The bioaroma generation

The eco-friendliness and sustainability concepts are becoming more familiar to the consumers, who tend to be more critical and selective towards products and companies, impacting directly on how goods are sourced and manufactured. Flavours and fragrances are key components in a range of products, from food to personal and house care. They can be obtained from plant, animal or synthetic sources. Biotechnology is now stealing the spotlight in this market, as enzyme catalysed reactions are being used to obtain commercially valuable aroma products in a natural, efficient and selective way.
In this thesis, enzymatic reactions are being studied as a potential "green" alternative process for synthesis of aroma compounds from essential oils. Gas chromatography and mass spectrometry will be the key analytical techniques applied to separate and identify the changes in the chemical and odour profile of the bioprocessed samples.