Open access peer-reviewed Edited Volume

Generation of Aromas and Flavours

Edited by Alice Vilela

University of Trás-os-Montes and Alto Douro, Portugal

Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas.

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Generation of Aromas and FlavoursEdited by Alice Vilela

Published: November 14th 2018

DOI: 10.5772/intechopen.72489

ISBN: 978-1-78984-453-5

Print ISBN: 978-1-78984-452-8

Copyright year: 2018

Books open for chapter submissions

1002 Total Chapter Downloads

chaptersDownloads

Open access peer-reviewed

1. Introductory Chapter: Generation of Aromas and Flavours

By Alice Vilela

201

Open access peer-reviewed

2. Aromas and Flavours of Fruits

By Berta Gonçalves, Ivo Oliveira, Eunice Bacelar, Maria Cristina Morais, Alfredo Aires, Fernanda Cosme, Jorge Ventura-Cardoso, Rosário Anjos and Teresa Pinto

324

Open access peer-reviewed

3. Natural Flavours Obtained by Microbiological Pathway

By Anca Roxana Petrovici and Diana Elena Ciolacu

172

Open access peer-reviewed

4. Lactic Acid Bacteria Contribution to Wine Quality and Safety

By António Inês and Virgílio Falco

305

Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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