Flavors and odors analysis

Abstract Food represents for humanity one of the most important issues since, up until a few decades ago, it was mainly necessary for survival. Although this aspect still exists in several developing countries, with world economic progress, the consumption of food and its production are associated with other considerations namely quality, taste, smell, composition (nutraceuticals, vitamins, fats, sugars), and so on. Therefore, the choice and consumption of a certain food are also strongly influenced by some factors perceived by humans as, for example, those highlighted by their biochemical sensors. This chapter offer an overview of the analytical techniques based on GC published since 2012 and applied to the analysis and characterization of odor active compounds.