title: Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances.
abstract: The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the application of biocatalysis by Non Conventional Yeasts (NCYs) whole cells for the production of flavor and fragrances is illustrated by a discussion of the production of different class of compounds, namely Aldehydes, Ketones and related compounds, Alcohols, Lactones, Terpenes and Terpenoids, Alkenes, and Phenols.
authors.affiliation: Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy. luca.forti@unimore.it.
authors.forename: Luca
authors.initials: L
authors.lastname: Forti
authors.affiliation: Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy. dimaurosimone@libero.it.
authors.forename: Simone
authors.initials: S
authors.lastname: Di Mauro
authors.affiliation: Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy. mariarita.cramarossa@unimore.it.
authors.forename: Maria Rita
authors.initials: MR
authors.lastname: Cramarossa
authors.affiliation: Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy. sara.filippucci87@virgilio.it.
authors.forename: Sara
authors.initials: S
authors.lastname: Filippucci
authors.affiliation: Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy. benedetta.turchetti@unipg.it.
authors.forename: Benedetta
authors.initials: B
authors.lastname: Turchetti
authors.affiliation: Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy. pietro.buzzini@unipg.it.
authors.forename: Pietro
authors.initials: P
authors.lastname: Buzzini
mesh_terms: D055162:Biocatalysis; D001711:Biotransformation; D005421:Flavoring Agents / Q000378:metabolism*; D015003:Yeasts / Q000378:metabolism*
chemical_list: D005421:Flavoring Agents
keywords: biocatalysis; flavors; fragrances; non-conventional yeasts