Review article
The Use of Enzymes and Microorganisms for the Production of Aroma Compounds from Lipids
Mario Aguedo
; Centro de Engenheria Biológica, Universidade do Minho, Campus de Gualtar, P–4710-057 Braga, Portugal
Mai Huong Ly
; Laboratoire de Microbiologie UMR UB/INRA 1232, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation (ENSBANA), Esplanade Erasme, F-21000 Dijon, France
Isabel Belo
; Centro de Engenheria Biológica, Universidade do Minho, Campus de Gualtar, P–4710-057 Braga, Portugal
José A. Teixeira
; Centro de Engenheria Biológica, Universidade do Minho, Campus de Gualtar, P–4710-057 Braga, Portugal
Jean-Marc Belin
; Laboratoire de Microbiologie UMR UB/INRA 1232, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation (ENSBANA), Esplanade Erasme, F-21000 Dijon, France
Yves Waché
; Laboratoire de Microbiologie UMR UB/INRA 1232, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation (ENSBANA), Esplanade Erasme, F-21000 Dijon, France
Abstract
Lipids are an important source of aroma compounds. In foods, lipids are degraded or modified by enzymatic activities that are originally present in the raw materials or that develop later due to the growth of microorganisms. Mimicking these natural pathways, some processes have been developed to produce aroma compounds in bioreactors. In this review we describe the production of aroma compounds from different families: lactones, green notes and ionones. We focus on points that are specific to these reactions in heterogeneous media: physicochemical forces involved in the interactions between the substrate, product and biocatalyst, transfers between the phases and, as the degradation of lipids often requires an oxidation step, on the problems of oxygenation of the reactors.
Keywords
lipids; aroma compounds; biotransformation; emulsions; surface properties; oxygen
Hrčak ID:
110904
URI
Publication date:
15.12.2004.
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