Production of Food Flavouring Agents by Enzymatic Reaction and Microbial Fermentation

Abstract

Rising trends in the consumptions of food flavour compounds lead to motivation in the production of food flavours. The conventional techniques of flavour production are insufficient to produce flavour compounds according to the ascending demands of the market in terms of quantities and varieties. The current flavour production methods utilize chemical synthesis, which can produce a greater numbers of flavours with less time. However, the demand for natural products in consumables have created a necessity for new methodologies to produce flavour compounds with the label of “natural” origin. Emerging techniques in biotechnologies have enabled industries to produce compounds that can be considered natural. This review provides insights into the classification of flavour compounds and their production using microorganisms and enzymes in an ecofriendlier manner. The compounds produced by these techniques can be labelled as “natural” and can increase the market size of food flavours.

Recent Advances in Application of Polyoxometalates in Lignocellulose Pretreatment and Transformation

“…Lignocellulose is considered a promising feedstock for the production of biofuels, which are comparatively better and economical than other fuels [ 14 , 15 ], and they can be converted into platform chemicals [ 16 , 17 ], biopolymer [ 18 , 19 ], cosmetics [ 20 ], food additives [ 21 ], and other value-added products due to its abundance, renewability, and low cost [ 22 , 23 ]. It has been proved that the cellulose fibers are covered with hemicellulose, whereas lignin fills the spaces between the cellulose fibers [ 24 , 25 ].…”

Overview of the Biotransformation of Limonene and α-Pinene from Wood and Citrus Residues by Microorganisms

“…De novo synthesis involves utilising the entire metabolic pathway of microorganisms to produce a combination of flavour compounds, whereas biotransformation focuses on specific reactions that lead to the production of a major compound. In de novo synthesis, microorganisms metabolise carbohydrates, fats, and proteins, converting the breakdown products into flavour components [2,3]. However, this process yields only trace amounts of flavours and is not economically viable for industrial production due to low concentrations of the desired compounds [4].…”

The combined effect of inorganic salt and ionic liquid in pretreatment on enzymatic saccharification of rice straw

“…Therefore, it is important to utilize lignocellulose biomass in the controllable system to minimize the negative impact to the environment and it has the potential to produce value-added products (e.g. biofuels, biochemicals, platform chemicals) to gain more benefit to the process [2][3][4][5].…”