Aroma Compounds (Description, Biosynthesis, and Regulation)

The acceptance of a food depends on many factors, which highlight their sensory properties such as color, appearance, taste, aroma, texture, and even the sound that is generated during chewing. Aroma substances are volatile compounds, which are perceived by the odor receptor sites of the smell organ, that is, the olfactory tissue of the nasal cavity. The concept of aroma substances, like the concept of taste substances, should be used loosely, since a compound might contribute to the typical odor or taste of one food, while in another food it might cause a faulty odor or taste, or both, resulting in an off-flavor. Flavor and aroma are important characteristics that contribute to the quality of different foods, especially fresh fruits and vegetables. The flavor and aroma of foods are physiological phenomena that are closely related. The chapter describes the biogenetic origin of plant-derived flavor molecules, with emphasis on biosynthesis process described on fruit.