Production of Food Flavouring Agents by Enzymatic Reaction and Microbial Fermentation
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Published:
Jul 13, 2021
Keywords:
Food flavour Microbial fermentation Enzymatic reaction Platform chemicals
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Abstract
Rising trends in the consumptions of food flavour compounds lead to motivation in the production of food flavours. The conventional techniques of flavour production are insufficient to produce flavour compounds according to the ascending demands of the market in terms of quantities and varieties. The current flavour production methods utilize chemical synthesis, which can produce a greater numbers of flavours with less time. However, the demand for natural products in consumables have created a necessity for new methodologies to produce flavour compounds with the label of “natural” origin. Emerging techniques in biotechnologies have enabled industries to produce compounds that can be considered natural. This review provides insights into the classification of flavour compounds and their production using microorganisms and enzymes in an ecofriendlier manner. The compounds produced by these techniques can be labelled as “natural” and can increase the market size of food flavours.
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Panakkal, E. J., Kitiborwornkul, N., Sriariyanun, M., Ratanapoompinyo, J., Yasurin, P., Asavasanti, S., Rodiahwati, W., & Tantayotai, P. (2021). Production of Food Flavouring Agents by Enzymatic Reaction and Microbial Fermentation. Applied Science and Engineering Progress, 14(3), 297–312. https://doi.org/10.14416/j.asep.2021.04.006
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References
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[2] C. Gupta, D. Prakash, and S. Gupta, “A biotechnological approach to microbial-based perfumes and flavours,” Journal of Microbiology and Experimentation, vol. 2, no.1, p. 00034, 2015.
[3] J. Schrader, “Microbial flavour production,” Flavours and Fragrances, pp. 507–574, 2007, doi: 10.1007/978-3-540-49339-6_23.
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[5] S. G. Dastager, “Aroma compounds,” Biotechnology for Agro-Industrial Residues Utilisation, pp. 105– 127, 2009, doi:10.1007/978-1-4020-9942-7_6.
[6] P. Ngamchuachit, Y. Kitai, and S. Keeratipibul, “Comparison of dynamic headspace trapping on Tenax TA and headspace stir bar sorptive extraction for analysis of grilled chicken (Yakitori) volatiles,” Applied Science and Engineering Process, vol.13, no. 3, 2020, doi: 10.14416/j.asep.2020.03.003.
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[8] H. H. M. Fadel, S. N. Lotfy, M. M. S. Asker, M. G. Mahmoud, and S. Y. Al-Okbi, “Nutty-like flavour production by Corynebacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavouring quality,” Journal of Advanced Research, vol. 10, pp. 31–38, 2018, doi: 10.1016/j.jare.2018. 01.003.
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[10] A. Braga, C. Guerreiro, and I. Belo, “Generation of flavours and fragrances through biotransformation and de novo synthesis,” Food and Bioprocess Technology, vol. 11, pp. 2217–2228, 2018.
[11] J. Koorkitpoonpol, N. Suwannaprom, S. Keeratipibul, K. Wongravee, P. Phuwapraisirisan, L. Xiao, S. Boonbumrung, and P. Ngamchuachit, “Flavour profile in fresh-squeezed juice of four Thai lime cultivars: Identification of compounds that influence fruit selection by master chefs,” Applied Science and Engineering Process, vol. 13, no. 2, pp. 146–157,2020, doi: 10.14416/j.asep. 2020.02.001.
[12] L. Caputi and E. Aprea, “Use of terpenoids as natural flavouring compounds in food industry,” Recent Patents on Food, Nutrition & Agriculture, vol. 3, no. 1, p. 916, 2011, doi:10.2174/2212798 411103010009.
[13] A. Sharma, P. Sharma, J. Singh, S. Singh, and L. Nain, “Prospecting the potential of agroresidues as substrate for microbial flavor production,” Frontiers in Sustainable Food Systems, vol. 4, no. 18, 2020. doi: 10.3389/fsufs.2020.00018.
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