Production of Food Flavouring Agents by Enzymatic Reaction and Microbial Fermentation

  • Elizabeth Jayex Panakkal Department of Chemical and Process Engineering, The Sirindhorn International Thai-German Graduate School of Engineering (TGGS), King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
  • Nichaphat Kitiborwornkul Department of Chemical and Process Engineering, The Sirindhorn International Thai-German Graduate School of Engineering (TGGS), King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
  • Malinee Sriariyanun Department of Chemical and Process Engineering, The Sirindhorn International Thai-German Graduate School of Engineering (TGGS), King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
  • Jakaphan Ratanapoompinyo Department of Food Biotechnology, Faculty of Biotechnology, Assumption University, Bangkok, Thailand
  • Patchanee Yasurin Department of Food Biotechnology, Faculty of Biotechnology, Assumption University, Bangkok, Thailand
  • Suvaluk Asavasanti Food Technology & Engineering Laboratory, Pilot Plant Development & Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand
  • Wawat Rodiahwati Department of Chemistry, University of New England, Armidale, New South Wales, Australia
  • Prapakorn Tantayotai Department of Microbiology, Faculty of Science, Srinakharinwirot University, Bangkok, Thailand
Keywords: Food flavour, Microbial fermentation, Enzymatic reaction, Platform chemicals


Rising trends in the consumptions of food flavour compounds lead to motivation in the production of food flavours. The conventional techniques of flavour production are insufficient to produce flavour compounds according to the ascending demands of the market in terms of quantities and varieties. The current flavour production methods utilize chemical synthesis, which can produce a greater numbers of flavours with less time. However, the demand for natural products in consumables have created a necessity for new methodologies to produce flavour compounds with the label of “natural” origin. Emerging techniques in biotechnologies have enabled industries to produce compounds that can be considered natural. This review provides insights into the classification of flavour compounds and their production using microorganisms and enzymes in an ecofriendlier manner. The compounds produced by these techniques can be labelled as “natural” and can increase the market size of food flavours.


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