Biotechnological production of flavor compounds: III. High productivity fermentation of volatile flavors using a strain of ischnoderma benzoinum

Production of tomato flavor volatiles fr

Production of tomato flavor volatiles from a crude enzyme preparation using a hollow-fiber reactor

✍ B. J. Cass; F. Schade; C. W. Robinson; J. E. Thompson; R. L. Legge 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 89 KB 👁 2 views

In recent years there has been an increase in the interest in the production of compounds by isolation from natural sources or through processes that can be deemed "natural". This is of particular interest in the food and beverage industry for flavors and aromas. Hexanal, organoleptically known to p