• Ralf G. Berger


The history of ‘bioflavors’ is long (cf. chapter 2, Sect. 5.1) and has, more recently, been successfully continued by bioprocesses for nonvolatile flavors, such as HFCS, MSG, or aspartame. As the above chapters have amply demonstrated, there have been numerous achievements in the field of volatile flavors, and there exist many more potential applications. One critical factor will be the formulation of achievable objectives and target compounds (cf. Sect. 11.3). A more rational development of both biocatalysts and processing techniques is now possible on the basis of accumulated knowledge.


Mono Terpene Bacillus Licheniformis Odorant Binding Protein Catalytic Antibody Volatile Flavor 
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-Verlag Berlin Heidelberg 1995

Authors and Affiliations

  • Ralf G. Berger
    • 1
  1. 1.Institut für LebensmittelchemieUniversität HannoverHannoverGermany

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