Biotechnology in Flavor Production

Biotechnology can deliver complex flavors both as fermentation products and single constituents. Recent developments in transgenic research have spawned numerous studies in the use of metabolic engineering of biosynthetic pathways to produce high-value secondary metabolites that can enhance the flavors of food products. Biotechnology is also playing an increasingly important role in the breeding of food crops for enhanced flavor. This book provides a unique overview of the current state of the art of flavor production through biotechnology, examining the principles and current methods of producing flavors from plants and other organisms. Chapters are included on plant tissue culture, genetic engineering of plants for flavor improvement and genetic engineering of bacteria and fungi for flavor improvement of fermented beverages and dairy products. The book is directed at food scientists and technologists in the food and flavour industries as well as academics and ingredients suppliers.

Biotechnology can deliver complex flavors both as fermentationproducts and single constituents. Recent developments in transgenicresearch have spawned numerous studies in the use of metabolicengineering of biosynthetic pathways to produce high-valuesecondary metabolites that can enhance the flavors of foodproducts. Biotechnology is also playing an increasingly importantrole in the breeding of food crops for enhanced flavor.This book provides a unique overview of the current state of theart of flavor production through biotechnology, examining theprinciples and current methods of producing flavors from plants andother organisms. Chapters are included on plant tissue culturegenetic engineering of plants for flavor improvement and geneticengineering of bacteria and fungi for flavor improvement offermented beverages and dairy products. The book is directed atfood scientists and technologists in the food and flavourindustries as well as academics and ingredients suppliers.

1. The development of yeast strains as tools to adjust theflavor of fermented beverages to market specifications (Jan H.Swiegers, Sofie M.G. Saerens and Professor Isak S. Pretorius, TheAustralian Wine Research Institute, Glen Osmond, AdelaideAustralia).2. Biotechnology of flavor production in dairy products(Dr Bart C. Weimer, Sweta Rajan, Bala Ganesan, Center forIntegrated BioSystems, Department of Nutrition and Food SciencesUtah State University, Logan, Utah, USA).3. Biotechnological production of vanillin (Dr DaphnaHavkin-Frenkel and Dr Faith C. Belanger, The Biotechnology Centerfor Agriculture & the Environment, School of Environmental andBiological Science, Rutgers, The State University of New JerseyNew Brunswick, New Jersey, USA).4. Plant cell culture as a source of valuable chemicals(Dr Chee-Kok Chin.Department of Plant Biology and Pathology, Rutgers UniversityNew Brunswick, New Jersey, USA).5. Tomato aroma: biochemistry and biotechnology (RachelDavidovich-Rikanati and Yaniv Azulay, Institute of Plant SciencesNewe Ya'ar Research Center, Agricultural ResearchOrganization, Ramat Yishay, Israel; Yaron Sitrit.The Jacob Blaustein Institutes for Desert Research, Ben-GurionUniversity of the Negev, Beer-Sheva, Israel; and Yaakov Tadmor andDr Efraim Lewinsohn.Institute of Plant Sciences, Newe Ya'ar Research CenterAgricultural Research Organization, Ramat Yishay, Israel).6. Flavour development in rice (Louis M. T. Bradbury, DrRobert J. Henry and Daniel L. E. Waters, Grain Foods CRC, Centrefor Plant Conservation Genetics, Southern Cross UniversityLismore, NSW 2480 Australia).7. Breeding and biotechnology for flavor development in apple(Malus x domestica Borkh) (Dr Susan K. Brown, Department ofHorticultural Sciences, Cornell University, Geneva, New YorkUSA).8. Aroma as a factor in the breeding process of fresh herbs the case of basil (Dr Nativ Dudai, Aromatic, Medicinaland Spice Crops Unit, ARO - Newe Ya`ar Research Center, RamatYishay, ISRAEL; and Dr Faith C. Belanger.Department of Plant Biology and Pathology and The BiotechnologyCenter for Agriculture & the Environment, School ofEnvironmental and Biological Sciences, Rutgers, The StateUniversity of New Jersey, New Brunswick, New Jersey, USA).9. Increasing the methional content in potato throughbiotechnology (Rong Di, The Biotechnology Center forAgriculture & the Environment, School of Environmental andBiological Science, Rutgers, The State University of New JerseyNew Brunswick, New Jersey, USA).10. Regulatory aspects of flavor development - traditionalversus bioengineered (Dr Sabine Teske and Dr James C.Griffiths, Burdock Group, Vero Beach, Florida and Washington D.C.USA)