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Food quality and safety. A mass spectrometric approach for traceability and control of chemical contaminants in foodstuffs

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Figure 1.2.3  Metabolic pathway for the origin aliphatic aroma compounds via lipoxygenase enzymes.
Figure 1.2.4 Principal reactions involved in the formation of aroma compounds from amino acids.
Figure 1.2.6 The biosynthetic pathway proposed for the synthesis of isopentenyl diphosphate, IPP
Figure 1.2.7 Formation of different families of terpenes from the universal precursor isopentylphosphate  (IPP).
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