Flavor production, biotechnological processes

Application of Biotechnological Processing for Natural Flavors-Production... 

Due to the increasing use of bioflavors in food and a demand for new processes and natural products, new biotechnological processes, such as enzyme-assisted flavor production, are very likely to receive more attention in the near future. The application of enzyme technology is expanding very fast as new enzymes enter the market. It is already possible to produce hydrolyzed proteins for use as flavors and flavor enhancers. 

Potential consumer benefits from biotechnology (56) are cost and quaUty. The use of biotech means to increase the level of various sulfur-containing amino acids in coffee proteins, and to enhance sucrose and oil levels, could have an impact on the flavor and aroma of the finished ground coffee product. Also, caffeine level modification/elimination through genetic manipulations of the coffee plant could yield low caffeine coffee without additional processing by the manufacturer. 

This flavor ingredient is available on the market essentially only of synthetic origin, and it is employed in soft drinks, sweets, puddings, and ice creams. The interest in its biotechnological production has been quite high, mostly because of its low concentration in natural sources and the impracticality of the extraction processes. 

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