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Open Access Flavor of Aromatic Fruits and Spices from the Tropical Rainforest – A Field Study

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Consumers demand new and improved flavor sensations, which cannot always be fulfilled by traditional flavors from known fruits. Inspiration for new developments in flavors may be generated from plant material originating from the tropical rainforests. The tropics house 80 to 90% of all plant species and the aromatic aspects of most of these are entirely unknown. Field methods for the collection of samples, the isolation and conservation of the aroma compounds in very remote areas are presented. The overall flavor profile and the key aroma compounds of selected fruits and 'garlic' barks collected from the Gabonese tropical rainforest 'foret des Abeilles' are described.

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Keywords: FIELD METHODS; FLAVOR CHEMISTRY; HEADSPACE ANALYSIS; TROPICAL FRUITS

Document Type: Research Article

Publication date: May 1, 2001

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  • International Journal for Chemistry and Official Membership Journal of the Swiss Chemical Society (SCS) and its Divisions

    CHIMIA, a scientific journal for chemistry in the broadest sense, is published 10 times a year and covers the interests of a wide and diverse readership. Contributions from all fields of chemistry and related areas are considered for publication in the form of Review Articles and Notes. A characteristic feature of CHIMIA are the thematic issues, each devoted to an area of great current significance.

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