2. Flavor biosynthesis in plants and traditional fermented products
In this section, we will deal successively with the synthesis of flavors from their precursors in plants serving as raw materials for fermentations, the synthesis of flavors from sugars and acids in fermentative media, the synthesis of flavors from proteins and amino acids, and finally the synthesis of flavors from fats and fatty acids.
2.1 Developing aromas in products by controlling aroma precursors: the case of terpenols and thiols
It has long been known that, in plants, aroma compounds are present in unequal proportions in different organs. In blackcurrants, for example, the buds are richer in aromas than the fruit, leading aromatic professionals to extract the essential oil from blackcurrant buds. Similarly, compounds (volatile or otherwise) known as aglycones...
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Flavor biosynthesis in plants and traditional fermented products
Bioconversions of agricultural precursors into flavor compounds
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