The use of biocatalysis for the production of flavours and fragrances

Biao Jiang, Hua Wang, Zu Yi Li

Research output: Contribution to journalArticle

3 Scopus citations


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 languageEnglish (US)
Pages (from-to)377-384
Number of pages8
JournalChinese Journal of Organic Chemistry
Issue number3
Publication statusPublished - Mar 1 2007



  • Biocatalysis
  • Bioflavours
  • Fragrances

ASJC Scopus subject areas

  • Organic Chemistry

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