Reactivity and stability of selected flavor compounds

Monthana Weerawatanakorn; Jia-Ching Wu; Min-Hsiung Pan; Chi-Tang Ho

doi:10.1016/j.jfda.2015.02.001

Reactivity and stability of selected flavor compounds

J Food Drug Anal. 2015 Jun;23(2):176-190. doi: 10.1016/j.jfda.2015.02.001. Epub 2015 Mar 28.

Authors

Monthana Weerawatanakorn¹, Jia-Ching Wu², Min-Hsiung Pan³, Chi-Tang Ho⁴

Affiliations

¹ Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand.
² Department of Environmental and Occupational Health, National Cheng Kung University Medical College, Tainan, Taiwan.
³ Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.
⁴ Department of Food Science, Rutgers University, New Brunswick, NJ, USA. Electronic address: ho@aesop.rutgers.edu.

Abstract

Flavor is the most important aspect of food. Based on the complex matrix of the food system and the flavor structure themselves, one important factor that plays a key role in the quality attribute of food is flavor stability. Not surprisingly, there is a large volume of published research investigating the stability of different food flavor compounds, since understanding flavor stability is crucial to creating greater awareness of dietary flavor application. This review presents a variety of factors that are thought to be involved in the stability of several selected important flavor compounds and the approach to improve the stability of different flavors. Some mechanisms of chemical degradation of flavor compounds were also provided.

Keywords: chemical stability; flavor–matrix interaction; food flavor; mechanism.

Publication types

Review