| Abstract: | The odor of most foods is produced by mixtures of many volatile flavoring substances. Over the past century, numerous food flavors have been analyzed in sufficient detail to allow a survey of the classes of substances responsible, the formation of individual flavoring substances, and their fixation in the foods. In addition to special biosynthetic pathways, the breakdown of fats and the Maillard reaction have been found to be particularly important to the formation of flavoring substances. |
