There are countless stimuli in our lives. If we consider which of these stimuli is the most important in terms of nutrition, most likely we will vote for smells. Grandma’s apple pie is probably not bad when seen, but we do not even need to see as we can already smell it in the doorway. And the smell of spoiled meat immediately draws attention to the danger, even though we don’t even see the subject of the problem. A similarly pleasant or unpleasant smell can be a well or poorly fermented silage, formulated forage. Odor as a sensory property plays a very important role in the food industry as well as in the feed industry, and the objective instrumental examination of odors offers many hitherto untapped opportunities for professionals.
In the previous issue, we explained how important it is... →