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Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability

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Our ancestors lived in intimacy with nature and knew well that their survival
depended on a safe and fertile environment. The introduction of three-field rotation
in the eighth century bc, for example, counteracted the depletion of soil
and increased crop yields without negative side effects. The first definition of the
modern term “sustainability” is usually ascribed to forest chief captain H. C. von
Carlowitz, who in 1713 in his Sylvicultura Oeconomica formulated principles for
a sensible economy of wood. From J. S. Mill (Of the Stationary State) to modern
academic representatives, such as K. Boulding, D.E. Meadows (The Limits to
Growth), R. Easterlin and H. E. Daly, the “ecological economists” have remained
a concerned but rather ignored minority. The situation started to change after
the famous Brundtland report (Our Common Future) of the UN defined sustainability
as a desirable characteristic of development, which will not only meet
current needs of people, but also will not jeopardise the ability of future generations
to meet their demands and to choose their style of life. This definition
includes a social dimension and was also adopted by Agenda 21 of the UNCED
in 1992 in Rio de Janeiro.

A set of rules may aid in assessing the sustainable quality of a process:
• Consumption and regeneration of the raw materials should be balanced.
• Non-regenerative goods should be replaced.
• Generation of waste and its biological elimination should be balanced.
• Technical processes should match biological processes on the time scale.

A merely growth oriented economy must violate these rules. According to
the first law of thermodynamics, energy in a closed system like the planet earth
is finite (if we neglect the solar photon flux). Today mankind secures its survival
by exploiting low-entropy resources, such as fossil fuels, concentrated minerals
and higher plants, and by converting them to high-entropy products, such as
carbon dioxide, cars and fine chemicals. However, as proven by our office desks,
high entropy levels can only be lowered by energy input. Here the first and the
second law of thermodynamics collide, and we apparently encounter the inner
core of the conflict.

With the world running out of crude oil, species dying out at an alarming rate
and political leaders seemingly little concerned about the predicted disasters,
scientists should feel challenged to suggest solutions. A sustainable production
of natural flavours, like wood, fats and oils, saccharides, phytomedicines, bioethanol,
biopolymers and natural colours, mainly depends on the existence of
reliable plant sources. But how long will the traditional sources of flavours last?
Quality of soil, unfavourable weather conditions, insect infestations and sociopolitical
instabilities may all adversely affect classical agricultural production.

Are there new biosources that could replace exhausted ones? Will, as with vanillin
production, the exploitation of waste streams of the agricultural and food
industries gain importance? “White biotechnology” is propagated as an alternative
option, but will bioprocesses possess stability, specificity, up-scalability and
profitability? Will the recent advances in biotechnology be successfully transferred
to industrial scales? How can the aspired match of economy and ecology
be achieved?

In an attempt to compile the current status of sustainability in the flavour
industry and the developments in the foreseeable future of flavour production,
the present volume discusses consumer trends and preferences, legal and safety
aspects; it describes renewable resources of flavours, such as spice plants, fruits,
vegetables, fermented and heated plants, and natural building blocks; it presents
analytical methods, such as gas chromatography coupled to human or electronic
noses or to mass spectrometers; it deals with the isolation, quality control and
formulation of flavours for liquid or dry products, with biotechnology to provide
novel renewable resources, with enzymes, microbial and fungal cells to biotransform
cheap substrates or to produce flavours de novo, and with plant cells
as a resource of genes coding for metabolic activities in transgenic producers.

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

New York : Springer Berlin Heidelberg., 2007

Deskripsi Fisik

xv, 648 Hlm.

Bahasa

English

ISBN/ISSN

978-3-540-49338-9

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KIMIA ORGANIK

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

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