Abstract: In order to explore the relationship between the concentrations of flavor compounds in foods and their sensory scores. The geometric figures of main flavor components in foods are usually established through mathematical modeling. The food flavor can be expressed more intuitively. Five flavor figures are discussed in this article. The change of flavor substances can be studied qualitatively and quantitatively. The flavor compounds corresponding to foods with the best flavor can be explored by mathematical methods. The advantages and disadvantages of geometric figures for flavor are also evaluated.

Key words: food, flavor, geometric figures