Flavor Formation By Enzymes And Microorganisms

In contrast to thermally produced flavors, which comprise a large number of heterocyclic compounds, flavors generated by enzymes in vegetables and fruits consist mainly of aldehydes, ketones, esters, alcohols, terpens, terpenoids, and S-containing aliphatic and aromatic volatile compounds. They can be produced from nonvolatile precursors by the action of different enzymes in the intact tissue before harvest or due to the disruption of the cell tissue so that the compartmentalized endogenous enzymes and the

Sulfur Volatiles. Sulfur-containing volatiles are produced mainly by alliaceous (onion, garlic, leek, etc) and cruciferous (cabbage, mustard, broccoli, horseradish, etc) plants. Alliaceous vegetables produce disulfides and re-

The Mediterranean Diet Meltdown

The Mediterranean Diet Meltdown

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