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Flavour-Isolation Techniques

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Flavours and Fragrances

18.5 Summary

The recovery of aroma compounds from waste streams has been accomplished in only a few commercial applications, the best known being the recovery of coffee or cocoa volatiles during processing. The limitation in application is economics. The waste stream must have an adequate concentration of volatiles and the volatiles must be of high value. Few processing operations meet these economic criteria at this time. In the future, the high costs of recovering flavouring materials from waste streams will be partially offset by the saving in disposal costs associated with environmental issues.

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Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., Saint Paul, MN, 55108, USA

    Gary A. Reineccius

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  1. Gary A. Reineccius
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Editor information

Editors and Affiliations

  1. FB Chemie, Institut für Lebensmittelchemie, Universität Hannover, Wunstorferstraße 14, 30453, Hannover, Germany

    Ralf Günter Berger

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© 2007 Springer-Verlag Berlin Heidelberg

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Reineccius, G.A. (2007). Flavour-Isolation Techniques. In: Berger, R.G. (eds) Flavours and Fragrances. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-49339-6_18

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