Biotransformations of natural and inexpensive platform feedstocks to high value flavour compounds

The project focuses on biotranformations of relative inexpensive natural platform chemicals derived

from distillation of essential oils and non-volatile compounds to higher value flavour compounds

through biocatalysis. Experimental processes using a range of enzymes (P450s, KREDs and CCOs) from

various sources have been previously described and a number of high value flavour components

produced from inexpensive starting materials. In this project similar processes will be used to transform

platform molecules using an array of enzymes focussed around those previously described. The flavour

compounds produced will then be fractionated and assessed for their odour activity. Databases will be

created to inform structure activity relationships followed by optimisation of reaction conditions and

subsequent scaling to 1 L reactions.