Introduction

The demand for natural flavoring substances has increased sharply in recent years, and tremendous interest has been shown in their production by microorganisms (Berge and Evenhuis 1998; Carina 1995; Schindler and Schmid 1982; Schreiber et al. 1997). Fungal biotransformation of low-cost substrates to flavor and aroma compounds having a high value appears to have great commercial potential. Such compounds have been accepted by the United States Drug Administration (USDA) and by the European Flavour Commission (88/388/EWG 1988; 91/71 EWa and 91/2 EWG 1991) as being natural and falling under the generally regarded as safe (GRAS) category (Janssens et al. 1992; Taylor and Mottram 1996). The flavor products obtained by microbial routes are optically pure, extracellular, and suitable for commercial exploitation because of easy down-stream processing and high yields. Extensive reviews on this subject have been published by Demyttenaere (2001); Hagedorn and Kaphammer (1994); Mestri (1994); and Van der Werf et al. (1997). This chapter will deal with the description and discussion on fungal flavors and aromas.

Nutrition For Kids

Nutrition For Kids

Get All The Support And Guidance You Need To Get The Right Nutrition For Your Kids. This Book Is One Of The Most Valuable Resources In The World When It Comes To Essential Nutrients For Children All Parents Should Know. Children today are more likely to consume foods that are delicious rather than nutritious, and most foods that come under the delicious category are usually either highly sweetened or salted, either way the delicious choice is not good for the child at all.

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