TY - JOUR
T1 - Biological pathways for the formation of oxygen-containing aroma compounds
AU - Peterson, Devin
AU - Reineccius, Gary A.
PY - 2002
Y1 - 2002
N2 - While sulfur-and nitrogen-containing aroma compounds are often considered to be more potent than oxygen-containing aroma compounds, oxygen-containing aroma compounds are widely distributed in foods and often make a very significant contribution to aroma. This is true across food categories including raw plant materials, fermented, and thermally processed foods. Wide arrays of oxygenated aroma compounds (e.g. acids, alcohols, aldehydes, furans, pyrans, lactones, etc.) have sufficiently low sensory thresholds and defined characters to be important aroma contributors. This paper will discuss some of the biological pathways leading to both the most abundant and some of the more potent oxygenated aroma compounds.
AB - While sulfur-and nitrogen-containing aroma compounds are often considered to be more potent than oxygen-containing aroma compounds, oxygen-containing aroma compounds are widely distributed in foods and often make a very significant contribution to aroma. This is true across food categories including raw plant materials, fermented, and thermally processed foods. Wide arrays of oxygenated aroma compounds (e.g. acids, alcohols, aldehydes, furans, pyrans, lactones, etc.) have sufficiently low sensory thresholds and defined characters to be important aroma contributors. This paper will discuss some of the biological pathways leading to both the most abundant and some of the more potent oxygenated aroma compounds.
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U2 - 10.1021/bk-2002-0826.ch014
DO - 10.1021/bk-2002-0826.ch014
M3 - Article
AN - SCOPUS:0041308234
SN - 0097-6156
VL - 826
SP - 227
EP - 242
JO - ACS Symposium Series
JF - ACS Symposium Series
ER -