Enzyme Catalysis for Flavour Production. Advantages, Examples, and Challenges

Studienarbeit aus dem Jahr 2020 im Fachbereich Biologie – Botanik, Sprache: Deutsch, Abstract: This paper gives an overview of the potential offered by biocatalysis for the synthesis of natural odorants, highlighting relevant biotransformations using enzymes in the flavour production. The examples of industrial processes based on biocatalytic methods are discussed, their advantages over classical chemical synthesis is also highlighted. Lastly the challenges facing the biocatalytic production are expounded upon. Biocatalytic production of aroma compounds has rapidly gained momentum. Natural flavours belong to many different structural classes and their industrial production has been of great challenge to academic and research scientists.