BIOCATALYTICAL SYNTHESIS OF FLAVOR COMPOUNDS IMPORTANT FOR PRACTICE

Recently the importance of biotechnologies in the production of flavour compounds for the food industry and cosmetics has been growing rapidly. Microorganisms or enzymes may be used in the production of ''natural'' aromatic additives, either by de novo synthesis or by transformation of compounds from natural sources. In addition to this they are used successfully within the frame of chemical synthesis of aromatic compounds used for carrying out certain regio- or stereospecific reactions. The article gives examples of the application of biotechnological systems in the production of various groups of scented compounds-lactones, esters, aldehydes, terpenoids and macrocyclic compounds, foccussing on cases which are utilized predominantly commercially.