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

MercaptansDisolfidesTrisulfides

Chemical

Rearrangement w/heat

Lipoxygenase Generated FlavorsCOOH

O2

COHCOH

A B

lipoxygenase

lyase

hexenal nonadienal

Terpenoids

CHO

O

sinesal nootketone

mevalonic acid pyrophosphate

enzymatic

Herbs and Spices

• Herbs: Aromatic soft-stemmed plants

• Spices: All other aromatic plant materials– Roots– Buds– Seeds– Bark

Character Impact Compounds

OH

OMeOH

eugenol menthol

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,

N

S

N

S S

S N

H

N

N O

pyrazinefuran

thiazolepyradine

trithiane pyrrole

Reaction Flavor Mixtures

• Hydrolyzed vegetable protein

• Yeast hydrosylate• Beef extract• MSG

• Thiamin• Cysteine• Glucose• Methionine