Evaluation of Aroma Generated During Cooking

The flavor and smell of food, together with its taste, are important factors in the sales of food products. With heightened interest in diet in recent years, food manufacturers are developing functional, high quality foods, increasing the need for evaluation of the aroma produced by foods in actual use situations such as cooking and eating.The purpose of the experiment in this Application News is to evaluate the aroma components of foods in actual use situation like cooking.
This article introduces the results of a search for the distinctive components of soy sauce when cooked and when unheated by comparing the aroma components detected under these respective conditions using Signpost MS™ (Reifycs Inc.), a multivariate analysis software program.