In the last years, the demands for natural flavours have dramatically increased. To fulfil the consumer requests, researchers are looking for new and alternative methods to obtain qualitative aroma compounds by utilising microbiological pathways. Some microorganisms like lactic acid bacteria or yeasts are capable of synthesising specific flavours corresponding to diacetyl and acetaldehyde as secondary metabolites. By supplying the culture media with flavour precursors and optimising the primary culture media, high amount of specific flavours could be obtained. Also, the biosynthesis of each specific flavour is influenced by the type of amino acids and sugars involved in the bioprocess. Thus, by changing the ratio of amino acids and sugars in the culture media, different amounts of flavour can be obtained. In this context, monitoring the compositions of the culture media and fermentation conditions is crucial in obtaining high amounts of a qualitative-specific aroma.
Part of the book: Generation of Aromas and Flavours