Bio-oxidation of Terpenes: An Approach for the Flavor Industry

被引：137

作者：

Bicas, Juliano Lemos ^{[1
]}

Dionisio, Ana Paula ^{[1
]}

Pastore, Glaucia Maria ^{[1
]}

机构：

[1] Univ Estadual Campinas, FEA, Dept Ciencia Alimentos, Lab Bioaromas, BR-13083862 Campinas, SP, Brazil

来源：

CHEMICAL REVIEWS | 2009年 / 109卷 / 09期

关键词：

CUTWORM SPODOPTERA-LITURA; ALPHA-PINENE OXIDE; PEPPERMINT MENTHA-PIPERITA; PSEUDOMONAS-RHODESIAE CIP-107491; RHODOCOCCUS-ERYTHROPOLIS DCL14; PALLADIUM-CATALYZED OXIDATION; D-LIMONENE BIOTRANSFORMATION; SOLID-PHASE MICROEXTRACTION; SELENIUM DIOXIDE OXIDATION; ABIES SUSPENSION-CULTURE;

D O I：

10.1021/cr800190y

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

A study on bio-oxidation of terpenes: an approach for the flavor industry has been reported. The terpenes are secondary metabolites of plants that are produced, as a defense against microorganisms and insects in addition to their pollinator attractive properties. The biotransformation capacity of culture suspensions of achillea millefolium was investigated using different monoterpenes and a mixture of farnesol isomers. Terpenes are a good starting material for the synthesis of many fine chemicals due to their similar carbon skeleton. Flavor terpenes produced via biotransformation are completely adapted to the new market demand, despite their natural nature, many of them have been proven to play an important biological role against certain types of cancer.

引用

页码：4518 / 4531

页数：14

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