The savoury food industry is substantial and encompasses a wide range of products and segments, including snacks, sauces, condiments, frozen foods, ready-to-eat meals, and more. In 2022, the global savoury snacks market was valued at over USD 94 billion. The sauces, dressing, and condiments market was valued at over USD 160 billion.
Behind this vibrant industry, there is the whole savoury flavor industry, which is characterized by ongoing innovation and research to create authentic, natural, and high-quality flavor profiles that meet consumer preferences and market demands.
A wide range of aroma chemical substances are used in savoury foods.
Pyrazines
These compounds are responsible for the roasted, nutty, or earthy aromas found in ingredients like roasted coffee, toasted bread, and grilled meats. For example, 2,5-Dimethylpyrazine gives the character of roasted nuts and grilled meats, while 2-ethyl-3,5-dimethylpyrazine provides a roasted, earthy note.
Sulfur compounds
In nature, ingredients like garlic and onion contain sulfur compounds that give them their characteristic savory aroma. In aroma chemicals, substances such as 3-mercapto-2-pentanone can add a cheesy taste. Additionally, 2,4-Dithiapentane (MP 026827), with its strong garlic and onion-like odor, can be used in truffle flavor and many other applications.
Thiols
Thiols are a specific subset of sulfur compounds characterized by the presence of a sulfhydryl (-SH) group. These are also referred to as mercaptans. Thiols often have strong, distinctive odors and are responsible for the characteristic aroma of certain foods, including garlic, onions, and certain types of cheese, such as butyl mercaptan, isobutyl mercaptan, and allyl mercaptan.
Terpenes
Terpenes contribute to the aroma of herbs and spices like thyme, oregano, and basil. For example, carvacrol is derived from cymene and is commonly found in oregano and thyme in nature. Additionally, we have Pinene (Alpha-pinene MP 027495, Beta-pinene MP 015321), Linalool (MP 006675), Myrcene (MP 027375), Thymol (MP 021840), etc.
Aldehydes
Naturally found in various foods like nuts, fruits, and meats, aldehydes contribute to the overall aroma complexity of savory dishes, such as benzaldehyde, cinnamic aldehyde, and hexanal.
Ketones
Ketones contribute to the aroma of cooked meat and dairy products like cheese. For example, Diacetyl (MP 027498).
It is also worth mentioning that Butyric acid, which has an unpleasant odor in its pure form, can impart a rich, buttery flavor at low concentrations. It is also naturally found in butter, cheese, and certain fermented products.
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