AROMASTOFFE ALS SYNTHESEZIELE NEUER BIOTECHNOLOGIEN

Abstract

Microorganisms or microbial enzymes synthesize flavour and aroma compounds in traditional processes for the production of fermented food. Initiated by the consumer preference for natural flavours and an increasing industrial demand, biotechnological sources of flavour have begun to attract industrial and academic research. The use of enzymes was suggested to produce monoterpene alcohols, fatty acids, methylketones, aliphatic and terpenoid esters, cinnamic acid derivatives or complex food flavours, such as cheese flavour. Cofactor-coupled reactions yielded methylbutanal, geranial or cinnamic aldehyde from their corresponding alcohols. The formation of "green" notes or of vegetable flavours was achieved using naturally or artificially immobilized plant enzymes: In the field of DProcasyotic.,cells, a “clear trend towards continuous bioprocesses and (re)combined Genetic inkormation is noted. Higher fungi, in particular Basidiomycetes with their impressive metabolic diversity, open a direct access to many flavour moleculs which were formerly thought to be restricted to higher plants. Bioconversions and de novo syntheses on defined and complex media yielded single compounds, such as "fruit' esters, terpenols, alkanolides or phenylpropanoid compounds, and also mixtures of volatiles. As for other bioprocesses, critical steps are strain selection, improvement of cultivation conditions and yields, and product recovery from the bioreactor