Representative Sampling of Volatile Flavor Compounds: The Model Mouth Combined with Gas Chromatography and Direct Mass Spectrometry

In the early stages of flavor research, most emphasis was on the development of methods to establish the chemical identity of constituents found only in trace quantities. Because flavor chemistry was considered a special application of organic chemistry, the methods worked out in flavor chemistry were applied in other fields in which small quantities of organic compounds can have profound biological effects, and vice versa. Examples are found in nutrition, air or water pollution, plant and animal hormones, and insect attractants [1].