Green flavour complexes

Chilli or paprika is used for flavour, not heat, in some cuisines. Flavour is a complex sensation determined in the mouth. One of the most potent volatiles known to humans is found in chilli, the pyrazine 2-methoxy-3-isobutyl-pyrazine, the green bell pepper smell. Reports indicate that humans can detect this odour at two parts per trillion. Luning et al. (1994) reported the presence of more than 80 odour compounds in C. annuum. C.frutescenscv. Tabasco contained 125 compounds whose relative abundance changed with the season of harvest. The composition of aroma compounds of Tabasco differed significantly from that of the green... 

Economically more meaningful would be the ab initio-synthesis of complex natural compounds by plant cells from CO2 and light. For this purpose the chlorophyll containing green parts (chloroplasts) of the plants would be needed which are able to effect photosynthesis. Only laboratory results are available in this area. More advanced results about flavour generation in plant cell cultures are available for ... 

The teas are further heat treated (steamed, roasted). These treatments explain the very complex nature of its flavour we can detect astringent, bitter taste, green, fruity or fatty fresh notes, the full, sweet, floral, dry, woody, typical tea flavour, some roasted, smoky topnotes. 

In order to minimize flavour and aroma losses, the commercial decaffeination of coffee is at present carried out on the green coffee beans before roasting (though patent literature outlines more complex processes for decaffeinating roasted coffee extract). 

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