Biocatalytic preparation of natural flavours and fragrances

Trends in Biotechnology

Volumn 23, Issue 4, 2005, Pages 193-198

  Serra, Stefano ^a,b   Fuganti, Claudio ^c,d   Brenna, Elisabetta ^c,d  

^a CNR   (Italy)

^b Inst of Chem of Molec Recognition   (Italy)

^c Dipto Chim Organ/Indust Univ   (Italy)

^d G Natta Dept Chem Mat Chem E   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCATALYSTS; CATALYSIS; ENZYMES; FRAGRANCES; MICROORGANISMS; SYNTHESIS (CHEMICAL);

BIOCATALYSIS; FINE CHEMICALS; ISOLATED ENZYMES; NATURAL-IDENTICAL ODORANTS;

FLAVORS;

ALCOHOL DERIVATIVE; AMBER; BENZENE DERIVATIVE; CURCUMIN; ENZYME; ESSENTIAL OIL; EUGENOL; FERULIC ACID; FLAVORING AGENT; FOOD ADDITIVE; FRAGRANCE; GUAIACOL; HYDROXY FATTY ACID; IONONE DERIVATIVE; ISOEUGENOL; JASMONIC ACID; KETONE; LACTONE; LIGNIN; MENTHOL; NATURAL PRODUCT; PEPPERMINT OIL; PHENETHYL ALCOHOL; SESQUITERPENE DERIVATIVE; STILBENE; TERPENE; TRIACYLGLYCEROL LIPASE; TURMERONE; VANILLIN;

BEAUVERIA; BIOCATALYST; BIOTECHNOLOGY; BIOTRANSFORMATION; CANDIDA RUGOSA; CATALYSIS; CHEMICAL INDUSTRY; COST; ENZYME ISOLATION; EXTRACTION; FERMENTATION; JASMINE; MARKET; MENTHA; MICROORGANISM; NONHUMAN; ORCHIDACEAE; PRIORITY JOURNAL; PSEUDOMONAS; RACEMIC MIXTURE; RASPBERRY; REVIEW; SYNTHESIS; VANILLA; YEAST;

BIOTECHNOLOGY; CATALYSIS; ENZYMES, IMMOBILIZED; FLAVORING AGENTS;

EID: 15044354250     PISSN: 01677799     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tibtech.2005.02.003     Document Type: Review

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