Flavour-isolation techniques

Gary A. Reineccius

Research output: Chapter in Book/Report/Conference proceedingChapter

17 Scopus citations

Abstract

18.5 Summary: The recovery of aroma compounds from waste streams has been accomplished in only a few commercial applications, the best known being the recovery of coffee or cocoa volatiles during processing. The limitation in application is economics. The waste stream must have an adequate concentration of volatiles and the volatiles must be of high value. Few processing operations meet these economic criteria at this time. In the future, the high costs of recovering flavouring materials from waste streams will be partially offset by the saving in disposal costs associated with environmental issues.

Original languageEnglish (US)
Title of host publicationFlavours and Fragrances
Subtitle of host publicationChemistry, Bioprocessing and Sustainability
PublisherSpringer Berlin Heidelberg
Pages409-426
Number of pages18
ISBN (Print)9783540493389
DOIs
StatePublished - Dec 1 2007

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