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Biosynthesis of Food Flavours and Fragrances - A Review

https://doi.org/10.14233/ajchem.2017.20748
K. Poornima
Department of Food Process Engineering, SRM University, Kattankulathur-603 203, India
R. Preetha
Department of Food Process Engineering, SRM University, Kattankulathur-603 203, India

Corresponding Author(s) : R. Preetha

preetha.r@ktr.srmuniv.ac.in

Asian Journal of Chemistry, Vol. 29 No. 11 (2017): Vol 29 Issue 11

Abstract

Major flavours and fragrances in food industries are currently produced by chemical synthesis which act as artificial flavours or naturally identical flavours, however these are not eco-friendly. This review provides a wide idea of those flavours and fragrances which can be produced naturally by biotransformation of chemicals from their precursors using enzymes/whole cells (biocatalysis), fermentation (microbial metabolite biosynthesis), production of flavours from agricultural wastes and plant cells, etc. Biosynthesis provides an abundant amount of compounds with flavour of cherry, almond, strawberry, pine apple, cheese, onions, and grapes. They are mainly synthesized using biocatalysts such as lipase, carboxylesterases, hydrolase and protease. Biosynthesis of flavours are eco-friendly, has specific selectivity (regio-, enantio), wastes can be recycled easily and can be produced under mild reaction conditions such as room temperature, neutral pH and solvent free environment compared to chemical synthesis. Adoption of this naturally produced flavours will be beneficial to human health and creates chemical free atmosphere.

Keywords

Flavours Fragrances Biotransformation Agricultural wastes Natural synthesis Biocatalysis
Poornima, K., & Preetha, R. (2017). Biosynthesis of Food Flavours and Fragrances - A Review. Asian Journal of Chemistry, 29(11), 2345–2352. https://doi.org/10.14233/ajchem.2017.20748
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