Mapping the combinatorial code of food flavors by means of molecular sensory science approach

The perception of aroma and taste, that is, the flavor of a given food, is induced by bioactive molecules interacting with chemoreceptor proteins located in the nose and on the tongue, respectively. On the basis of current knowledge in flavor research, the presence of certain structural elements (olfactophores, gustophores) as well as specific concentrations exceeding the sensory thresholds is an important prerequisite of the molecules to become “flavor-active.” Moreover, it is well accepted today that not a single flavor impact molecule, but a combinatorial code of multiple odor- and taste-active key compounds, each in its specific concentration, is needed to reflect the typical aroma and taste profile of a given food. Thus, comparing flavor with sound perception, it is not a single instrument, but it is the instrumental ensemble of an orchestra and the well-balanced interplay between the single instruments that make music a unique experience. Thus, the number and the concentrations of such bioactive constituents determine whether, for example, a wine has an enjoyable overall flavor or whether it has developed an awful cork taint.