Discovery of Flavor Compounds
This work aims to discover the flavor compounds responsible of specific sensory attributes in food. This is accomplished with a non-targeted approach, flavoromics, which correlates the volatile and non-volatile composition of the food with its sensory attributes. This approaches uses the same ideas/tools borrowed from other "-omics" disciplines. The chemical data have been obtained with different chromatographic techniques coupled with mass spectrometers. The next step is to use a specialized software, such as GeneData Expressionist, that manages, analyzes, and visualizes the massive amount of information that comes from the mass spectrometers. The researchers will also perform a descriptive analysis of the samples. The final step will be to correlate the chemical data and the sensory attributes by using statistical treatments like PLS.