ABSTRACT
The review is focused on studies presenting quantitative data and odor activity values (ratio of concentration to odor threshold) of key odorants in bread (wheat and rye), toasted bread, puff pastries made with different fats, fragrant and nonfragrant rices, sweet corn, popcorn, and tortillas. The influence of raw materials, processing parameters, and storage conditions on the concentrations of key odorants and some data on flavor precursors and formation pathways of these compounds are discussed.
