Flavor from microbes

How do chemical analyses of foods differ from analyses used in chemistry, biochemistry and biology The same methods and techniques are often used only the purpose of the analysis may differ. But foods are to be used by people. Therefore, methodology to determine safety (presence of dangerous microbes, pesticides, and toxicants), acceptability (flavor, odor, color, texture), and nutritional quality (essential vitamins, minerals, amino acids, and lipids) are essential analyses. Current Protocols in Food Analytical Chemistry is designed to meet all these requirements. 

This report discusses practical aspects of the effects of heating, evaporation, freeze concentration and reverse osmosis on certain juice constituents, most notably, the volatile flavor constituents. The commercial processes used to remove water from citrus juices have a requirement for thermal treatment of the feed stream to reduce microbial load and inactivate enzymes. While heating stabilizes juice to chemical changes caused by enzymes and microbes, it results in changes to volatile and non-volatile constituents. 

Another approach could be to breed cultivates with the aim of enriching the flavor content significantly. It is certainly valuable exploring the opinion of flavor enriching fruits by specific breeding. This could lead to cost-effective production of all natural from-the-name-material (FTNM) derived flavors. In this way, the rather laborious precursor or in vivo approach using microbes and enzymes can be substituted by an even more environmentally friendly in vivo or in planta approach [104]. 

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