Spice aroma change

Food additives have been used for centuries to improve food quality. Smoke, alcohols, and spices have been extensively used for the last 10,000 years as additives for food preservation. The above-mentioned additives as well as a restricted number of additives comprised the main food additives until the Industrial Revolution. The Industrial Revolution brought so many changes in foods and asked for improved quality as well as quantity of the manufactured foods. For this reason many chemical substances were developed either for preservation or for color and/or odor enhancement. In the 1960s, over 2500 different chemical substances were used toward food manufacturing. In the United States over 2500 different additives were used to manufacture over 15,000 different foods. The desire for nutritional, functional, and tasty foods is an ongoing process. An additive is used to improve the shape, color, aroma, and extend the shelf life of a food. The following categories of additives are described ... 

For example, acetyl-CoA produces ethyl acetate by ethanolysis. In disrupted plant tissues, for example during production of juices, esters are rapidly broken down by various hydrolases, which results in a change of the flavour character. Also, many esters of aromatic acids are components of the aroma of fruits and spices. 

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