Synthesis of the character impact compound raspberry ketone and additional flavoring phenylbutanoids of biotechnological interest with Corynebacterium glutamicum
Abstract Background The phenylbutanoid 4-(4-hydroxyphenyl)butan-2-one, commonly known as raspberry ketone, is responsible for the typical scent and flavor of ripe raspberries. Chemical production of nature-identical raspberry ketone is well established as this compound is frequently used to flavor f...
Main Authors: | , , |
---|---|
Format: | Article |
Language: | English |
Published: |
BMC
2020-04-01
|
Series: | Microbial Cell Factories |
Subjects: | |
Online Access: | http://link.springer.com/article/10.1186/s12934-020-01351-y |