Schriften zu Genetischen Ressourcen - Genres

H. SCHULZ
Tab. 1: Occurrence of flavour substances in various fresh fruits and processed
foods
species
lated substances are used for the compounding of natural flavourings but they may
be also starting materials for chemical or biochemical syntheses in the flavour industry.
Generally, the concentration of the individual flavour substances is comparatively
low. Table 1 demonstrates the concentration of the total amount of flavour compounds
in some selected fresh and processed plant materials.
As can be seen from this table, the raw fruits contain relatively low concentrations of
volatile flavour substances while foods that have been subjected to a heating process
(such as roasting or fermentation) tend to present somewhat higher amounts. Furthermore,
the number of flavour compounds increases during processing; the leader
here is probably freshly roasted coffee.
Use in cosmetic products
According to their major active principles, plant extracts used in cosmetic products
can be subdivided into the following main groups:
• Essential oil plants
• Flavonoid drugs (extracts with anti-inflammatory activity and healing properties,
extracts which stimulate the capillary blood pressure)
• Tanniferous plant extracts or those containing silicic acid
• Saponin extracts
total volatile flavour substances
[mg/kg]
number of volatile flavour
compounds
Banana (raw) 12 – 18 150
Raspberry (raw) 2 – 5 150
Strawberry (raw) 2 – 8 150
Tomato (raw) 3 – 5 250 – 300
Hazelnut 40 – 50 250
Coffee (roasted) 100 800 – 1000
Cocoa (fermented) 100 500 – 700
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