The use of biocatalysis for the production of flavours and fragrances

Biao Jiang, Hua Wang, Zu Yi Li

Research output: Contribution to journalArticle

3 Citations (Scopus)

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 languageEnglish (US)
Pages (from-to)377-384
Number of pages8
JournalChinese Journal of Organic Chemistry
Volume27
Issue number3
StatePublished - Mar 2007
Externally publishedYes

Fingerprint

Fragrances
Flavors
Bioconversion
Biosynthesis
Fungi
Yeast
Bacteria
Substrates
Biocatalysis

Keywords

  • Biocatalysis
  • Bioflavours
  • Fragrances

ASJC Scopus subject areas

  • Organic Chemistry

Cite this

The use of biocatalysis for the production of flavours and fragrances. / Jiang, Biao; Wang, Hua; Li, Zu Yi.

In: Chinese Journal of Organic Chemistry, Vol. 27, No. 3, 03.2007, p. 377-384.

Research output: Contribution to journalArticle

Jiang, Biao ; Wang, Hua ; Li, Zu Yi. / The use of biocatalysis for the production of flavours and fragrances. In: Chinese Journal of Organic Chemistry. 2007 ; Vol. 27, No. 3. pp. 377-384.
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