A Biotechnological Approach to Microbial Based Perfumes and Flavours

Flavours and fragrances represent over a quarter of the world market and most of the flavouring and perfume compounds are produced through chemical synthesis or by extraction from natural materials like plant and animal sources. Fragrances and flavours finds application in food, feed, cosmetic, chemical and pharmaceutical industries. Plant and animal sources are an important source of bioflavours but these bioactive compounds are present in minor quantities thus making their isolation and formulation very expensive. The other bio-route for flavour synthesis is based on de novo microbial processes (fermentation) or on bioconversions of natural precursors using microbial cells or enzymes (biocatalysis). This mini review is an attempt to focus on the potential of microorganisms to be used as small biofactories for the production of bio-flavours and fragrances.

• Publication year

  2015

• Venue

  Journal of microbiology & experimentation

• Publication date

  2015-01-07

• Fields of study

  Agricultural and Food Sciences, Chemistry, Biology, Environmental Science

• Identifiers
  DOI 10.15406/JMEN.2015.02.00034
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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