Flavour instability

A typical application of this process is the protection of instable, highly volatile and high value-added flavour chemicals. Molecular inclusion can, for example, be used to achieve a long-lasting taste effect in chewing gum. The relatively high price of p-cyclodextrin, however, does not allow a broad use in this context. 

Dealing with flavourings, quality changes in finished products and instability problems with flavourings are often encountered. From our experience we know, that 100% stability is not attainable ... 

Today HPLC is an integral part of routine analysis of low- or non volatile flavouring components as well as of thermally instable or decomposing flavouring substances. 

The potential applications of oxidoreductases in industry are numerous. Alcohol dehydrogenases are useful in stereospecific synthesis and production of high-cost compounds such as cyclic ethers (see below), and have also been used in the production of flavour aldehydes e.g. geraniol [94]. With mesophilic enzymes, however, limitations due to narrow specificity, instability to heat and organic solvents and loss of activity on immobilization have been incurred. The use of these enzymes from thermophilic sources in inunobilized and continuous reactor systems (including biosensors) has also been proposed for the regeneration of... 

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