Production of Aroma Compounds

  • Carlos R Soccol
  • Adriane B P Medeiros
  • Luciana P S Vandenberghe
  • Marlene Soares
  • Ashok Pandey


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).


Flavor Compound Apple Pomace Isoamyl Acetate Trichoderma Viride Aroma Production 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Carlos R Soccol
    • 1
  • Adriane B P Medeiros
    • 1
  • Luciana P S Vandenberghe
    • 1
  • Marlene Soares
    • 1
  • Ashok Pandey
    • 2
  1. 1.Bioprocess Engineering and Biotechnology DivisionFederal University of ParanásBrazil
  2. 2.Biotechnology DivisionNational Institute for Interdisciplinary Science & TechnologyIndia

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