[Analysis of a synthetic onion aroma (author's transl)]

Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors

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.

[Non-caloric compounds with fat-like functional properties (pseudofats)]

The review deals with the synthesis, characterization, physicochemical and physiological properties with respect to nutrition of acaloric fat-like compounds (pseudofats) with special regard to fatty acid esters of sucrose, glycerol ethers and glycerol dicarbonic acid esters. Furthermore an outlook is given of other classes of compounds that are potentially suited to substitute fat as for instance polycarbonic acid-, polyglycerol-, and polyglycol derivatives.