title: Biotransformation of α- and β-pinene into flavor compounds.
abstract: Products that bear the label "natural" have gained more attention in the marketplace. In this approach, the production of aroma compounds through biotransformation or bioconversion has been receiving more incentives in economic and research fields. Among the substrates used in these processes, terpenes can be highlighted for their versatility and low cost; some examples are limonene, α-pinene, and β-pinene. This work focused on the biotransformation of the two bicyclic monoterpenes, α-pinene and β-pinene; the use of different biocatalysts; the products obtained; and the conditions employed in the process.
authors.affiliation: Laboratoy of Food Biotechnology, Food Engineering, Institute of Science and Technology, UFVJM, Diamantina, Minas Gerais, Brazil.
authors.forename: Kele A C
authors.initials: KA
authors.lastname: Vespermann
authors.affiliation: Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, UNICAMP, Campinas, São Paulo, Brazil.
authors.forename: Bruno N
authors.initials: BN
authors.lastname: Paulino
authors.affiliation: Laboratoy of Food Biotechnology, Food Engineering, Institute of Science and Technology, UFVJM, Diamantina, Minas Gerais, Brazil.
authors.forename: Mayara C S
authors.initials: MC
authors.lastname: Barcelos
authors.affiliation: Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, UNICAMP, Campinas, São Paulo, Brazil.
authors.forename: Marina G
authors.initials: MG
authors.lastname: Pessôa
authors.affiliation: Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, UNICAMP, Campinas, São Paulo, Brazil.
authors.forename: Glaucia M
authors.initials: GM
authors.lastname: Pastore
authors.affiliation: Laboratoy of Food Biotechnology, Food Engineering, Institute of Science and Technology, UFVJM, Diamantina, Minas Gerais, Brazil. gustavomolinagm@gmail.com.|Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, UNICAMP, Campinas, São Paulo, Brazil. gustavomolinagm@gmail.com.
authors.forename: Gustavo
authors.initials: G
authors.lastname: Molina
mesh_terms: D001230:Aspergillus / Q000378:metabolism*; D001419:Bacteria / Q000378:metabolism*; D000081008:Bicyclic Monoterpenes; D001711:Biotransformation; D001643:Bridged Bicyclo Compounds / Q000378:metabolism*; D053138:Cyclohexenes / Q000378:metabolism*; D005503:Food Additives / Q000737:chemistry; D000077222:Limonene; D039821:Monoterpenes / Q000378:metabolism*; D009812:Odorants; D009822:Oils, Volatile / Q000737:chemistry; D010407:Penicillium / Q000378:metabolism*; D013729:Terpenes / Q000378:metabolism*
chemical_list: D000081008:Bicyclic Monoterpenes; D001643:Bridged Bicyclo Compounds; D053138:Cyclohexenes; D005503:Food Additives; D039821:Monoterpenes; D009822:Oils, Volatile; D013729:Terpenes; C010789:beta-pinene; D000077222:Limonene; C005451:alpha-pinene
keywords: Aroma compounds; Bioconversion; Monoterpenes; Natural aroma; Volatile compounds