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Aroma Compounds From Microbial De Novo Synthesis

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Aroma Biotechnology

Abstract

The aroma compounds of traditionally fermented foods originate, at least in the first phase, from a complex microflora that acts in an only partially understood way on the chemical precursors of a complex food matrix (cf. chapter 2). Most of the classical processes are highly self-regulated and result in constant patterns of volatiles, others depend on narrow windows of the biocatalyst–s properties and manufacturing variables with the imminent risk of off-flavor formation. A concerted biotechnology of aromas requires a defined microbiology and nonfood nutrient media. The following chapter will mainly discuss selected work carried out with modified, but usually not optimized media to illustrate scope and depth of current research. From an application point of view a subdivision of topics according to the chemical structures identified was thought to be preferable.

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  1. Institut für Lebensmittelchemie, Universität Hannover, Wunstorfer Straße 14, D-30453, Hannover, Germany

    Professor Dr. Dr. Ralf G. Berger

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Berger, R.G. (1995). Aroma Compounds From Microbial De Novo Synthesis. In: Aroma Biotechnology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-79373-8_5

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  • DOI: https://doi.org/10.1007/978-3-642-79373-8_5

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