Explorando o papel dos aromas na percepção e aceitação de alimentos

Abstract

The aroma is an essential element in the food industry, directly influencing the acceptance and consumption of food. Although often associated with smell, aroma is part of "flavor," an integrated perception that combines taste, odor, and texture. Its primary objective is to enhance or impart desirable sensory characteristics to a food product. Among the chemical senses, the sense of smell is the main determinant of flavor, which results from the activation of the chemical senses of taste and smell. Through the taste buds, non-volatile compounds—such as sweet, sour, bitter, salty, and umami—are perceived, while volatile compounds, detected by the olfactory tissue, generate a wide range of aromas. The industry uses aromas to restore characteristics lost during processing and to ensure the sensory uniformity of the final product. Aromas can be classified as natural, nature-identical, or artificial. This study aimed to understand the importance of aroma and its influence on food perception, as well as to explore the types of molecules found in nature or synthetically, concepts of sensory perception, olfactory neuroscience, and aroma chemistry through a bibliographic review using articles, books, and research on the topic. To detect differences in aromas, sensory analysis is a widely used science that plays a crucial role in product development by assessing characteristics perceived by the senses and ensuring the final quality of food. This and other techniques were discussed throughout the study, along with specifications of different aromas used in the food industry.