TY  - CHAP
AU  - António Inês
AU  - Virgílio Falco
ED  - Alice Vilela
Y1  - 2018-11-05
PY  - 2018
T1  - Lactic Acid Bacteria Contribution to Wine Quality and Safety
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. 4
UR  - https://doi.org/10.5772/intechopen.81168
DO  - 10.5772/intechopen.81168
SN  - 978-1-78984-453-5
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-19
ER  -