9. Opportunities for Biocatalysis in the Flavor, Fragrance, and Cosmetic Industry

  1. Junhua (Alex) Tao2 and
  2. Romas Kazlauskas3
  1. Stefano Serra

Published Online: 12 APR 2011

DOI: 10.1002/9781118028308.ch9

Biocatalysis for Green Chemistry and Chemical Process Development

Biocatalysis for Green Chemistry and Chemical Process Development

How to Cite

Serra, S. (2011) Opportunities for Biocatalysis in the Flavor, Fragrance, and Cosmetic Industry, in Biocatalysis for Green Chemistry and Chemical Process Development (eds J. (. Tao and R. Kazlauskas), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118028308.ch9

Editor Information

  1. 2

    Institute of Sustainability, Hangzhou Normal University, Hangzhou, China

  2. 3

    Department of Biochemistry, Molecular Biology and Biophysics and The Biotechnology Institute, University of Minnesota, Saint Paul, MN, USA

Author Information

  1. C.N.R., Istituto di Chimica del Riconoscimento Molecolare, Milano, Italy

Publication History

  1. Published Online: 12 APR 2011
  2. Published Print: 6 JUN 2011

ISBN Information

Print ISBN: 9780470437780

Online ISBN: 9781118028308

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Keywords:

  • application, flavor & fragrance, agrochemicals and fine chemicals - opportunities for biocatalysis in flavor, fragrance and cosmetic industry;
  • biocatalytic syntheses, less hazardous - and often based on use of renewable feedstocks;
  • biocatalysis, for production of cosmetic ingredients, and functional perfumery

Summary

This chapter contains sections titled:

  • Introduction

  • Natural Flavor

  • Nature-Identical Flavors, Artificial Flavors, and Fragrances

  • Biocatalysis for the Production of Cosmetic Ingredients, Functional Perfumery

  • Summary and Outlook

  • References