ABSTRACT
Significant progress has been made in the past several decades in our understanding of the flavor chemistry of foods and beverages (reviewed in Ref. [1]). Analytical chemistry has advanced from methods that provided information only about compounds present at high concentrations to the current application of sophisticated extraction, separation, and detection techniques that provide information about component concentration and identity at nanogram per liter (ng/L) levels. Simultaneously, sensory analysis has evolved to a science that applies the current knowledge of behavioral research, psychology, and statistics to provide sensitive, accurate, and precise information about the sensory properties of foods and beverages. In addition, our ability to link analytical and sensory information has been advanced through application of numerous multivariate statistical analyses.
