ABSTRACT
In recent years, the consumers’ demand for natural food flavor has increased continuously. This trend can be attributed to increasing health-and nutrition-conscious lifestyles. As a consequence, the demand for natural ingredients has risen from 10% of the food company requests to 80% within the last decade. The comparison of the costs for natural flavor compounds and their synthetic counterparts show that the chemically produced compounds are by a factor of 100-400 cheaper than the natural ones (1).
