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.
KeywordsMono Terpene Bacillus Licheniformis Odorant Binding Protein Catalytic Antibody Volatile Flavor
Unable to display preview. Download preview PDF.
- Columbia University, Odorant receptors, cDNA encoding the receptors, and uses thereof, WO 9217585,1992Google Scholar
- Croteau R, The biosynthesis of thujane monoterpenes, In: Recent Developments in Flavor and Fragrance Chemistry, Hopp R, Mori K (eds), 1993, VCH, 261Google Scholar
- John Hopkins University, Primary culture of olfactory neurons, US 5217893 A 930608, 1993Google Scholar
- Otte S, Etherische Öle-Wiederentdeckte Heilmittel, Dragoco Bericht, 1994,3,91Google Scholar
- Querol A, Barrio E, Huerta T, Ramon D, Molecular monitoring of wine fermentations conducted by active dry yeast strains, Appl Environm Microbiol, 1992,58, 2948Google Scholar
- Ronnett GV, Cho H, Hester LD, Wood SF, Snyder SH, Odorants differentially enhance phosphoinositide turnover and adenylyl cyclase in olfactory receptor neuronal cultures, J Neurosci, 1993,131751Google Scholar
- Schreier P, Winterhalter P (eds) 1992, Progress in Flavour Precursor Studies, Allured Carol Stream ILGoogle Scholar
- Teranishi R, Takeoka GR, Giintert M (eds) 1992, Flavor Precursors, ACS symp ser 490, ACS Wash DCGoogle Scholar