
Generation of Aromas and Flavours
Alice Vilela(Editor)
IntechOpen (Publisher)
Published on 14. November 2018
Book
Hardback
82 pages
978-1-78984-452-8 (ISBN)
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.
More details
Language
English
Place of publication
London
United Kingdom
Target group
Professional and scholarly
Dimensions
Height: 266 mm
Width: 185 mm
Thickness: 11 mm
Weight
401 gr
ISBN-13
978-1-78984-452-8 (9781789844528)
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Schweitzer Classification