essential oil, roughly US$47/kg, and production has reached 400 metric tonnes in
2017. The firm ‘BASF’ is executing the microbial production of 4-decalactone, a
peach aroma which is distributed by its subsidiary company Fritzsche, Dodge and
Olcott. This process involves the bioconversion of Ricinus communis (castor) seed
oil, by Yarrowia lipolytica, which is composed of 80% of a triglyceride of
12-hydroxy-9-octadecene acid, also known as ricinoleic acid. Unilever’ is involved
in the commercial preparation of (R)-S-dodecanolide scale from 5-ketododecanoic
acid using Saccharomyces cerevisiae. The production is carried out in a 30,000 L
fermentor, 5-ketododecanoic acid is used for its buttery flavour in margarines
(Tyrrell 1990). ‘Hercules Inc’ produces butyric acid and ethyl butyrate using Clostridium butyricum, converts glucose into butyric acid under anaerobic conditions,
which is added for its natural cheese aroma (Sharpell 1985; Dziedzak 1986).
‘Unilever’ manufactures (R)-S-dodecanolide on a commercial scale using baker’s
yeast starting from 5- ketododecanoic acid, in a 30,000 L fermentor, the lactone
which is produced can be used for flavouring in margarines (Dubal et al. 2008).
Today, approximately 5000 different aroma chemicals are available on the market
including synthetic and natural product (Personal Care Magaxine 2009).
The global market for aroma chemicals is estimated at US$4727 million in 2018,
and is forecast to grow at a CAGR of 5.3% to reach US$6126 million by 2023.
Terpenoids represent the largest product category, with a share of 31%, closely
followed by benzenoids with 29%. The market for aroma chemicals is concentrated
in the EU, the USA and China. Demand is lower in developing markets, as there is
little perfumery (blending) activity, and these countries are much more likely to
purchase ready-made compounds. The data in reports also showed that 47.13% of
demand of the aroma chemicals is in foods and beverages field, 14.29% is used in
cosmetics field and 22.99% in personal and household care. Hence, in the next few
years, aroma-chemical industry will continue to be highly energetic industry. Sales
of Aroma Chemicals have brought a lot of opportunities, hence more companies are
entering into this industry with their biotechnological flavours and fragrances.
7.7
Conclusion
In order to meet the growing demand for flavour and aroma compounds, the
chemical synthesis is generally preferred. Nevertheless, the chemical synthesis is
not only unsustainable but also the synthetic product has lesser market value.
Though the flavour and aroma compounds extracted from natural sources are
valuable, the extraction processes are costly and inefficient. Also, the availability
of plant sources of flavour and aroma compounds is influenced by season and crop
geography. So, there is dire need for advanced biotechnological methods to produce
flavour and aroma compounds. Incidentally, the developments in the field of genetic
engineering, synthetic biology and metabolic engineering have provided
opportunities to produce flavour and aroma compounds sustainably. The recent
biotechnological approaches are though mostly in their primary stages, but their
commercial viability is now getting confirmed. Perfume manufacturing microbes are
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T. Malik and S. Rawat
2017. The firm ‘BASF’ is executing the microbial production of 4-decalactone, a
peach aroma which is distributed by its subsidiary company Fritzsche, Dodge and
Olcott. This process involves the bioconversion of Ricinus communis (castor) seed
oil, by Yarrowia lipolytica, which is composed of 80% of a triglyceride of
12-hydroxy-9-octadecene acid, also known as ricinoleic acid. Unilever’ is involved
in the commercial preparation of (R)-S-dodecanolide scale from 5-ketododecanoic
acid using Saccharomyces cerevisiae. The production is carried out in a 30,000 L
fermentor, 5-ketododecanoic acid is used for its buttery flavour in margarines
(Tyrrell 1990). ‘Hercules Inc’ produces butyric acid and ethyl butyrate using Clostridium butyricum, converts glucose into butyric acid under anaerobic conditions,
which is added for its natural cheese aroma (Sharpell 1985; Dziedzak 1986).
‘Unilever’ manufactures (R)-S-dodecanolide on a commercial scale using baker’s
yeast starting from 5- ketododecanoic acid, in a 30,000 L fermentor, the lactone
which is produced can be used for flavouring in margarines (Dubal et al. 2008).
Today, approximately 5000 different aroma chemicals are available on the market
including synthetic and natural product (Personal Care Magaxine 2009).
The global market for aroma chemicals is estimated at US$4727 million in 2018,
and is forecast to grow at a CAGR of 5.3% to reach US$6126 million by 2023.
Terpenoids represent the largest product category, with a share of 31%, closely
followed by benzenoids with 29%. The market for aroma chemicals is concentrated
in the EU, the USA and China. Demand is lower in developing markets, as there is
little perfumery (blending) activity, and these countries are much more likely to
purchase ready-made compounds. The data in reports also showed that 47.13% of
demand of the aroma chemicals is in foods and beverages field, 14.29% is used in
cosmetics field and 22.99% in personal and household care. Hence, in the next few
years, aroma-chemical industry will continue to be highly energetic industry. Sales
of Aroma Chemicals have brought a lot of opportunities, hence more companies are
entering into this industry with their biotechnological flavours and fragrances.
7.7
Conclusion
In order to meet the growing demand for flavour and aroma compounds, the
chemical synthesis is generally preferred. Nevertheless, the chemical synthesis is
not only unsustainable but also the synthetic product has lesser market value.
Though the flavour and aroma compounds extracted from natural sources are
valuable, the extraction processes are costly and inefficient. Also, the availability
of plant sources of flavour and aroma compounds is influenced by season and crop
geography. So, there is dire need for advanced biotechnological methods to produce
flavour and aroma compounds. Incidentally, the developments in the field of genetic
engineering, synthetic biology and metabolic engineering have provided
opportunities to produce flavour and aroma compounds sustainably. The recent
biotechnological approaches are though mostly in their primary stages, but their
commercial viability is now getting confirmed. Perfume manufacturing microbes are
158
T. Malik and S. Rawat