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.
Highlights
Intensive research during the last two decades has shown that flavonoids, stilbenes, tannins, phenylpropanoids, lignans and coumarins (often generically calledphenols to illustrate that this class of compounds possess one or multiple aromatic rings and at least one hydroxyl group) are important secondary metabolites in plant-derived foods
More recent research has demonstrated that a significant part of the polyphenols ingested is metabolized by human endogenous enzymes and the gut microbiota, and increasing evidence indicates that the metabolites, rather than the parent polyphenols present in the plant, constitute the bioactive compounds [6,7,8]
From a technological point of view, polyphenols are of interest because they contribute to color [9], antioxidant activity [10] and preservation of foods [11]
Summary
Intensive research during the last two decades has shown that flavonoids, stilbenes, tannins, phenylpropanoids, lignans and coumarins (often generically called (poly)phenols to illustrate that this class of compounds possess one or multiple aromatic rings and at least one hydroxyl group) are important secondary metabolites in plant-derived foods. (poly)phenols can shape the aroma of foods if they are volatile as such or serve as precursors for volatile degradation products. This review is focused on highly odiferous volatile phenols that contribute to the aroma of foods, either as positive contributors or as so-called off-flavor compounds in tainted products of diminished quality. 230 volatiles volatiles have have been been identified identified as as so-called “key food odorants”. Example, different food food commodities small subset of of 3 to ForFor example, the the distinct butter aroma consists of only three compounds: diacetyl,.
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