Foods usually undergo to sensory evaluation: in some cases (olive oils, butter) it has become a legal evaluation within the frame of EU regulations, in some
other cases (e.g. honeys) they have reached a fully standardized level. Analytical chemistry applied to foods, however since a number of years devoted
efforts to characterize food volatile compounds which are responsible of the so said “flavor”. In this paper some details will be described concerning
improvements and trends in foods volatile compounds, enclosing trials carried out to study relationships between these and sensory evaluation.
