FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

JOLANTA KRZYCZKOWSKA, EWA BIAŁECKA-FLORJAŃCZYK, IZABELA STOLARZEWICZ

Title

Biotechnological methods for producing odoriferous substances

Abstract

The development of food industry, new sources of and methods for winning raw materials, as well as the raising awareness among the population cause the consumer expectations of food to continuously change. It has been reported that, in recent years, consumers have become more and more interested in natural food additives produced using biotechnological methods. The present paper contains a review of odoriferous substances, which are biotechnologically produced with the application of such microorganisms as: yeast, bacteria, fungi or enzymes isolated from them.

Keywords

aroma, micro-organisms, enzymatic synthesis, odoriferous substances

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