Aroma Biotechnology

Description

Aroma biotechnology opens access to natural volatile flavors. Due to the attribute of "naturalness" these aromas are the most valuable ingredients for foods, cosmetics and related products. Due to problems of supply from agricultural sources, legal restrictions and numerous advances in cell biochemistry and bioengineering the manufacturing of aromas and flavors using bioprocesses has developed dramatically during the last decade. The author describes biocatalyzed and biogenetic routes leading to aromas and flavor compounds and he depicts in detail their utilisation in industrial scale processes. All the important topics, including de-novo-synthesis, genetic engineering, in vitro rDNA methods, laboratory requirements and techniques, upscaling, product recovery, profitability, and legal aspects are covered. R.G. Berger contributes his own experimental experience to all except one chapter and leads the reader into state-of-the-art aroma biotechnology. Front Matter....Pages I-X Aroma Compounds in Food....Pages 1-10 The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds....Pages 11-34 Why Novel Biotechnology of Aromas?....Pages 35-41 Laboratory Requirements and Techniques....Pages 42-50 Aroma Compounds From Microbial De Novo Synthesis....Pages 51-77 Biotransformation/Bioconversion....Pages 78-91 Enzyme Technology....Pages 92-105 Genetically Altered Catalysts....Pages 106-115 Plant Catalysts....Pages 116-138 Bioprocess Technology....Pages 139-162 Toward an Industrial Application....Pages 163-174 Outlook....Pages 175-178 Back Matter....Pages 179-240