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Title: Bioflavoring and beer refermentation
Authors: Vanderhaegen, Bart ×
Neven, H
Coghe, Stefan
Verstrepen, Kevin
Derdelinckx, Guy
Verachtert, Hubert #
Issue Date: 2003
Publisher: Springer-verlag
Series Title: Applied Microbiology and Biotechnology vol:62 issue:2-3 pages:140-150
Abstract: Various techniques are used to adjust the flavors of foods and beverages to new market demands. Although synthetic flavoring chemicals are still widely used, flavors produced by biological methods (bioflavors) are now more and more requested by consumers, increasingly concerned with health and environmental problems caused by synthetic chemicals. Bioflavors can be extracted from plants or produced with plant cell cultures, microorganisms or isolated enzymes. This Mini-Review paper gives an overview of different systems for the microbial production of natural flavors, either de novo, or starting with selected flavor precursor molecules. Emphasis is put on the bioflavoring of beer and the possibilities offered by beer refermentation processes. The use of flavor precursors in combination with non-conventional or genetically modified yeasts for the production of new products is discussed.
ISSN: 0175-7598
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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