2012 Trends in Food Chemistry

  • Author: ChemViews/GDCh
  • Published Date: 14 March 2013
  • Source / Publisher: Nachrichten aus der Chemie/GDCh
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim
thumbnail image: 2012 Trends in Food Chemistry

Nachrichten aus der Chemie (the membership magazine of the GDCh) annually publishes trend reports in which authors spot and compile an overview of inspiring work and recent trends in the most important chemical disciplines.


ChemViews gives you an overview of the latest trend report, its authors and the literature collected.


Trends in Food Chemistry 2012

R. G. Berger, J. Schrader, W. Schwab, M. Wüst, H. Zorn


In addition to the identification of aromatic substances by the Molecular Sensory, the focus of flavor research now includes the elucidation of their biosynthesis and its biotechnological production.


► Full article (in German):

All 2012 trend reports on ChemViews


Authors

Ralf BergerRalf G. Berger has been the director of the Institute of Food Chemistry at the University of Hanover, Germany, since 1990. He studied in Stuttgart and at the Technical University of Munich, both Germany, where he received his Ph.D. and his habilitation in 1986. From 1988 to 1989 he was a postdoctoral researcher at the University of California, Davis, USA.

He explores models of microbial flavor genesis along with the enzymology and molecular biology of edible mushrooms (www.basidionet.de).

 



Jens Schrader
Jens Schrader, born 1966, studied biotechnology and gained his Ph.D. in Dortmund, Germany. He spent time as a postdoctoral researcher at the Karl Winnacker Institute in Frankfurt, Germany, and at the University of California, Berkeley, USA. Since 2006 he has headed the Working Group Biotechnology of the DECHEMA, where he focuses on biotechnological production strategies with micro and molecular biology, bioprocess, and bioelectrochemistry. In 2009 he received his habilitation from the University of Frankfurt, Germany. Since 2012 he has been a board member of the DECHEMA Research Institute.

 

 

Wilfried Schwab
Wilfried Schwab, born 1961, studied food chemistry in Würzburg, Germany, and graduated in 1989. After this, he held postdoctoral positions in US, Spain, and the Netherlands. From 1991 to 1994 he worked at Hoechst AG, Frankfurt, Germany. He gained his habilitation in 1999. In 2003 he took over the Degussa-endowed professorship of biomolecular food technology at the Technical University Munich, Germany. Since 2008 he has been Professor of Biotechnology of Natural Products at the TU Munich.

His research interests include analytical, biochemical, and molecular biological studies on the biosynthesis, metabolism, and function of biomolecules.
 
 

Matthais Wüst

Matthias Wüst, born 1968, studied food chemistry at the University of Frankfurt, Germany, and received his Ph.D. there in 1999. After a postdoctoral fellowship at the Institute of Biological Chemistry at Washington State University, USA, he became Professor of Food Chemistry at the University of Valais, Switzerland, in 2003. Since 2009 he has been Professor in the Department of Bioanalysis and Food Chemistry at the University of Bonn, Germany.

His major research interests are the analysis and biosynthesis of terpenoid flavorings.


 

Holger Zorn

Holger Zorn has been Professor of Food Chemistry at the University of Giessen, Germany, since 2008. He was previously a professor of biochemistry at the Technical University of Dortmund, Germany. After studying food chemistry in Karlsruhe, Germany, he received his Ph.D. in 1997 from the University of Hohenheim, Germany. In 1998, he gained the second state examination for food chemists. In 2003 he received his habilitation from the University of Hanover, Germany.

His main research fields are the flavors of food biotechnology along with enzymes and biotechnology-based renewable resources.








References

1) Regulation (EC) No. 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavorings and certain food ingredients with flavoring properties for use in and on foods and amending Council Regulation (EEC) No. 1601/91, Regulations (EC) No. 2232/96 and (EC) No. 110/2008, and Directive 2000/13/EC. Link (PDF)
2) M. M. Bomgardner, Chem. Eng. News 2012, 90(29), 25–29. Link
3) T. Hofmann, W. Meyerhof, P. Schieberle (Eds.), Advances and Challenges in Flavor Chemistry & Biology, Deutsche  Forschungsanstalt für Lebensmittelchemie, Garching, Germany, 2011. ISBN: 9783938896389
4) J. Maury, M. A. Asadollahi , L. R. Formenti, M. Schalk, J. Nielsen, J. Metabolic, Engineering of Isoprenoid Production:  Reconstruction of Multistep Heterologous Pathways in Tractable Hosts in Isoprenoid  synthesis in plants and microorganisms new concepts and experimental approaches, T. J. Bach, M. Rohmer, M. (Eds.), Springer, New York, USA, 2012, 73–89. ISBN: 978-1461440628
5) J. Battilana, F. Emanuelli, G. Gambino et al., J. Exp. Bot. 2011, 62, 5497–5508. DOI: 10.1093/jxb/err231
6) J. Bohlmann, D. M. Martin, S. Aubourg et al., BMC Plant Biol. 2010, 10, 226. DOI: 10.1186/1471-2229-10-226v
7) B. May, M. Wüst, Flavour Frag. J. 2012, 27, 280–285. DOI: 10.1002/ffj.3096
8) D. M. Martin, A. Chiang, S. T. Lund, J. Bohlmann, Planta 2012, 236, 919–929. DOI: 10.1007/s00425-012-1704-0
9) W. Schwab, R. Davidovich-Rikanati, E. Lewinsohn, Plant J. 2008, 54, 712–732. DOI: 10.1111/j.1365-313X.2008.03446.x
10) G. Cumplido-Laso, L. Medina-Puche, E. Moyano et al., J. Exp. Bot. 2012, 63, 4275–4290. DOI: 10.1093/jxb/ers120
11) M. Emura, Y. Yaguchi, A. Nakahashi, D. Sugimoto, N. Miura, K. Monde, J. Agr. Food Chem. 2009, 57, 9909–9915. DOI: 10.1021/jf901439v
12) T. Raab, J. A. López-Ráez, D. Klein et al., Plant Cell 2006, 18, 1023–1037. DOI: 10.1105/tpc.105.039784
13) K. Durchschein, S. Wallner, P. Macheroux et al., Eur. J. Org. Chem. 2012, 26, 4963–4968. DOI: 10.1002/ejoc.201200776
14) M. Wein, N. Lavid, S. Lunkenbein, E. Lewinsohn, W. Schwab, R. Kaldenhoff, Plant J. 2002, 31, 755–65. DOI: 10.1046/j.1365-313X.2002.01396.x
15) Y. Zorrilla-Fontanesi, J. L. Rambla, A. Cabeza et al., Plant Physiol. 2012, 159, 851–870. DOI: 10.1104/pp.111.188318
16) V. Shulaev, D. J. Sargent, R. N. Crowhurst et al., Nat. Genet. 2011, 43, 109–116. DOI: 10.1038/ng.740
17) T. Hoffmann, R. Kurtzer, K. Skowranek et al., Metab. Eng. 2011, 13, 527–531. DOI: 10.1016/j.ymben.2011.06.002
18) J. Schrader, Microbial Flavour Production in Flavours and Fragrances, R. G. Berger (Eds.), Springer, Heidelberg, Germany, 2007, 507–574. ISBN: 9783540493396
19) S. Krügener, U. Krings, H. Zorn, R. G. Berger, Biores. Technol. 2010, 101, 457–462. DOI: 10.1016/j.biortech.2009.08.087
20) U. Krings, L. Lehnert, M. A. Fraatz, B. Hardebusch, H. Zorn, R. G. Berger, J. Agric. Food Chem. 2009, 57, 9944–9950. DOI: 10.1021/jf901442q
21) N. Lehnert, U. Krings, D. Sydes, M. Wittig, R. G. Berger, J. Biotechnol. 2012, 159, 329–335. DOI: 10.1016/j.jbiotec.2011.06.007
22) U. Krings, S. Krügener, S. Rinne, R. G. Berger, Bioconversion of β-Myrcene to Perillene – Metabolites, Pathways, and Enzymes in Proc. 12th Weurman Flavour Symposium, I. Blank, M. Wüst, C. Yeretzian (Eds.), ZHAW, Zurich, Switzerland, 2010, 328–331.
23) K. Zelena, U. Krings, R. G. Berger, Biores. Technol. 2012, 108, 231–239. DOI: 10.1016/j.biortech.2011.12.097
24) I. Plagemann, K. Zelena, P. Arendt, P. D. Ringel, U. Krings, R. G. Berger, J. Mol. Cat. B: Enzymatic 2013, 99–104. DOI: 10.1016/j.molcatb.2012.11.004
25) U. Krings, A. Grimrath, D. Linke, S. Schindler, R. G. Berger, Flav. Fragr. J. 2011, 26, 174–179. DOI: 10.1002/ffj.2040
26) M. Scheibner, B. Hülsdau, K. Zelena et al., Appl. Microbiol. Biotechnol. 2008, 77, 1241–1250. DOI: 10.1007/s00253-007-1261-9
27) M. Pühse, R. T. Szweda, Y. Ma, C. Jeworrek, R. Winter, H. Zorn, BBA-Proteins Proteom. 2009, 1794, 1091–1098. DOI: 10.1016/j.bbapap.2009.03.015
28) K. Zelena, B. Hardebusch, B. Hülsdau, R. G. Berger, H. Zorn, J. Agric. Food Chem. 2009, 57, 9951–9955. DOI: 10.1021/jf901438m
29) S. Bormann, M. M. W. Etschmann, M. A. Mirata, J. Schrader, J. Ind. Microbiol. Biotechnol. 2012, 39, 1761–1769. DOI: 10.1007/s10295-012-1181-2
30) S. Cornelissen, S. Liu, A. Schmid, A. T. Deshmukh, B. Bühler, J. Ind. Microbiol. Biotechnol. 2011, 38,1359–70. DOI: 10.1007/s10295-010-0919-y
31) M. A. Mirata, D. Heerd, J. Schrader, Process Biochem. 2009, 44, 764–771. DOI: 10.1016/j.procbio.2009.03.013
32) G. Scalcinati, C. Knuf, S. Partow et al., Metabol. Eng. 2012, 14, 91–103. DOI: 10.1016/j.ymben.2012.01.007
33) M. Schalk, L. Pastore, M. A. Mirata et al., J. Am. Chem. Soc. 2012. DOI: 10.1021/ja307404u
34) P. J. Westfall, D. J. Pitera, J. R. Lenihan et al., Proc. Natl. Acad. Sci. USA 2012, 109, E111–E118. DOI: 10.1073/pnas.1110740109

Article Views: 6167

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission and consult our permission guidance prior to making your request

Follow on Facebook Follow on Twitter Follow on YouTube Follow on LinkedIn Follow on Instagram RSS Sign up for newsletters

Magazine of Chemistry Europe (16 European Chemical Societies) published by Wiley-VCH