2. Flavor biosynthesis in plants and traditional fermented products
In this section, we will deal successively with the synthesis of flavors from their precursors in plants serving as raw materials for fermentations, the synthesis of flavors from sugars and acids in fermentative media, the synthesis of flavors from proteins and amino acids, and finally the synthesis of flavors from fats and fatty acids.
2.1 Developing aromas in products by controlling aroma precursors: the case of terpenols and thiols
It has long been known that, in plants, aroma compounds are present in unequal proportions in different organs. In blackcurrants, for example, the buds are richer in aromas than the fruit, leading aromatic professionals to extract the essential oil from blackcurrant buds. Similarly, compounds (volatile or otherwise) known as...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Flavor biosynthesis in plants and traditional fermented products
Bioconversions of agricultural precursors into flavor compounds
Article included in this offer
"Bioprocesses and bioproductions"
(
145 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
