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Microbial transformation of propenylbenzenes for natural flavour production

Paper ID Volume ID Publish Year Pages File Format Full-Text
37741 45401 2007 6 PDF Available
Title
Microbial transformation of propenylbenzenes for natural flavour production
Abstract

Propenylbenzenes are common aromatic compounds that are often used as starting compounds for the production of various flavours. Recently, microbial transformation has emerged as an important approach for producing natural flavours in high quantities. Because the biotransformation processes are environmentally friendly and the products are considered ‘natural’, flavour production using this method is attracting more and more attention. This paper reviews recent advances in the application of microbial metabolism to propenylbenzenes and in subsequent flavour production. Vanillin, a valuable aromatic compound, is used as a model to show recent progress in high-value natural flavour production. Future research should focus on metabolic-mechanism characterisation and on optimisation of biotransformation to improve the yields of target products for scale-up and industrial use.

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Microbial transformation of propenylbenzenes for natural flavour production
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Publisher
Database: Elsevier - ScienceDirect
Journal: - Volume 25, Issue 12, December 2007, Pages 571–576
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us