Biocatalysis for Tasty Food

Dear Colleagues,

The production of new flavor enhancers and aroma compounds is a topic of paramount interest in the food industry, as they ensure product homogeneity, favorable consumer acceptance, and can support programs aimed at reducing salt and fat intake. The exposure of consumers to new flavors, as a consequence of the growth of the ethnic food sector with consequent changes in consumers’ lifestyle, and concerns about some of the flavor enhancers currently in use, boosts the search for highly acceptable, possibly naturally occurring, alternatives. Biocatalytic methods may offer a viable, sustainable, and convenient entry to these products, particularly with compounds of biotechnological origin, or the use of waste by-products from other processes’ streams as raw material.

We are pleased to invite you to submit original research papers, short communications, letters, or review articles focused on the biocatalyzed synthesis of taste-active compounds, aroma compounds, flavor enhancers, or food additives aimed at improving food acceptance and/or organoleptic properties.

Dr. Cinzia Calvio
Dr. Carlo F Morelli
Guest Editors

Manuscript Submission Information

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