Flavor development, biotechnological

Unlike the pharmaceutical Industry, food processing Industries tend to be market driven rather that technology driven ( 7 ) and Is much more receptive to trends such as the demand for natural flavors. It Is anticipated that there will be more Investment In biotechnological flavor development especially as the technology proves Itself and that existing technology needs can be satisfied by these new approaches. 

Armstrong, D.W., B. Gillies, H. Yamazaki, Natural flavors by biotechnological processing, in Flavor Chemistry Trends and Developments, R. Teranishi, R.G. Bnttery, F. Shahidi, Eds., Amer. Chem. Soc., Washington, D.C., 1989, p. 105. 

Dziezak, J.D., Biotechnology and flavor development an industrial research perspective, Food Technol., 40, 4, p. 108, 1986. 

A stereospecific synthesis for cw-3-hexen-l-ol starts with the ethylation of sodium acetylide to 1 -butyne, which is reacted with ethylene oxide to give 3-hexyn-l-ol. Selective hydrogenation of the triple bond in the presence of palladium catalysts yields cw-3-hexen-l-ol. Biotechnological processes have been developed for its synthesis as a natural flavor compound, e.g., [12]. 

Many of the newest developments in flavor chemistry are in the area of flavor production from plant and animal sources hence, signifying the popularity of the term "biotechnology". This trend has come about because of the fear of the public of the words "chemical" and "synthetic". 

Armstrong, D.W., Gillies, B. and Yamazaki, H. Natural Flavors Produced by Biotechnological Processing. In Flavor Chemistry Trends and Developments (Buttery, R.G., Shahidi, F. and Teran-ishi, R., eds.). American Chemical Society, Washington DC, pp. 105-120 (1989)... 

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