Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances

The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the ap...

Full description

Bibliographic Details
Main Authors:	Luca Forti, Simone Di Mauro, Maria Rita Cramarossa, Sara Filippucci, Benedetta Turchetti, Pietro Buzzini
Format:	Article
Language:	English
Published:	MDPI AG 2015-06-01
Series:	Molecules
Subjects:	non-conventional yeasts biocatalysis flavors fragrances
Online Access:	http://www.mdpi.com/1420-3049/20/6/10377

id	doaj-ac3715a915964211982543345b52b7f4
record_format	Article
spelling	doaj-ac3715a915964211982543345b52b7f42020-11-24T23:25:22ZengMDPI AGMolecules1420-30492015-06-01206103771039810.3390/molecules200610377molecules200610377Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and FragrancesLuca Forti0Simone Di Mauro1Maria Rita Cramarossa2Sara Filippucci3Benedetta Turchetti4Pietro Buzzini5Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, ItalyDepartment of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, ItalyDepartment of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, ItalyDepartment of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, ItalyDepartment of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, ItalyDepartment of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, ItalyThe rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the application of biocatalysis by Non Conventional Yeasts (NCYs) whole cells for the production of flavor and fragrances is illustrated by a discussion of the production of different class of compounds, namely Aldehydes, Ketones and related compounds, Alcohols, Lactones, Terpenes and Terpenoids, Alkenes, and Phenols.http://www.mdpi.com/1420-3049/20/6/10377non-conventional yeastsbiocatalysisflavorsfragrances
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Luca Forti Simone Di Mauro Maria Rita Cramarossa Sara Filippucci Benedetta Turchetti Pietro Buzzini
spellingShingle	Luca Forti Simone Di Mauro Maria Rita Cramarossa Sara Filippucci Benedetta Turchetti Pietro Buzzini Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances Molecules non-conventional yeasts biocatalysis flavors fragrances
author_facet	Luca Forti Simone Di Mauro Maria Rita Cramarossa Sara Filippucci Benedetta Turchetti Pietro Buzzini
author_sort	Luca Forti
title	Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances
title_short	Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances
title_full	Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances
title_fullStr	Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances
title_full_unstemmed	Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances
title_sort	non-conventional yeasts whole cells as efficient biocatalysts for the production of flavors and fragrances
publisher	MDPI AG
series	Molecules
issn	1420-3049
publishDate	2015-06-01
description	The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the application of biocatalysis by Non Conventional Yeasts (NCYs) whole cells for the production of flavor and fragrances is illustrated by a discussion of the production of different class of compounds, namely Aldehydes, Ketones and related compounds, Alcohols, Lactones, Terpenes and Terpenoids, Alkenes, and Phenols.
topic	non-conventional yeasts biocatalysis flavors fragrances
url	http://www.mdpi.com/1420-3049/20/6/10377
work_keys_str_mv	AT lucaforti nonconventionalyeastswholecellsasefficientbiocatalystsfortheproductionofflavorsandfragrances AT simonedimauro nonconventionalyeastswholecellsasefficientbiocatalystsfortheproductionofflavorsandfragrances AT mariaritacramarossa nonconventionalyeastswholecellsasefficientbiocatalystsfortheproductionofflavorsandfragrances AT sarafilippucci nonconventionalyeastswholecellsasefficientbiocatalystsfortheproductionofflavorsandfragrances AT benedettaturchetti nonconventionalyeastswholecellsasefficientbiocatalystsfortheproductionofflavorsandfragrances AT pietrobuzzini nonconventionalyeastswholecellsasefficientbiocatalystsfortheproductionofflavorsandfragrances
_version_	1725557889319305216

Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances

Similar Items