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- W2490179385 abstract "Many important food aromas arise via biochemical pathways. These pathways include microbial fermentation, exogenous and endogenous enzymic action and plant metabolism. In the past, flavor research was concentrated on identifying the important aroma chemicals responsible for the specific food aroma. Using this knowledge, present day research is focusing on elucidating the biochemical pathways responsible for important aroma chemical production. In addition, advances in biotechnology is providing opportunities to produce important aroma chemicals. It is anticipated that increasing our knowledge of bioaroma generation will ultimately lead to foods with intensified flavor, production of specific food aromas and production of previously unavailable aroma chemicals." @default.
- W2490179385 created "2016-08-23" @default.
- W2490179385 creator A5004002831 @default.
- W2490179385 date "1986-08-25" @default.
- W2490179385 modified "2023-09-26" @default.
- W2490179385 title "Biogeneration of Aromas" @default.
- W2490179385 doi "https://doi.org/10.1021/bk-1986-0317.ch029" @default.
- W2490179385 hasPublicationYear "1986" @default.
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