对醛的酶促反应:综述

IF 2.1 3区农林科学 Q3 CHEMISTRY, APPLIED

Flavour and Fragrance Journal Pub Date : 2023-04-10 DOI:10.1002/ffj.3739

Lukas Schober, Hana Dobia?ová, Valentina Jurka?, Fabio Parmeggiani, Florian Rudroff, Margit Winkler

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引用次数: 2

摘要

许多醛是挥发性化合物，具有独特的嗅觉特性。醛类官能团具有反应性，因此是制造各种产品的宝贵化学工具。由于醛类化合物的反应性，选择性合成是一项具有挑战性的任务。自然界已经进化出许多产生醛的酶促反应，本文综述了生物系统及其以外的醛生成反应。虽然其中一些生物转化在合成适用性方面仍处于起步阶段，但其他生物转化已经发展到可以作为工业生物催化剂实施的程度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Enzymatic reactions towards aldehydes: An overview

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Enzymatic reactions towards aldehydes: An overview

Many aldehydes are volatile compounds with distinct and characteristic olfactory properties. The aldehydic functional group is reactive and, as such, an invaluable chemical multi-tool to make all sorts of products. Owing to the reactivity, the selective synthesis of aldehydic is a challenging task. Nature has evolved a number of enzymatic reactions to produce aldehydes, and this review provides an overview of aldehyde-forming reactions in biological systems and beyond. Whereas some of these biotransformations are still in their infancy in terms of synthetic applicability, others are developed to an extent that allows their implementation as industrial biocatalysts.

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来源期刊

Flavour and Fragrance Journal 工程技术-食品科技

CiteScore

6.00

自引率

3.80%

发文量

审稿时长

1 months

期刊介绍： Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.