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Aroma Compounds

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Biotechnology for Agro-Industrial Residues Utilisation

Abstract

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.

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Authors and Affiliations

  1. National Institute of Interdisciplinary Science and Technology (Formerly RRL), CSIR, Industrial Estate, Thiruvananthapuram-695019, Kerala, India

    Syed G. Dastager

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  1. Syed G. Dastager
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  1. Faculty of Life & Health Sciences, University of Ulster, Coleraine, Northern Ireland United Kingdom BT52 1SA

    Poonam Singh nee’ Nigam

  2. National Institute for Interdisciplinary Science & Technology CSIR, Industrial Estate PO, Trivandrum-695019, India

    Ashok Pandey

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Dastager, S.G. (2009). Aroma Compounds. In: Singh nee’ Nigam, P., Pandey, A. (eds) Biotechnology for Agro-Industrial Residues Utilisation. Springer, Dordrecht. https://doi.org/10.1007/978-1-4020-9942-7_6

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