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
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Main aroma compound formation pathways
Flavor recovery and extraction
Bibliography
References
Also in our database
Regulations
European regulations on flavorings have been drawn up to guarantee fair trading conditions, with due respect for consumer information and safety. European directive 88/388/EEC of June 22, 1988 (translated into French law by the decree of April 11, 1991) is based, according to a subsequent regulation of 1996, on a directory of flavoring substances authorized (to date numbering 2,763) in the countries of the Union. This list...
Directory
Organizations
Associations and unions
French Federation of Aromatics Industries (FEDAROM)
Syndicat national des fabricants de produits aromatiques (PRODAROM) http://www.prodarom.fr
Syndicat national des industries aromatiques alimentaires (SNIAA)
Statistical and economic data
The global flavors market (flavors account for around half of the flavors and fragrances market) is estimated at over US$6 billion in 2006, with annual growth of around 7%. The European market alone represents around 30% of this market, on a par with North America, with the Asia-Pacific region accounting for 27%. In 1999, sales of flavours by food industry sector were as follows: beverages 31%, savoury products...
The Ultimate Scientific and Technical Reference
