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Biocatalytic oxidation of fatty alcohols into aldehydes for the flavors and fragrances industry.
- Source :
-
Biotechnology advances [Biotechnol Adv] 2022 May-Jun; Vol. 56, pp. 107787. Date of Electronic Publication: 2021 Jun 18. - Publication Year :
- 2022
-
Abstract
- From Egyptian mummies to the Chanel n°5 perfume, fatty aldehydes have long been used and keep impacting our senses in a wide range of foods, beverages and perfumes. Natural sources of fatty aldehydes are threatened by qualitative and quantitative variability while traditional chemical routes are insufficient to answer the society shift toward more sustainable and natural products. The production of fatty aldehydes using biotechnologies is therefore the most promising alternative for the flavors and fragrances industry. In this review, after drawing the portrait of the origin and characteristics of fragrant fatty aldehydes, we present the three main classes of enzymes that catalyze the reaction of fatty alcohols oxidation into aldehydes, namely alcohol dehydrogenases, flavin-dependent alcohol oxidases and copper radical alcohol oxidases. The constraints, challenges and opportunities to implement these oxidative enzymes in the flavors and fragrances industry are then discussed. By setting the scene on the biocatalytic production of fatty aldehydes, and providing a critical assessment of its potential, we expect this review to contribute to the development of biotechnology-based solutions in the flavors and fragrances industry.<br /> (Copyright © 2021 Elsevier Inc. All rights reserved.)
- Subjects :
- Alcohols
Aldehydes
Fatty Alcohols
Odorants
Oxidation-Reduction
Oxidoreductases
Perfume
Subjects
Details
- Language :
- English
- ISSN :
- 1873-1899
- Volume :
- 56
- Database :
- MEDLINE
- Journal :
- Biotechnology advances
- Publication Type :
- Academic Journal
- Accession number :
- 34147589
- Full Text :
- https://doi.org/10.1016/j.biotechadv.2021.107787