WELCOME TO BIOTECH FRAGRANCES & FLAVORS

 

Our Most Novel Project

Introducing Biotech Fragrances & Flavors 

Biotechnology History

The history of biotechnology begins with zymotechnology, which commenced with a focus on brewing techniques for beer. By World War I, however, zymotechnology would expand to tackle larger industrial issues, and the potential of industrial fermentation gave rise to biotechnology. However, both the single-cell protein and gasohol projects failed to progress due to varying issues including public resistance, a changing economic scene, and shifts in political power.

About Biotechnology in Perfumery

Most natural flavor/fragrance chemicals are heavily dependent on plant and animal origins. However, the quality and the supply of traditional natural flavor/fragrance chemicals are somewhat limited. Viable alternative and innovative ways to synthesize flavor and fragrance chemicals include biotechnological routes, i.e., microbial fermentation and plant tissue culture. Microorganisms are being used not only in the brewing and food industries to produce fermentation products, but also to produce aroma chemicals. The ability to produce aroma chemicals by microbial fermentation may supplement and enhance the quality of plant-based flavor/fragrance chemicals. Flavors and fragrances belong to many different structural classes and therefore represent a challenging target for academic and industrial research. We look at how biotech routes have started to transform the making of flavors and fragrances. Recent years have seen progress in biotechnological manufacture of a number of important flavor and fragrance (F&F) ingredients. 

Application Suitability

Recent developments of commercialized processes to produce and/or to biotransform natural precursors into valuable flavor/fragrance chemicals via microbial metabolic pathways include the following:
1) Production of Tuberose lactone (a new GRAS chemical) via hydroxylation of unsaturated fatty acids and limited β-oxidation of the hydroxylated fatty acids.
2) Production of chirally active (R)-styrallyl acetate by regioselective reduction of acetophenone to styrallyl alcohol and subsequent esterification.
3) de novo synthesis of chirally pure (+)-jasmonic acid and subsequent esterification to methyl jasmonate.
Microbial biotransformation and biosynthesis of flavor and fragrance chemicals offer the potential benefits of producing optically active isomers which often have marked differences in flavor and fragrance quality and sensory intensity.

 

Please Note: We are in continuous research on safety and hazards aspects of these materials. Hence, we only blend those material which are WHO recommended, non toxic, non hazardous and for industrial use only. 

it is critical for us as a society intimately involved with the health of the people to be aware of this new technology, to educate our own members about it, and to play an active role in evaluating this technology and setting policies and guidelines for its safe and fruitful use.  

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