Why Novel Biotechnology of Aromas?

  • Ralf G. Berger

Abstract

As outlined in the preceding chapter, the products of food biotechnology continue to command a significant portion of the food market. More recently, bioprocesses have been developed for nonvolatile flavor compounds to be used as food additives. Manufactured on an industrial scale are various organic and amino acids, 5-nucleotides, and several types of hexose syrups (Tombs, 1990). On this broad background increasing interest in bioprocesses for the generation of volatile flavors in both academia and industry can be noticed. The multiple and different reasons of this interest are mainly linked with:
  • problems of supply from agriculture

  • the present legal restrictions

  • the high stereochemical requirements, and

  • the dramatic advances in cell biochemistry and bioengineering.

Keywords

Fermentation Lactone Sulfite Limonene Photooxidation 

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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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