Conclusion and outlook
Biobased flavors production Example of the dairy lactone
Research and innovation REF: IN233 V1
Conclusion and outlook
Biobased flavors production Example of the dairy lactone

Authors : Louis M.M. MOUTERDE, Kevin MAGNIEN, Grégoire BURGé, Florent ALLAIS

Publication date: March 10, 2019 | 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?

2. Conclusion and outlook

Access to natural aromatic molecules is a major challenge for the food, cosmetics, pharmaceutical and personal care industries. Taking lactones as an example, and more specifically (4S,6Z)-dairy lactone, it seems clear that there are a multitude of production routes for these compounds, and that each can be potentially optimized (figure 15 ).

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?

Ongoing reading
Conclusion and outlook

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
Contact our team FAQ