Sources of Flavor Volatiles in Food FDSC 400

Sources of Aroma Volatiles Fruit and vegetables Fermentations Process Flavors

Fruit and Vegetables Fruit: Biosynthesis during ripening Vegetables: Reaction after cutting

Allium sp. (onions, garlic, shallots, leeks) S-(1-propenyl)-L-cysteine sulfoxide Allinase 1-propenyl sulfenic acid Thiopropanal S-oxide (lachrymator) Chemical rearrangement Mercaptans Disolfides Trisulfides Chemical Rearrangement w/heat

Lipoxygenase Generated Flavors

Terpenoids

Herbs and Spices Herbs: Aromatic soft-stemmed plants Spices: All other aromatic plant materials –Roots –Buds –Seeds –Bark

Character Impact Compounds

Volatile Blends Peppermint: Menthol, menthone, menthofuran Spearmint; Carvone, carvone derivatives Nutmeg: Sabinine, pinene, myristicin

Flavor from the Maillard Reaction Aldehydes from Strecker degradation scheme Sugar pyrolysis products Interactions between degradation products and with other food components

Typical Maillard Flavors Nutty, roasted, meaty, burnt,

Reaction Flavor Mixtures Hydrolyzed vegetable protein Yeast hydrosylate Beef extract MSG Thiamin Cysteine Glucose Methionine