Abstract
This chapter presents the field of microbial flavour compounds through the main principles governing strategies to obtain them. The production of microbial flavours in fermented products is presented, as this is generally the basis of aroma compounds production. The traditional ways that enabled the production of ‘easy-to-produce’ compounds, which can be considered the first generation of biotechnological aroma compounds is described. The utilisation of progress in biology technologies to give rise to a second generation of aroma compounds is then discussed. At the end of the chapter, the idea of naturalness is discussed with regard to regulation, ethics and analysis followed by perspectives on the field.
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