Microbial Biocatalysis in the Generation of Flavor and Fragrance Chemicals

Abstract

Microbial biocatalysis is used in the commercial production of many flavor and fragrance chemicals. Bulk flavoring chemicals such as citric acid, high fructose corn syrup, and glutamic acid are produced in millions of pounds annually using microbial processes. In the past few years, biocatalysis has also begun to play an increasingly important role in the production of many flavor and fragrance aroma chemicals. Microbial processes have traditionally played an integral role in the development of complex mixtures of flavor and aroma chemicals since the discovery of beer, wine, cheese, and soy sauce thousands of years ago. Today, contemporary microbiological techniques are being increasingly applied to enhance the efficiency of many microbial biocatalysts for the production of specific flavor and fragrance chemicals. However, to ensure commercial implementation of these new microbial processes, much more needs to be learned about the basic biochemistry and genetics of these novel biocatalysts.

Obtenção de vanilina: oportunidade biotecnológica

“…Além dos precursores já mencionados acima, aldeído protocatecóico, ácido cafeico e estilbenos fenólicos foram utilizados como substrato para a biotransformação em vanilina [61][62][63][64][65][66] .…”

Metabolism of ferulic acid via vanillin using a novel CoA-dependent pathway in a newly-isolated strain of Pseudomonas fluorescens

“…Ferulic acid is also found in significant quantities in the cell walls of many agriculturally important crops such as wheat, maize and sugar beet (Provan et al, 1994). It therefore represents a readily available natural raw material from which to generate value-added products such as vanillin (Hagedorn & Kaphammer, 1994).…”

Microbial Engineering for Aldehyde Synthesis

“…At dilute concentrations, fatty aldehydes such as hexanal, octanal, decanal, and dodecanal offer apple, citrus, orange peel, and violet scents, respectively (6). Aromatic aldehydes, such as benzaldehyde, anisaldehyde, vanillin, and cinnamaldehyde, are responsible for the natural fragrances of almond, sweet blossom, vanilla, and cinnamon, respectively (6,7). Notable terpenoid aldehydes include citral, which provides lemon scent (6), and safranal, which is one of the primary molecules responsible for saffron aroma (8).…”