Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview

Abstract

Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by de novo synthesis (microorganisms’ respiration/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns “beverage fragrances construction” as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.

Determination of Modules in Pleasurable Design to Fulfil Customer Requirements and Provide a Customized Product in the Food Industry

“…The taste attribute was the most important attribute for ice-cream products, which is in line with the opinion of [51], who stated that the taste attribute is the key driver for consumer preferences. Similarly, [52] agreed that for the food and beverage industry, the attributes of flavors (taste) and fragrances are especially important.…”

An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods

“…They assume an essential role in the homogenization of "sensory" communication and description of the product through the development of a sensory lexicon. Lexicons develop attributes that qualitatively describe a product and provide quantitative information about the attribute's intensity [27].…”

Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold Galactomyces geotrichum: Identification of Key Odorants

“…Biotechnological production of flavors presents several important benefits when compared with the previously mentioned methods, such as high production efficiency, simplicity of the technology, controllability, independence from many external factors, care for natural resources, relatively low production cost, and the possibility of managing industry by-products. However, the factors limiting these technologies are the possible variability of the composition of media containing ingredients of natural origin, the need to develop technologies for the recovery of aroma compounds in some cases, as well as the possibility of contamination of the culture by incomplete sterilization of the medium, contamination of the inoculum or careless handling during sampling and other necessary activities [ 1 , 2 , 3 , 4 ].…”