Biotechnology and aroma production

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Abstract
The acceptability of foods chiefly depends on their flavour. Natural flavour is formed biochemically by processes of ripening, refining or fermentation or by the effect of microorganisms. In many cases, however, only aroma precursors are formed in the course of biological‐biochemical processes whereas the total aroma compositions are produced by chemical reactions (e. g. by heat effect) in a second step.Thus the application of biological systems for the formation of flavour compositions can be taken into consideration. By means of literature as well as of own experimental work a review about such possibilities is given. The following biotechnologically respectively food technologically interesting fields are dealt with: protein hydrolysates and plasteins; cleavage of lipids; aroma producing enzymes in fruits and vegetables; flavour enhancers; milk products; ripening of raw sausage; fruit aroma; mushroom flavour; alcoholic beverages; bread flavour; foods produced by fermentation; plant cell and tissue cultures. Problems arising in the enhancement of microbial activity and optimization of biological systems as to flavour production are discussed.

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