ENZYMES AND FOOD FLAVOR - A REVIEW

The use of enzymes in flavor generation in food technology is reviewed . In the first part, important products derived from natural macromole cules present in foods such as fats, proteins, nucleic acids and flavo r precursors are discussed in terms of the enzymes involved in the rea ctions and the relation of the products with flavor. Enzymes that are used to eliminate natural or process induced off-flavors are also disc ussed. In the second part, the use of enzymes for the direct synthesis of flavoring compounds is presented.