Outlook

  • Ralf G. Berger

Abstract

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.

Keywords

Hydrolysis Starch Phenol Lipase Propane 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Aymerich MT, Hugas M, Garriga M, Vogel RF, Monfort JM, Electrotransformation of meat lactobacilli - effect of several parameters on their efficiency of transformation, J Appl Bacteriol, 1993,75, 320CrossRefGoogle Scholar
  2. Buck L, Identification and analysis of a multigene family encoding odorant receptors: implications for mechanisms underlying olfactory information processing, Chem Senses, 1993,18, 203CrossRefGoogle Scholar
  3. Bussolati L, Ramoni R, Grolli S, Donofrio G, Bignetti E, Preparation of an affinity resin for odorants by coupling odorant binding protein from bovine nasal mucosa to sepharose 4B, J Biotechnology, 1993,30, 225CrossRefGoogle Scholar
  4. Columbia University, Odorant receptors, cDNA encoding the receptors, and uses thereof, WO 9217585,1992Google Scholar
  5. Croteau R, The biosynthesis of thujane monoterpenes, In: Recent Developments in Flavor and Fragrance Chemistry, Hopp R, Mori K (eds), 1993, VCH, 261Google Scholar
  6. Ganeva VJ, Tsoneva IC, Effect of TV-alcohols on the electrotransformation and permeability of Saccharomyces cerevisiae, Appl Microbiol Biotechnol, 1993,38,795CrossRefGoogle Scholar
  7. Graziadei PPC, Olfactory organ culture in vivo and in vitro, Cytoteehnology, 1993,11, 3CrossRefGoogle Scholar
  8. Hartmeier W, Coimmobilization of enzymes and whole cells, Food Biotechnol, 1990, 4, 399CrossRefGoogle Scholar
  9. Hidaka T, Omura M, Transformation of Citrus protoplasts by electroporation, J Jap Soc Horticult Sci, 1993,62 371CrossRefGoogle Scholar
  10. John Hopkins University, Primary culture of olfactory neurons, US 5217893 A 930608, 1993Google Scholar
  11. Lehn C, Freeman A, Schuhmann W, Schmidt HL, Stabilization of NAD+-dependent dehydrogenases and diaphorase by bilayer encagement, J Chem Technol Biotechnol, 1992, 54 215CrossRefGoogle Scholar
  12. Otte S, Etherische Öle-Wiederentdeckte Heilmittel, Dragoco Bericht, 1994,3,91Google Scholar
  13. 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
  14. Raming K, Krieger J, Strotmann J, Boekhoff I, Kubick S, Baumstark C, Breer H, Cloning and expression of odorant receptors, Nature, 1993,361 353CrossRefGoogle Scholar
  15. Roig MG, Kennedy JF, Perspectives for chemical modifications of enzymes, Crit Revs Biotechnol, 1992,12391CrossRefGoogle Scholar
  16. 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
  17. Russell C, Jarvis A, Yu PL, Mawson J, Optimization of an electroporation procedure for Kluyveromyces lactis transformation, Biotechnol Techn, 1993,7,417CrossRefGoogle Scholar
  18. Schleifer KH, DNA probes in food microbiology, Food Biotechnology, 1990,4, 585CrossRefGoogle Scholar
  19. Schreier P, Winterhalter P (eds) 1992, Progress in Flavour Precursor Studies, Allured Carol Stream ILGoogle Scholar
  20. Shepherd GM, Current issues in the molecular biology of olfaction, Chem Senses, 1993, 18191CrossRefGoogle Scholar
  21. Stredansky M, Svarc R, Sturdik E, Dercova K, Repeated batch alpha-amylase production in aqueous 2-phase system with Bacillus strains, J Biotechnology, 1993,27,181CrossRefGoogle Scholar
  22. Teranishi R, Takeoka GR, Giintert M (eds) 1992, Flavor Precursors, ACS symp ser 490, ACS Wash DCGoogle Scholar
  23. Wiseman A, Designer enzyme and cell applications in industry and in environmental monitoring, J Chem Technol Biotechnol, 1993,56, 3CrossRefGoogle Scholar
  24. Yang FX, Russell AJ, Optimization of baker’s yeast alcohol dehydrogenase activity in an organic solvent, Biotechnol Prog, 1993,9, 234CrossRefGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 1995

Authors and Affiliations

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

Personalised recommendations