TY  - CHAP
AU  - Berta Gonçalves
AU  - Ivo Oliveira
AU  - Eunice Bacelar
AU  - Maria Cristina Morais
AU  - 
Alfredo Aires
AU  - Fernanda Cosme
AU  - Jorge Ventura-Cardoso
AU  - Rosário
Anjos
AU  - Teresa Pinto
ED  - Alice Vilela
Y1  - 2018-11-05
PY  - 2018
T1  - Aromas and Flavours of Fruits
N2  - 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.
BT  - Generation of Aromas and Flavours
SP  - Ch. 2
UR  - https://doi.org/10.5772/intechopen.76231
DO  - 10.5772/intechopen.76231
SN  - 978-1-78984-453-5
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-26
ER  -