Bioprocess Production of Flavor, Fragrance and Color Ingredients

About this book

A practical guide to the most useful bioprocess techniques for Bioprocess Production of Flavor, Fragrance, and Color Ingredients In these days of increasing consumer preference for natural foods, biological production of food ingredients is more important than ever before. This book is an in-depth review of bioprocess production of flavor, fragrance, and color ingredients, including esters, aldehydes, lactones, pyrazines, terpenoids, dairy flavors such as methyl ketones, and savory flavors such as HVPs, nucleotides, yeast autolysates, and extracts. Technologies of interest to the food and flavor industry are also covered, including genetic engineering and plant tissue culture, with specific examples taken from flavors and fragrances. Additionally, one entire chapter is devoted to nontechnical issues such as regulation of biotechnology products in foods, consumer perception of the new biotechnology, definition and importance of the word natural, and other related issues. The book addresses a wide range of topics from a rapidly advancing field, yet each topic is covered thoroughly and the most up-to-date material is included. Presentation is practical and down-to-earth, so that the material can be readily digested and applied by food, flavor, and fragrance industry professionals.

Contents

Overview of Bioprocess Flavor and Fragrance Production (F. Welsh). Development and Regulation of Flavor, Fragrance, and Color Ingredients Produced by Biotechnology (C. Manley). Aliphatic, Aromatic, and Lactone Compounds (D. Armstrong and L. Brown). Fermentation Production of Pyrazines and Terpenoids for Flavors and Fragrances (E. Seitz). Savory Flavors (T. Nagodawithana). Dairy Flavors (D. Eaton). Production of Food Colorants by Fermentation (G. Jacobson and J. Wasileski). Plant Tissue Culture (O. Sahai). Genetic Engineering and Other Advanced Technologies (A. Gabelman). Index.

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Biography

ALAN GABELMAN has been involved in biological production of food and flavor ingredients for over 15 years. He is presently with Tastemaker, the world's fifth--largest flavor company. Gabelman's experience in fermentation and downstream purification covers the range from laboratory development (including two patents) to plant operations support. Gabelman holds a BS in chemical engineering from Cornell University and an MChE from the University of Delaware. He is a Registered Professional Engineer in the state of Delaware and a member of the American Institute of Chemical Engineers.