Sensomics, like other “omics” fields, cuts across chemistry and biology and so requires holistic strategies capable of comprehensively mapping the set of all potential ligands (e.g., sensometabolome) that trigger the multimodal perception of food flavor. These complex mixtures when directed to odor receptors in the nose, define the so-called Chemical Odor Code. Analytical chemistry is challenged to comprehensively map the complex volatile fractions of real samples, including odorants and interferents, and define univocal odor patterns for correlative studies.

This review critically discusses state-of-the-art research in the field of odorants and volatiles characterization in food by comprehensive two-dimensional gas chromatography, illustrating how hyphenation with mass spectrometry and olfactometry, accurate quantitation, suitable sample preparation, and dedicated data mining can capture essential information on odor patterns exploiting the higher level of information on sample sensory features.

像其他“组学”领域一样，Sensomics跨越了化学和生物学领域，因此需要能够全面绘制触发食物风味多峰感知的所有潜在配体（例如，sensometabolome）集合的整体策略。这些复杂的混合物在针对鼻子中的气味受体时，定义了所谓的化学气味代码。分析化学面临着全面绘制真实样品的复杂挥发性成分（包括加味剂和干扰物）的挑战，并定义用于相关研究的明确的加味模式。

这篇评论评论性地讨论了通过全面的二维气相色谱法对食品中的气味和挥发物进行表征的最新研究，阐述了质谱和嗅觉联用，准确定量，合适的样品制备以及专用数据挖掘的方式可以利用有关样本感官特征的更高级别的信息来捕获有关气味模式的基本信息。