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Biocatalytic Production of Flavors and Fragrances by Maurice C. R. Franssen; Laura Alessandrini; Giancarlo Terraneo is a Chemistry article available to read on EtoBox.

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## Abstract The preparation of flavors and fragrances has to be done with great care. When these compounds are meant for consumption, no toxic chemicals are allowed during their preparation. For use in non-food additives, a high purity is required. Both constraints can be easily fulfilled when enzymes are used as catalyst during the production of these compounds. This paper summarizes the work that we have done regarding the preparation of branched-chain fatty acids (sheep flavors) using lipases, the production of glucosides (controlled-release flavors) using glucosidases, the formation of terpene alcohols and grapefruit flavor using enzymes from chicory, and the formation of phenolic antioxidants using lipases.

Who reads Biocatalytic Production of Flavors and Fragrances?

Author

Maurice C. R. Franssen; Laura Alessandrini; Giancarlo Terraneo

Publisher

Walter de Gruyter GmbH

Published

2005

Language

EN

Field

Chemistry (Physical Sciences)