Abstract:

The thermal analysis technology is a well-established and standardized method which can be used for analyzing nearly all kinds of solid- and liquid-state compounds. However, there have been few published studies on application of thermal analysis technology in analysis of edible flavors. This paper reviews the applications of thermal analysis technology in analysis of thermal properties and purity and grade identification of edible flavors and synthesis of new flavor products. The thermal analysis technology which can be used to analyze small-amount samples with many advantages of rapid detection, high accuracy, good repeatability and high resolution exhibits extraordinary superiority over other technologies and will play an increasingly important role in the synthesis, analysis and application of flavors and provide a new approach and theoretical basis for the further study of edible flavors.

Key words: thermal analysis, flavor, application, review