ReviewFood science and biotechnology2025
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods.
Review in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 4 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
4 citing papers in PubMed.
- Investigation on volatile and non-volatile components ofFood science and biotechnology · 2026Article
- Volatile and Nonvolatile Contributors to Lager Beer Acceptability in High-Flavor-Liking Consumers.Journal of agricultural and food chemistry · 2026Article
- Integrated targeted and untargeted analysis of polar peptides in foods using hydrophilic interaction liquid chromatography-data-independent acquisition-mass spectrometry.Analytical and bioanalytical chemistry · 2026Article
- Focus on flavors: Physico-chemical, primary metabolite, volatile, and sensory analysis of seven white table grape cultivars in China.Food chemistry: X · 2025Article
Corrections and comments
- Erratum issued
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This review examines analytical methodology for food flavor analysis. Traditionally, flavor chemistry research has relied on sensory-guided chromatography techniques to identify individual compounds responsible for aroma or taste activity. Among the over 12,000 volatile compounds identified in foods, hundreds have been linked to aroma characteristics, and many taste-active compounds have also been discovered. However analytical methods based on singular compound evaluation are not without limitation and can overlook drivers of flavor perception by ignoring potential stimuli (i.e. antagonists, modulators), interactions among stimuli, and sub-threshold activity. More recently, chemical profiling methods coupled with multivariate analysis, termed flavoromics, have led to advances in flavor research. Utilization of flavoromic methods provides additional opportunities to define chemical stimuli that influence flavor profiles and qualities of food, as well as their contributions to complex perceptions, such as consumer acceptance.
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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.