Aroma measurement: Recent developments in isolation and characterisation

This chapter gives an overview of techniques for isolation and characterisation of aroma compounds. Isolation methods of volatile compounds, such as extraction, distillation, headspace techniques, mouth analogues and in-mouth measurements are described. Furthermore, a section is focused on applications of analytical and sensory-instrumental characterisation of aroma compounds, Finally, the relevance of aroma isolation and characterisation techniques with respect to flavour compounds generated by biotechnology are discussed.