Progress in the Application of Odor Activity Values in the Characterization of Key Aroma Components in Foods

doi:10.7506/spkx1002-6630-201819049

Abstract

Abstract: Odor activity value (OAV) is an effective technological means for characterizing the contribution of key aroma components to the aroma of foods in the dimensions of concentration and threshold and has been widely used in the characterization of key aroma components in foods. This article summaries the recent progress in the application of OAV in fermented products, fruits, vegetable oil, and so on. Meanwhile, problems existing in current studies are discussed and possible solutions of the problems are proposed as well as future prospects for the application of OAV in the characterization of key aroma components in foods and aroma blending.

Key words: odor activity value, foods, key aroma components, characterization

CLC Number:

TS201.1

CHEN Zhifei, CAI Lili, HAO Hui, ZHAO Zhiwei, SUN Zhitao, MA Yuping, LIU Qianjin, YANG Jing, DONG Yanjuan, HOU Pei. Progress in the Application of Odor Activity Values in the Characterization of Key Aroma Components in Foods[J]. FOOD SCIENCE, 2018, 39(19): 329-335.

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Progress in the Application of Odor Activity Values in the Characterization of Key Aroma Components in Foods

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