Depending on the type and stage of bioprocessing (process pathway), flavors can be classified into two types: primary and secondary products. In this regard, the present text classify the food bioflavors based on these concepts.

Primary Flavors

These types of flavors are formed as a result of enzymatic reactions on raw materials. The fundamental compounds responsible for the generation of primary aromas are esters, aldehydes, terpenes, and alcohols. They are usually found in plants, fruits, and vegetables. In addition, lipids, carbohydrates, and amino acids are the main precursors in the formation of aroma compounds in fruits. Once the enzymatic hydrolysis process is initiated, most of the flavor compounds are released from their stable precursors in fruits and vegetables (Jelen, 2011).

Secondary Flavors

Secondary aromas are formed through three main stages: microbial activity (mainly in fermentation processes), controlled enzymatic reactions, and thermal reactions. Microbial activity triggers the release of a broad range of aroma compounds in fermented foods. In other type of food products, like cheese, and yogurt, etc., starter cultures are used for specific aroma formation (Marilley & Casey, 2004).

Heat-generated aroma compounds are another type of produced flavors that are applied to coffee and cocoa roasting, boiling, frying, grilling of meat, baking, and processes such as pasteurization of milk (Hodge, 1953).

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