Biosynthesis of flavours and fragrances: A Review

Flavours and fragrances are two important groups of compounds which play an important role in food, perfume, cosmetic and pharmaceutical industries. Most of flavours and fragrances available in are prodiced via chemical synthesis or plant extraction; but in last decade, due to increasing population and demands along with growth of consumer’s intersets to natural, healthy and ecofriendly products, production of natural flavours and perfumes recieved special interests and turned to a priority products. Since chemically products fragrances and food aditives are not pure; therefore, costly downstream processes are needed and the process generates lots of wastes may cause a extensive environmental issues. Therefore, scientists are looking for an alternative inesxpensive chemical flavours. Plant and cell extracted flavours and aromas are natural sources but their raw materials contain low concentration of bioactive and desired compounds. Finally, these natural products are not concentrated or qualified enough for industrial usage. Recent reaserches and studies have shown that there are some microorganisms which can produce well-qualified and high-concentrated bioactive flavours and fragrances when their extracts from plants and cells are expensive and low concentration. For produvction bioactive comounds via biological processes some industrial waste as substrate can be used; in order to solve some environmental pollution problems. There are different kinds of microorganisms which are able to produce bioactive volatile organic compounds; for instance Escherichia coli and saccharomyces cerevisiae as organisms are the most important group of living microorganisms which can produce volatile organic compounds. In this paper, we plan to evaluate the microbial production of flavours and fragrances using industrial wastes as desired substrate.

کلیدواژه ها:

Flavours ، Fragrances ، Aroma ، Bioactive compounds ، Volatile organic compounds