Journal
MOLECULES
Volume 20, Issue 6, Pages 10377-10398Publisher
MDPI
DOI: 10.3390/molecules200610377
Keywords
non-conventional yeasts; biocatalysis; flavors; fragrances
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The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the application of biocatalysis by Non Conventional Yeasts (NCYs) whole cells for the production of flavor and fragrances is illustrated by a discussion of the production of different class of compounds, namely Aldehydes, Ketones and related compounds, Alcohols, Lactones, Terpenes and Terpenoids, Alkenes, and Phenols.
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