Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review

Abstract

Background

Aroma profile, a key driver of consumer purchase intent, is shaped by olfactory perception and food aroma compounds. Obviously, aroma compounds are regarded as direct driving forces for the formation of aroma characteristics. However, food flavor arises from complex interactions rather than simple superposition of these compounds. Therefore, understanding how different aroma compounds interaction patterns to generate and even enhance food flavor is valuable.

Scope and approach

This review summarized recent findings regarding the multidimensional interpretation of aroma perception in food systems, with a focus on the action mechanism from olfaction and neurobiology, multidisciplinary analysis methods and influencing factors of aroma perceptual interaction, as well as the application of aroma perception for flavor enhancement in foods, including fermented dairy products, alcoholic beverages, fruit-based production, tea and meat, etc., aiming to provide new ideas for the regulation of flavor quality during the food processing.

Key findings and conclusions

Aroma perception in foods arises from human olfactory perception interacting with various aroma substances, primarily via olfactory receptor activation and neural signal transmission. However, the perceptual interaction of aroma compounds is influenced by multiple factors, affecting aroma release/retention and dynamic human perception through their interaction with olfactory receptors, thus complicating aroma perception. Significantly, combining multiple methods with sensory evaluation can help accurately interpret these interaction patterns, providing a theoretical basis for optimizing food flavors. Therefore, leveraging aroma compound perceptual interaction to enhance desirable aromas or mask off-flavors is essential for efficiently developing high-quality foods with desires aroma profiles.