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ترکیب فرار
In the case of complex cooked foods, such as meat and coffee, the number of volatile compounds identified reaches well beyond 1000.
One of the challenges facing flavour chemists is determining which of the many thou- sands of volatile compounds, that have been identified by increasingly powerful ana- lytical instrumentation, actually contribute to the aroma profile of the food.
Esters are fundamental to the aroma of most fruits, comprising the major proportion of the volatile compounds in, for example, melons, apples, pineapple and strawberries.
This chapter can serve only as an introduction to the range of volatile compounds that have been identified to date, and for detailed information, readers are directed to com- prehensive standard reference books.
A systematic and exhaustive list of all com- pounds found up until about the year 2000 has been compiled in a large volume entitled Volatile Compounds in Foods (BACIS, Service and Research, 1996-2000), which is also available online.
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