Aroma Biotechnology

Aroma biotechnology opens access to natural volatile flavors. Due to the attribute of "naturalness" these aromas are the most valuable ingredients for foods, cosmetics and related products. The author describes biocatalyzed reactions and biogenetic routes leading to aroma and flavor compounds and he depicts in detail their utilisation in industrial scale processes. All the important topics, including de-novo-synthesis, genetic engineering, in vitro rDNA methods, laboratory requirements and techniques, upscaling, product recovery, profitability, and legal aspects are covered. R.G. Berger contributes his own experimental experience to all except one chapter and leads the reader into state-of-the-art aroma biotechnology.

Zusammenfassung
"...a very welcome publication since, at last, one can find a sound introduction to the entire field of flavour biotechnology in one compact volume." - Int. J. of Cosmetic Science "Though a short book...it is dense with information from the diverse, multidisciplinary literature...an extremely comprehensive, interesting and useful review" - Food Australia

Inhalt
1 Aroma Compounds in Food.- 1.1 Aroma, Flavor, and Fragrance Compounds.- 1.2 Character Impact Components.- 1.3 Categories of Aromas.- 1.4 Functions of Aromas.- 1.5 Bioactivity of Aromas.- 2 The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds.- 2.1 Characterization of Yeasts.- 2.2 Aroma Development in Beer.- 2.3 Aroma Development in Wine.- 2.4 Yeast Cells As a Source of Aroma.- 2.5 Aromas of Fermented Milk.- 2.6 Bakery Products.- 2.7 Nondairy Acidic Fermentations.- 2.8 Fermented Plant Materials.- 2.9 Ethnic Food.- 2.10 Aroma Enhancement by Mixed Cultures.- 2.11 Conclusions.- 3 Why Novel Biotechnology of Aromas?.- 3.1 Aromas from Living Cells.- 3.2 The Legal Situation.- 3.3 The Potential of Biocatalysts.- 4 Laboratory Requirements and Techniques.- 4.1 Laboratory Equipment.- 4.2 The Biological Materials.- 4.3 Laboratory-Scale Cultivation.- 4.4 Nutrient Media.- 4.5 Analysis of Nonvolatiles.- 4.6 Analysis of Volatile Bioflavors.- 5 Aroma Compounds from Microbial De Novo Synthesis.- 5.1 A Short History of Bioflavors.- 5.2 Oligo - Isoprenoids.- 5.3 Aliphatics.- 5.4 Aromatics.- 5.5 Degradation of Off-Odor.- 5.6 Are Microbial Volatiles Secondary Metabolites?.- 6 Biotransformation/Bioconversion.- 6.1 Monoterpenes.- 6.2 Sesquiterpenes.- 6.3 Fatty Acid Derivatives.- 6.4 Aromatics and Heterocycles.- 7 Enzyme Technology.- 7.1 Lipases.- 7.2 Carbohydrases.- 7.3 Proteases.- 7.4 Oxidoreductases.- 7.5 Miscellaneous Enzymes.- 7.6 Cofactor Recycling.- 8 Genetically Altered Catalysts.- 8.1 Mutants and Fusants.- 8.2 In Vitro rDNA Technique.- 9 Plant Catalysts.- 9.1 Plant Enzymes.- 9.2 Precursor Atmosphere Stored Fruits.- 9.3 In Vitro Plant Cell Culture.- 10 Bioprocess Technology.- 10.1 Bioreactor Design.- 10.2 Process Monitoring.- 10.3 Downstreaming Volatile Flavors.- 11 Toward an Industrial Application.- 11.1 Rapid Process Improvement.- 11.2 Scaling-Up.- 11.3 Profitability Aspects.- 11.4 Present Industrial Applications.- 12 Outlook.- References.