Applied Microbiology and Biotechnology

, Volume 59, Issue 1, pp 1–8

Biotechnological production of 2-phenylethanol

Authors

  •  M. Etschmann
    • Dechema e.V., Biochemical Engineering Group, Theodor-Heuss-Allee 25, 60486 Frankfurt am Main, Germany
  •  W. Bluemke
    • Institute for Chemistry, GKSS Research Centre, 21502 Geesthacht, Germany
  •  D. Sell
    • Dechema e.V., Biochemical Engineering Group, Theodor-Heuss-Allee 25, 60486 Frankfurt am Main, Germany
  •  J. Schrader
    • Dechema e.V., Biochemical Engineering Group, Theodor-Heuss-Allee 25, 60486 Frankfurt am Main, Germany
Mini-Review

DOI: 10.1007/s00253-002-0992-x

Cite this article as:
Etschmann, M., Bluemke, W., Sell, D. et al. Appl Microbiol Biotechnol (2002) 59: 1. doi:10.1007/s00253-002-0992-x

Abstract.

2-Phenylethanol (2-PE) is an important flavour and fragrance compound with a rose-like odour. Most of the world's annual production of several thousand tons is synthesised by chemical means but, due to increasing demand for natural flavours, alternative production methods are being sought. Harnessing the Ehrlich pathway of yeasts by bioconversion of L-phenylalanine to 2-PE could be an option, but in situ product removal is necessary due to product inhibition. This review describes the microbial production of 2-PE, and also summarizes the chemical syntheses and the market situation.

Copyright information

© Springer-Verlag 2002