The sensomics approach: A useful tool to unravel the genuine aroma blueprint of foods and aroma changes during food processing

In this chapter, first the development of aroma research will be briefly introduced, followed by some definitions on methods used in aroma research. The major part will explain in detail the state-of-the-art analysis nowadays used in flavour research, the so-called sensomics concept. Application of this approach to a native cold-pressed rapeseed oil eliciting the desired aroma expected by consumers as well as to a native cold-pressed rapeseed oil eliciting a fusty/musty off-flavour will exemplify the successful characterisation of the key odorants responsible for the molecular background of differences in both aroma profiles. To confirm and generalise the results obtained by the sensomics approach, chemometric methods were applied to several native cold-pressed rapeseed oils, both with desired and undesired aroma profiles.