Flavor properties
Biotechnological production of aroma
Article REF: BIO2100 V1
Flavor properties
Biotechnological production of aroma

Author : Henry-Eric Spinnler

Publication date: November 10, 2009 | Lire en français

Logo Techniques de l'Ingenieur You do not have access to this resource.
Request your free trial access! Free trial

Already subscribed?

1. Flavor properties

1.1 Biological role

Volatile compounds can be responsible for signals that interact with receptor molecules and are amplified by biological signaling chains. As such, they are biologically active compounds. They are often responsible for biological signals that are important for communication within a species or between species. These signaling systems exist in both plants and animals. In animals, signaling is mainly via neurons, which transmit a current to the brain, giving rise to a perception.

SCROLL TO TOP

1.2 Molecular specificities...

You do not have access to this resource.
Logo Techniques de l'Ingenieur

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed?


Article included in this offer

"Food industry"

( 266 articles )

Complete knowledge base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

View offer details
Contact us