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