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Biotransformation of α- and β-pinene into flavor compounds

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Abstract

Products that bear the label “natural” have gained more attention in the marketplace. In this approach, the production of aroma compounds through biotransformation or bioconversion has been receiving more incentives in economic and research fields. Among the substrates used in these processes, terpenes can be highlighted for their versatility and low cost; some examples are limonene, α-pinene, and β-pinene. This work focused on the biotransformation of the two bicyclic monoterpenes, α-pinene and β-pinene; the use of different biocatalysts; the products obtained; and the conditions employed in the process.

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Acknowledgements

The authors acknowledge the funding agencies Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq—Process number 460897/2014-4) and Fundação de Amparo a Pesquisa do Estado de Minas Gerais.

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Authors and Affiliations

  1. Laboratoy of Food Biotechnology, Food Engineering, Institute of Science and Technology, UFVJM, Diamantina, Minas Gerais, Brazil

    Kele A. C. Vespermann, Mayara C. S. Barcelos & Gustavo Molina

  2. Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, UNICAMP, Campinas, São Paulo, Brazil

    Bruno N. Paulino, Marina G. Pessôa, Glaucia M. Pastore & Gustavo Molina

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  1. Kele A. C. Vespermann
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  2. Bruno N. Paulino
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  3. Mayara C. S. Barcelos
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  4. Marina G. Pessôa
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  5. Glaucia M. Pastore
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  6. Gustavo Molina
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Correspondence to Gustavo Molina.

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Vespermann, K.A.C., Paulino, B.N., Barcelos, M.C.S. et al. Biotransformation of α- and β-pinene into flavor compounds. Appl Microbiol Biotechnol 101, 1805–1817 (2017). https://doi.org/10.1007/s00253-016-8066-7

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  • DOI: https://doi.org/10.1007/s00253-016-8066-7

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