Biotechnological Aroma Compounds
Pp. 255-287 (33)
Gustavo B. Fanaro, Pierre Fontanille, Mario R. Maróstica and Juliano L. Bicas
Aroma is one of the main attributes of foodstuff and thousands of volatile
compounds are known, contributing to an innumerable number of aroma characters.
Aroma compounds may be recovered from natural sources, chemically synthesized or
produced by biotechnological means using microorganism and enzymes. This chapter
is devoted to the use of biotechnological tools for aroma production, focusing on
examples of commercially relevant aroma compounds which are currently produced
biotechnologically and on emerging bioprocess approaches used for the microbial
production of aroma compounds. Some case studies will be presented to illustrate some
aspects of aroma production.
Acetoin, Aroma, Bacteria, Bioaroma, Bioflavor, Bioreactor,
Biotransformation, γ-decalactone, De novo synthesis, Diacetyl, Esters, Genetic
engineering, Flavor, Fungi, Lactones, Natural, 2-phenylethanol, Vanillin, Volatile
compounds, Yarrowia lipolytica.
Department of Food Science, University of Campinas. Rua Monteiro Lobato, 80. 13083-862, Brazil.