Biosynthesis of Food Flavours and Fragrances - A Review

Poornima, K.; Preetha, R.

doi:10.14233/ajchem.2017.20748

Cited by 19 publications

(8 citation statements)

References 47 publications

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“…Among the esters derived from low molecular weight carboxylic acids, they represent an important class of flavors (Macedo & Pastore, 1997; Martins et al, 2011; Poornima & Preetha, 2017). Aroma is one of the most important attributes of foods, beverages, and cosmetics.…”

Section: Enzymatic Synthesis Of Esters Using Carboxylic Acids Of Diff...mentioning

confidence: 99%

“…Although the synthesis of esters can be carried out chemically, there are disadvantages associated with the energy cost, such as the use of high operating conditions of temperature and pressure (Küçük & Ceylan, 1998). In addition, chemical catalysts have low specificity, and are responsible for the partial degradation of products, with the formation of byproducts, which requires other purification steps (Bi et al, 2008; Poornima & Preetha, 2017; Zeng et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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A review of synthesis of esters with aromatic, emulsifying, and lubricant properties by biotransformation using lipases

Bôas

Castro

2022

Biotech & Bioengineering

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The esterification reactions catalyzed by lipases are among the most significant biochemical processes of industrial relevance. The lipases have the function of versatility by catalyzing a diversity of reactions with extreme ease, obtaining quality products with high yield. Therefore, enzyme-catalyzed esterification has gained increasing attention in many applications, due to the importance of derived products.More specifically, lipase-catalyzed esterification reactions have attracted interest in research over the past decade, due to the increased use of organic esters in the chemical and biotechnology industry. These esters can be obtained by three techniques: extraction from natural sources, chemical and enzymatic syntheses. Biotechnological processes have offered several advantages and are shown as a competitive alternative to chemical methods due to high catalytic efficiency, mild operating conditions, and selectivity of natural catalysts. These an industrial point of view, reactions catalyzed by enzymes are the most economical approach to achieve green products with no toxicity and no harm to human health. Thus, this review presents a descriptive evaluation of the trends and perspectives applied to enzymatic esterification, mainly for the synthesis of esters with different properties, such as aromatics, emulsifiers, and lubricants using the esterification process. An emphasis is given to essential factors, which affect the lipase-catalyzed esterification reaction. In which, the parameters are dependent on the lipase source, a form of the biocatalyst (free or immobilized), the polarity of the reaction medium, the molar ratio between alcohol and acid, among other variables, are also discussed.

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Section: Enzymatic Synthesis Of Esters Using Carboxylic Acids Of Diff...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A review of synthesis of esters with aromatic, emulsifying, and lubricant properties by biotransformation using lipases

Bôas

Castro

2022

Biotech & Bioengineering

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“…The importance of and demand for natural food additives (e.g., flavoring and coloring agents, preservatives, emulsifiers, antioxidants, etc.) are increasing day by day in food and beverage industries mainly due to the growing consumer’s awareness and preference toward natural solutions. − Flavors are largely produced through the chemical synthetic methods which are generally economic but frequently associated with hazardous reagents and wastes. ,,− In addition, synthetically produced flavors are labeled “artificial” or “nature identical”, thus reducing their market value.…”

Section: Introductionmentioning

confidence: 99%

Mushroom-Mediated Reductive Bioconversion of Aldehyde-Rich Essential Oils for Aroma Alteration: A Rose-like Floral Bioflavor from Citronella Oil

Bora

Borah

Kalita

et al. 2023

J. Agric. Food Chem.

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The bioflavors are of high demand in food and beverage industries. The current study identified reductive processes mediated by mushroom species to alter the aroma of aldehyde-rich essential oils in the submerged culture. Neofomitella polyzonata, a polypore mushroom, reduced citronellal and citral in the citronella oil into corresponding alcohols that altered the oil aroma, creating a new bioflavor. The screening with 43 aldehydes showed its broad substrate scope within aromatic and linear aldehydes, yet influenced by the electronic and steric factors. Under an optimized condition, it efficiently converted up to 1.5 g/L citrusy and sharp citronella oil into a terpene alcohol-rich (citronellol and geraniol) floral, sweet, fresh, and rosy oily product within 12 h. The preparative-scale fermentation in the shake flask followed by distillation, an organic solvent-free downstream process, furnished the product in 87.2% w/w yield. Detailed sensory analyses and volatile chemo-profiling established the uniqueness in the product aroma and identified citronellol and geraniol as the key odorants. The chemometric analysis found best compositional similarity of this product with Damask or Turkish rose oils. The preference test for the water flavored with the fermented product (0.001−0.005% v/ v) indicated its potential as a rosy bioflavor for the beverages.

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“…For aromatization, food industries usually use aroma concentrates, essences, extracts and individual compounds [1]. Based on the ingredients, flavors are divided into 2 types, namely natural flavors and synthetic flavors [3]. Food industries may prefer synthetic flavors over natural flavors because they are easy to be obtained and used [4].…”

Section: Introductionmentioning

confidence: 99%

Implementation of an electronic nose for classification of synthetic flavors

et al. 2021

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Classification and identification of synthetic flavor become routine activities in the flavor and food industry due to its application. As a modern olfactory technology, electronic nose (e-nose) has the possibility to be applied in these activities. This study aimed to evaluate an e-nose for classifying synthetic flavors. In this study, an e-nose was designed with an array of gases sensors as the main sensing component and principal component analysis (PCA) for the pattern recognition software. This research was started with preparation of the hardware, continued with preparation of sample, data collection, and analysis. There were nine samples of synthetic flavors with different aroma, namely: grapes, strawberry, mocha, pandanus, mango, jackfruit, orange, melon, and durian. The data collection process includes three stages, i.e. flushing, collecting, and purging of 2 min, 3 min, 2 min respectively. These sensor responses were then analyzed for forming aroma patterns. Four pre-treatment methods were applied for the aroma pattern formation: absolute data, normalize of absolute data, relative data, and normalize of relative data. With the PCA for evaluation, the results showed that the absolute data treatment provided the best results, indicated from the distribution of aroma patterns that were grouped according to the type of samples.

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Biosynthesis of Food Flavours and Fragrances - A Review

Cited by 19 publications

References 47 publications

A review of synthesis of esters with aromatic, emulsifying, and lubricant properties by biotransformation using lipases

A review of synthesis of esters with aromatic, emulsifying, and lubricant properties by biotransformation using lipases

Mushroom-Mediated Reductive Bioconversion of Aldehyde-Rich Essential Oils for Aroma Alteration: A Rose-like Floral Bioflavor from Citronella Oil

Implementation of an electronic nose for classification of synthetic flavors

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