Flavor pathways


Spirit is the centripetal feeling of a nutrient or other substance, and is determined chiefly by the chemical senses of gustatory sensation and odor. Food flavours consist of a really big array of chemical compounds which interact with olfactory and linguistic receptors to bring forth an organoleptic feeling ( Min and Smouse, 1989 ) .

In nutrient, triacylglycerol or triglyceride is the chief component of vegetable oil and animate being fats and the major bearer of spirit compounds in nutrient merchandises. They are formed from a individual molecule of glycerin, combined with three fatty acids on each of the OH groups organizing an ester bond. The free fatso acid is a carboxylic acid frequently with a long consecutive aliphatic tail which is either saturated or unsaturated. They play an of import function non merely as a beginning of energy and indispensable fatty acids but really utile in nutrient processing because it controls the flow features and texture of different nutrients.

We Will Write a Custom Essay Specifically
For You For Only $13.90/page!

order now

Tomato, Apple and Tea are the 3 chosen nutrients used to show how fatty acids nowadays within them undergo different procedures and tracts, taking to the edifice and production of distinguishable olfactory properties and flavoured compounds. The production of these flavoured compounds gives these 3 nutrients its alone gustatory sensation and spirits that enables us to do a differentiation between them.


Tomato ( Lycopersicon esculentum ) is one of the major veggies in the universe with a production of 126 million dozenss in 2005. It serves as an first-class beginning of many foods and secondary metabolites that are of import for human wellness: mineral affair, vitamins C and E, I?-carotene, lycopene, flavonoids, organic acids, phenoplasts and chlorophyll. Tomato fruits have rich degrees of several anti-oxidants such as vitamin C, phenolic compounds, flavonoids and phenolic acids ( Demirbas, 2009 ) .

The complex interaction of volatile and nonvolatilizable compounds produce the characteristic tomato ( Lycopersicon esculentum ) spirit ( Tandon and others 2000 ) . The spirit quality of the tomato fruit can be determined by volatile compounds derived from lipoxygenase ( LOX ) activity ( Gray and others 1999 ) . Tomato gustatory sensation is a combination of sugariness ( fructose and glucose ) and tartness ( citric and malic acids ) ( Tandon et al. , 2000 ) .

Fatty Acids In Tomatoes

Lipid Group

Palmitic Acid

Stearic Acid

Oleic Acid

Linoleic Acid

Linolenic Acid













Table 1 Percentage fatty acyl composing of the major lipid groups in tomatoes ( Gray et al. , 1999 )

Fatty acids nowadays in tomato seeds are Mrystic ( 14:0 ) , palmitic ( 16:0 ) , stearic ( 18:0 ) , arachidic ( 20:0 ) , myristoleic ( 14:1 ) , palmitoleic ( 16:1 ) , oleic ( 9c-18:1 ) , linoleic ( 9c, 12c-18:2 ) and gadoleic

( 20:1 ) fatty acids. Unsaturated fatty acid as myristoleic acid, palmitoleic acid, oleic acid, linoleic acid, linolenic ( 9c, 12c, 15c-18:3 ) acid and gadoleic ( 9c-20:1 ) range every bit high as 75.8 % . Palmitic acid was the major saturated fatty acid, followed by stearic acid. Linoleic acid was the major unsaturated fatso acid followed by oleic acid. ( Demirbas, 2009 )


Figure1 Pathway for the formation of short concatenation carbonyls by enzymatic debasement of acyl lipoids in disrupted tomato fruits. ( Reineccius, 2006 )

Break in tomato tissues due to maceration causes rapid decomposition of tomato acyl lipoids due to the presence of oxidative and hydrolytic enzymes to bring forth phospholipids, galactolipids and triacyglycerols constituents. Catalysis by acyl hydrolase enzyme leads to the formation of a consecutive concatenation of unsaturated fatty acids called C18:2, Linoleic acid and C18:3, Linolenic acid.

During tomato fruit maceration, the lipoxygenase enzyme oxidize and assail the prochiral centre C-11 of linoleic and linolenic acids which are derived from glycerolipids are converted to the C6 aldehydes, . Both polyunsaturated fatty acids were converted to 9- and 13-hydroperoxides but merely the latter appeared to be converted to volatile aldehydes. The net consequence is a predomination of C6 aldehydes over C9 aldehydes on macerating tomato tissue.The presence of hydroperoxide cleavage enzyme leads to the formation of hexanal and Z-3 hexanol Then Z-3 hexanol gets isomerised to organize ( E ) -2-hexenal and so a mix of these aldehydes and the corresponding intoxicants, formed from the aldehydes by the action of intoxicant dehydrogenase ( ADH ) , frequently exists ( Gray et al. , 1999 )

Fifteen volatile compounds are subscribers to the olfactory property of fresh tomatoes. Compounds and beginnings follow:

propanone ( Sigma, 99 % pureness ) , geranylacetone ( Sigma, 97 % ) , hexanal ( Sigma, 97 % ) , trans-2-hexenal

( Sigma, 95 % ) , cis-3-hexenal ( 98 % ) , cis-3-hexenol ( Sigma, 98 % ) , b-ionone ( Sigma, 95 % ) , hexanol ( Sigma, 98 % ) , 3-methylbutanal ( Sigma, 97 % ) , 3-methylbutanol ( Sigma, 97 % ) , 6-methyl-5-hepten-2-one ( Sigma,98 % ) , 2-phenylethanol ( Sigma, 99 % ) , trans-2-pentenal ( Sigma, 95 % ) , 1-penten-3-one ( Sigma, 95 % ) ,2-isobutylthiazole ( Sigma, 99 % ) , ethanol ( AaperAlcohol and Chemical Co. , 98 % ) and methanol ( Tandon et al. , 2000 ) .



newly cut green grass and leaves spirits


natural fresh tomato spirit


fruity phenolic flavour


fruity wine spirit


fresh rose leafy flowered spirit


citrous fruit green moldy lemon grass spirit

Table 2 Volatile compounds in tomatoes and the spirit ( Tandon et al. , 2000 ) .


Typical apple { Malus domestica Borkh. ) spirit is derived during maturing ( DIXON and HEWETT, 2000 ) . The chief quality features of apples are texture and spirit that have been mentioned by consumers in different surveies. It is peculiarly of import that this development is verified during fruit ripening because the adulthood phase will find the quality of fruits during storage. In general, the physiological and structural alterations define the period for apple fruit ripening which include fruit softening, climacteric cellular respiration, amylum hydrolysis, additions in sugars, chlorophyll debasement, membrane alterations, specific protein synthesis and olfactory property volatile synthesis ( Mehinagic and others 2006 ) .

Flavor is an of import index of fruit and apple quality and is related to the concentrations of the low molecular weight esters, intoxicants, aldehydes, and hydrocarbons found in the vapour and tissues of the fruit. The major components of headspace bluess which are of import subscribers to the maturing spirit are ethyl, butyl, and hexyl esters of acetic, butanoic, and hexanoic acids.

Extra parts to season in green fruits and juices is made by C6 aldehydes. Hexanal and

2E-hexenal are the major constituents, accompanied by lesser sums of the corresponding intoxicants and by 3Zhexenal and 3Z-hexenol. Antimicrobial and insect attractant hindrance belongingss are shown by some of the spirit volatiles and are of involvement as residueless, natural fumigants that might to boot be used to heighten olfactory property degrees in treated fruit with attendant alterations to fruit quality ( Rowan and others 1999 ) .


Figure 2 Biosynthetic tracts taking to straight-chain ester volatiles in apples ( Rowan et al. , 1999 )

The intermediacy of the C-6 aldehydes, 3Zhexenal, 2E-hexenal, and hexanal on unsaturated fatty acids lead to the formation of straight-chain ester volatiles by the action of lipoxygenase. Double-bond isomerisation between 3E- , 3Z- and 2E-hexenal resulted in the formation of 3E- , 3Z- , and 2E-hexenyl esters from both 3Z- and 2E-hexenal. Decrease to hexenols, ensuing in the production of hint measures of isomeric hexenols, was followed by esterification, taking to important measures of 3Z- , 3E- , and 2E-hexenyl esters.

Esterification to hexyl esters leads to decrease to hexanol ( acetate to hexanoate and 2-methylbutanoate ) . Exposure apples to vapor of hexanold3 gave transition to hexyl-d3 esters ( acetate to hexanoate and 2-methylbutanoate ) .

C-Linoleic and C-linolenic acids were transformed into hexanal and 2E-hexenal. That oxidization to hexanoic acerb occurs from hexanal was supported by the transition of hexanal-d4 to both hexyl-d4 and hexanoate-d4 esters and by the absence of unsaturated hexenoate esters in the olfactory property volatiles. Formation of butyl and butanoate esters takes topographic point by the I?-oxidation of hexanoic acid. Pentyl and Pentanoate Esters labeled pentyl ethanoate and ethyl pentanoate are formed as minor biosynthetic merchandises though these are echt biosynthetic merchandises ( Rowan et al. , 1999 ) .

The overall centripetal quality of apple is contributed by a big figure of complex volatile compounds which form the fruit olfactory property. Most aroma compounds, in variable proportions, are present in volatile emanations from most apple cultivars which include intoxicants, aldehydes, carboxylic esters, ketones, and quintessences About 20 of these chemicals are “ character impact ” compounds such compounds have a scope of olfactory property thresholds some are present in really low concentrations and contribute potent olfactory property features typical of apple aroma/flavour ( e.g. , ethyl-2-methyl butanoate ) . Others contribute to aroma strength or are related to aroma quality. Esters ( 78-92 % ) are the volatile compounds present in bulk in apples the formation of which is dependent on handiness of C2-C8 acids and intoxicant. Volatiles of import for olfactory property and spirit are synthesised from aminic acids, membrane lipoids and saccharides ( DIXON and HEWETT, 2000 ) .



Green apple like olfactory property


Green apple like olfactory property


Sweet olfactory property

ethyl butanoate

Estery olfactory property


Fruity and estery olfactory property

Table 3 Volatile Compounds in Apples and olfactory property ( Mehinagic et al. , 2006 )


The most popular drink in the universe after H2O is tea which is prepared from the foliages of Camella sinensis.Mild oxidization of green tea leaves leads to the formation of black tea which amounts to 80 % of universe tea production. During the period of agitation black tea develops its characteristic spirit ( Selvendran and others 1978 ) . Flavonoids are a group of polyphenols present in veggies, fruits and drinks such as tea and vino. Major beginning of dietetic flavonoids in Japan is tea ( 7 cups/day ) , Holland ( 4 cups/day ) and a minor beginning of the flavonoids in the US diet at 0.5 cups/day. Catechins are high in Green tea and black tea. These compounds are powerful antioxidants, capable of rapid decrease of superoxide extremist and alkyl peroxy groups. Vitamin E groups are repaired by cathecins. Such powerful antioxidant ability may be of import in suppressing the in vivo oxidization of LDL and VLDL and the subsequent atherogenesis. The most powerful group of antioxidants for suppressing in vitro lower denseness lipoprotein oxidization by cuprous ion are cathecins ( Vinson and Dabbagh, 1998 ) .

Plant tissues that undergo mechanical harm release lipid-degrading enzymes which attack lipoprotein membrane constructions and/or storage lipoids to let go of fatty acids and these can undergo farther debasement.

Characteristic spirit belongingss are found among the debasement merchandises. Polyunsaturated fatty acids have already been identified as precursors of C, aldehydes and intoxicants in fresh tea leave and the function of these unsaturated fatso acids in the production of a figure of volatile C, compounds during tea industry has been observed. The chief fatty acid lost during black tea industry is linolenic acid, with smaller sums of linoleic and palmitic acids. These 3 fatsos acids history for 90 % of the fatty acids released. The loss of these fatty acids coincides with the debasement of 4 major polar lipoids: phosphatidylcholine, monogalactosyldiglyceride ( MGDG ) , digalactosyldiglyceride and phosphatidylethanolamine ( Wright and Fishwick, 1979 ) .

Fatty Acids nowadays in Tea Leaves

Fatty Acids



First Leaf

Second Leaf ( Fresh )

Palmitic Acid ( 16:0 )





Stearic Acid ( 18:0 )





Oleic Acid ( 18:1 )





Linoleic Acid ( 18:2 )





Linolenic Acid ( 18:3 )





Table 4 Total Fatty Acid Content In Lipids ( Aµg/g combining weight of fr.wt ) ( Selvendran et al. , 1978 ) .


Figure 3 Biosynthetic tract for C6 aldehydes and C6 intoxicants formation from linolenic acid, lipid acyl hydrolase, intoxicant dehydrogenase ( Hatanaka and others 1987 ) .

The impersonal fats phospholipids are hydrolysed by lipid acylhydrolase ( Hatanaka et al. , 1987 ) .

The linoleic acid signifiers 13-hydroperoxy acid, which is an intermediate in the production of C6 aldehydes and intoxicants in tea foliages. The hydroperoxidation of the acid occurs in the presence of lipoxygenase enzyme in a extremely stereospecific mode organizing merely l-hydroperoxy acid. Hydroperoxide lyase interruptions down the 13-hydroperoxide acid to C6 aldehyde and 12-oxo-acid. The action of this enzyme is enentioselective, interrupting down merely the l-hydroperoxide acids. The formation of 9-oxo-nonanoic acid from linolenic acid in tea chloroplasts, by cleavage at C-10, suggests that Z-3, Z-6-nonadienal, Z-3, Z-6-nonadienol, E-2, Z-6-nonadienal, and E-2, Z-6-nonadienol may besides be derived from linolenic acid via a similar intermediate. Similarly, cleavage at the C-10 C of linoleic acid might be expected to bring forth Z-3-nonenal, E-2-nonenal and E-2-nonenol. However, merely minor sums of E-2, Z-6-nonadienal and E-2 nonenal have been detected in tea, connoting that the hydroperoxidation of linoleic and linolenic acids occurs preponderantly at the C-13 C to bring forth

the C6 aldehydes and intoxicants ( Owuor and Benjamin, 2003 ) .

Low degrees of palmitoleic and oleic acids have been detected in fresh tea foliages. These fatty acids break down to organize heptanal and heptanol, nonanal, and nonanol, severally, during tea processing. The relationship between precursor fatty acid in fresh foliage and derived olfactory properties compound in the processed merchandise is seldom additive due to the assorted interactions that take topographic point during processing. Linolenic acid and 13-hydroperoxylinolenic acid, for illustration, suppress the formation of n-hexanal from linoleic acid during tea industry. In add-on, the olfactory property compounds formed have different boiling points, and more of the lower boiling compounds are lost by volatilization during processing ( Owuor and Benjamin, 2003 )

In integral and healthy works tissues, the sum of green foliage volatile is low ; nevertheless, green foliage volatile is formed quickly when the tissues are disrupted. Before homogenisation, free linolenic acid and 13 ( S ) -hydroperoxy- ( Z, E, Z ) – 9, 11, 15- octadecatrienoic acid can barely be detected, and the sums of galactolipids lessening extensively after homogenisation. Take together, this grounds suggests that tissue break triggers the hydrolysis of galactolipids to supply free fatty acids for green foliage volatile formation ( Matsui, 2006 ) .



strong grassy olfactory property


Leafy olfactory property


Leafy olfactory property


Leafy olfactory property


Leafy olfactory property

Table 5 Volatile compounds in tea foliages ( Howard, 1979 )



Demirbas A. 2009. Oil, micronutrient and heavy metal contents of tomatoes. Food Chemistry 118 ( 3 ) :504-507.

DIXON J & A ; HEWETT EW. 2000. Factors impacting apple aroma/flavour volatile concentration:

a reappraisal. New Zealand Journal of Crop and Horticultural Science Vol. 28:155-173.

Gray DA, Prestage S, Linforth RST & A ; Taylor AJ. 1999. Fresh tomato specific fluctuations in the composing of lipoxygenase-generated C6 aldehydes. Food Chemistry 64 ( 2 ) :149-155.

Hatanaka A, Kajiwara T & A ; Sekiya J. 1987. Biosynthetic tract for C6-aldehydes formation from linolenic acid in green foliages. Chemistry and Physicss of Lipids 44 ( 2-4 ) :341-361.

Howard GE. 1979. The volatile components of tea. Food Chemistry 4 ( 2 ) :97-106.

Matsui K. 2006. Green foliage volatiles: hydroperoxide lyase tract of oxylipin metamorphosis. Current Opinion in Plant Biology 9 ( 3 ) :274-280.

Mehinagic E, Royer Gl, Symoneaux R, Jourjon Fdr & A ; Prost C. 2006. Word picture of Odor-Active Volatiles in Apples: aa‚¬aˆ° Influence of Cultivars and Maturity Stage. Journal of Agricultural and Food Chemistry 54 ( 7 ) :2678-2687.

Min DB & A ; Smouse TH. 1989. Flavour Chemistry Of Lipid Foods. Champaign, Illimois: American Oil Chemist ‘s Society.

Owuor PO & A ; Benjamin C. 2003. TEA | Chemistry. Encyclopedia of Food Sciences and Nutrition. Oxford: Academic Press. p. 5743-5752.

Reineccius G. 2006. Flavour Chemistry And Technology. Boca Raton, FL 33487-2742: CRC Press

Taylor & A ; Francis Group.

Rowan DD, Allen JM, Fielder S & A ; Hunt MB. 1999. Biosynthesis of Straight-Chain Ester Volatiles in Red Delicious and Granny Smith Apples Using Deuterium-Labeled Precursors. Journal of Agricultural and Food Chemistry 47 ( 7 ) :2553-2562.

Selvendran RR, Reynolds J & A ; Galliard T. 1978. Production of volatiles by debasement of lipoids during industry of black tea. Phytochemistry 17 ( 2 ) :233-236.

Tandon KS, Baldwin EA & A ; Shewfelt RL. 2000. Aroma perceptual experience of single volatile compounds in fresh tomatoes ( Lycopersicon esculentum, Mill. ) as affected by the medium of rating. Postharvest Biology and Technology 20 ( 3 ) :261-268.

Vinson JA & A ; Dabbagh YA. 1998. Consequence of green and black tea supplementation on lipoids, lipid oxidization and factor I in the hamster: mechanisms for the epidemiological benefits of tea imbibing. FEBS Letters 433 ( 1-2 ) :44-46.

Wright AJ & A ; Fishwick MJ. 1979. Lipid debasement during industry of black tea. Phytochemistry 18 ( 9 ) :1511-1513.

Leave a Reply

Your email address will not be published. Required fields are marked *