Characteristics of flavor components

Flavor is one of the main food sensory attributes of crucial importance for consumers’ acceptance of food. 

Hundreds of chemicals present in natural foods and flavorings have already positively identified but some still defy categorization. The compounds responsible for flavors are usually a complex mixture of components with varying molecular weight and polarity.

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.

Many of the compounds contribute desirable odor or flavor characteristics to some of favorite foods such as cheese, fresh milk and cream, heated butter, mushrooms, green beans and peas.

Some are responsible for pleasant aromas, as is typical in fresh fruits and vegetables; others produce offensive odors and flavors, often causing major problems in the storage and processing of foods.

Esters, alcohols, aldehydes, terpenoids, ketones, ethers and other volatile flavor compounds contribute to the unique flavor characteristics of food.

Esters contribute floral and fruity aroma attributes. Alcohols and aldehydes contribute green and pungent aroma attributes.

During the ripening and maturation process of fruits, significant changes occur through a series of biochemical reactions that contribute to the development of desirable compounds from carbohydrates, lipid, proteins and other plant constituents.
Characteristics of flavor components