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The Role of Heteroatomic Substances in the Aroma Compounds of Foodstuffs

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Fortschritte der Chemie Organischer Naturstoffe / Progress in the Chemistry of Organic Natural Products

Abstract

Organic compounds containing heteroatoms are very widely distributed among aroma compounds. They mostly arise from odorless and tasteless precursors, either enzymatically or by the action of heat. In the present work, we do not propose to discuss the enzymatic route, which is responsible, for example, for the formation of a large number of sulfur-containing compounds occurring in various vegetables (79, 160, 262) but to restrict ourselves principally to a description of the aroma compounds resulting from thermal degradation of higher molecular weight precursors. Although the subject is quite different, we are following the methods adopted in the previous publication about oxygen-containing aliphatic and isoprenoid aroma compounds (206), so both articles are complementary to one another.

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    G. Ohloff & I. Flament

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Ohloff, G., Flament, I. (1979). The Role of Heteroatomic Substances in the Aroma Compounds of Foodstuffs. In: Herz, W., Grisebach, H., Kirby, G.W. (eds) Fortschritte der Chemie Organischer Naturstoffe / Progress in the Chemistry of Organic Natural Products. Fortschritte der Chemie Organischer Naturstoffe / Progress in the Chemistry of Organic Natural Products, vol 36. Springer, Vienna. https://doi.org/10.1007/978-3-7091-3265-4_2

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  • DOI: https://doi.org/10.1007/978-3-7091-3265-4_2

  • Publisher Name: Springer, Vienna

  • Print ISBN: 978-3-7091-3267-8

  • Online ISBN: 978-3-7091-3265-4

  • eBook Packages: Springer Book Archive

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