Aroma is one of the key determinants of flavour perception and therefore one of the main factors driving consumer preferences. This is the reason why the analysis of Volatile Organic Compounds (VOCs) has become a major topic for food industry. Indeed, a huge variety of analytical techniques have been developed to isolate and determine the concentration of VOCs in food.
Moreover, headspace techniques have been applied to understand the effect of food components (proteins, lipids, carbohydrates, polyphenols, etc) on the volatility of aroma compounds. These interactions can modify the release of VOCs from the food matrix and affect the aromatic balance of the final product. However, these techniques cannot totally recreate the consumption experience, and thus correlation with sensory has traditionally proved difficult.