Based on food legislation the generation of key aroma compounds by biotechnological processes gains increasing importance. However, data on the potential of microbial strains to generate aroma compounds during bread dough fermentation are scarcely available. By fermenting either cereal flours or malts, ethyl methylpropanoate or 4-vinyl-2-methoxyphenol, for example, could be generated in high concentrations. Model experiments with isotopically labeled aroma precursors allowed new insights into the generation of odorants and indicated means to optimize their yields.
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Based on food legislation the generation of key aroma compounds by biotechnological processes gains increasing importance. However, data on the potential of microbial strains to generate aroma compounds during bread dough fermentation are scarcely available. By fermenting either cereal flours or malts, ethyl methylpropanoate or 4-vinyl-2-methoxyphenol, for example, could be generated in high concentrations. Model experiments with isotopically labeled aroma precursors allowed new insights into th...
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