2. Flavor biosynthesis in plants and traditional fermented products

In this section, we will deal successively with the synthesis of flavors from their precursors in plants serving as raw materials for fermentations, the synthesis of flavors from sugars and acids in fermentative media, the synthesis of flavors from proteins and amino acids, and finally the synthesis of flavors from fats and fatty acids.

2.1 Developing aromas in products by controlling aroma precursors: the case of terpenols and thiols

It has long been known that, in plants, aroma compounds are present in unequal proportions in different organs. In blackcurrants, for example, the buds are richer in aromas than the fruit, leading aromatic professionals to extract the essential oil from blackcurrant buds. Similarly, compounds (volatile or otherwise) known as...

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Flavor biosynthesis in plants and traditional fermented products

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page Flavor properties

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...