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Applied biocatalysis for the synthesis of natural flavour compounds – current industrial processes and future prospects

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Abstract

The industrial application of biocatalysis for the production of natural flavour compounds is illustrated by a discussion of the production of vanillin, γ-decalactone, carboxylic acids, C6 aldehydes and alcohols (`green notes'), esters, and 2-phenylethanol. Modern techniques of molecular biology and process engineering, such as heterologous expression of genes, site-directed mutagenesis, whole-cell biocatalysis in biphasic systems, and cofactor regeneration for in vitro oxygenation, may result in more biocatalytic processes for the production of flavour compounds in the future.

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Authors and Affiliations

  1. Karl Winnacker Institute, DECHEMA e.V., Theodor-Heuss-Allee 25, 60486, Frankfurt/Main, Germany

    J. Schrader, M.M.W. Etschmann & D. Sell

  2. Symrise GmbH & Co. KG, Mühlenfeldstr. 1, 37603, Holzminden, Germany

    J.-M. Hilmer & J. Rabenhorst

Authors
  1. J. Schrader
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  2. M.M.W. Etschmann
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  3. D. Sell
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  4. J.-M. Hilmer
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  5. J. Rabenhorst
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Schrader, J., Etschmann, M., Sell, D. et al. Applied biocatalysis for the synthesis of natural flavour compounds – current industrial processes and future prospects. Biotechnology Letters 26, 463–472 (2004). https://doi.org/10.1023/B:BILE.0000019576.80594.0e

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  • DOI: https://doi.org/10.1023/B:BILE.0000019576.80594.0e

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