Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors. Issue 30 (7th November 2022)

• Record Type: Journal Article
• Authors: Li, Jieying; Dadmohammadi, Younas; Abbaspourrad, Alireza
• Is Part Of: Critical reviews in food science and nutrition. Volume 62:Issue 30(2022)
• Page Start: 8265
• Page End: 8287
• Publication Date: 2022-11-07
• Subjects: Plant-based flavor -- flavor precursors -- thermal processing -- alliin -- isoalliin -- capsaicinoids; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2021.1926906
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: There is an enormous demand in the food industry to shift toward natural flavors. However, most flavor molecules are significantly unstable outside their original sources. Moreover, limited studies are focused on the flavor formation mechanisms, regeneration methods, and stability, which could help facilitate this replacement by establishing a link between food processing conditions and flavor generation. This scoping review summarizes major findings related to the identification of garlic, onion, and chili pepper flavors and their precursor molecules, formation mechanisms, generation of flavors and precursors, characterization methods, and precursor stability under thermal food processing conditions. The findings confirmed that the allium flavors could be generated by alliin and isoalliin precursors through thermal processing. Also, the literature lacks detailed knowledge about chili pepper flavor's precursors, and only capsaicinoids have been reported as a thermally stable chili pepper flavor. Although numerous studies have focused on this area, there is still a lack of detailed applicable knowledge. Future investigations can be framed into (1) Development of efficient methods to generate flavors during food processing; (2) Improvement of flavors' stability; (3) Understanding the interactions of flavors and their precursors with other food ingredients and additives; and (4) Characterization of the organoleptic properties of flavors.