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By R G Berger; et al
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Additional info for Biotechnology of aroma compounds
Input from marketing, sales, patent, and regulatory experts is essential if the process is to be commercialised successfully. - Also very important is a good appreciation of the process requirements for the successful isolation, concentration and purification of the products of bioreactions (down-stream processing). Some of the engineering considerations related to specific flavour producing processes are given in Table 13. - Similarly, easy regulatory approval for bioprocesses and products is crucially important.
This involves a deamination of the precursor, 4-hydroxy isoleucine, that is present in fenugreek seed, into 3-keto-3methyl-4-hydroxy valeric acid, followed by cyclisation into the sotolone (4,5-dimethyl-3-hydroxy-2(5H) furanone). O _NH2 ~ O H O OH O ~ Combiningthe TechnicalPush and the BusinessPull for Natural Flavours 31 Raspberry ketone can be made from a glucoside (betuloside or rhodedendrine) present in white birch bark by treatment with ]3-glucosidase to release the phenol and then selective oxidation of the secondary group o-hydroxy group on the side chain using A.
Thermophilus ceases, so does growth of L. bulgaricus, thus limiting the drop in pH [-7,8]. 2 Savoury Flavours These include hydrolysed vegetable proteins and yeast proteins (Fig. 9) and yeast extracts that contain not only flavour chemicals but also flavour enhancer molecules such as monosodium glutamate, guanosine 5'-monophosphate and inosine 5'-monophosphate. These are quite remarkable products, as these costeffective meat-like flavours are made from entirely vegetable raw materials (for a review see .
Biotechnology of aroma compounds by R G Berger; et al