1 Aroma Compounds in Food

1.1 Aroma, Flavor, and Fragrance Compounds
1.2 Character Impact Components
1.3 Categories of Aromas
1.4 Functions of Aromas
1.5 Bioactivity of Aromas
2 The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds
2.1 Characterization of Yeasts
2.2 Aroma Development in Beer
2.3 Aroma Development in Wine
2.3.1 Yeast and Wine Aroma
2.3.2 Yeast Enzymes
2.3.3 Noble Rot Infected Grape IB
2.3.4 Malolactic Fermentation
2.3.5 Technological Developments
2.4 Yeast Cells As a Source of Aroma
2.5 Aromas of Fermented Milk
2.6 Bakery Products
2.7 Nondairy Acidic Fermentations
2.8 Fermented Plant Materials
2.9 Ethnic Food
2.9.1 Koji and Derivatives
2.9.2 Sake
2.9.3 Miscellaneous Fermented Food
2.10 Aroma Enhancement by Mixed Cultures
2.11 Conclusions
3 Why Novel Biotechnology of Aromas?
3.1 Aromas from Living Cells
3.2 The Legal Situation
3.3 The Potential of Biocatalysts
4 Laboratory Requirements and Techniques
4.1 Laboratory Equipment
4.2 The Biological Materials
4.3 Laboratory-Scale Cultivation
4.4 Nutrient Media
4.5 Analysis of Nonvolatiles
4.6 Analysis of Volatile Bioflavors
4.6.1 Chirospecific Gas Chromatography
4.6.2 Stable Isotope Analysis: IRMS and SNIF-NMR
5 Aroma Compounds from Microbial De Novo Synthesis
5.1 A Short History of Bioflavors
5.2 Oligo - Isoprenoids
5.3 Aliphatics
5.3.1 Carboxylic Acids
5.3.2 Lipoxygenase and Cyclooxygenase Products
5.3.3 Carbonyls
5.3.4 Alkanols
5.3.5 Esters
5.4 Aromatics
5.4.1 Vanillin
5.4.2 Cinnamates
5.4.3 Heterocycles
5.5 Degradation of Off-Odor
5.6 Are Microbial Volatiles Secondary Metabolites?
6 Biotransformation/Bioconversion
6.1 Monoterpenes
6.2 Sesquiterpenes
6.3 Fatty Acid Derivatives
6.4 Aromatics and Heterocycles
7 Enzyme Technology
7.1 Lipases
7.1.1 Lipolysis
7.1.2 Kinetic Resolution of Racemates
7.1.3 Reverse Hydrolysis
7.1.4 Nonaqueous Reaction Media
7.1.5 Immobilization
7.2 Carbohydrases
7.2.1 Glycosidic Aroma Precursors
7.2.2 Other Glycanases
7.3 Proteases
7.4 Oxidoreductases
7.5 Miscellaneous Enzymes
7.6 Cofactor Recycling
8 Genetically Altered Catalysts
8.1 Mutants and Fusants
8.2 In Vitro rDNA Technique
8.2.1 Enzymes
8.2.2 Lactococci HO
8.2.3 Yeasts
8.2.4 Higher Fungi
8.2.5 Non-Food Species
9 Plant Catalysts
9.1 Plant Enzymes
9.1.1 Lipoxygenase Derived Aromas
9.2 Precursor Atmosphere Stored Fruits
9.3 In Vitro Plant Cell Culture
9.3.1 De Novo Syntheses
9.3.2 Differentiated Cells
9.3.3 Conversion and Conjugation Of Substrates
9.3.4 Key Parameters for the Production Of Aromas
9.3.5 Phototrophic in Vitro Cells
9.3.6 Plant Genetic Engineering
9.3.7 Scaling-Up Experiments
10 Bioprocess Technology
10.1 Bioreactor Design
10.1.1 Mode of Operation
10.1.2 Fluidized Bed Reactor
10.1.3 Application of Membranes
10.1.4 Solid State Reactor
10.1.5 Alternative Reactors
10.2 Process Monitoring
10.3 Downstreaming Volatile Flavors
10.3.1 Degradation of Volatiles
10.3.2 Inhibition Phenomena
10.3.3 Solid/Liquid Separation
10.3.4 Electrodialysis
10.3.5 Reactive Extraction
10.3.6 Two Phase Extraction
10.3.7 Solid Phase Extraction
10.3.8 Gas Extraction
10.3.9 Membranes
11 Toward an Industrial Application
11.1 Rapid Process Improvement
11.1.1 Improved Biotransformation
11.1.2 Improved De Novo Synthesis
11.2 Scaling-Up
11.3 Profitability Aspects
11.4 Present Industrial Applications
12 Outlook
References.