Bioflavoring and beer refermentation.
Various techniques are used to adjust the flavors of foods and beverages to new market demands. Although synthetic flavoring chemicals are still widely used, flavors produced by biological methods (bioflavors) are now more and more requested by consumers, increasingly concerned with health and environmental problems caused by synthetic chemicals. Bioflavors can be extracted from plants or produced with plant cell cultures, microorganisms or isolated enzymes. This Mini-Review paper gives an overview of different systems for the microbial production of natural flavors, either de novo, or starting with selected flavor precursor molecules. Emphasis is put on the bioflavoring of beer and the possibilities offered by beer refermentation processes. The use of flavor precursors in combination with non-conventional or genetically modified yeasts for the production of new products is discussed.
Vanderhaegen
B
B
Center for Malting and Brewing Science, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001, Heverlee, Belgium. bart.vanderhaegen@agr.kuleuven.ac.be
Neven
H
H
Coghe
S
S
Verstrepen
K J
KJ
Derdelinckx
G
G
Verachtert
H
H
D001515:Beer / Q000032:analysis; D001547:Benzaldehydes / Q000378:metabolism; D001688:Biological Products / Q000378:metabolism; D003931:Diacetyl / Q000378:metabolism; D005285:Fermentation; D005421:Flavoring Agents / Q000378:metabolism; D005524:Food Technology; D005818:Genetic Engineering; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000378:metabolism; D013455:Sulfur / Q000378:metabolism; D014242:Trichoderma / Q000378:metabolism
D001547:Benzaldehydes; D001688:Biological Products; D005421:Flavoring Agents; D013455:Sulfur; C100058:vanillin; D003931:Diacetyl