Volatile Phenols—Important Contributors to the Aroma of Plant-Derived Foods

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...

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Bibliographic Details
Published inMolecules (Basel, Switzerland) Vol. 25; no. 19; p. 4529
Main Authors Schieber, Andreas, Wüst, Matthias
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 02.10.2020
MDPI
Subjects
Biosynthesis
Cloning
Enzymes
Fermentation
Flavors
Food
Fruits
glycosyltransferase
key food odorants
Metabolites
Nobel prizes
odor perception
Odorants - analysis
olfaction
Phenols
Phenols - analysis
Phenols - chemistry
Plants, Edible - chemistry
Polyphenols
Review
Structure-Activity Relationship
Volatile Organic Compounds - analysis
Volatility
key food odorants
polyphenols
olfaction
odor perception
glycosyltransferase
biosynthesis
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Summary: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.
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ISSN:1420-3049
1420-3049
DOI:10.3390/molecules25194529