Flavors and Fragrances: Structure of Various Flavors with Food Ingredients

Flavors and fragrances are mixtures of aroma compounds. Flavors have been widely applied to various products, such as beverages, foods, pharmaceutical preparations, and tobacco products. Fragrances have been widely applied to various products, such as perfumes, cosmetics, detergents and toiletries. This chapter concentrates on the structure of various aroma chemicals, most of which are food ingredients. According to the functional groups of organic compounds, these aroma compounds are introduced and classified mainly hydrocarbons, alcohols, ethers, acids, esters, lactones, aldehydes, ketones, acetals, nitriles, phenols, heterocycles and other various sulfur-containing nitrogen-containing compounds. The chemical structure, three dimensional structure (ball and stick model figure), toxicity, odor characteristic, and application of some commonly used aroma compounds among alcohols, phenols, ethers, acids, ketones, aldehydes, acetals, lactones, and esters, are depicted in this chapter. The preparation methods of these aroma compounds are introduced.