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Biotechnological Interventions for Production of Flavour and Fragrance Compounds

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Sustainable Bioeconomy

Abstract

Flavour and aroma are the important attributes which determine the sensory perception of food, pharmaceutical and cosmetic products. Traditionally, flavour and aroma compounds are extracted from plant and animal sources. In order to meet the huge demand and expenses for various products, the artificial chemicals are now being added. Due to the chemo-phobia and health hazards, artificial flavours and fragrances are not acceptable by the consumers. Biotechnological methods provide better and eco-friendly substitutes for artificial flavour and fragrances. The bio-routes for their synthesis are based on enzymes methods, de novo microbial processes, and bioconversion/biotransformation using microorganisms. Solid-state fermentation carried out by microorganisms can produce a variety of potentially valuable aromatic compounds. Different agro-industrial wastes such as plant residues, bran, straw, flowers, fruit pods can be used as the raw materials which reduces the manufacturing costs of these bio-products and also solves the problem of environmental pollution. Advances in genetic and metabolic engineering are newer approaches of biotechnology which has opened a fenestella in the production of flavour and fragrances.

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Authors and Affiliations

  1. Department of Microbiology, Dolphin (PG) Institute of Biomedical and Natural Sciences, Dehradun, India

    Tripti Malik

  2. Microbiology Lab, School of Life Sciences, Central University of Gujarat, Gandhinagar, India

    Seema Rawat

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  1. Tripti Malik
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  2. Seema Rawat
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Correspondence to Seema Rawat .

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  1. School of Interdisciplinary and Trans-disciplinary Studies, Indira Gandhi National Open University, New Delhi, Delhi, India

    V. Venkatramanan

  2. School of Interdisciplinary and Trans-disciplinary Studies, Indira Gandhi National Open University, New Delhi, Delhi, India

    Shachi Shah

  3. Department of Botany, School of Life Sciences, Mahatma Gandhi Central University, Motihari, Bihar, India

    Ram Prasad

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Malik, T., Rawat, S. (2021). Biotechnological Interventions for Production of Flavour and Fragrance Compounds. In: Venkatramanan, V., Shah, S., Prasad, R. (eds) Sustainable Bioeconomy . Springer, Singapore. https://doi.org/10.1007/978-981-15-7321-7_7

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