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.
KeywordsHydrolysis Starch Phenol Lipase Propane
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