{"title":"Natural Flavours Obtained by Microbiological Pathway","authors":"A. Petrovici, D. Ciolacu","doi":"10.5772/INTECHOPEN.76785","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.76785","url":null,"abstract":"In the last years, the demands for natural flavours have dramatically increased. To fulfil the consumer requests, researchers are looking for new and alternative methods to obtain qualitative aroma compounds by utilising microbiological pathways. Some microorgan- isms like lactic acid bacteria or yeasts are capable of synthesising specific flavours corresponding to diacetyl and acetaldehyde as secondary metabolites. By supplying the culture media with flavour precursors and optimising the primary culture media, high amount of specific flavours could be obtained. Also, the biosynthesis of each specific flavour is influenced by the type of amino acids and sugars involved in the bioprocess. Thus, by changing the ratio of amino acids and sugars in the culture media, different amounts of flavour can be obtained. In this context, monitoring the compositions of the culture media and fermentation conditions is crucial in obtaining high amounts of a qualitative-specific aroma.","PeriodicalId":125738,"journal":{"name":"Generation of Aromas and Flavours","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127312776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
B. Gonçalves, I. Oliveira, E. Bacelar, M. Morais, A. Aires, F. Cosme, Jorge Ventura-Cardoso, RosárioAnjos, T. Pinto
{"title":"Aromas and Flavours of Fruits","authors":"B. Gonçalves, I. Oliveira, E. Bacelar, M. Morais, A. Aires, F. Cosme, Jorge Ventura-Cardoso, RosárioAnjos, T. Pinto","doi":"10.5772/INTECHOPEN.76231","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.76231","url":null,"abstract":"Aromas and flavours play an important role in horticultural crops’ quality, namely in fruits. Plant breeders have made considerable advances producing cultivars with higher yields, resistant to pests and diseases, or with high nutritional quality, without paying enough attention to flavour quality. Indeed, consumers have the perception that fruit aromas and flavours have declined in the last years. Attention is given nowadays not only to flavoured compounds but also to compounds with antioxidant activity such as phenolic compounds. Fruit flavour is a combination of aroma and taste sensations. Conjugation of sugars, acids, phenolics, and hundreds of volatile compounds contribute to the fruit flavour. However, flavour and aroma depend on the variety, edaphoclimatic conditions, agronomical practices and postharvest handling. This chapter reviews the aromas and flavours of the most important fruits and discusses the most recent advances in the genomics, biochemistry and biotechnology of aromas and flavours.","PeriodicalId":125738,"journal":{"name":"Generation of Aromas and Flavours","volume":"99 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125110342","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Lactic Acid Bacteria Contribution to Wine Quality and Safety","authors":"António Inês, V. Falco","doi":"10.5772/INTECHOPEN.81168","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.81168","url":null,"abstract":"Wine production is a complex biochemical process that brings into play different microorganisms. Among these, lactic acid bacteria (LAB) play a central role in the quality of the final wine. LAB are not only responsible for the malolactic fermentation that usually occurs after the alcoholic fermentation but also contribute for other important biochemical reactions such as esterase and glycosidase activities and citric acid and methionine metabolism. Nonetheless, LAB may also contribute negatively to wine quality by contributing to the production of volatile phenols, biogenic amines, and ethyl carbamate. This chapter aims to integrate the current knowledge about the role of LAB in wine flavor and quality.","PeriodicalId":125738,"journal":{"name":"Generation of Aromas and Flavours","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127887479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Introductory Chapter: Generation of Aromas and Flavours","authors":"A. Vilela","doi":"10.5772/INTECHOPEN.81630","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.81630","url":null,"abstract":"Flavour results in the presence, within the complex matrices, of many volatile and non-volatile components that present different physicochemical properties. While the non-volatile compounds contribute essentially to the taste sensations, the volatile ones influence both taste and aroma in an extraordinary sensation that we call flavour. A vast number of compounds are responsible for the aroma of the food products, such as aldehydes, esters, alcohols, methyl ketones, lactones, phenolic compounds, dicarbonyls, shortand medium-chain free fatty acids and sulphur compounds. So, aromas and flavours play an important role in the quality of food. According to the Regulation (Ec) No. 1334/2008 of the European Parliament and of the Council of 16 December 2008 [1], “Flavourings are used to improve or modify the odour and/or taste of foods for the benefit of the consumer. Flavourings and food ingredients with flavouring properties should only be used if they fulfill the criteria laid down in this Regulation. They must be safe when used, and certain flavourings should, therefore, undergo a risk assessment before they can be permitted in food. Where possible, attention should be focused on whether or not the use of certain flavourings could have any negative consequences on vulnerable groups. The use of flavourings must not mislead the consumer and their presence in food should, therefore, always be indicated by appropriate labeling. Flavourings should, in particular, not be used in a way as to mislead the consumer about issues related to, amongst other things, the nature, freshness, quality of ingredients used; the naturalness of a product or of the production process, or the nutritional quality of the product. The approval of flavourings should also take into account other factors relevant to the matter under consideration including societal, economic, traditional, ethical and environmental factors, the precautionary principle and the feasibility of controls”.","PeriodicalId":125738,"journal":{"name":"Generation of Aromas and Flavours","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116242968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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