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.
|Number of pages
|Chinese Journal of Organic Chemistry
|Published - Mar 1 2007
ASJC Scopus subject areas
- Organic Chemistry