Flavor industry consumers demand

Bowing to consumer demand for these products, the flavor industry is beginning to enlist the help of biotechnology to produce natural flavor and aroma compounds via fermentative routes. At this time, the production of these fermentation compounds is a largely untapped area of bioconversion research in which bioesterification has great potential as esters play a key role in flavors. 

Consumers demand for authentic and home-like meal flavors prompted the flavor industry to hire corporate chefe to work side-by-side with flavor chemists in the process of flavor development. Flavors from traditional cooking techniques, that take several hours to several days to develop desired profiles, are now matched by flavor chemists. In this process, the corporate chef designs a gold standard food product, and the flavor chemist provides a match to the flavor of the gold standard. 

It is evident that new processes are increasingly important since consumers demand more improved and novel products and there is pressure to use and upgrade cheaper raw materials. Today industrial enzymes are used in the production of diverse products such as cheese, sausages, baked goods, juices, and egg white substitutes. They are used to reduce viscosity, improve extractions, carry out bioconversions, enhance separations, develop functionality, and create or intensify flavor. Enzymes can also be very important tools for protein modification since they provide fast reaction rates, mild conditions and high specificity which lead to economic, health, and safety benefits. ... 

The principal industrial appHcation for isobutyl alcohol is as a direct solvent replacement for 1-butanol. It is also used as a process solvent in the flavor and fragrance, pharmaceutical, and pesticide industries. The maximum employment of isobutyl alcohol was in the mid-1980s when it had a distinct price advantage over 1-butanol (10). More recently, however, with increased demand for other value added derivatives of isobutyraldehyde, the price differential between isobutyl and -butyl alcohols has diminished resulting in a switching back by some consumers to 1-butanol. 

Besides their essential roles in nature, isoprenoids are of commercial importance in industry. Some isoprenoids have been used as flavors, fragrances, spices, and food additives, while many are used as pharmaceuticals to treat an array of human diseases, such as cancer (Taxol), malaria (artemisinin), and HIV (coumarins). In contrast to the huge market demand, isoprenoids are present only in low abundance in their host organisms. Thus, isolation of the required isoprenoids consumes a large quantity of natural resources. Furthermore, owing to their structural complexity, total chemical synthesis is often not commercially feasible. For these reasons, metabolic engineering may provide an alternative to produce these valuable isoprenoids [88,89]. 

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