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Flavor Release Evaluation

abundance abundance

abundance abundance

Fig. 7 TICC of a sample piece of the coriander root obtained from DMI-GC/MS analysis; sample numbers are the same as those in Fig. 4-2
Samples 7–10 denote the same samples shown in Fig. 4-2. a: (E)-2-dodecenal. b): (E)-2-tetradecenal.

Conclusions
The chemical analysis of volatile compounds in foods is generally performed under the condition of averaged samples. However, we
cannot perceive gusto with homogenized foods, and foods are non-homogeneous from a micro viewpoint.
Hence, chemical analysis can be employed for measuring volatile compounds localized in foods for understanding the gusto of foods.

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