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Generation of Aromas and Flavours / edited by Alice Vilela.
- Format:
- Book
- Author/Creator:
- Vilela, Alice, Editor.
- Language:
- English
- Subjects (All):
- Biochemistry.
- Physical Description:
- 1 online resource (82 pages)
- Place of Publication:
- IntechOpen 2018
- [Place of publication not identified] : IntechOpen, 2018.
- Language Note:
- English
- Summary:
- 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. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. 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.
- Notes:
- Description based on: online resource; title from PDF information screen (InTech, viewed October 21, 2022).
- Includes bibliographical references and index.
- ISBN:
- 1-83881-693-3
- 1-78984-453-3
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