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Applied Microbiology and Biotechnology

, Volume 49, Issue 1, pp 1–8 | Cite as

Biotechnological production of flavours and fragrances

  • U. Krings
  • R. G. Berger
MINI-REVIEW

Abstract

The biotechnological generation of natural aroma compounds is rapidly expanding. Aroma chemicals, such as vanillin, benzaldehyde (bitter almond, cherry) and 4-(R)-decanolide (fruity–fatty) are marketed on a scale of several thousand tons per year. Their possible production by single-step biotransformations, bioconversions and de novo synthesis using microorganisms, plant cells or isolated enzymes is shown. The perspectives of bioprocesses for the oxifunctionalisation of lower terpenes by genetically modified organisms and economic aspects are discussed.

Keywords

Enzyme Plant Cell Aroma Compound Benzaldehyde Biotransformation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 1998

Authors and Affiliations

  • U. Krings
    • 1
  • R. G. Berger
    • 1
  1. 1.Institut für Lebensmittelchemie, Universität Hannover, Wunstorferstraße 14, D-30453 Hannover, GermanyDE

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