Biotechnology Letters

, Volume 26, Issue 6, pp 463–472

Applied biocatalysis for the synthesis of natural flavour compounds – current industrial processes and future prospects

Authors

  • J. Schrader
    • Karl Winnacker Institute, DECHEMA e.V.
  • M.M.W. Etschmann
    • Karl Winnacker Institute, DECHEMA e.V.
  • D. Sell
    • Karl Winnacker Institute, DECHEMA e.V.
  • J.-M. Hilmer
    • Symrise GmbH & Co. KG
  • J. Rabenhorst
    • Symrise GmbH & Co. KG
Article

DOI: 10.1023/B:BILE.0000019576.80594.0e

Cite this article as:
Schrader, J., Etschmann, M., Sell, D. et al. Biotechnology Letters (2004) 26: 463. doi:10.1023/B:BILE.0000019576.80594.0e

Abstract

The industrial application of biocatalysis for the production of natural flavour compounds is illustrated by a discussion of the production of vanillin, γ-decalactone, carboxylic acids, C6 aldehydes and alcohols (`green notes'), esters, and 2-phenylethanol. Modern techniques of molecular biology and process engineering, such as heterologous expression of genes, site-directed mutagenesis, whole-cell biocatalysis in biphasic systems, and cofactor regeneration for in vitro oxygenation, may result in more biocatalytic processes for the production of flavour compounds in the future.

biocatalysisγ-decalactoneflavour2-phenylethanolvanillin

Copyright information

© Kluwer Academic Publishers 2004