This paper gives an overview of the potential offered by biocatalysis for the synthesis of natural odorants, highlighting relevant biotransformations using enzymes in the flavour production. The examples of industrial processes based on biocatalytic methods are discussed, their advantages over classical chemical synthesis is also highlighted. Lastly the challenges facing the biocatalytic production are expounded upon.
Biocatalytic production of aroma compounds has rapidly gained momentum. Natural flavours belong to many different structural classes and their industrial production has been of great challenge to academic and research scientists.
Contents
Abstract
1. Introduction
2. History of enzyme catalysis for flavour production
3. Advantages of biocatalysis over conventional chemical synthesis
4. Examples of enzyme catalysis for flavour production
4.1 Ehrlich pathway: the route for 2-phenylethanol (2-pe) production
4.2 Rose oxide biosynthesis using Chloroperoxidase (CPO)
4.3 Production of Flavours via Bioreduction
4.4 Esterification by lipase
5. Challenges
5.1 Low yield and high costs of production
5.2 Toxicity of the substrate and products
5.3 Enzymes deactivation
5.4 Other challenges
6. Conclusion
7. References
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Laden Sie Ihre eigenen Arbeiten hoch! Geld verdienen und iPhone X gewinnen. -
Laden Sie Ihre eigenen Arbeiten hoch! Geld verdienen und iPhone X gewinnen. -
Laden Sie Ihre eigenen Arbeiten hoch! Geld verdienen und iPhone X gewinnen. -
Laden Sie Ihre eigenen Arbeiten hoch! Geld verdienen und iPhone X gewinnen. -
Laden Sie Ihre eigenen Arbeiten hoch! Geld verdienen und iPhone X gewinnen.