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The lack of interpretation methods capable of examining the aroma-profiles of spicy and medicinal plants and other samples of food origin (wines, honeys, fruits, fruit-distillates) makes necessary a thorough investigation of the relating evaluation procedures. By adding three appropriate hydrocarbon standards to all sample extracts, and measuring the programmed temperature retention indices of the components and normalizing the peak areas to that of the compound corresponding to the most intense chromatographic peak, a visualization of the aroma characteristics could be achieved. The relationship or identity of aroma patterns could be deduced from the presence or absence of similar polygons in the ihconstellation-mapsl. of the components

Preliminary results of a recognition method visualizing the aroma and fragrance features