Search Perfumer & Flavorist: Page 13
In 1976, the Japanese fragrance and flavor industry handled products and imports of essential oils, fragrances, aromatic chemicals, and fragrances and flavors for food and cosmetics in a total quantity of 31,801 tons and a value of 79,126 million yen. At present, it is hard for us to give any definite prediction regarding the extent of the further growth which the fragrance and flavor industry will attain along with the development of related industries for food, cosmetics, toiletries, and other household items in the domestic market. The future is unclear, i.e., it can be forecast either to be very promising or to be a period of depression. 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. 
