Biotechnological Interventions
for Production of Flavour and Fragrance
Compounds
7
Tripti Malik and Seema Rawat
Abstract
Flavour and aroma are the important attributes which determine the sensory
perception of food, pharmaceutical and cosmetic products. Traditionally, flavour
and aroma compounds are extracted from plant and animal sources. In order to
meet the huge demand and expenses for various products, the artificial chemicals
are now being added. Due to the chemo-phobia and health hazards, artificial
flavours and fragrances are not acceptable by the consumers. Biotechnological
methods provide better and eco-friendly substitutes for artificial flavour and
fragrances. The bio-routes for their synthesis are based on enzymes methods,
de novo microbial processes, and bioconversion/biotransformation using
microorganisms. Solid-state fermentation carried out by microorganisms can
produce a variety of potentially valuable aromatic compounds. Different agroindustrial wastes such as plant residues, bran, straw, flowers, fruit pods can be
used as the raw materials which reduces the manufacturing costs of these
bio-products and also solves the problem of environmental pollution. Advances
in genetic and metabolic engineering are newer approaches of biotechnology
which has opened a fenestella in the production of flavour and fragrances.
Keywords
Bioeconomy · Biotransformation · de novo microbial processes · Enzymes ·
Flavour · Fermentation · Fragrance · Metabolic engineering · Plant tissue culture
T. Malik
Department of Microbiology, Dolphin (PG) Institute of Biomedical and Natural Sciences,
Dehradun, India
S. Rawat (*)
Microbiology Lab, School of Life Sciences, Central University of Gujarat, Gandhinagar, India
e-mail: seema.rawat@cug.ac.in
# Springer Nature Singapore Pte Ltd. 2021
V. Venkatramanan et al. (eds.), Sustainable Bioeconomy,
https://doi.org/10.1007/978-981-15-7321-7_7
131
for Production of Flavour and Fragrance
Compounds
7
Tripti Malik and Seema Rawat
Abstract
Flavour and aroma are the important attributes which determine the sensory
perception of food, pharmaceutical and cosmetic products. Traditionally, flavour
and aroma compounds are extracted from plant and animal sources. In order to
meet the huge demand and expenses for various products, the artificial chemicals
are now being added. Due to the chemo-phobia and health hazards, artificial
flavours and fragrances are not acceptable by the consumers. Biotechnological
methods provide better and eco-friendly substitutes for artificial flavour and
fragrances. The bio-routes for their synthesis are based on enzymes methods,
de novo microbial processes, and bioconversion/biotransformation using
microorganisms. Solid-state fermentation carried out by microorganisms can
produce a variety of potentially valuable aromatic compounds. Different agroindustrial wastes such as plant residues, bran, straw, flowers, fruit pods can be
used as the raw materials which reduces the manufacturing costs of these
bio-products and also solves the problem of environmental pollution. Advances
in genetic and metabolic engineering are newer approaches of biotechnology
which has opened a fenestella in the production of flavour and fragrances.
Keywords
Bioeconomy · Biotransformation · de novo microbial processes · Enzymes ·
Flavour · Fermentation · Fragrance · Metabolic engineering · Plant tissue culture
T. Malik
Department of Microbiology, Dolphin (PG) Institute of Biomedical and Natural Sciences,
Dehradun, India
S. Rawat (*)
Microbiology Lab, School of Life Sciences, Central University of Gujarat, Gandhinagar, India
e-mail: seema.rawat@cug.ac.in
# Springer Nature Singapore Pte Ltd. 2021
V. Venkatramanan et al. (eds.), Sustainable Bioeconomy,
https://doi.org/10.1007/978-981-15-7321-7_7
131