dc.contributorCohen, Alisha E.
dc.creatorTorres, Sebastián
dc.creatorPandey, Ashok
dc.creatorCastro, Guillermo Raul
dc.date.accessioned2021-12-03T14:14:14Z
dc.date.accessioned2022-10-15T12:25:59Z
dc.date.available2021-12-03T14:14:14Z
dc.date.available2022-10-15T12:25:59Z
dc.date.created2021-12-03T14:14:14Z
dc.date.issued2011
dc.identifierTorres, Sebastián; Pandey, Ashok; Castro, Guillermo Raul; Banana flavor: insights into isoamyl acetate production; Nova Science Publishers; 2011; 225-244
dc.identifier978-1-61761-124-7
dc.identifierhttp://hdl.handle.net/11336/148112
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4385812
dc.description.abstractIsoamyl acetate is one of the most important flavor compounds used in food industries because of its characteristic banana flavor. The ester is used as a flavoring compound in many foods and drinks, such as honey, butterscotch, artificial coffee, beverages and perfumes. Also it is one of the major flavor components of fermented alcoholic beverages, such as sake, beer and wines. The isoamyl acetate production is traditionally carried out via chemical synthesis by Fischer esterification mechanism. However, because consumers are moving to foods containing natural flavors due to environmental and health issues, biotechnology is emerging as a competitive alternative to traditional chemical synthesis for the production of isoamyl acetate. Enzyme and whole-cell biocatalysis and fermentation were recently proposed for isoamyl acetate production that can be considered close to „natural‟. These new bioprocesses are in development stages, and most of them limited only to laboratory scale, however, they have high potential to be industrially useful and could offer an alternative way to obtain natural banana flavor. The current review discusses the myriad of reaction systems developed for isoamyl acetate production
dc.languageeng
dc.publisherNova Science Publishers
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.novapublishers.org/catalog/product_info.php?products_id=23136
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.novapublishers.org/catalog/product_info.php?products_id=12935
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourceBananas: nutrition, diseases and trade Issues
dc.subjectNATURAL FLAVORS
dc.subjectISOAMYL ACETATE
dc.subjectBIOPROCESSES
dc.titleBanana flavor: insights into isoamyl acetate production
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeinfo:eu-repo/semantics/bookPart
dc.typeinfo:ar-repo/semantics/parte de libro


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