文章基本信息

标题：Biotechnological Production of Flavour Compounds
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作者：Murat Yılmaztekin ; Turgut Cabaroğlu ; Hüseyin Erten 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2008
卷号：33
期号：1
出版社：Association of Food Technology, Turkey
摘要：Flavour compounds represent 25 % of the total additives market on the world and have an annual value of about 7 billion US dollars. For a long time, plants were the sole source of flavour compounds. However, they are often present at low concentrations and thus their isolation is difficult and expensive. Even though, production of synthetic flavours is cheap, they do not prefered because of harmful effects to the health and increasing demand to natural products by consumers. Therefore, in recent years an alternative route is the utilisation of biotechnological processes on the production of flavour compounds. In this review, production of flavour compounds via fermentation and bioconversion techniques and the production of vanillin, benzaldehyde , lactons and esters by these techniques were discussed.
关键词：Biotechnology; fermentation; bioconversion; natural flavour compounds ;