摘要
天然香精香料是高价值的精细化工产品和食品添加剂,但原料来源有限且提取成本高。利用生物技术生产这类产品具有广阔的前景。简述了发酵工程、酶工程、细胞工程和基因工程在香精香料中的应用,并探讨了生物技术在香精香料中的应用前景。
Natural aroma chemicals and perfume materials are high-value fine chemical products and food additives. Because of the limited availability of material sources and high extracting cost, biotechnology is the most interesting method to produce them. This paper reviewed and discussed the application and advances of fermentation engineering, enzyme engineering, cell engineering and gene engineering in flavors and fragrances.
出处
《食品科技》
CAS
北大核心
2004年第11期49-51,54,共4页
Food Science and Technology
关键词
生物技术
香精香料
生物转化
biotechnology
flavors and fragrances
bioconversion
