Taste, flavor, and color of foodstuffs and beverages of humans are dominated by secondary products. They attract and repel human beings in the same way as other vertebrates (E 5.5.3). Most attractive qualities for humans are sweetness and aroma, repellent are sharpness, bitterness, and astringency. But attractiveness or repellence is strongly dose-dependent, as may be seen with the flavoring sulfur compounds of garlic, which are attractive in trace amounts, but repellent if present in higher quantities, or with beverages which are especially attractive if possessing a suitable balance between sweet, acidic, and astringent, e.g., wines.


Flavonoid Alkaloid Cane Sorghum Capsaicin 


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References for Further Reading

  1. Harborne, J. B.: Introduction to Ecological Biochemistry. Academic Press, New York 1982Google Scholar
  2. Ohloff, G.: Recent developments in the fields of naturally occurring aroma components. Prog. Chem. Org. Nat. Prod. 35, 431–527 (1978)Google Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 1984

Authors and Affiliations

  • Martin Luckner
    • 1
  1. 1.Sektion PharmazieMartin-Luther-UniversitätHalle-WittenbergDeutschland

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