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Biocatalytic aldehyde reduction using tailor‐made whole‐cell catalysts: a novel synthesis of the aroma chemical cinnamyl alcohol
Author(s) -
Chamouleau Francoise,
Hagedorn Chad,
May Oliver,
Gröger Harald
Publication year - 2007
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1768
Subject(s) - cinnamyl alcohol , chemistry , biocatalysis , aldehyde , biotransformation , catalysis , organic chemistry , alcohol dehydrogenase , substrate (aquarium) , aroma , alcohol , combinatorial chemistry , cinnamaldehyde , enzyme , reaction mechanism , food science , oceanography , geology
A biocatalytic method for the synthesis of the aroma chemical cinnamyl alcohol by means of a wholecell‐catalysed reduction of cinnamyl aldehyde has been developed. As a biocatalyst, recombinant whole cells overexpressing an alcohol dehydrogenase from Lactobacillus kefir and a glucose dehydrogenase from Thermoplasma acidophilum have been used in combination with d‐ glucose as co‐substrate. The reduction process proceeds with a conversion of 98%, even at a high substrate input of 166 g/l cinnamyl aldehyde, and gives a yield of 77% of the desired product, cinnamyl alcohol. In addition to high product concentrations, further advantages of this approach are the use of a low‐cost whole‐cell catalyst, the high purity of the product, as well as the fact that there is no need for the addition of external co‐factor in the biotransformation step. Copyright © 2007 John Wiley & Sons, Ltd.