Introductory Chapter: Generation of Aromas and Flavours

Abstract

Flavour results in the presence, within the complex matrices, of many volatile and non-volatile components that present different physicochemical properties. While the non-volatile compounds contribute essentially to the taste sensations, the volatile ones influence both taste and aroma in an extraordinary sensation that we call flavour. A vast number of compounds are responsible for the aroma of the food products, such as aldehydes, esters, alcohols, methyl ketones, lactones, phenolic compounds, dicarbonyls, short-and medium-chain free fatty acids and sulphur compounds. So, aromas and flavours play an important role in the quality of food. According to the Regulation (Ec) No. 1334/2008 of the European Parliament and of the Council of 16 December 2008 [1], "Flavourings are used to improve or modify the odour and/or taste of foods for the benefit of the consumer. Flavourings and food ingredients with flavouring properties should only be used if they fulfill the criteria laid down in this Regulation. They must be safe when used, and certain flavourings should, therefore, undergo a risk assessment before they can be permitted in food. Where possible, attention should be focused on whether or not the use of certain flavourings could have any negative consequences on vulnerable groups. The use of flavourings must not mislead the consumer and their presence in food should, therefore, always be indicated by appropriate labeling. Flavourings should, in particular, not be used in a way as to mislead the consumer about issues related to, amongst other things, the nature, freshness, quality of ingredients used; the naturalness of a product or of the production process, or the nutritional quality of the product. The approval of flavourings should also take into account other factors relevant to the matter under consideration including societal, economic, traditional, ethical and environmental factors, the precautionary principle and the feasibility of controls". Flavours and fragrances are produced through chemical synthesis and microbial biocatalysis or by extraction from plant and animal sources. In recent times, due to consumer's increased interest and health consciousness in natural products, the use of fragrances and flavours

Phytochemical Analysis and Biological Activity of Three Stachys Species (Lamiaceae) from Romania

“…Although several of these agricultural products achieve superior nutritional and flavor attributes, for many products this is very rare [3]. It is still difficult to improve the aroma profile of horticultural plants through breeding techniques, due to the large number of factors that influence the synthesis of volatile and nonvolatile compounds responsible for flavor attributes, including climate and cultural practices [4], agriculture (organic vs. conventional), and pre-and post-harvest processing operations. In general, plants represent a well-known source of natural bioactive molecules in alternative and complementary medicine, and serve as a great resource for many contemporary medications that are produced from natural resources [5].…”