"Aromas and Flavours Generation" ed. by Alice Vilela
"Aromas and Flavours Generation" ed. by Alice Vilela
ITExLi | 2018 | ISBN: 1789844533 9781789844535 1789844525 9781789844528 1838816933 9781838816933 | 73 pages | PDF | 5 MB
ITExLi | 2018 | ISBN: 1789844533 9781789844535 1789844525 9781789844528 1838816933 9781838816933 | 73 pages | PDF | 5 MB
This volume is dedicated to food industry - microbiology, bioengineering and biochemistry of aromas and flavours, natural ingredients added to preparations for efficiency, softness or emotional appeal.
Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas.
Contents
1. Generation of Aromas and Flavours
2. Aromas and Flavours of Fruits
3. Natural Flavours Obtained by Microbiological Pathway
4. Lactic Acid Bacteria Contribution to Wine Quality and Safety
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