Joseph A. Maga

Furans in foods

Furan represent a class of compounds that have been reported in a wide variety of foods. Normally, they result from thermal decomposition reactions, and, as such, are important in foods. They also possess unique sensory properties and, thus, can significantly contribute to food flavor. This review shall attempt to summarize their food occurrences, organoleptic properties, and formation pathways.

Simple phenol and phenolic compounds in food flavor

Simple phenol and phenolic compounds occur in a vast portion of our diet. This review attempts to discuss their occurrences relative to our food supply. In addition, their chemical, nutritional, and sensory properties are explored, as well as methods for their isolation, identification, and quantitation.

Pyrazines in foods

Because of their unique organoleptic properties, pyrazine compounds have recently been receiving increased attention in food related areas. Numerous compounds have been detected in foods, and others have been synthesized and promoted as flavoring agents. This review provides the reader with a composite appreciation of pyrazines in foods. A total of ten areas is discussed. The introduction section assesses the increasing role of pyrazines in food flavor. This is followed by a detailed discussion of the food systems and types of pyrazines found to date. Pyrazine isolation, concentration, and fractionation techniques are discussed. The flavor properties including odor descriptions and thresholds are reported. Various pyrazine formation pathways in food systems are also reviewed. The role of pyrazines in flavor applications, including pertinent patents, are also discussed. This is followed by a detailed section on pyrazine synthesis techniques. The last section deals specifically with identification technique...

Lactones in foods.

Lactones represent another important class of flavor compounds that have been found in a wide variety of foods although traditionally they have been mainly associated with dairy products. This review summarizes their occurrences in foods along with their formation pathways, sensory properties, and isolation, identification, and synthesis techniques specific to lactones associated with food flavor.

Glycoalkaloids in solanaceae

Abstract The glycoalkaloid composition of eggplants, tomatoes, and potatoes is discussed with specific reference to history, occurrences, factors affecting levels, control of accumulation, analysis, and toxicity.

Amines in foods.

Amines represent a class of compounds which historically have been associated with fishery products and cheese; however, this review clearly demonstrates that their occurrence is widespread in our food supply. In addition, their formation pathways, methods of isolation and identification, and sensory properties are discussed.

The flavor chemistry of wood smoke

Abstract The objectives of this review are to summarize the types, formation pathways, and sensory properties of important classes of flavor compounds associated with wood smoke; and to discuss the role of wood source, smoke generation conditions, and storage in resulting volatiles.

Musty/earthy aromas

Abstract Compounds responsible for earthy and/or musty aromas in various food systems, including drinking water, are discussed. Major emphasis is given to the compounds geosmin, 2‐methyl‐isoborneal, and various pyrazines as contributors to both desirable and undesirable aromas. Occurrences, formation pathways, their sensory properties, and methods of analysis are discussed.

The contribution of wood to the flavor of alcoholic beverages

Abstract Wood can play a significant role in contributing flavor to alcoholic beverages. Specific aspects covered in this review include wood composition in general; the various types of wood used in aging alcoholic products; oak composition and flavor properties; cork composition and its desirable and undesirable flavors; the effect of wood on wine flavor; the effect of wood on distilled spirit flavor; and the practice of accelerated wood aging of alcoholic beverages.

The role of sulfur compounds in food flavor part I: Thiazoles

Numerous types of sulfur‐containing flavor compounds are associated with foods. However, thiazoles represent an extremely potent sensory source. In this review the foods in which thiazoles have been identified are discussed. In addition, isolation and identification techniques specific to thiazoles are evaluated. Other important areas covered include the synthesis of thiazoles and the sensory properties of both naturally occurring and synthesized derivatives.