Odor activity value quantitation

Reliable quantitative data are a prerequisite for evaluating the contribution of a single odorant to a positive aroma or off-flavor. They are needed to calculate odor activity values (OAV) that are defined as the ratio of the concentration to the sensory threshold of a given compound in a matrix (Rothe and Thomas, 1963 Acree et al., 1984). These values give guidance in the evaluation of the impact of an odorant to the overall aroma profile. 

The objective of modern flavor analysis is to qualitatively and quantitatively determine the flavor profile imparted by nature and thus to identify those substances responsible for the flavor of a food. In recent years, a combination of sensory methods and instrumental analytical procedures has made a major contribution toward reaching this objective. Thanks in particular to the concept of odor activity value, which has been steadily refined at the German Research Institute for Food Chemistry in Garching (Technical University of Munich) during the past decade, it is today possible to make well-founded statements about the odor activity of volatile flavor compounds in foods (112-116). With the aid of the odor activity value concept, it is possible to identify those components of the extremely complicated flavor profiles that are of key importance for the specific flavor of a food. 

In summary, we can state that isotope dilution analysis permits exact quantitative determination of fragrance and flavor compounds, even in matrices of complicated composition. The quantitative data for key flavor compounds obtained by flavor compound analysis including SIDA enable their odor activity values (OAV) to be calculated. This provides a reliable basis for producing flavor compositions that are very similar to their natural counterparts. Due to its accuracy and precision, it might be expected that SIDA will become more widely used and progressively more applied in flavor and fragrance science in future. 

Quantitative aroma composition (odor activity value concept)... 

---