Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances

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 app...

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Detalles Bibliográficos
Autores principales: Forti, Luca, Di Mauro, Simone, Cramarossa, Maria Rita, Filippucci, Sara, Turchetti, Benedetta, Buzzini, Pietro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272320/
https://www.ncbi.nlm.nih.gov/pubmed/26053491
http://dx.doi.org/10.3390/molecules200610377
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author Forti, Luca
Di Mauro, Simone
Cramarossa, Maria Rita
Filippucci, Sara
Turchetti, Benedetta
Buzzini, Pietro
author_facet Forti, Luca
Di Mauro, Simone
Cramarossa, Maria Rita
Filippucci, Sara
Turchetti, Benedetta
Buzzini, Pietro
author_sort Forti, Luca
collection PubMed
description 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.
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spelling pubmed-62723202018-12-31 Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances Forti, Luca Di Mauro, Simone Cramarossa, Maria Rita Filippucci, Sara Turchetti, Benedetta Buzzini, Pietro Molecules Review 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. MDPI 2015-06-04 /pmc/articles/PMC6272320/ /pubmed/26053491 http://dx.doi.org/10.3390/molecules200610377 Text en © 2015 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Forti, Luca
Di Mauro, Simone
Cramarossa, Maria Rita
Filippucci, Sara
Turchetti, Benedetta
Buzzini, Pietro
Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances
title Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances
title_full Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances
title_fullStr Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances
title_full_unstemmed Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances
title_short Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances
title_sort non-conventional yeasts whole cells as efficient biocatalysts for the production of flavors and fragrances
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272320/
https://www.ncbi.nlm.nih.gov/pubmed/26053491
http://dx.doi.org/10.3390/molecules200610377
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