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The Production of Flavours by Plant Cell Cultures

  • Chapter
Flavours and Fragrances

Abstract

The interest in sustainable industrialisation or development was probably launched in 1987 by a report to the World Commission on Environment and Development (The Brundtland Commission) [1], although concern had been voiced prior to this. The Brundtland Commission report was confirmed at the UN Earth Summit in Rio de Janeiro in 1992. The objective was to achieve argicultural and industrial production and energy generation where environmental and economic systems are in balance. Sustainable development was defined as “strategies and actions that have the objective of meeting the needs and aspirations of the present without compromising the ability to meet those of the future”. Another definition for sustainable development was “to prolong the productive use of our natural resources over time, while at the same time retaining the integrity of their bases,thereby enabling their continuity” [2]. It is self-evident that the exploitation of non-renewable resources cannot continue unchecked and that a balance has to be achieved between their consumption and the use of renewable resources.

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Authors and Affiliations

  1. Centre for Environmental Sciences, Faculty of Applied Sciences, University of the West of England, Bristol, BS16 1QY, UK

    A. H. Scragg

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  1. A. H. Scragg
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Editors and Affiliations

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

    Ralf Günter Berger

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Scragg, A.H. (2007). The Production of Flavours by Plant Cell Cultures. In: Berger, R.G. (eds) Flavours and Fragrances. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-49339-6_25

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