Aroma biotechnology opens access to natural volatile flavours. Due to the attribute of "naturalness", these aromas are valuable ingredients for foods, cosmetics and related products. The author of this text describes biocatalyzed reactions and biogenetic routes leading to aroma and flavour compounds. He depicts in detail their utilization in industrial scale processes. Topics discussed include de-novo-synthesis, genetic engineering, in vitro rDNA methods, laboratory requirements and techniques, upscaling, product recovery, profitability, and legal aspects.
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