Man versus Machine – The ‘Measurement’ of Odour

The odour of products determines whether they are accepted or rejected, and this applies not only to foodstuffs. Smelling is a highly subjective and emotional process that is influenced by many factors. By analytically determining individual odour-active components, one can attempt to objectify this assessment. This lecture will not only discuss how odour perception works, but will also address the difficulties and challenges involved in analytically characterising odour-active substances. Sensory and analytical strategies will be discussed using selected examples.