Le lien entre arôme et structure moléculaire

(Text in French) The link between aroma and molecular structure: the QSPR/QSAR approach for flavour chemistry. The study of the organoleptic characteristics of food is crucial for understanding consumer response. One key factor that must not be overlooked is the role of aroma in overall perception, which is driven by dozens or even hundreds of volatile aroma molecules of highly diverse nature. The relationship between molecular structure and odour properties can be explored using computational tools such as QSAR/QSPR approaches. This article explores the principles of this modelling methodology and its applications in the fields of food and flavour chemistry.