정유(Essential Oil)와 그 응용

α-Terpineol (CAS No. 98-55-5) is a tertiary monoterpenoid alcohol widely and commonly used in the flavors and fragrances industry for its sensory properties. It is present in different natural sources, but its production is mostly based on chemical hydration using α-pinene or turpentine. Moreover, many bioprocesses for the microbial production of α-terpineol via biotransformation of monoterpenes (limonene, α- and β-pinenes) are also available in the literature. In addition to its traditional use, α-terpineol has also been evaluated in other application fields (e.g., medical), since some biological properties other than aroma, such as antioxidant, anti-inflammatory, antiproliferative, antimicrobial, and analgesic effects, among others, have been attributed to this compound. Therefore, this review presents an original compilation of data regarding the production (extraction directly from nature; chemical synthesis; via biotechnological process), the chemical and biological properties, and the current market and novel applications of α-terpineol to guide further research in this area. Considering the information presented, we believe that α-terpineol applications may transcend the flavors and fragrances industry in the future.

Production, Properties, and Applications of α-Terpineol

National Science Foundation (U.S.). Synthetic Biology Engineering Research Center (Grant EEC-0540879)

Deregulation of S-adenosylmethionine biosynthesis and regeneration improves methylation in the E. coli de novo vanillin biosynthesis pathway

Microbial production of limonene and its derivatives: Achievements and perspectives.

Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds.

https://www.mdpi.com/2304-8158/10/4/707/pdf

Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Aroma compounds may be recovered from natural sources, produced by chemical synthesis or by biotechnological means. The latter approach has faced constant growth and it is expected to continue expanding in the future. This study reviews the recent advances in the biogeneration of aroma compounds, focusing on the microbial production (either by de novo synthesis or by biotransformation of widely available substrates) of the most commercially relevant compounds.

Biogeneration of aroma compounds

Aroma is one of the most important attributes of food and is directly associated with product acceptance by the consumers. Among the different ways to obtain these compounds, the interest in biotechnologically produced aroma compounds has risen in the past few decades, since this approach is considered a sustainable way to supply natural additives for the food industry. In this approach, this review presents the recent advances in the microbial and enzymatic production of aroma compounds (mono and sesquiterpenes, esters and lactones, aromatic compounds, and others) and the high potential of these compounds for commercial applications.

Recent advances in the microbial and enzymatic production of aroma compounds

To investigate the biocatalytic potential of Colletotrichum acutatum and Colletotrichum nymphaeae for monoterpene biotransformation. C. acutatum and C. nymphaeae used limonene, α-pinene, β-pinene, farnesene, citronellol, linalool, geraniol, perillyl alcohol, and carveol as sole carbon and energy sources. Both species biotransformed limonene and linalool, accumulating limonene-1,2-diol and linalool oxides, respectively. α-Pinene was only biotransformed by C. nymphaeae producing campholenic aldehyde, pinanone and verbenone. The biotransformation of limonene by C. nymphaeae yielded 3.34–4.01 g limonene-1,2-diol l−1, depending on the substrate (R-(+)-limonene, S-(−)-limonene or citrus terpene (an agro-industrial by-product). This is among the highest concentrations already reported for this product. This is the first report on the biotransformation of these terpenes by Colletotrichum spp. and the biotransformation of limonene to limonene-1,2-diol possibly involves enzymes similar to those found in Grosmannia clavigera.

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Papers

Production, Properties, and Applications of α-Terpineol

Biogeneration of aroma compounds

Recent advances in the microbial and enzymatic production of aroma compounds

Monoterpene biotransformation by Colletotrichum species.

Establishment of culture conditions for bio-transformation of R-(+)-limonene to limonene-1,2-diol by Colletotrichum nymphaeae CBMAI 0864