4. Conclusions and outlook

The metabolic pathways leading to aroma compounds are extremely diverse, and our knowledge of them is still very patchy. The genetic tools that have been developed for microorganisms make them excellent models for gaining a better understanding of the metabolic pathways involved in flavor production, including those that are important for the quality of cultivated plant species. A study of some of these pathways shows that, while reactions begin with enzyme-activated steps, chemical steps are frequently added to the sequence of transformations, increasing the diversity of odorant molecules synthesized (sulfur compounds, fat oxidation products, diacetyl formation, lactone cyclization, etc.).

To produce flavour compounds efficiently by biological means, we need to match the precursors available with the complexity of the reactions required to transform the precursor...

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!

The Ultimate Scientific and Technical Reference

A Comprehensive Knowledge Base, with over 1,200 authors and 100 scientific advisors

+ More than 10,000 articles and 1,000 how-to sheets, over 800 new or updated articles every year

From design to prototyping, right through to industrialization, the reference for securing the development of your industrial projects

This article is included in

Food industry

This offer includes:

Knowledge Base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

Practical Path

Operational and didactic, to guarantee the acquisition of transversal skills

Doc & Quiz

Interactive articles with quizzes, for constructive reading

Subscribe now!

Ongoing reading
Conclusions and outlook

Previous
page Bioconversions of agricultural precursors into flavor compounds

Bibliography

(1) - ALEWIJN (M.), SMIT (B.A.), SLIWINSKI (E.L.), WOUTERS (J.T.M.) - The formation mechanism of lactones in Gouda cheese. - Int. Dairy J., 17, p. 59-66 (2007).
(2) - BARATTI (J.), BUONO (G.), DELEUZE (H.), LANGRAND (M.), SECCHI (M.), TRIANTAPHYLIDES (C.) -...

Events

In Europe

Fi Europe exhibition http://www.ingredientsnetwork.com

International Weur man Flavour Research Symposium http://www.weurman2008.ethz.ch

Pangborn Sensory Science Symposium

Standards and norms

Standards compendium

Ingrédients et additifs alimentaires - 3192611 - 11-1999

Regulations

Council Directive 88/388/EEC of June 22, 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production (published in OJEC No. L 184 of July 15, 1988).

Regulation (EC) No 2065/2003 of the European Parliament and of the Council of 10 November 2003 on smoke flavourings used or intended for use in or on foods (OJ L...

Patents

FERON (G.), BLIN (C.), MAUVAIS (G.) and GELO-PUJIC (M.). – Process for the preparation of an aromatic compound precursor by biosynthesis. INRA patent, Patent FR 06 50237 (2006).

GROSS (B.), ASTHER (M.), CORRIEU (G.) and BRUNERIE (P.). – Production of vanillin by bioconversion of benzene precursors. European Patent, n° 0453368A1 (1991).

KERKENAAR (A.), SCHMEDDING (D.J.) and BERG...