Biotechnological production of non-volatile flavor compounds

Autor(es)

Paulino, Bruno N. ^[1] ; Sales, Adones ^[2] ; Felipe, Lorena de Oliveira ^[3] ; Pastore, Glaucia M. ^[4] ; Molina, Gustavo ^[5] ; Bicas, Juliano L. ^[4]

Afiliação do(s) autor(es)

^[1] Fed Univ Amazonas UFAM, Fac Pharmaceut Sci, Manaus, AM - Brazil

^[2] Serv Nacl Aprendizagem Ind, Unidade Portao, Rua Padre Leonardo Nunes 180, Curitiba, PR - Brazil

^[3] Univ Tsukuba, Grad Sch Life & Environm Sci, 1-1-1 Tennodai, Tsukuba, Ibaraki 3050006 - Japan

^[4] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Campinas, SP - Brazil

^[5] Univ Fed Vales Jequitinhonha & Mucuri, Inst Sci & Technol, Diamantina, MG - Brazil

• Tipo de documento: Artigo Científico
• Fonte: CURRENT OPINION IN FOOD SCIENCE; v. 41, p. 26-35, OCT 2021.
• Citações Web of Science: 0

Resumo

The market for food additives has continuously grown and been modulated to meet consumer demands, mainly those related to sensory quality, sustainability and health concerns. In this context, compounds used to impart or improve food flavor characteristics are particularly important, and the methods employed to produce such substances are associated with their acceptance by both industry and consumers. In this review, we present the most recent advances in the biotechnological production of non-volatile flavor compounds, particularly the microbial and enzymatic strategies to produce umami and kokumi-related substances, emerging low-caloric and high-intensity sweeteners. (AU)

• Processo FAPESP: 15/50333-1 - Cobra: nova plataforma de descoberta de compostos para identificação rápida e de baixo custo de bioativo com efeitos benéficos originários de plantas brasileiras
• Beneficiário: Glaucia Maria Pastore
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 16/21619-7 - Avaliação das propriedades biológicas de produtos da biotransformação do limoneno
• Beneficiário: Juliano Lemos Bicas
• Modalidade de apoio: Auxílio à Pesquisa - Regular