The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds

  • Ralf G. Berger


Our ancestors observed that milk, wet cereal flour, fruit juices, and raw meat, when incubated for some time, underwent changes that led to more stable products (for example, Michel et al., 1992). The resulting foods, altered in texture, color, acidity, gas content, turbidity, and flavor apparently had no adverse effects on human well-being, if consumed in moderation. These very roots of modern biotechnology have evolved from artisan levels into major industries. The present output of the traditional biotechnologies far exceeds the new fermentation products in both volume and product value. According to recent year books the annual biotechnology of antibiotics is worth about 50 bio. US$, while wine and beer production amounted to an estimated 300 bio. US$. A large number of textbooks, encyclopedias and original papers have discussed all the facets of the traditional, fermented foods. This chapter will not recapitulate earlier reviews, but, subdivided under commodity categories, discuss the most recent aroma aspects. The dominating topics will be:
  • of the aroma profile of existing fermented products, and

  • the possible transfer of existing knowledge and proven technology to novel processes.


Hydrogen Sulfide Fermented Food Aroma Profile Malolactic Fermentation Volatile Flavor 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer-Verlag Berlin Heidelberg 1995

Authors and Affiliations

  • Ralf G. Berger
    • 1
  1. 1.Institut für LebensmittelchemieUniversität HannoverHannoverGermany

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