Luktprofilen

Luktprofilen, or odor profile, is a descriptive summary of the odors detected in a substance or environment as perceived by humans. It combines qualitative notes (which aromas are present) with quantitative aspects (intensity, onset, duration, and how notes evolve over time). A typical luktprofil describes dominant odor notes, their relative strength, and the sequence in which they become noticeable (top, middle, base notes), as well as any off-odors.

In practice, luktprofilen is produced through sensory analysis by trained panelists using standardized descriptors and scoring scales. Aroma wheels or lexicons help align terminology. In addition, instrumental methods such as gas chromatography-olfactometry can relate sensory notes to volatile compounds.

Applications include quality control and product development in the food and beverage sector (coffee, wine, beer, cheese), cosmetics, and environmental odor assessment. A well-characterized luktprofil enables batch comparison, detects aging or contamination, and guides reformulation.

Methodological considerations: profiling is inherently subjective and relies on panel training, calibration, and careful sample presentation. Cultural and linguistic differences may influence descriptor choice. To enhance reliability, descriptors are standardized, panels are validated, and results are often supported by instrumental data.

Etymology and usage: the term is used in Norwegian and Swedish contexts as an equivalent of odor profile. See also sensory analysis, aroma wheel, GC-O.