Research output: Chapter in Book/Report/Conference proceedingChapter


Aromas play an important role in our everyday lives - from our perception of the odors in our surrounding environment to our evaluation and enjoyment of food flavor. Multidisciplinary research efforts over the past 50 years have led to insights into olfaction and odor perception from physiological, psychological and chemical perspectives. At the same time efforts of food chemists have led to the discovery and measurement of the volatile foodborne odorants responsible for the characteristic aromas of many foods, and to our understanding of the pathways and reactions involved in their formation. This chapter provides a brief overview of the physiology and psychology involved in odor perception and discusses the chemicals responsible for food aromas.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Food Chemistry
Number of pages8
ISBN (Electronic)9780128140451
ISBN (Print)9780128140260
StatePublished - Jan 1 2018


  • Aroma
  • Aroma biogenesis
  • Flavor
  • Gas chromatography-mass spectrometry
  • Lipid oxidation
  • Maillard reaction
  • Odor detection threshold
  • Odor quality
  • Off-odor
  • Olfaction
  • Strecker degradation
  • Taint
  • Volatile compound

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences


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