ABSTRACT
Flavor, a characteristic of foods and beverages, is a collective perception build up through the binding of active metabolites with receptor proteins. Flavors are not only composed of different volatile compounds, but they also contain nonvolatile compounds, which are responsible for taste sensations [18, 19]. Flavor is governed by two factors, taste and aroma. Odoractive volatile compounds responsible for aroma includes, esters, alcohols, acids, lactones, carbonyl compounds, acetals, phenols, sulfur containing volatiles, nitrogen-containing volatiles, etc. Flavor esters are the largest qualitative constituent highly demanded in the market. These ester groups
include ethyl esters of chain fatty acids (ethyl butyrate, hexanoate, octanoate, decanoate and dodecanoate), which give fruity and wine-like aroma. Tropical fruit and banana-like aromas are due to the acetate esters of higher alcohols like isobutanol, isoamyl alcohol, and hexanol.
