Standard Article

Enzymes for Flavor Production

  1. Peter S.J. Cheetham

Published Online: 15 APR 2010

DOI: 10.1002/9780470054581.eib291

Encyclopedia of Industrial Biotechnology

Encyclopedia of Industrial Biotechnology

How to Cite

Cheetham, P. S. 2010. Enzymes for Flavor Production. Encyclopedia of Industrial Biotechnology. 1–24.

Author Information

  1. Zylepsis, Ltd., Ashford, United Kingdom

Publication History

  1. Published Online: 15 APR 2010

Abstract

  • Introduction

  • History

  • Some Characteristic Features of Food Biotechnology

    • Market Need

    • Bioprocesses to Make Flavor and Aroma Chemicals

    • Important Considerations in Developing a Successful Process

    • Key Performance Parameters

    • Technicocommercial Factors

    • Protection of Technological Advantages

    • Categorization of Bioflavor Processes

    • Examples of Actual Bioflavor Processes

  • The Application of Genetic Engineering Techniques to the Production of Bioflavors

  • Downstream Processing

    • Chromatography

    • Cell Disruption

    • Centrifugation

  • Other Considerations

  • Comparison of Different Processes

  • Flavor Applications Constraints

    • Product Approval and Registration

    • Consumer Approval

  • Future Opportunities

  • Conclusions

  • References

Keywords:

  • bioactive molecules;
  • biocatalysis;
  • downstream processing;
  • fermentation;
  • isolated enzymes;
  • natural flavoring substances;
  • nature-identical flavoring substances;
  • receptor