| 范武,刘俊辉.化学通报,2016,79(3):232-237. |
| 生物技术生成香料化合物的研究进展 |
| Recent Advances in Biotechnology to Produce Flavoring Materials |
| 投稿时间：2015-08-25 修订日期：2015-09-25 |
| DOI： |
| 中文关键词: 香料 生物技术 酶技术 发酵技术 |
| 英文关键词:Flavoring materials, Biotechnology, enzymology, fermentation techniques |
| 基金项目:国家自然科学基金青年科学基金项目(21102178)和(21402239)资助 |
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| 中文摘要: |
| 在可持续性发展和降低生产成本的驱使下,食品香料工业近年来,特别是2014年,在利用生物技术生产香原料方面取得了显著的进展,并通过生物技术开发了许多重要的香料化合物。本文对食品香料工业利用酶和发酵技术开发氨基酸衍生的风味增强剂谷氨酸钠和γ-谷氨酰-缬氨酰-甘氨酸,广藿香醇,香兰素,香紫苏醇,β-檀香醇等香料化合物进行了介绍。 |
| 英文摘要: |
| Significant progress has been made in recent years, especially in the year of 2014, in biotechnological production of flavoring materials 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, patchoulol, vanillin, sclareol, and β-santalol by means of enzymology and fermentation techniques in the industry was herein reviewed. |
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