Applications of Ene-Reductases in the Synthesis of Flavors and Fragrances

• Published in: Journal of agricultural and food chemistry 2024-08, Vol.72 (33), p.18305-18320
• Main Authors: Fan, Xin-Yue, Yu, Yuan, Yao, Yao, Li, Wen-Dian, Tao, Fei-Yan, Wang, Na
• Format: Article
• Language: English
• Subjects: Biocatalysis; Biotechnology; Flavoring Agents - chemical synthesis; Flavoring Agents - chemistry; Flavoring Agents - metabolism; Oxidoreductases - chemistry; Oxidoreductases - genetics; Oxidoreductases - metabolism; Perfume - chemistry
• ISSN: 0021-8561; 1520-5118; 1520-5118
• DOI: 10.1021/acs.jafc.4c02897

Flavors and fragrances (F&F) are interesting organic compounds in chemistry. These compounds are widely used in the food, cosmetic, and medical industries. Enzymatic synthesis exhibits several advantages over natural extraction and chemical preparation, including a high yield, stable quality, mildness, and environmental friendliness. To date, many oxidoreductases and hydrolases have been used to biosynthesize F&F. Ene-reductases (ERs) are a class of biocatalysts that can catalyze the asymmetric reduction of α,β-unsaturated compounds and offer superior specificity and selectivity; therefore, ERs have been increasingly considered an ideal alternative to their chemical counterparts. This review summarizes the research progress on the use of ERs in F&F synthesis over the past 20 years, including the achievements of various scholars, the differences and similarities among the findings, and the discussions of future research trends related to ERs. We hope this review can inspire researchers to promote the development of biotechnology in the F&F industry.