Among aroma substances, special attention is given to compounds that provide the characteristic aroma of food and are consequently called key odorants.
Among all volatile compounds, only a limited number are important for aroma.
Compounds considered as aroma substances are basically those found in food at concentrations higher than their odor and/or taste threshold values.
Compounds with concentrations lower than the odor and/or taste threshold also contribute to aroma when their mixtures exceed these thresholds.
Pineapple Flavor
Hazelnut Flavor
Coconut Flavor
Cream Flavor
Lemon Flavor
Banana Flavor
Forest Fruits Flavor
Orange Flavor
Peach Flavor
Vanilla Flavor
