ABSTRACT
Progress in instrumental analysis has led to long lists of volatiles (1). Unfortunately, the sensory relevance of these volatile compounds has not been as extensively evaluated, although the use of the human nose as a sensitive detector in gas chromatography (GC) was proposed by Fuller and coworkers as early as 1964 (2). In the meantime, much has been published on food aroma, often without identifying the impact compounds. Therefore, one of the major problems in aroma research is to select those compounds that significantly contribute to the aroma of a food.
