Abstract
It has been known that plant flavor contributes to the food life from old times. For example, some kind of spice has not only added a relish to a dish, but also been utilized for food preservation because of having anti-microbial activity. In general, since flavor components are very volatile and trace amounts, an efficient technique to isolate and identify them is demanded.
This review deals with the ultra-microanalysis and physiological effects of plant flavor components, e.g. antithrombotic agents, vinyldithiins in Allium victorialis L., etc.
