Enzymes and food flavor‐A review

Christen, Pierre; Munguía, Agustín López

doi:10.1080/08905439409549874

Cited by 31 publications

(16 citation statements)

References 114 publications

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“…Enzyme-modified cheeses, lipolyzed milk fats, and blue cheese flavor are examples of complex, multicomponent flavor systems being produced by enzymes and microbial fermentation. A few examples of specific microbial flavor molecules have been described in some detail (Christen and Lopez-Mungufa, 1994;McNeil et al, 2013).…”

Section: Microbial Flavorsmentioning

confidence: 99%

Other Organism‐Based Processes and Products

Lee

2014

Fundamentals of Food Biotechnology

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Enzymes, which are protein catalysts synthesized by living systems, are important as synthetic and degradative catalysts. With the help of a multitude of enzymes, microorganisms are able to carry out the huge number of stepwise chemical reactions necessary for the growth and maintenance of cells (metabolism). Many microorganisms synthesize additional, often complex substances, which play no part in the growth process, the so-called secondary metabolites such as flavor and fragrances. Most of the chemical reactions taking place in living cells are completed in milliseconds or less, within a relatively narrow range of physical conditions. This rapid rate of metabolism is due to the existence of biological catalysts, namely enzymes. Enzymes not only make essential contributions to cellular activities, but also find many applications in biotechnology, especially in the food processing industry, for manufacturing cheese, beer, wine, bread, sweeteners, and so on, and in the chemical and pharmaceutical industries for synthesizing amino acids and antibiotics.While the presence of natural enzymes is advantageous in curing food products such as cheese and meat to give desirable textures and flavors, natural enzymes may produce undesirable reactions, such as rancidity from lipases and browning reactions due to polyphenol oxidases. Sometimes natural enzymes in foods are used as an index of the pasteurization of milk or cheese (by the detection of phosphatase or catalase) or to indicate the presence of peroxidase in vegetable products (as evidence of incomplete blanching). Recognition of the functions and the usefulness of enzymes in bringing about desirable changes in foods has led to the large-scale production of commercial enzymes. Of the more than 4000 enzymes known from animal, plant, or microbial sources, fewer than 20 are industrially produced on a large scale for the production of foods and intermediates. The majority of enzymes are hydrolases such as amylases, cellulases, pectinases, and proteases, which degrade polymeric substances to simple molecules. The world market for total enzymes is predicted to $7 billion in 2013

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Section: Microbial Flavorsmentioning

confidence: 99%

Other Organism‐Based Processes and Products

Lee

2014

Fundamentals of Food Biotechnology

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“…Cette méthode peut altérer la qualité des produits, à cause de la surpression qui parfois règne à l'intérieur du système (Richard et al, 1992 Les aglycones non seulement se retrouvent dans la partie aérienne de la plante, mais aussi dans les fruits, les racines et les pétales de plusieurs plantes (Stahl-Biskup, 1993). Les glycosides ayant été identifiés dans plusieurs fruits (Christen et al, 1994;Stahl-Biskup, 1993), l'analyse des aglycones volatils dans les fruits vise les objectifs tant pratiques et appliqués car la connaissance parfaite de ces arômes contribue à la bonne compréhension de l'arôme et la saveur des fruits, des jus et des vins.…”

Section: La Biosynthèse Des Terpènesunclassified

Caracterisation des huiles essentielles du bleuet nain Vaccinium angustifolium Aiton

Népomuscène¹

1995

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“…Food, beverage, detergent, perfume, pharmaceutical, textile and chemical industries are increasingly using enzymes in biotechnological processes for the synthesis of volatile and non-volatile chemical compounds contributing, among others, to the fragrance, taste and flavour of products 1 2. The desire of consumers for natural flavours in products and aroma in low-fat foods has driven the considerable growth in this sector to about US$10 billion from the beginning of new millennium 3. Though the conventional routes of chemical flavour synthesis are still used, the biotechnological generation of enzymes, especially of aroma compounds, is growing.…”

Section: Introductionmentioning

confidence: 99%