Biotechnological production of flavour-active lactones

Abstract

Biotechnol. lends itself to the production of natural flavor materials, which can either be obtained as complex mixts. or pure, individual flavor components. Examples of the latter category are acids, alcools, esters, aldehydes, ketones and lactones. Biotechnol. processes are reviewed which can be used to produce those g- and d-lactones which are important to the flavor industry. Emphasis is placed upon fermentative degradation reactions. The preferred substrates in this type of biotransformation are hydroxy fatty acids which can themselves be obtained enzymically or extd. from natural sources. Certain microorganisms are capable of hydroxylating fatty acids, thereby giving rise to the immediate precursors of g- and �-lactones. The intramol. esterification of hydroxy fatty acids can be catalyzed by certain lipases. The lipase from Candida antarctica is also capable of converting some cyclic ketones to the corresponding lactones vio the Bayer-Villiger reaction.