Flavor is an important attribute of food and beverage quality control; thus it has always been the focus of much research. It is formed by the combination of taste (attributed to non-volatile compounds), aroma (related to volatile compounds), and chemesthetic sensations. The characteristic flavor of food is due to its volatile compounds, thus many studies have focused on the analysis of these compounds. All advances in flavor chemistry are due to the development of new technologies that facilitate and allow the analysis of volatile and non-volatile compounds in foods or the pattern recognition, as observed in the E-nose and E-tongue equipment. However, further studies are required to understand the food flavor, supported by the constant development of new technologies.

风味是食品和饮料质量控制的重要属性。因此，它一直是许多研究的重点。它是由味道（归因于非挥发性化合物），香气（与挥发性化合物有关）和化学感觉结合而成的。食物的特征风味是由于其挥发性化合物，因此许多研究都集中在对这些化合物的分析上。香精化学的所有进步都归功于新技术的发展，这些新技术促进并允许分析食品中的挥发性和非挥发性化合物或进行模式识别，如电子鼻和电子舌设备所观察到的。但是，在不断发展的新技术的支持下，需要进一步的研究来了解食品的风味。