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Flavor Chemistry

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Advances in Food Chemistry

Abstract

The base of using aromatic substances for delight or medicinal purposes is as old as humankind. Flavour is a sensation derived from odour created by aromatic and pungent principles from natural, plant-based ingredients. The herbs and spices are rich in essential oil, which mainly contains volatile components of terpenoid or non-terpenoid origin. Essential oils and their components, commonly used as flavouring in the food industry, also provide various pharmacological benefits. The content and composition of essential oils are influenced by the distillation method, environmental and geographic conditions, harvesting time, age, organ and variety of the plant, genetic factors, production practices, postharvest handling, processing and storage conditions. This chapter deals with food flavours, their classifications, flavour enhancer, flavour encapsulation, biosynthetic pathways for biogenesis of flavour compounds, the effect of processing on flavour compounds, variation in flavour components based on varieties, the difference in the chemical composition and pharmacological properties of volatile oils from vanilla and cardamom. This chapter additionally reveals some insight into the flavour compounds from different parts of various spices, cardamom from different sources, green as well as cured vanilla beans and the effect of various curing processes on the development of the vanilla flavour.

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Priyadarshi, S., Goyal, K., Naidu, M.M. (2022). Flavor Chemistry. In: Chauhan, O.P. (eds) Advances in Food Chemistry. Springer, Singapore. https://doi.org/10.1007/978-981-19-4796-4_9

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