Biotransformation Of Flavours

This volume contains the proceedings of an international symposium on the bioinformation of flavours, which discussed current concepts of flavour production by plants, fungi, yeasts and bacteria, as well as more specific aspects of flavour creation and improvement.

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This volume contains the proceedings of an international symposium on the bioinformation of flavours, organized by the Industrial Division of the Royal Society of Chemistry as part of the Annual Chemical Congress, held April 1991 in London. The aim of the conference was to bring together researchers working in various fields of the chemistry of naturally-occurring flavour compounds, to discuss progress and to provide a forum for the presentation of results in a number of associated areas on the general theme of the improvement of food flavours. The papers cover current concepts of flavour production by plants, fungi, yeasts and bacteria, as well as more specific aspects of flavour creation and improvement that may be achieved through the use of modern techniques. Topics include improvements in flavour attained through plant breeding, plant cell culture, the biosynthesis of plant flavour compounds, biopathways to novel flavours and bioreactors for the industrial production of flavours from plant cells, micro-organisms and enzymes.