Biotechnology of flavours—the next generation

Abstract

Volatile organic chemicals (flavours, aromas) are the sensory principles of many consumer products and govern their acceptance and market success. Flavours from microorganisms compete with the traditional agricultural sources. Screening for overproducers, elucidation of metabolic pathways and precursors and application of conventional bioengineering has resulted in a set of more than 100 commercial aroma chemicals derived via biotechnology. Various routes may lead to volatile metabolites: De novo synthesis from elementary biochemical units, degradation of larger substrates such as lipids, and functionalization of immediate flavour precursor molecules. More recently, the field was stimulated by the increasing preference of alienated consumers for products bearing the label "natural", and by the vivid discussion on healthy and "functional" food ingredients. The unmistakable call for sustainable sources and environmentally friendly production is forcing the industry to move towards a greener chemistry. Progress is expected from the toolbox of genetic engineering which is expected to help in identifying metabolic bottlenecks and in creating novel high-yielding strains. Bioengineering, in a complementary way, provides promising technical options, such as improved substrate dosage, gas-phase or two-phase reactions and in situ product recovery.

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

“…There is a clear trend in consumer preference for clean labeling (Hillmann 2010), for food ingredients and additives that are organic/natural with names that are familiar, and that are perceived to be healthy (Joppen 2006). In addition, the call for sustainable sources and environmentally friendly production is forcing the food industry to move in that direction (Berger 2009). Defrancesco and Trestini (2008) estimated that consumers were willing to pay a price premium (up to 70% more) for organic fresh produce (tomatoes) for their health-promoting antioxidant content.…”

Microbial Expression Systems and Manufacturing from a Market and Economic Perspective

“…More than 10% of the supply is derived from bioprocesses, with more than 100 commercial aroma chemicals derived via different biotechnological methods (Berger, 2009). In order to relieve the pressure on natural resources, companies are increasingly turning towards novel biotechnological sources and methods including genetic engineering approaches for the production of these raw materials.…”

Modeling, Simulation, and Kinetic Studies of Solvent‐Free Biosynthesis of Benzyl Acetate

“…Flavour esters of short chain carboxylic acids and alcohols are among the most important and versatile components of natural flavors and fragrances and have a wide range of applications in food, beverage, cosmetic, and pharmaceutical sectors [1]. Knowing the health prospects of natural flavours, most of the customers are inclining towards the daily commodities which utilize biologically derived flavours (considered as "Natural Flavours") instead of chemical ones [2].…”