenal, (E)-2-hexenal, and ethyl 2-methylpropanoate were identified as the primary odorants. [ABSTRACT FROM AUTHOR]