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Enzymes and Flavour Biotechnology

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Flavours and Fragrances

22.6 Conclusion

Thanks to the intense research during the last 20 years, flavour biotechnology is an integrated part of industrial aroma production, in which enzyme-catalysed reactions are an alternative to microbial-based processes. Besides the production of aroma, enzymes can also be used to refine aroma of cheese or wine.

The great advantage of enzymes is their stereoselectivity and the ability to produce “natural” aroma if “natural” substrates are available.

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Authors and Affiliations

  1. Lehrstuhl für Lebensmittelchemie, Universität Würzburg, Am Hubland, 97074, Würzburg, Germany

    M. Menzel & P. Schreier

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  1. M. Menzel
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  2. P. Schreier
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  1. FB Chemie, Institut für Lebensmittelchemie, Universität Hannover, Wunstorferstraße 14, 30453, Hannover, Germany

    Ralf Günter Berger

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Menzel, M., Schreier, P. (2007). Enzymes and Flavour Biotechnology. In: Berger, R.G. (eds) Flavours and Fragrances. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-49339-6_22

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