Biotechnological production of non-volatile flavor compounds
Bruno NPaulino1,Adones Sales2, Lorena de Oliveira Felipe3, Glaucia M Pastore5, Juliano L Bicas6
Faculty of Pharmaceutical Sciences, Federal University of Amazonas (UFAM), Manaus, AM, Brazil.
The market for food additives has continuously grown and been modulated to meet consumer demands, mainly those related to sensory quality, sustainability and health concerns. In this context, compounds used to impart or improve food flavor characteristics are particularly important, and the methods employed to produce such substances are associated with their acceptance by both industry and consumers. In this review, we present the most recent advances in the biotechnological production of non-volatile flavor compounds, particularly the microbial and enzymatic strategies to produce umami and kokumi-related substances, emerging low-caloric and high-intensity sweeteners.