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The use of biotransformations for the production of flavours and fragrances

, : The use of biotransformations for the production of flavours and fragrances. Trends In Biotechnology. 11(11): 478-488

Biotransformations are increasingly being used in the manufacture of speciality chemicals, especially flavours and fragrances. Advances in this technology have led to the development of an increasing number of scientifically novel and commercially successful processes for the manufacture of molecules of high biological activity. These processes often use novel enzyme systems and have required multidisciplinary research in their development.

Accession: 002530192

DOI: 10.1016/0167-7799(93)90081-j

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Related references

Krings, U.B.rger, R., 1998: Biotechnological production of flavours and fragrances. The biotechnological generation of natural aroma compounds is rapidly expanding. Aroma chemicals, such as vanillin, benzaldehyde (bitter almond, cherry) and 4-(R)-decanolide (fruity-fatty) are marketed on a scale of several thousand tons per year....

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