1. Sources of Flavor Volatiles in Food FDSC 400

2. Sources of Aroma Volatiles Fruit and vegetables Fermentations Process Flavors

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

4. 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

5. Lipoxygenase Generated Flavors

6. Terpenoids

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

10. Character Impact Compounds

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

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

13. Typical Maillard Flavors Nutty, roasted, meaty, burnt,

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