Enhanced Systems for Production of Natural Aroma and Flavor Compounds

molecular drawing of 3Z-hexenal


molecular drawing of 2E-hexenal


molecular drawing of 3Z-hexenol


molecular drawing of 3Z-hexenyl acetate

(3Z)-Hexenyl acetate        

Green Note Compounds

    Green note compounds are the major characteristic components of fresh, green aroma and flavors of vegetables and fruits such as apples, cherries, kiwifruits, raspberries, strawberries, and tomatoes. These molecules are used in the flavor and fragrance industry as fresh flavor ingredients in foods and beverages. The major group of these volatiles are six-carbon aldehydes and alcohols such as (2E)-hexenal (leaf aldehyde) and (3Z)-hexenol (leaf alcohol). Nine-carbon aldehydes and alcohols, which are found in the aroma of cucumbers and melons, are also considered green note compounds.
    All of these chemicals are formed from fatty acids such as linoleic and linolenic acids by enzymatic oxidation. Two sets of enzymes, lipoxygenases and hydroperoxide lyases, are required for their biosynthesis.


Biosynthesis Pathway of Green Note Compounds

Drawing of Biosynthesis Pathway of Green Note Compounds



Questions/Comments Copyright © An Equal Opportunity University,
University of Kentucky, College of Agriculture
Last Updated: