Biotechnology in flavor production

Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods.

The bio in ‘biotechnology’ means life and refers to microbes and other living cells including animal and plant cells. The technology comprises the growth of living cells in vats containing nutrients and oxygen at the specified conditions.

Since the introduction of the first genetically engineered whole food, in tomato in 1994, recombinant DNA technology had developed rapidly. The majority of genetic engineering imparted pest or pesticide resistance to the plant, whereas improved flavor quality has been aspired.

In the production of fermented dairy products, the steps that involve biotechnology are mostly limited to the addition of a recombinant coagulant or of a modified bacterium as a starter culture.

Flavor production in dairy products is the result of microbial metabolism which, in turn, is determined by the entire set of genes related to the culture’s metabolic capability.

Health-oriented consumers are concerned over the possible adverse health effects of certain artificially produced food additives; thus, there is increasing preference for ‘natural’ products.

Flavors derived from plant tissue culture systems, microbial fermentation or bioconversion might be perceived to be more natural than their chemically synthesized equivalent.
Biotechnology in flavor production