TY - JOUR

T1 - Bio-mediated generation of food flavors

T2 - Towards sustainable flavor production inspired by nature

AU - Bel-Rhlid, Rachid

AU - Berger, Ralf Günter

AU - Blank, Imre

PY - 2018/6/8

Y1 - 2018/6/8

N2 - Background: The consumers’ trend toward naturalness and “clean-label” products advocates the development of “bio-mediated” tools including new processes for the generation of flavors. Today, many fundamental studies demonstrate the feasibility of producing individual flavor compounds or more complex flavoring preparations by fermentation or by enzymatic reactions. However, to turn research into industrial applications, the processes have to be simplified and optimized by combining chemistry, biology and process engineering know-how. Scope and approach: This review summarises recent basic research and development on cell and enzyme based formation of volatile flavors with focus on smart combinations of biocatalytic and thermal steps to enrich the natural flavor profile of foods. Ideally, targeted bioconversion of specific raw materials and ingredients will release flavor precursors required to generate the desired flavor profile by appropriate thermal processing. Key findings and conclusions: The combination of fermentation or enzymatic treatment of raw materials with heat-induced food processes (e.g. drying, extrusion, roasting) represent an elegant approach in industrial food processing to generate flavors under mild conditions. This requires a good control of fermentation or enzymatic reaction steps to produce suitable substrates at the optimal concentrations adapted to the thermal processes. Using traditional cooking and minimal processing conditions (nature-inspired strategies) has become an attractive approach to generate authentic flavor profiles resonating with consumers’ demand for more naturalness.

AB - Background: The consumers’ trend toward naturalness and “clean-label” products advocates the development of “bio-mediated” tools including new processes for the generation of flavors. Today, many fundamental studies demonstrate the feasibility of producing individual flavor compounds or more complex flavoring preparations by fermentation or by enzymatic reactions. However, to turn research into industrial applications, the processes have to be simplified and optimized by combining chemistry, biology and process engineering know-how. Scope and approach: This review summarises recent basic research and development on cell and enzyme based formation of volatile flavors with focus on smart combinations of biocatalytic and thermal steps to enrich the natural flavor profile of foods. Ideally, targeted bioconversion of specific raw materials and ingredients will release flavor precursors required to generate the desired flavor profile by appropriate thermal processing. Key findings and conclusions: The combination of fermentation or enzymatic treatment of raw materials with heat-induced food processes (e.g. drying, extrusion, roasting) represent an elegant approach in industrial food processing to generate flavors under mild conditions. This requires a good control of fermentation or enzymatic reaction steps to produce suitable substrates at the optimal concentrations adapted to the thermal processes. Using traditional cooking and minimal processing conditions (nature-inspired strategies) has become an attractive approach to generate authentic flavor profiles resonating with consumers’ demand for more naturalness.

KW - Bioflavor

KW - Enzyme

KW - Fermentation

KW - Flavor generation

KW - Synthetic biology

KW - Thermal processing

UR - http://www.scopus.com/inward/record.url?scp=85048532649&partnerID=8YFLogxK

U2 - 10.1016/j.tifs.2018.06.004

DO - 10.1016/j.tifs.2018.06.004

M3 - Article

AN - SCOPUS:85048532649

VL - 78

SP - 134

EP - 143

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

SN - 0924-2244

ER -