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6

Flavor and Volatile

Metabolism in Produce

Keith R. Cadwallader

University of Illinois at Urbana-Champaign, Department of Food

Science and Human Nutrition, Urbana, IL 61801

CONTENTS

6.1 Introduction .................................................................................................. 156
6.2 Flavor Components of Fruits and Vegetables.............................................. 157
6.2.1 Nonvolatile Taste Compounds ......................................................... 157
6.2.2 Volatile Aroma Compounds ............................................................. 157
6.2.3 Aroma Biogenesis ............................................................................ 157
6.2.3.1 Esters................................................................................. 158
6.2.3.2 Lactones ............................................................................ 159
6.2.3.3 Terpenoids ......................................................................... 159
6.2.3.4 Norisoprenoids .................................................................. 159
6.2.3.5 Furanones .......................................................................... 160
6.2.3.6 Sulfur-Containing Compounds ......................................... 160
6.2.3.7 Aromatic Compounds ....................................................... 161
6.2.3.8 Lipoxygenase-Derived Alcohols and Aldehydes ............. 161
6.3 Fruit and Vegetable Flavor Systems ............................................................ 161
6.3.1 Fruit Flavors ..................................................................................... 162
6.3.1.1 Pome Fruit ........................................................................ 162
6.3.1.2 Stone Fruit ........................................................................ 162
6.3.1.3 Melon, Cucumber, and Squash......................................... 163
6.3.1.4 Tomato .............................................................................. 163
6.3.1.5 Small Fruit ........................................................................ 163
6.3.1.6 Citrus................................................................................. 164
6.3.1.7 Tropical Fruit .................................................................... 166
6.3.2 Vegetable Flavors ............................................................................. 167
6.3.2.1 Lettuce............................................................................... 167
6.3.2.2 Celery ................................................................................ 167
6.3.2.3 Carrot ................................................................................ 167
6.3.2.4 Bell Pepper........................................................................ 167
6.3.2.5 Broccoli............................................................................. 168
6.3.2.6 Onion................................................................................. 168