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Current Developments in Solid-state Fermentation pp 356–376Cite as

Production of Aroma Compounds

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Abstract

Odoriferous compounds named aromas are molecules with low molecular mass (M<400 Dalton) whose vapor pressure is high enough to vaporize them partially at room pressure and temperature, producing an olfactory stimulus (Richard & Multon 1992). The main difference between the terms fragrance and aroma is that the first refers mainly to volatile compounds used for perfumes and cosmetics, whereas the second is commonly used for foods (Janssens et al., 1992).

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Author information

Authors and Affiliations

  1. Bioprocess Engineering and Biotechnology Division, Federal University of Paranás, CEP 81530-970 Curitiba-PR, Brazil

    Carlos R Soccol, Adriane B P Medeiros, Luciana P S Vandenberghe & Marlene Soares

  2. Biotechnology Division, National Institute for Interdisciplinary Science & Technology, Trivandrum-695 019, India

    Ashok Pandey

Authors
  1. Carlos R Soccol
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  2. Adriane B P Medeiros
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  3. Luciana P S Vandenberghe
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  4. Marlene Soares
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  5. Ashok Pandey
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Editor information

Editors and Affiliations

  1. Biotechnology Division National Institute for Interdisciplinary, Science & Technology, (formerly Regional Research Laboratory), Trivandrum-695019, India

    Ashok Pandey

  2. Bioprocess Engineering and Biotechnology Division, Federal University of Paraná, CEP 81530-970, Curitiba-PR, Brazil

    Carlos Ricardo Soccol

  3. Laboratoire de Génie Chimique et Biochimique (LGCB), CUST-Université Biaise Pascal, 24, avenue des Landais, B.P. 206, F-63174, Aubière Cedex, France

    Christian Larroche

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Soccol, C.R., Medeiros, A.B.P., Vandenberghe, L.P.S., Soares, M., Pandey, A. (2008). Production of Aroma Compounds. In: Pandey, A., Soccol, C.R., Larroche, C. (eds) Current Developments in Solid-state Fermentation. Springer, New York, NY. https://doi.org/10.1007/978-0-387-75213-6_16

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