Aspects of biotechnological production of food flavors

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Abstract
Three principle technologies and their potential application for bioflavor production are discussed: (i) plant tissue and cell culture, (ii) use of microorganisms, and (iii) use of enzymes. Plant cell and tissue cultures have been received by scientists with great enthusiasm; however, we have now to realize that much more must be learned about chemical and genetic regulation of plant secondary metabolism before any commercial production becomes a reality. Fermentations and microbial transformations are already used in flavor production and there is no doubt that these technologies will become more significant factors in the production of flavor chemicals in the future. As to enzymes, technical biocatalysts already play a role in stereoselective production of fine chemicals. Regarding natural flavors, we have to intensify our studies on biochemistry and bioregulation of enzymic activities from both plants and microorganisms. If this is done, the use of enzymes for the production of complete natural flavors will be realized in the future.