The increasing demand for natural products in the food industry has encouraged remarkable efforts towards the development of biotechnological processes for the production of aroma compounds. This chapter deals with major achievements reported in this field, with a special emphasis on the potential lying in plant cell, microbial cultures and enzyme technology for the production of a wide range of flavours. The use of solid-state fermentation as a means to improve economical feasibility of these processes and application of aroma compounds. In order to understand the flavour of (traditional) foods a multitude of scientific investigations were carried out and a number of appropriate analytical tools for flavour research were developed in the past few decades.


Aroma-production SSF Aroma-compounds Microorganisms Aroma-application Terpenes Alcohols Vanillin Methyl ketones Diacetyles Pyrizines 


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Copyright information

© Springer Science+Business Media B.V. 2009

Authors and Affiliations

  • Syed G. Dastager
    • 1
  1. 1.National Institute of Interdisciplinary Science and Technology (Formerly RRL), CSIR, Industrial EstateThiruvananthapuram-695019India

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