Food flavor substances and biotechnology

Author: Wang Miao
Publisher:
Publish Date: 2004-05-01
Features: In most cases, flavor and aromatic substances are complex mixtures. Sometimes, a specific flavor or aroma depends on the balance of multiple substances, while at other times, it primarily depends on a single substance. The flavor substances introduced in this book include aromatic (olfactory) flavor substances, taste-related flavor substances (salty, sour, sweet, bitter, umami), and special sensory substances. Although a large number of research reports on the biosynthesis of flavor substances are published annually in academic journals both domestically and internationally, books that systematically introduce the biotechnological production of flavor substances are still scarce, and there is a gap in this area in China. Based onnew research findings, this book provides a systematic summary and overview, and elaborates on the author's own research. Therefore, the purpose of writing this book is to explain the basic principles and techniques of biotechnological production of flavor substances, and to provide readers with analytical and problem-solving thinking and methods through the analysis of specific flavor substance production and research both domestically and internationally. The categories of flavor substance products are very diverse, but the methods and approaches for biotechnological production and research can be generalized or borrowed. In this regard, it is believed that this book will have a positive impact on readers. Additionally, it is particularly important to note that some traditional flavor substances produced using biotechnology are only briefly introduced in this book, as some specialized books have already been published on them domestically.