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By Ralph G Berger; Jan A M de Bont

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J. Cheetham 13 Organic Acids Organic acids are frequently key components of flavours; for instance the role of lactic acid produced by Lactobacilli in dairy products and acetic acid produced by Acetobacter aceti in vinegar-based products are very well known. Biotechnological routes to other organic acids have also been devised. Propanoic acid fermentation is important for both the flavour and characteristic holes of Emmenthaler cheese. 8 g 1-1 of acetic acid from 18 g 1-1 of sodium lactate after 5 days incubation [-24].

ROI = annual profits original investment" Discounted cash-flow rate (DCFR) or DCFY, discounted cash-flow yield-the discounted cash-flow rate (or internal rate of return) is the discount rate at which a projects NPV equals zero. Thus in the equation t~nCash-flow NPV =__5~ a the DCFR is the value of i which the NPV is zero. 7 Flavour Sales and Companies Sales by flavour and fragrance companies are chiefly mercantile sales to companies using flavours and fragrances as ingredients in their own products.

8 g 1-1 of acetic acid from 18 g 1-1 of sodium lactate after 5 days incubation [-24]. Similarly, succinic acid is important for both savoury, dairy and fermented beverage flavours because of its characteristic sour-salt-bitter taste. Kaneuchi et al. [25] have found that Lactobacillus reuteri strains isolated from fermented cane molasses can give up to a 70% molar yield of succinic acid from diammonium citrate. The key problems that had to be solved in developing the processes described above were as follows.

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