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.

Dr Daphna Havkin-Frenkel, Bakto Flavors LCC, North
Brunswick, New Jersey and Biotechnology Center for Agriculture and
the Envirnoment, Rutgers University, New Brunswick, New Jersey,
USA
Dr Faith C. Belanger, Plant Biology and Pathology
Department and Biotechnology Center for Agriculture and the
Environment, Rutgers University, New Brunswick, New Jersey, USA