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1. Structure and properties of aroma compounds
1.1 Major classes of active molecules
Flavor compounds are present in foods in very small quantities, with concentrations ranging from a few milligrams per ton to a few milligrams per kilogram; on the other hand, they are generally present in very large numbers. There are 360 compounds in strawberry flavouring, over 600 in coffee flavouring and some 850 in wine flavouring.
The compounds identified among the volatile constituents of foods belong to all classes and series of chemical compounds. Rijkens and Boelens
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Structure and properties of aroma compounds
Main aroma compound formation pathways
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Regulations
European regulations on flavorings have been drawn up to guarantee fair trading conditions, with due respect for consumer information and safety. European directive 88/388/EEC of June 22, 1988 (translated into French law by the decree of April 11, 1991) is based, according to a subsequent regulation of 1996, on a directory of flavoring substances authorized (to date numbering 2,763) in the countries of the Union. This list...
Directory
Organizations
Associations and unions
French Federation of Aromatics Industries (FEDAROM)
Syndicat national des fabricants de produits aromatiques (PRODAROM) http://www.prodarom.fr
Syndicat national des industries aromatiques alimentaires (SNIAA)
Statistical and economic data
The global flavors market (flavors account for around half of the flavors and fragrances market) is estimated at over US$6 billion in 2006, with annual growth of around 7%. The European market alone represents around 30% of this market, on a par with North America, with the Asia-Pacific region accounting for 27%. In 1999, sales of flavours by food industry sector were as follows: beverages 31%, savoury products...
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