An over-view of developments in fragrances & flavours part four: flavour materials

摘要

Flavours possess a variety of chemical groupa and structures. They can be heterocyclic, carbocyclic, terpenoid, aromatic, etc. The overall flavour of foods is due to carbohydrates, lipids, and proteins. However, specific flavours can be elicited by numerous other classes of compounds such as alcohols, aldehydes, ketones pyrazines etc.