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Publicly Available Published by De Gruyter January 1, 2009

Biocatalytic production of flavors and fragrances

  • Maurice C. R. Franssen , Laura Alessandrini and Giancarlo Terraneo


The preparation of flavors and fragrances has to be done with great care. When these compounds are meant for consumption, no toxic chemicals are allowed during their preparation. For use in non-food additives, a high purity is required. Both constraints can be easily fulfilled when enzymes are used as catalyst during the production of these compounds. This paper summarizes the work that we have done regarding the preparation of branched-chain fatty acids (sheep flavors) using lipases, the production of glucosides (controlled-release flavors) using glucosidases, the formation of terpene alcohols and grapefruit flavor using enzymes from chicory, and the formation of phenolic antioxidants using lipases.


International Symposium on the Chemistry of Natural Products and the 4th International Congress on Biodiversity, International Conference on Biodiversity, International Symposium on the Chemistry of Natural Products, ICOB, ISCNP, Biodiversity, Natural Products, 24th, Delhi, India, 2004-01-26–2004-01-31

Published Online: 2009-01-01
Published in Print: 2005-01-01

© 2013 Walter de Gruyter GmbH, Berlin/Boston

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