Contributory flavor compounds

An odor can be described by the combination of threshold value and odor quality. The threshold value, the lowest concentration that creates an odor impression, can be considered the intensity factor, whereas the odor quality describes the character of the aroma. As has been mentioned under olfactory theories, attempts at reducing the number of characteristic odor qualities to a small number have not been successful. In many cases, the aroma and flavor of a food can be related to the presence of one or a few compounds that create an impression of a particular food when smelled alone. Such compounds have been named contributory flavor compounds by Jennings and Sevenants (1964). Some such compounds are the pyrazines, which give the odor quality of green bell peppers nootkatone for grapefmit esters for fruits ... 

Flavor Portion. A flavor compound consists of a flavor portion, ie, flavor character impact item(s), as well as flavor contributory and flavor differential items, and a diluent portion. 

Preparation of a trial blend. The flavorist prepares a first blend of ingredients. Fischetti [3,5] does this by breaking the flavor down into parts The first being the character impact portion, the second being contributory compounds and the final being differential components. These parts may be further described as ... 

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