Sensory Characters of Odor Compounds

As noted above, there is substantial information available describing the sensory properties of aroma compounds. The classic references in this respect were not mentioned above but are the works of FenaroU [18] and Arctander [ 19]. In addition, most suppliers of aroma chemicals provide a characterization of their product. However, those directly concerned with CTeating flavoring compositions have to develop their own characterizations based on their personal evaluation of these chemicals. The descriptions provided in the literature are based on an individual s vocabulary, experience, and perception which vary as widely from individual to individual as do the sensory threshold data. Thus, those coming into this field must keep records of their own evaluations of odor and flavor characters of all aroma chemicals. This whole process is what differentiates one flavorist s creation from another. 

With that said, the remainder of this chapter will present a discussion of the sensory characters of numerous aroma compounds. In some cases, the sensory descriptors are fairly constant across the population. This is generally the case for character impact compounds that singly define commonly known foods or food ingredients. For example, most people know eugenol as dove-like or vanillin as vanilla-like. The disagreanent comes when the aroma chemical is not clearly defined 

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