Luktaroma

Luktaroma is the perceived odor component of a substance, produced by volatile compounds that evaporate from the material and are detected by the sense of smell. The term is commonly used in Swedish sensory science and combines lukt (smell) and aroma to describe the overall scent profile of foods, beverages, cosmetics, and other products. Luktaroma plays a key role in how a product is experienced, influencing flavor perception during consumption via retronasal olfaction and by initial aroma when the product is opened or heated.

The quality of luktaroma depends on the presence and release of volatile compounds, as well as factors such as temperature, matrix composition (fat, sugar, moisture), pH, and storage conditions. Aroma profiles are typically characterized by descriptors organized into notes (top, middle, and base) and by terms like fruity, floral, citrus, spicy, woody, or earthy. Sensory analysis uses trained panels to describe and quantify aroma attributes, sometimes supplemented by instrumental approaches such as gas chromatography-olfactometry (GC-O) and GC-MS to identify active odor compounds.

Applications span food and beverage development, quality control, and labeling, where understanding luktaroma helps predict consumer acceptance and detect off-odors. The concept is also relevant in cosmetics and perfumery, where scent components influence consumer perception and preference.

In summary, luktaroma is a central aspect of flavor that encapsulates the odor experience contributed by volatile compounds, shaping how products are perceived long before and during tasting.