Generation of Aromas and Flavours
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-friendl...
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| 格式: | Online |
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| 語言: | 英语 |
| 出版: |
IntechOpen
2021
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| 主題: | |
| 在線閱讀: | ONIX_20210420_9781789844535_2303 |
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| _version_ | 1869514160568532992 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-66944 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
| record_format | ojs |
| spelling | doab-20.500.12854ir-669442024-04-05T17:30:41Z Generation of Aromas and Flavours Vilela, Alice Biochemistry thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry 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. 2021-04-20T15:58:13Z 2021-04-20T15:58:13Z 2018 book ONIX_20210420_9781789844535_2303 9781789844535 9781789844528 9781838816933 https://directory.doabooks.org/handle/20.500.12854/66944 eng image/jpeg n/a https://www.intechopen.com/books https://mts.intechopen.com/storage/books/6761/authors_book/authors_book.pdf IntechOpen IntechOpen 10.5772/intechopen.72489 10.5772/intechopen.72489 78a36484-2c0c-47cb-ad67-2b9f5cd4a8f6 9781789844535 9781789844528 9781838816933 IntechOpen 82 open access |
| spellingShingle | Biochemistry thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry Generation of Aromas and Flavours |
| title | Generation of Aromas and Flavours |
| title_full | Generation of Aromas and Flavours |
| title_fullStr | Generation of Aromas and Flavours |
| title_full_unstemmed | Generation of Aromas and Flavours |
| title_short | Generation of Aromas and Flavours |
| title_sort | generation of aromas and flavours |
| topic | Biochemistry thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry |
| topic_facet | Biochemistry thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry |
| url | ONIX_20210420_9781789844535_2303 |