Main aroma compound formation pathways
Food flavorings

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Main aroma compound formation pathways


Food flavorings

Author : Jean CROUZET

Publication date: September 10, 1998 | Lire en français

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2. Main aroma compound formation pathways

Volatile compounds in foods are formed via four different pathways: biosynthesis, direct enzymatic pathway, indirect enzymatic or oxidative pathway, pyrolytic pathway [5] . Some volatile compounds present in plants, produced biosynthetically during the ripening of intact organs, are considered primary aromas; metabolites, such as amino fatty acids and sugars, are involved in their biosynthesis. This synthesis is dependent on external factors such as climate, soil, plant nutrition and water availability. Secondary aromas are formed by the action of enzymes on precursors. In unripe or intact plants, enzymes and their precursors have different cellular or sub-cellular locations; their contact is facilitated by the destructuring that occurs during ripening or the product's grinding or chopping processes. These enzymatic reactions...

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