Next Article in Journal
Glutathione Levels and Susceptibility to Chemically Induced Injury in Two Human Prostate Cancer Cell Lines
Next Article in Special Issue
Microwave-Assisted Synthesis of Cinnamyl Long Chain Aroma Esters
Previous Article in Journal
Biological Activity and Molecular Structures of Bis(benzimidazole) and Trithiocyanurate Complexes
Previous Article in Special Issue
An Effective Quality Control of Pharmacologically Active Volatiles of Houttuynia cordata Thunb by Fast Gas Chromatography-Surface Acoustic Wave Sensor
Open AccessReview

Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances

1
Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy
2
Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editors: Maurizio Battino and Derek J. McPhee
Molecules 2015, 20(6), 10377-10398; https://doi.org/10.3390/molecules200610377
Received: 12 May 2015 / Revised: 31 May 2015 / Accepted: 1 June 2015 / Published: 4 June 2015
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
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. View Full-Text
Keywords: non-conventional yeasts; biocatalysis; flavors; fragrances non-conventional yeasts; biocatalysis; flavors; fragrances
Show Figures

Figure 1

MDPI and ACS Style

Forti, L.; Di Mauro, S.; Cramarossa, M.R.; Filippucci, S.; Turchetti, B.; Buzzini, P. Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances. Molecules 2015, 20, 10377-10398.

Show more citation formats Show less citations formats

Article Access Map by Country/Region

1
Only visits after 24 November 2015 are recorded.
Back to TopTop