“…This molecule has great flavouring potential, with an estimated threshold value of 0.02 ng L À1 in air and of 0.3 lg kg À1 in water, which are quite low (Blank & Schieberle, 1993;Blank et al, 1997). Its precursors in the seeds are suspected to be 4-hydroxyisoleucine, which is the major amino acid present and whose content decreases during germination, and its lactone [3-amino-4,5-dimethyl-3,4-dihydro-2(5H)-furanone] (Blank, Lin, Fumeaux, Welti, & Fay, 1996;Blank et al, 1997;Girardon et al, 1986). However, other molecules are also involved in the strong odour characteristic of fenugreek, as other potent aroma compounds have been reported in fenugreek using different modes of 0308-8146/$ -see front matter Ó 2009 Elsevier Ltd. All rights reserved.…”