title: Biocatalytic preparation of natural flavours and fragrances.
abstract: During the past years biocatalytic production of fine chemicals has been expanding rapidly. Flavours and fragrances belong to many different structural classes and therefore represent a challenging target for academic and industrial research. Here, we present a condensed overview of the potential offered by biocatalysis for the synthesis of natural and natural-identical odorants, highlighting relevant biotransformations using microorganisms and isolated enzymes. The industrial processes based on biocatalytic methods are discussed in terms of their advantages over classical chemical synthesis and extraction from natural sources. Recent applications of the biocatalytic approach to the preparation of the most important fine odorants are comprehensively covered.
authors.affiliation: C.N.R. Consiglio Nazionale delle Richerche, Istituto di Chimica del Riconoscimento Molecolare, Sezione A. Quilico' (Institute of Chemistry of Molecular Recognition, A. Quilico section), Via Mancinelli 7, I-20133 Milano, Italy. stefano.serra@icrm.cnr.it
authors.forename: Stefano
authors.initials: S
authors.lastname: Serra
authors.forename: Claudio
authors.initials: C
authors.lastname: Fuganti
authors.forename: Elisabetta
authors.initials: E
authors.lastname: Brenna
mesh_terms: D001709:Biotechnology / Q000639:trends*; D002384:Catalysis; D004800:Enzymes, Immobilized; D005421:Flavoring Agents / Q000138:chemical synthesis* / Q000737:chemistry*
chemical_list: D004800:Enzymes, Immobilized; D005421:Flavoring Agents