Changes

==Flavor Production in Nature==

==Flavor Production in Nature==

Historically, most science in the field of flavor has been dedicated to determining what flavor is rather than how it is produced. In addition, the metabolic pathways involved in flavor production are often very complicated, which their determination difficult. Recently, however, due to the demand for man-made flavors (especially the production of flavors able to be labeled “natural flavors”) more research has been focused in this area of study.

Historically, most science in the field of flavor has been dedicated to determining what flavor is rather than how it is produced in nature. In addition, the [[metabolic pathway]]s involved in flavor production are often very complicated, which makes their determination difficult. Recently, however, due to the demand for man-made flavors (especially the production of flavors able to be labeled “natural flavors”) more research has been focused in this area of study.

While some compounds are produced as part of normal biological processes (sugars and acids, for example), volatile aroma components seem to have no biological function for the plant. Most aroma compounds are actually formed through break down of the cell; in plants the cells soften and degrade during ripening, and in vegetables the cell walls are ruptured by an outside force, such as a tooth or a knife. It is not until the cells break down that enzymatic reactions take place which rapidly form aromas <ref name="Reineccius" />.

While some compounds are produced as part of normal biological processes (sugars and acids, for example), volatile aroma components seem to have no biological function for the plant. Most aroma compounds are actually formed through break down of the cell; in fruits the cells soften and degrade during ripening, and in [[vegetables]] the cell walls are ruptured by an outside force, such as a [[tooth]] or a [[knife]]. It is not until the cells break down that [[enzyme|enzymatic]] reactions take place which rapidly form aromas <ref name="Reineccius" />.

Flavor in fruit is created by various linked metabolic pathways. Fatty acids, amino acids, carbohydrates and proteins are enzymatically converted to various flavor and aroma compounds associated with the fruit. A proposed mechanism for one such mechanism is shown in Figure 2. Through this mechanism, linoleic acid is metabolized into a CoA derivative (linoteyl-CoA), which is converted into various decadienoate esters which are associated with the flavor of a pear <ref name="Reineccius" />.

Flavor in fruit is created by various linked metabolic pathways. [[Fatty acid]]s, [[amino acid]]s, [[carbohydrate]]s and [[protein]]s are enzymatically converted to various flavor and aroma compounds associated with the fruit.

   

   

Unlike fruits, vegetables to not develop flavor over a long period of time, but rather through rapid enzymatic reactions after cellular disruption. Similar to fruit, fatty acids, amino acids, carbohydrates and proteins are the substrates for the flavor reactions, however sulfur-containing volatiles are much more important.

Unlike fruits, vegetables to not develop flavor over a long period of time, but rather through rapid enzymatic reactions after cellular disruption. Similar to fruit, fatty acids, amino acids, carbohydrates and proteins are the [[substrate]]s for the flavor reactions, however [[sulfur]]-containing volatiles are much more important.

==Flavor Production in Industry==

==Flavor Production in Industry==