An in-depth review of bioprocess production of flavor, fragrance, and color ingredients, including esters, aldehydes, lactones, pyrazines, terpenoids, dairy flavors such as methyl ketones, and savory flavors such as HVPs, nucleotides, yeast autolysates, and extracts. Covers technologies of interest to the food and flavor industry, including genetic engineering and plant tissue culture, with specific flavor and fragrance examples.

Contents

Overview of Bioprocess Flavor/Fragrance Production: Microbiologically Mediated Syntheses. Plant Production Methods for Fragrance Synthesis. Technical Considerations. Nontechnical Considerations.
Development and Regulation of Flavor, Fragrance, and Color Ingredients Produced by Biotechnology: History. The Biotechnology Age. Legal and Regulatory Issues. Labeling Issues. New Biotechnology. The Decision Tree Approach to Safety Evaluation.
Aliphatic, Aromatic, and Lactone Compounds: Requirement for Physiological and Genetic Studies. Whole Cell Bioconversion and Biotransformations. Enzyme-Based Technologies. Enhanced Enzyme Extraction and Processing of Botanically Derived Flavor Components.
Fermentation Production of Pyrazines and Terpenoids for Flavors and Fragrances: Fermentation Production of Pyrazines. Terpenoids for Flavors and Fragrances.
Savory Flavors: Hydrolyzed Vegetable Proteins. Reaction Flavors. Yeast-Derived Flavor Products. Flavor Enhancers.
Dairy Flavors: History of Fermented Dairy Products. Trends. Labeling. Cheese Fermentation Process. Characteristic Flavor Chemicals of Cheese Varieties. Fermentation and Enzymatic Methods for Production of Dairy Flavors.
Production of Food Colorants by Fermentation: Natural Colors in Foods. Natural Colors Currently Produced by Fermentation. Pigments with Potential Fermentation Routes. Fermentation Systems. Opportunities Versus Economics.
Plant Tissue Culture: Plant-Derived Flavors, Fragrances, and Colors. Technology Considerations. Review of Prior Tissue Culture Work.
Genetic Engineering and Other Advanced Technologies: Genetic Engineering - Background. Basics of Biotechnology. Applications of Genetic Engineering in the Food and Flavor Industry. Applications of Genetic Engineering to Agriculture. Protein Engineering. Flux Mapping of Biochemical Pathways. Pathway Engineering. Nonaqueous Enzymatic Catalysis.

Index

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