Aromas and flavours R & D abstracts – April & May 2018 Biogeneration of aroma compounds (review) Aroma compounds may be recovered from natural sources, produced by chemical synthesis or by biotechnological means. The latter approach has faced constant growth and it is expected to continue expanding in the future. This study reviews the recent […]
The Monthly Digest – Aromas and flavours – April & May 2018 Read More »
Aromas and flavours R & D abstracts – February & March 2018 Biosynthesis and production of sabinene: current state and perspectives (review) Sabinene is an important naturally occurring bicyclic monoterpene which can be used as flavorings, perfume additives, fine chemicals, and advanced biofuels. Up to now, this valuable terpene is commercially unavailable since there is no
The Monthly Digest – Aromas and flavours – February & March 2018 Read More »
Aromas and flavours R & D abstracts – October 2017 Japan Flavour and Fragrance Materials Association’s (JFFMA) safety assessment of food-flavouring substances uniquely used in Japan that belong to the class of aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups (review) We performed a safety evaluation using the procedure
The Monthly Digest – Aromas and Flavours October 2017 Read More »
Aromas and flavours R & D abstracts – September 2017 Microbial diversity of traditional kefir grains and their role on kefir aroma (research) Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties. Here, a pyrosequencing approach was applied for the identification
The Monthly Digest – Aromas and Flavours September 2017 Read More »
Aromas and flavours R & D abstracts – July & August 2017 Fermentation characteristics and aromatic profile of plum wines produced with indigenous microbiota and pure cultures of selected yeast (research) Plum (Prunus domestica L.) is one of the most often grown fruit species, which is widespread all over the world. The processing potential of this
The Monthly Digest – Aromas and Flavours July & August 2017 Read More »
Aromas and flavours R & D abstracts – May 2017 Microbial cell factories for the production of terpenoid flavor and fragrance compounds (review) Terpenoid flavor and fragrance compounds are of high interest to the aroma industry. Microbial production offers an alternative sustainable access to the desired terpenoids independent of natural sources. Genetically engineered microorganisms can
The Monthly Digest – Flavours – May 2017 Read More »
Aromas and flavours R & D abstracts – April 2017 Role of lactic acid bacteria on the yogurt flavour: a review Considerable knowledge has been accumulated on the lactic acid bacteria (LAB) that affect the aroma and flavour of yogurt. This review focuses on the role of LAB in the production of flavour compounds during
The Monthly Digest – Flavours – April 2017 Read More »
Solid-state fermentative production of aroma esters by Myroides sp. ZB35 and its complete genome sequence Consumers prefer biotechnological food products with high nutritional values and good flavors. Solid-state fermentation is a commonly used technique with a long history. In the present study, Myroides sp. ZB35 was used in solid-state fermentative production of aroma volatiles on a rice
The Monthly Digest – March 2017 Read More »
The aim of this collaborative study between Eptes and universities in Greece, Germany, and Poland was to investigate the capacity of different yeast strains to grow on cow and goat acid whey, to assimilate different carbon sources and to produce aroma compounds. Twenty different yeasts (with GRAS status) were tested. Two kinds of acid whey,
Valorization of milk whey for aroma compounds production Read More »
Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae The aim of this study was to investigate the possibility of using tomato and red pepper pomaces for the production eight-carbon volatiles by Trichoderma atroviride and Aspergillus sojae. The fermentation of tomato and pepper pomace-based media by both moulds was conducted in shake flasks and
The Monthly Digest – February 2017 Read More »
