Biography
Biography: Wilfried Schwab
Abstract
Flavor is the sensory impression of a food and is determined mainly by the chemical senses of smell and taste. In plant derived food, a large fraction of the volatile compounds that may impart aroma (smell) are also present as non-volatile aroma glycosides. They have attracted much attention as antimicrobials and detergents but also as flavor precursors and taste modifiers. The glycosides are either extracted from plant materials or are synthesized by chemical and biocatalytic methods. Up to now, biotechnological production of aroma glycosides is based mainly on reversed hydrolysis performed by glycosidases or transglycosidases. However, these methods suffer from low yields and the excess of the starting materials.
