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.
KeywordsFood Flavor Volatile Flavor Natural Aroma Preceding Chapter Multistep Synthesis
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