TY - BOOK ID - 69623480 TI - Generation of Aromas and Flavours PY - 2018 SN - 1789844533 1838816933 1789844525 PB - IntechOpen DB - UniCat KW - Biochemistry. KW - Biological chemistry KW - Chemical composition of organisms KW - Organisms KW - Physiological chemistry KW - Biology KW - Chemistry KW - Medical sciences KW - Composition KW - Biochemistry UR - https://www.unicat.be/uniCat?func=search&query=sysid:69623480 AB - Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas. ER -