Solving flavor problems by sensory methods - A retrospective view

In East Germany flavor research started in the 50's as a consequence of pos t-war food supply difficulties. First, bread flavor problems had to be solv ed by sensory and classical methods. Evaluation of quantitative data led to the question of single components' importance for overall flavor sensation . Therefore, a new concept using concentration-threshold quotients (Aroma V alues or Odor Units) was developed and successfully introduced. It became t he basis for a systematic ranking of aroma compounds, first applied at the Western Regional Research Center by Guadagni and Buttery and expanded in ne wly-developed GC variants by Grosch and Acree. Due to the lack of high-tech equipment further research in Potsdam-Rehbruec ke had to focus on other flavor-related fields and originated strategies of combining sensory with statistical methods. As an example the development of cocoa substitutes via sensory profiling methods and calculated regressio n functions of single sensory attributes is discussed.