FOOD SCIENCE >

2018 , Vol. 39 >Issue 19: 329 - 335

DOI: https://doi.org/10.7506/spkx1002-6630-201819049

Reviews

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

  • CHEN Zhifei ,
  • CAI Lili ,
  • HAO Hui ,
  • ZHAO Zhiwei ,
  • SUN Zhitao ,
  • MA Yuping ,
  • LIU Qianjin ,
  • YANG Jing ,
  • DONG Yanjuan ,
  • HOU Pei
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  • 1. Technology Center, China Tobacco Henan Industrial Co. Ltd., Zhengzhou 450000, China;2. School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China

Online published: 2018-10-24

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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

Cite this article

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 . DOI: 10.7506/spkx1002-6630-201819049

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