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Advances in Research on Food Aroma Recovery
(2016) Dubova, H.; Bezusov, A.
The manuscript is devoted to theoretical and experimental substantiation of the scientific principles of repetitive flavor formation or recovery in food systems. The systematized information on the participation of enzymes and flavor precursors has showed the prospects for developing processes of formation in vitro for Green Leaf Volatiles flavors. The scientific and practical approach called the technology of food products flavored in situ has been developed on the basis of the results. The use of aromas of lipid emulsions extracted from fresh or pretreated fruits and aqueous suspensions of plant homogenates in the biosynthesis has been studied. The manuscript provides scientific and practical recommendations for cooking flavored foods.