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)|
|Number of pages||8|
|Journal||Chinese Journal of Organic Chemistry|
|Publication status||Published - Mar 1 2007|
ASJC Scopus subject areas
- Organic Chemistry