Publication: Production of food flavouring agents by enzymatic reaction and microbial fermentation
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Issued Date
2021
Resource Type
Language
eng
File Type
application/pdf
ISSN
26729156
Other identifier(s)
2-s2.0-85110599353
Rights Holder(s)
Scopus
Bibliographic Citation
Applied Science and Engineering Progress. Vol 14, No.3 (2021), p.297-312
Suggested Citation
Panakkal E.J., Kitiborwornkul N., Sriariyanun M., Ratanapoompinyo J., Yasurin P., Asavasanti S., Rodiahwati W., Tantayotai P. Production of food flavouring agents by enzymatic reaction and microbial fermentation. Applied Science and Engineering Progress. Vol 14, No.3 (2021), p.297-312. doi:10.14416/j.asep.2021.04.006 Retrieved from: https://hdl.handle.net/20.500.14740/6669
Abstract
Rising trends in the consumptions of food flavour compounds lead to motivation in the production of food flavours. The conventional techniques of flavour production are insufficient to produce flavour compounds according to the ascending demands of the market in terms of quantities and varieties. The current flavour production methods utilize chemical synthesis, which can produce a greater numbers of flavours with less time. However, the demand for natural products in consumables have created a necessity for new methodologies to produce flavour compounds with the label of “natural” origin. Emerging techniques in biotechnologies have enabled industries to produce compounds that can be considered natural. This review provides insights into the classification of flavour compounds and their production using microorganisms and enzymes in an ecofriendlier manner. The compounds produced by these techniques can be labelled as “natural” and can increase the market size of food flavours. © 2021 King Mongkut's University of Technology North Bangkok. All Rights Reserved.