| Title: | Volatile Phenols-Important Contributors to the Aroma of Plant-Derived Foods |
| Address: | "Chair of Molecular Food Technology, Institute of Nutritional and Food Sciences, University of Bonn, Endenicher Allee 19B, 53115 Bonn, Germany. Chair of Food Chemistry, Institute of Nutritional and Food Sciences, University of Bonn, Endenicher Allee 19B, 53115 Bonn, Germany" |
| DOI: | 10.3390/molecules25194529 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Volatile phenols like phenylpropanoid and benzoid compounds originate from the aromatic amino acid phenylalanine, which is biosynthesized via the shikimate/arogenate pathway. These volatile compounds contribute to the aroma of a number of economically important plant-derived foods like herbs, spices and fruits. The sequestration of numerous phenylpropanoid and benzoid compounds as glycosides occurs widely in fruits, and this pool represents an important source of flavor that can be released during storage and processing. Therefore, this review will provide an overview of the biosynthesis of free and glycosylated phenylpropanoid and benzoid compounds and their reactions during food processing, which both lead to the generation of odor-active volatile phenols in plant-derived foods" |
| Keywords: | "*Food Odorants/*analysis Phenols/*analysis/chemistry Plants, Edible/*chemistry Structure-Activity Relationship Volatile Organic Compounds/*analysis biosynthesis glycosyltransferase key food odorants odor perception olfaction polyphenols;" |
| Notes: | "MedlineSchieber, Andreas Wust, Matthias eng Review Switzerland 2020/10/08 Molecules. 2020 Oct 2; 25(19):4529. doi: 10.3390/molecules25194529" |
