Understanding and creating the naturalness of a flavor is a key criteria for successful flavor creation, while natural is an undoubtable starting point. During the past decades, the development of instrumental analysis of flavor has more than sufficiently filled the gap between the natural flavor of a food and the corresponding creation of a flavor. The hurdle of new ingredient discovery was a primary innovative breakthrough in the flavor industry. Truly novel ingredient discovery will become more difficult. For aroma components, some lowly or incorrectly estimated known semi-volatiles that play an important role in the flavor of a food are neglected. A search of current publications found that semi-volatiles with high molecular weight or with carbon chains &gt;12, aldehydes, alcohols, esters, acids, ketones, and lactones are scarcely reported in the literature while these are considered key or impact aroma contributors in certain food. Conventional aroma analytical method such as GCO analysis generally excludes these “heavy” compounds since these volatiles generally have low olfactory impact. However, many of these semi-volatiles impart mouth sensation, fullness, bodiness, and boosting flavor, especially in dairy and plant protein products. Currently, the research in novel ingredient discovery is shifting from aroma to taste or taste modulators. Research on natural intensity sweeteners, sweet enhancers, salty and umami enhancers, fattiness enhancers, and mouthfeel enhancers are all accelerated by cutting edge flavor analysis using techniques such as LC/MS, NMR, and tribology. For instance, combing methods allow for unique discoveries such as the flavor components associated with sweet after-taste in tea. In conclusion, with the advanced techniques in flavor analysis, research on the aroma impact of “heavy” volatiles and taste enhancers expand the flavor industry.<br/>

Novel flavor ingredient discovery by cutting edge instrumental analysis and sensory evaluation

254th National Meeting (2017)

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