EMERGENCE OF DIFFERENT SOURCES FOR THE PRODUCTION OF NATURAL FLAVORS

  • Shivani Chourasia Postgraduate Student in MSc. Food Science and Technology, Central University Of Punjab, India
  • Pallavi saxena Undergraduate Student in BSc.(H) Food Technology, Shaheed Rajguru College Of Applied Sciences For Women, University of Delhi, India
  • Prachi Gautam Undergraduate Student in BSc.(H) Food Technology, Shaheed Rajguru College Of Applied Sciences For Women, University of Delhi, India
  • Shriya Singh Undergraduate Student in BSc.(H) Food Technology, Shaheed Rajguru College Of Applied Sciences For Women, University of Delhi, India
Keywords: Biosynthesis, fermentation, food flavor, natural flavor production, microbial bioconversion

Abstract

Flavor compounds are incorporated into food products to impart significant flavor rather than the nutrition. This belongs to many different structural classes of chemicals which are either present in various plant and animal sources naturally or can be chemically synthesized. Since humans have an innate sense of attachment to natural things therefore, if we look a large segment of public, they have a strong preference for natural flavors but most available flavor compounds are now produced via chemical processes  or extraction because they are more economic.  Though they pose a limitation by the formation of undesirable racemic mixtures and at the same time the growing reluctance of the consumer towards chemical is an added factor to shift the industrial interest towards naturalness of the product. So, there are so many researches and studies going on to find out various approaches and ways for producing natural flavors which are briefly reviewed in this paper.

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Published
2020-12-29
How to Cite
1.
Chourasia S, saxena P, Gautam P, Singh S. EMERGENCE OF DIFFERENT SOURCES FOR THE PRODUCTION OF NATURAL FLAVORS. FASJ [Internet]. 2020Dec.29 [cited 2021Jun.18];2(01):13-9. Available from: https://fasj.org/index.php/fasj/article/view/57
Section
Review Articles