Citation: Fan Wu, Chai Guobi, Zhao Wuduo, Zhang Wenjuan, Mao Jian, Yang Weiping, Qu Zhan, Zong Yongli, Liu Junhui, Zhang Dongyu. Recent Advances in Biosynthesis of Food Flavors[J]. Chemistry, ;2016, 79(3): 232-237. shu

Recent Advances in Biosynthesis of Food Flavors

Fan Wu ^1,2 ,
Chai Guobi ^1,2 ,
Zhao Wuduo ^1,2 ,
Zhang Wenjuan ^1,2 ,
Mao Jian ^1,2 ,
Yang Weiping ^1,2 ,
Qu Zhan ^1,2 ,
Zong Yongli ^1,2 ,
Liu Junhui ^1,, ,
Zhang Dongyu ^2,,

1.
1. Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001;
2.
2. China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016

Corresponding author: Liu Junhui, Zhang Dongyu,
Received Date: 25 August 2015
Available Online: 12 October 2015
Fund Project:

Significant progress has been made in biotechnological production of flavoring materials in recent years, especially in 2014, due to the quest for sustainability and cost reduction in flavor and fragrance industry. A number of important flavoring ingredients have been manufactured successfully. The development of monosodium glutamate, γ-glutamyl-valyl-glycine, patchouli oil, vanillin, sclareol, and β-santalol by means of enzymology and fermentation techniques in the industry was herein reviewed.
- Flavoring materials,
- Biotechnology,
- enzymology,
- Fermentation techniques
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