ReviewFoods (Basel, Switzerland)2021
What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
16 citing papers in PubMed.
- Age-Dependent Serum Volatilomics of Milk and Yogurt Intake: A Randomized Crossover Study in Healthy Young and Older Men.Journal of proteome research · 2023Trial
- Insights into the potential metabolic basis of flavor formation during fermentation of black truffle (Food chemistry: X · 2026Article
- The effects of fruit aroma substances on rebaudioside A were studied based on sensory evaluation and molecular simulation.Food chemistry: X · 2025Article
- Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications.Journal of food science · 2025Article
- Encapsulation of Allyl Isothiocyanate by Freeze- and Spray-Drying: Effects on Retention and Sensory Perception in Sodium-Reduced Soups.Foods (Basel, Switzerland) · 2025Article
- Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods.Nutrients · 2025Review
- Exploring Cross-Cultural Sensory Acceptance of Vinegar-Based Dipping Sauces: A Taiwanese Consumer Study with Dumplings.Foods (Basel, Switzerland) · 2025Article
- Metabolic insights of lactic acid bacteria in reducing off-flavors and antinutrients in plant-based fermented dairy alternatives.Comprehensive reviews in food science and food safety · 2025Review
- Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays.Foods (Basel, Switzerland) · 2025Article
- Nature and human well-being: The olfactory pathway.Science advances · 2024Review
- Analysis of roasted peanuts based on GC-MS combined with GC-IMS.Food science & nutrition · 2024Article
- Sex Differences in the Bitterness Perception of an Aromatic Myrtle Bitter Liqueur and Bitter Compounds.Nutrients · 2023Article
- Flavoring of sea salt with Mediterranean aromatic plants affects salty taste perception.Journal of the science of food and agriculture · 2022Article
- Human Oral Sensitivity to and Taste Modulation by 3-Mercapto-2-Methylpentan-1-ol.Chemosensory perception · 2022Article
- Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds.Foods (Basel, Switzerland) · 2021Article
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Corrections and comments
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Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This narrative review examines the complex relationship that exists between the presence of specific configurations of volatile organic compounds (VOCs) in food and drink products and multisensory flavour perception. Advances in gas chromatography technology and mass spectrometry data analysis mean that it is easier than ever before to identify the unique chemical profile of a particular food or beverage item. Importantly, however, there is simply no one-to-one mapping between the presence of specific VOCs and the flavours that are perceived by the consumer. While the profile of VOCs in a particular product undoubtedly does tightly constrain the space of possible flavour experiences that a taster is likely to have, the gustatory and trigeminal components (i.e., sapid elements) in foods and beverages can also play a significant role in determining the actual flavour experience. Genetic differences add further variation to the range of multisensory flavour experiences that may be elicited by a given configuration of VOCs, while an individual's prior tasting history has been shown to determine congruency relations (between olfaction and gustation) that, in turn, modulate the degree of oral referral, and ultimately flavour pleasantness, in the case of familiar foods and beverages.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.