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Analysis of Volatile Compounds by Advanced Analytical Techniques and Multivariate Chemometrics
Chemical Reviews ( IF 51.4 ) Pub Date : 2017-03-17 00:00:00 , DOI: 10.1021/acs.chemrev.6b00698 Giuseppe Lubes 1 , Mohammad Goodarzi 2
Chemical Reviews ( IF 51.4 ) Pub Date : 2017-03-17 00:00:00 , DOI: 10.1021/acs.chemrev.6b00698 Giuseppe Lubes 1 , Mohammad Goodarzi 2
Affiliation
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Smelling is one of the five senses, which plays an important role in our everyday lives. Volatile compounds are, for example, characteristics of food where some of them can be perceivable by humans because of their aroma. They have a great influence on the decision making of consumers when they choose to use a product or not. In the case where a product has an offensive and strong aroma, many consumers might not appreciate it. On the contrary, soft and fresh natural aromas definitely increase the acceptance of a given product. These properties can drastically influence the economy; thus, it has been of great importance to manufacturers that the aroma of their food product is characterized by analytical means to provide a basis for further optimization processes. A lot of research has been devoted to this domain in order to link the quality of, e.g., a food to its aroma. By knowing the aromatic profile of a food, one can understand the nature of a given product leading to developing new products, which are more acceptable by consumers. There are two ways to analyze volatiles: one is to use human senses and/or sensory instruments, and the other is based on advanced analytical techniques. This work focuses on the latter. Although requirements are simple, low-cost technology is an attractive research target in this domain; most of the data are generated with very high-resolution analytical instruments. Such data gathered based on different analytical instruments normally have broad, overlapping sensitivity profiles and require substantial data analysis. In this review, we have addressed not only the question of the application of chemometrics for aroma analysis but also of the use of different analytical instruments in this field, highlighting the research needed for future focus.
中文翻译：
通过先进的分析技术和多元化学计量学对挥发性化合物进行分析
嗅觉是五种感官之一，在我们的日常生活中起着重要的作用。挥发性化合物是例如食物的特征，其中某些化合物由于其香气可被人类感知。无论是否选择使用产品，它们都会对消费者的决策产生重大影响。如果产品具有令人讨厌的强烈香气，许多消费者可能会不喜欢它。相反，柔和新鲜的自然香气无疑会增加特定产品的接受度。这些特性会极大地影响经济。因此，对于制造商而言，极为重要的是，其食品的香气具有分析手段，可以为进一步优化流程提供基础。为了链接该域名的质量，已经进行了很多研究，例如 ，使其具有香气的食物。通过了解食物的芳香特性，人们可以了解给定产品的性质，从而开发出新产品，而消费者更容易接受。有两种分析挥发物的方法：一种是使用人类的感官和/或感官手段，另一种是基于先进的分析技术。这项工作侧重于后者。尽管要求很简单，但是低成本技术是该领域有吸引力的研究目标。大多数数据是使用非常高分辨率的分析仪器生成的。基于不同分析仪器收集的此类数据通常具有广泛的，重叠的灵敏度曲线，需要进行大量的数据分析。在这篇评论中，
更新日期：2017-03-17
中文翻译：
通过先进的分析技术和多元化学计量学对挥发性化合物进行分析
嗅觉是五种感官之一，在我们的日常生活中起着重要的作用。挥发性化合物是例如食物的特征，其中某些化合物由于其香气可被人类感知。无论是否选择使用产品，它们都会对消费者的决策产生重大影响。如果产品具有令人讨厌的强烈香气，许多消费者可能会不喜欢它。相反，柔和新鲜的自然香气无疑会增加特定产品的接受度。这些特性会极大地影响经济。因此，对于制造商而言，极为重要的是，其食品的香气具有分析手段，可以为进一步优化流程提供基础。为了链接该域名的质量，已经进行了很多研究，例如 ，使其具有香气的食物。通过了解食物的芳香特性，人们可以了解给定产品的性质，从而开发出新产品，而消费者更容易接受。有两种分析挥发物的方法：一种是使用人类的感官和/或感官手段，另一种是基于先进的分析技术。这项工作侧重于后者。尽管要求很简单，但是低成本技术是该领域有吸引力的研究目标。大多数数据是使用非常高分辨率的分析仪器生成的。基于不同分析仪器收集的此类数据通常具有广泛的，重叠的灵敏度曲线，需要进行大量的数据分析。在这篇评论中，
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