APLICACIÓN DE LA CIENCIA SENSORIAL MOLECULAR EN LA DETERMINACIÓN DEL SABOR DE LOS ALIMENTOS: UNA REVISIÓN

Abstract

Molecular sensory science (MSS) or sensomics represents a multidisciplinary and integrated methodology focused on exploring the sensory attributes of food at the molecular level. By focusing on the molecular interactions responsible for flavor and aroma, MSS has revolutionized the way flavors are determined and characterized. The object of the present work was to examine the methodologies, applications, and emerging trends in molecular sensory analysis, emphasizing its role in the food industry. The most commonly used methods for the development of MSS are discussed, as well as a thematic search in the Scopus database on MSC up to 2024. Within the MSS approach, gas chromatography coupled with mass spectrometry and olfactometry has been used to determine the key odor-active compounds. Dilution analysis, detection frequency, and time-intensity methods are used to identify these aroma-active compounds. Additionally, Odor Activity Values (OAVs) are calculated to determine the individual contribution of each volatile compound to the characteristic aroma of the food. Furthermore, aroma reconstitution tests and omission tests are conducted to confirm the importance of these key compounds in shaping the overall flavor profile of the food. Key advances were shown, such as gas chromatography-olfactometry (GC-O), gas chromatography-olfactometry-mass spectrometry (GC-MS-O), aroma extract dilution analysis (AEDA), and the role of omics technologies, which have impacted MSS in optimizing flavor, food quality, and consumer acceptance.