The Flavour and Fragrance Industry—Past, Present, and Future

Guentert, M.

doi:10.1007/978-3-540-49339-6_1

Cited by 31 publications

(38 citation statements)

References 2 publications

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“…Aroma-active volatiles are important secondary plant metabolites that are traditionally used for their flavor and fragrance in the food, pharmaceutical and perfumery industries to improve the attractiveness of the products (Guentert, 2007). However, they also serve as precursor sources for the production of aroma chemicals, drugs and plant protection agents, particularly enantiomers, and are useful chiral building blocks in chemical and biotechnological syntheses (De Carvalho and da Fonseca, 2006).…”

Section: Possible Uses Of Flavor Moleculesmentioning

confidence: 99%

“…The synthesis of aroma chemicals that impart the characteristic odor and taste of natural products became commonplace and gave rise to a new branch of chemical specialities. Today, the total market for flavors and fragrances is estimated at US$18 billion, with market shares between the flavor and fragrance businesses being almost equal (Guentert, 2007). The largest markets are in Europe (36%) and North America (32%), followed by the Asian Pacific region (26%).…”

Section: Introductionmentioning

confidence: 99%

“…Today, due to the high cost or lack of availability of natural flavor extracts, most commercial flavorants are 'natureidentical', which means that they are the chemical equivalent of natural flavors but are chemically synthesized, mostly from petroleum-derived precursors, rather than being extracted from the source materials. Because chemical synthesis often uses environmentally unfriendly production processes such as heavy metal catalysts, and crude oil represents a limited source, it is desirable to switch to bioproduction, including the extraction from natural sources, de novo microbial processes (fermentation), and bioconversion of natural precursors using micro-organisms or isolated enzymes (Guentert, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

968

704

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SummaryPlants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and sulfur. They are commercially important for the food, pharmaceutical, agricultural and chemical industries as flavorants, drugs, pesticides and industrial feedstocks. Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century. However, the foreseeable shortage of the crude oil that is the source for many of the artifical flavors and fragrances has prompted recent interest in understanding the formation of these compounds and engineering their biosynthesis. Although many of the volatile constituents of flavors and aromas have been identified, many of the enzymes and genes involved in their biosynthesis are still not known. However, modification of flavor by genetic engineering is dependent on the knowledge and availability of genes that encode enzymes of key reactions that influence or divert the biosynthetic pathways of plant-derived volatiles. Major progress has resulted from the use of molecular and biochemical techniques, and a large number of genes encoding enzymes of volatile biosynthesis have recently been reported.

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Section: Possible Uses Of Flavor Moleculesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

968

704

View full text Add to dashboard Cite

show abstract

“…These are carbohydrate derived flavour compounds and consists of a light odour characteristics which is due to the presence of uncommon group of flavour molecules with exceptional low odour threshold [53]. Furanones are mainly present in the fruit part alone whereas pyrones are obtained from barks and leaves of plant species like Larix deciduas, Evodiopanax innovans, Cercidiphyllum japonicum and four kinds of Pinaceae plants [58,59].…”

Section: Production Of Flavours Using Plant Cellsmentioning

confidence: 99%

“…Many terpenes are constantly used in nutraceuticals and pharmaceutical industries for producing antimalarial and antiretroviral agents [56,63]. The commercial production of flavours from industries started with the help of production of cinnamaldehyde compounds from cinnamon and benzaldehyde from bitter almond oil, this single chemical from the plant is responsible for the whole characteristic flavours and aroma [51,59]. A small fraction of essential oil is present in grape fruit called nootkatone which is derived from valencene plays a dominant role in flavour and aroma of the grape fruit.…”

Section: Production Of Flavours Using Plant Cellsmentioning

confidence: 99%