ABSTRACT
Knowledge of precursors and pathways leading to the formation of flavor in fruits and vegetables has progressed slowly over the years. Historically, emphasis has been placed on determining what constitutes flavor rather than on the mechanisms of flavor formation. Also, the task of elucidating metabolic pathways in very complex biological systems is difficult at best. The continued demand for natural flavorings has renewed interest in this research area since a knowledge of biological pathways facilitates their production (or enhancement) under conditions that permit their labeling as natural. This most often involves biotechnology (enzymology or fermentation).
