Biotechnological production of non-volatile flavor compounds

被引：3

作者：

Paulino, Bruno N. ^{[1
]}

Sales, Adones ^{[2
]}

Felipe, Lorena de Oliveira ^{[3
]}

Pastore, Glaucia M. ^{[4
]}

Molina, Gustavo ^{[5
]}

Bicas, Juliano L. ^{[6
]}

机构：

[1] Fed Univ Amazonas UFAM, Fac Pharmaceut Sci, Manaus, AM, Brazil

[2] Serv Nacl Aprendizagem Ind, Unidade Portao, Rua Padre Leonardo Nunes 180, Curitiba, PR, Brazil

[3] Univ Tsukuba, Grad Sch Life & Environm Sci, 1-1-1 Tennodai, Tsukuba, Ibaraki 3050006, Japan

[4] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Campinas, SP, Brazil

[5] Univ Fed Vales Jequitinhonha & Mucuri, Inst Sci & Technol, Diamantina, MG, Brazil

[6] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Campinas, SP, Brazil

来源：

CURRENT OPINION IN FOOD SCIENCE | 2021年 / 41卷

基金：

巴西圣保罗研究基金会;

关键词：

D-ALLULOSE; D-TAGATOSE; BACILLUS-AMYLOLIQUEFACIENS; ENZYMATIC PRODUCTION; D-ALLOSE; KOKUMI; FRUCTOSE; 3-EPIMERASE; GLUTAMINASE; ISOMERASE;

D O I：

10.1016/j.cofs.2021.02.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The market for food additives has continuously grown and been modulated to meet consumer demands, mainly those related to sensory quality, sustainability and health concerns. In this context, compounds used to impart or improve food flavor characteristics are particularly important, and the methods employed to produce such substances are associated with their acceptance by both industry and consumers. In this review, we present the most recent advances in the biotechnological production of non-volatile flavor compounds, particularly the microbial and enzymatic strategies to produce umami and kokumi-related substances, emerging low-caloric and high-intensity sweeteners.

引用

页码：26 / 35

页数：10

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