Evaluation of Key compounds in Apple by using TASTING-AROMATCH

A new technique called TASTING-AROMATCH was developed to evaluate aroma compounds by a retronasal route. This method was applied to apple volatiles and compared with GC-O and Orthonasal AROMATCH, which use an orthonasal route. TASTING-AROMATCH highlighted the significant contributions of trans-2-hexenal and hexanol, known apple odorants, and identified 2,4,6-trichroloanisole as a key compound to the "real apple feel". This technique provides a rapid understanding of the interactions between odor and taste components in foods.

This research results were presented at the 63rd Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics (2019).