Generation of Flavor and Aroma Components by Microbial Fermentation and Enzyme Engineering Technology

The flavor and aroma of many foodstuffs are formed as a result of the action of enzymes and microorganisms. This knowledge can be exploited to obtain both complex flavor mixtures and individual flavor compounds via microbial fermentation and/or enzyme technology. Many different classes of compound can be obtained this way including esters, lactones, aldehydes, ketones and acids.