Klappentext

Discussing the biotechnology of aroma compounds, this work includes coverage of: enzymes and flavour biotechnology; glycoconjugated aroma compounds - occurence, role and biotechnological transformation; and prospects for the bioengineering of isoprenoid biosynthesis.

Inhalt
Combining the technical push and the business pull for natural flavours.- Enzymes and flavour biotechnology.- Glycoconjugated aroma compounds: Occurrence, role and biotechnological transformation.- Prospects for the bioengineering of isoprenoid biosynthesis.- Opportunities in microbial biotransformation of monoterpenes.- Special transformation processes using fungal spores and immobilized cells.- Biotechnological production of flavour-active lactones.- The production of aromas by plant cell cultures.