Flavour generally results from the breakdown of precursor compounds into components of both volatile and non-volatile forms with diversity in their physiochemical nature. While the volatile part of the compounds is responsible for the aroma and taste, the non-volatile exponents are mainly associated with the taste. A number of compounds actually render the aroma that we find in the food products- lactones, aldehydes, ketones, esters, short chain fatty acids, phenolic compounds, diacetyls and many more. The plants have been the original resources for quite a number of these flavouring agents and in recent times a knowledge about the original compounds have led to the development of synthetic compounds. [Read more…]