Abstract
A condensed overview is given of the potential offered by bacteria, fungi and yeasts to produce a wide range of bioflavours and fragrances. The advantages of microbial processes versus chemical synthesis or extraction are outlined. Flavour and fragrance biosynthesis via bioconversion of specific substrates are described. A few commercialised processes are also discussed.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 377-384 |
| Number of pages | 8 |
| Journal | Chinese Journal of Organic Chemistry |
| Volume | 27 |
| Issue number | 3 |
| State | Published - Mar 1 2007 |
Keywords
- Biocatalysis
- Bioflavours
- Fragrances
ASJC Scopus subject areas
- Organic Chemistry