Flavor technological impact

Muheim, A., The impact of recombinant DNA technology on the flavor and fragrance industry,... 

The flavor of fermented foods depends highly on the metabolic activity of the cnltnre nsed. Especially, the amino acid and the lipid metabolism in yeasts have a cmcial contribution to flavor, because they are linked to the production of flavor-active compounds snch as esters, alcohols, carbonyl compounds, fatty acids, and nonvolatile components. " The increased ester and decreased fusel alcohol (mainly amyl alcohols) formation that has been observed dnring fermentations nsing immobilized cells, or the improved ratios of esters to higher alcohols, especially at low tanpera-tures, is considered to have a great impact on beverage quality and technology. 

Thermal processing is the most widely employed method for food preservation and concentration. However, indns-trial thermal treatments may have negative impacts on nutritious components, snch as anthocyanins, carotenoids, vitamins and bioactive proteins, and sensory parameters, such as color, aroma, flavor [107,108]. To meet the current market demand, recent developments in the food indns-try have focused on nonthermal technologies. Membrane... 

As numerous examples in this book illustrate, SPME is a potent sample preparation tool for the analysis of odor- and flavor-impact chemicals and is capable of providing results equivalent to or better than conventional extraction techniques. SPME is a deceptively simple technique. It is a fast and simple sample preparation method, and sample chromatograms can be generated quickly. However, quantitative accuracy with SPME is highly dependent on experimental conditions, sample matrix, analyte characteristics, the type of fiber, and calibration techniques. SPME, more so than other extraction/concentration sample preparation techniques, is an evolving technology because new fibers are constantly being introduced. 

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