Our sense of smell guides our food choice. The nose signals the freshness, quality, and authenticity of a food.
While flavours from plant sources are difficult to be judged, chemical syntheses often seem not “natural” enough.
In a review newly published in Current Opinion in Food Science, the author talked about how biotechnology has contributed to food flavours.
Biotechnology has helped to generate volatile flavours, and so far more than 100 flavours from advanced bioprocesses are available.
More recently, a ‘greener chemistry’ becomes more popular, and hence biotechnology focuses on specific flavours that have beneficial health effects.
To create more valuable and pure food flavours in the future, safe microorganisms in specifically engineered bioreactors will play more important roles.
Citation: Berger R. (2016). Biotechnology as a source of natural volatile flavours. Current Opinion in Food Science, 1:38–43. doi:10.1016/j.cofs.2014.09.003
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