Biocatalytic production of flavors and fragrances

M.C.R. Franssen, L. Alessandrini, G. Terraneo

Research output: Contribution to journalArticleAcademicpeer-review

24 Citations (Scopus)


The preparation of flavors and fragrances has to be done with great care. When these compounds are meant for consumption, no toxic chemicals are allowed during their preparation. For use in non-food additives, a high purity is required. Both constraints can be easily fulfilled when enzymes are used as catalyst during the production of these compounds. This paper summarizes the work that we have done regarding the preparation of branchedchain fatty acids (sheep flavors) using lipases, the production of glucosides (controlled-release flavors) using glucosidases, the formation of terpene alcohols and grapefruit flavor using enzymes from chicory, and the formation of phenolic antioxidants using lipases.
Original languageEnglish
Pages (from-to)273-279
JournalPure and Applied Chemistry
Issue number1
Publication statusPublished - 2005


  • lipase-mediated resolution
  • almond beta-glucosidase
  • enantioselective esterification
  • sesquiterpene lactones
  • 4-methyloctanoic acid
  • enzymatic production
  • glucosylation
  • biosynthesis
  • chicory

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