Search Perfumer & Flavorist
During the last two decades the role of heterocyclic compounds in food flavors has been reviewed by
several authors (18, 78, 79, 117-122). While furans (66), pyrroles (68), thiophenes (61), thiazoles (62, 63,
120), oxazoles (65, 57), Iactones (64), pyrazines (55, 56) and their reduced systems were periodically
treated, surprisingly, pyridines which are among the most widely distributed volatile flavor compounds
have not been described in detail (69). Therefore, the purpose of this review is to fill this gap. 
