Background

The consumers’ trend toward naturalness and “clean-label” products advocates the development of “bio-mediated” tools including new processes for the generation of flavors. Today, many fundamental studies demonstrate the feasibility of producing individual flavor compounds or more complex flavoring preparations by fermentation or by enzymatic reactions. However, to turn research into industrial applications, the processes have to be simplified and optimized by combining chemistry, biology and process engineering know-how.

Scope and approach

This review summarises recent basic research and development on cell and enzyme based formation of volatile flavors with focus on smart combinations of biocatalytic and thermal steps to enrich the natural flavor profile of foods. Ideally, targeted bioconversion of specific raw materials and ingredients will release flavor precursors required to generate the desired flavor profile by appropriate thermal processing.

Key findings and conclusions

The combination of fermentation or enzymatic treatment of raw materials with heat-induced food processes (e.g. drying, extrusion, roasting) represent an elegant approach in industrial food processing to generate flavors under mild conditions. This requires a good control of fermentation or enzymatic reaction steps to produce suitable substrates at the optimal concentrations adapted to the thermal processes. Using traditional cooking and minimal processing conditions (nature-inspired strategies) has become an attractive approach to generate authentic flavor profiles resonating with consumers’ demand for more naturalness.

中文翻译：

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以生物为媒介的食品风味生成–追求受自然启发的可持续风味生产

背景

消费者趋于自然化和“清洁标签”产品的趋势提倡开发“生物媒介”工具，包括产生香精的新工艺。如今，许多基础研究证明了通过发酵或酶促反应生产单个风味化合物或更复杂的风味制剂的可行性。但是，要将研究转化为工业应用，必须结合化学，生物学和过程工程专业知识来简化和优化过程。

范围和方法

这篇综述总结了基于细胞和酶的挥发性调味剂形成的最新基础研究和开发，重点是生物催化和热步骤的巧妙组合，以丰富食品的天然风味。理想地，特定原料和成分的目标生物转化将释放通过适当的热处理产生所需风味特征所需的风味前体。

主要发现和结论

原料的发酵或酶处理与热诱导的食品加工（例如干燥，挤压，烘烤）的结合，代表了工业食品加工在温和条件下产生风味的一种优雅方法。这就要求对发酵或酶促反应步骤进行良好的控制，以生产适合于热过程的最佳浓度的合适底物。使用传统的烹饪方法和最小的加工条件（自然启发的策略）已成为一种吸引人的方法，可以产生真实的风味特征，从而与消费者对更自然的需求产生共鸣。