Chin. J. Org. Chem. ›› 2007, Vol. 27 ›› Issue (03): 377-384. Previous Articles     Next Articles

Review

生物催化制备香精香料

姜标,汪桦,李祖义*   

  1. (中国科学院上海有机化学研究所 上海 200032)
  • 收稿日期:2006-06-05 修回日期:2006-12-05 发布日期:2007-02-13
  • 通讯作者: 李祖义

The Use of Biocatalysis for the Production of Flavours and Fragrances

JIANG Biao,WANG Hua,LI Zu-Yi*   

  1. (Shanghai Institute of Organic chemistry, Chinese Academy of Sciences, Shanghai 200032)
  • Received:2006-06-05 Revised:2006-12-05 Published:2007-02-13
  • Contact: LI Zu-Yi

A condensed overview is given of the potential offered by bacteria, fungi and yeasts to produce a wide range of bioflavours and fragrances. The advantages of microbial processes versus chemical synthesis or extraction are outlined. Flavour and fragrance biosynthesis via bioconversion of specific substrates are described. A few commercialised processes are also discussed.

Key words: fragrances, bioflavours, biocatalysis