Plant materials used in foods depend for their characteristics aroma and flavor on a complex blend of organic chemicals produced in the plant tissues during its normal growth.
Hundred of chemicals present in natural foods and flavorings have already positively identified but some still defy categorization.
Nature is complex and does not readily reveal many of her secrets. The techniques necessary to separate aromatics compounds from inert plant tissues are often involved and tedious
Many of the chemicals which have most significance on the odor and flavor profile are known to be present only in trace quantity and often demonstrate very limited stability when isolated purified.
All these factors make research into the chemistry of flavor components one of extreme complexity but, in spite difficulties, considerable progress has been made.
Food Flavor
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