PREMLILA VITHALDAS POLYTECHNIC, SNDT

WOMEN’S UNIVERSITY

COMPUTER SKILLS

ENZYMATIC SYNTHESIS OF FLAVOUR

IDENTICALS

SUBMITED TO
ASAWARI AROTE MA’AM

SUMITED BY

SHAIKH MARIAM KARAM HUSAIN

ROLL NO.; - 21

DEPARTMENT: - B.VOC IN FOOD PROCESSING TECHNOLOGY

SEM II

MAY 26, 2021

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 INDEX

Sr No. Tittle Page

no.
1 Enzymatic Synthesis of Flavour Identical 3
 Introduction
 Functions of Enzymatic synthesis of flavour
additive
2 Enzymatic flavourings 5
 Natural flavouring substances
 Nature identical flavouring substances
 Artificial flavouring substances
 Chemical and odour table
3 Enzymatic synthesis of short-chain flavour 7
esters from natural sources using tailored
magnetic biocatalysts

4 List of nature identical flavour 8

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 Enzymatic Synthesis of Flavour Identical
Introduction
Flavours are compounds that provide smell and flavour. For this property, these molecules are
very attractive as additives for food and cosmetic industries.

A "flavorant" is defined as a substance that gives another substance flavour, altering the
characteristics of the solute, causing it to become sweet, sour, tangy, etc

Flavours can be extracted from plants and fruits by physicochemical processes. Nevertheless,
these direct extraction processes entail high costs because after the physic treatments that have
to be applied to the solid feedstock (pressing, filtration, etc), A set of steps are required for the
subsequent purification of the desired compound. Despite this disadvantage, flavours obtained
by direct extraction can be commercialized as natural products.

Chemical synthesis is considered as an alternative pathway to the direct obtaining of flavours,

reducing this method the cost of the process. However, this methodology of synthesis has the
disadvantage that obtained flavours cannot be labelled as “natural”, reducing this fact the final
prize of the product.

The enzymatic synthesis comes up as a biotechnological solution since flavours synthesized by

this methodology can be labelled as “natural” but without taking on costs as high as those of
the direct extraction.

Most of flavours are esters, and they can be synthesized from the corresponding acid and
alcohol by the catalytic action of lipases.

The Bioprocess Engineering and Applied Biocatalysis group of de Chemical Engineering

Department from UAB have carried out successfully a flavour enzymatic synthesis. The
reaction is based in the ester formation, the ethyl butyrate, which has pine-apple smell, from
ethanol a butyric acid. The biocatalysis allows the transformation of the food odour of the acid
into the pine apple smell of the ester. The applied enzyme was a recombinant Rhizopus
oryzae lipase produced by the research group in Pichia pastoris.

In the study, the optimal conditions of the flavour synthesis were determined by studying the
effect of different parameters on productivity, such as temperature, speed shaking or enzyme
concentration.

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Hydrolases such as carbohydrase’s, proteases or lipases, are the most commonly used enzymes
in food processing et al yet enzymes from the remaining classes also find applications within
the scope of food processing, such as: glucose oxidase, in bakery transglutaminase, in meat
processing acetolactate decarboxylase, in brewery glucose (xylose) isom- erase, in the
production of corn-based sweeteners and L-amino acid ligases for the synthesis of functional
peptides, some of which can replace sodium The latter class is currently, and by far, the least
common in food processing.

Functions of Enzymatic synthesis of flavour additive

 Preserving foods for survival
 Decrease the risk of contamination
 Maintain or improve the nutritional quality
 Enhance appearance, flavour
 Control the acidity and alkalinity of food and provide leavening
 Increase shelf life
 Reduce waste or
 Contribute to convince

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 Enzymatic flavourings
Flavourings are focused on altering the flavours of natural food product such as meats and
vegetables or creating flavour for food products that do not have the desired flavours such as
candies and othersnacks.0ost types of flavourings are focused on scent and taste. For
commercial products exist to stimulate the trigeminal senses, since these are sharp, astringent,
and typically unpleasant flavours

 Natural flavouring substances

These flavouring substances are obtained
from plant or animal materials, by physical,
microbiological, or enzymatic processes.
They can be either used in their natural state
or processed for human consumption but
cannot contain any nature-identical or
artificial flavouring substances.
Natural flavour or flavouring means “the essential oil, oleoresin, essence or extractive, protein
hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains
the flavouring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable
juice, edible yeast, herb, bark, bud

 Nature identical flavouring substances

These are obtained by synthesis or isolated through
chemical processes, which are chemically and
organoleptically identical to flavouring substances
naturally present in products intended for human
consumption. They cannot contain any artificial
flavouring substances
Nature-identical flavouring substances are substances chemically isolated from aromatic raw
materials or obtained synthetically; they are chemically identical to substances present
in natural products intended for human consumption, either processed or not

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 Artificial flavouring substances
These are not identified in a natural product
intended for human consumption, whether or not
the product is processed. These are typically
produced by fractional distillation and additional
chemical manipulation of naturally sourced
chemicals ,crude oil, or coal tar. Although they are
chemically different, in sensory characteristics
they are the same as natural ones.
In the USA, the term 'artificial flavour' or 'artificial flavouring' means
any substance with flavouring properties, which is not derived from a spice, fruit or fruit
juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant
material, meat, fish, poultry, eggs, dairy products etc.
Most artificial flavours are specific and often complex mixtures of singular naturally occurring
flavour compounds combined together to either imitate or enhance a natural flavour. These
mixtures are formulated by flavourists to give a food product a unique flavour and to maintain
flavour consistency between different product batches or after recipe changes. The list of
known flavouring agents includes thousands of molecular compounds, and the flavour chemist
(flavourist) can often mi$ these together to produce many of the common flavours. 0any
flavourings consist of esters, which are often described as

Sr Chemical Odour
No.
1 Acetoin, Acetylpropionyl Buttery
2 Isoamyl acetate Banana
3 Benzaldehyde Bitter almond, Cherry
4 Cinnamaldehyde Cinnamon
5 Ethyl propionate Fruity
6 Methyl anthranilate Grape
7 Limonene Orange
8 Ethyl decadienoate Pear
9 Ethyl maltol Sugar, Cotton candy
10 Allyl hexanoate Pineapple

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 Enzymatic synthesis of short-chain flavour esters
from natural sources using tailored magnetic
biocatalysts
Immobilized lipases are excellent biocatalysts for the enzymatic synthesis of short- and
medium-chain fatty esters used as food flavor compounds. Herein a new approach for a
magnetic core-shell biocatalyst by immobilization of Candida antarctica B lipase is reported,
coating single-core magnetic nanoparticles with an organic shell, preferably poly(benzofurane-
co-arylacetic acid), followed by the covalent attachment of the enzyme and embedment of the
primary biocatalyst in a silica layer. Although covalent and sol-gel immobilization were
efficient on their own, their combination can ensure additional operational stability through
multi-point linkages. Moreover, silanes holding glycidoxy groups, which can also form
covalent linkages, have been successfully used as precursors for the silica coating layer. The
structural, magnetic and morphological characteristics were assessed by TEM, SEM-EDX, X-
ray photoelectron spectroscopy and vibrating sample magnetometry. The new biocatalysts
demonstrated high catalytic efficiency in the solventless synthesis of isoamyl esters of natural
carboxylic acids, also in multiple reaction cycles.

 A new multilayer magnetic biocatalyst was designed combining immobilization methods.

 The catalytic efficiency was determined in solventless esterification reactions.
 Natural isoamyl esters of four carboxylic acids were synthesized in good yields.
 The novel magnetic lipase was efficient in several reuse cycles.

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List of Nature Identical Flavour