Work

Production of Food Aroma Compounds (Microbial and Enzymatic Methodologies)

Year: 2019

Type: book-chapter

Abstract: Food preference, purchase, and consumption are influenced by aromas, which encourages the use of aroma compounds as additives in the food industry. This chapter explores key examples of aroma compounds formed during processing through the action of microorganisms or enzymes as well as the production of aroma additives. Fermentation processes yield aroma compounds which are associated with the singular and well known sensorial perception attributed to fermented products, such as beers, cheeses, and wines. In addition, the biosynthesis of volatile compounds by microorganisms is the basis for the biotechnological production of the so-called bioaromas. In terms of wine, its aroma profile results from the complex combination of primary, secondary, and tertiary aromas. Besides being employed in the food and beverage industries for a wide range of applications, enzymes such as lipases, proteases, peroxidases, lipoxygenases, amine oxidase, among others, are related with aroma production in food products.

Source: CRC Press eBooks

Parent work: Food Aroma Evolution: During Food Processing, Cooking, and Aging

DOI: 10.1201/9780429441837-15

Authors: Lorena de Oliveira Felipe, Bruno Nicolau Paulino, Adones Sales, Gustavo Molina, Juliano Lemos Bicas

Institution: Universidade de Vigo

Language: English

Topic: Biochemical and biochemical processes

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green