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Award details
Natural Fruit Flavours by Biocatalysis
Reference
BB/L024381/1
Principal Investigator / Supervisor
Professor Luet Wong
Co-Investigators /
Co-Supervisors
Institution
University of Oxford
Department
Oxford Chemistry
Funding type
Research
Value (£)
102,772
Status
Completed
Type
Research Grant
Start date
01/09/2014
End date
31/08/2015
Duration
12 months
Abstract
unavailable
Summary
The creamy, sweet, milky and desirable flavours and taste notes of apple, mango, peach, apricot, coconut, milk, cheese and butter, amongst other delicious fruits and foods are from the presence of tiny amounts of intensely flavoured natural products called lactones. Because they are found in such small quantities in fruits and other crops the material isolated from nature are very expensive. However, the demand in the flavour, food and cosmetics industry runs into tens of thousands of tonnes per annum. Almost all materials in current use are chemically synthesised from fossil fuel sources using polluting technology. Some feedstocks are harvested from the bark of trees which are killed in the process. As demand for these products increase there is a clear need for synthesis processes that are environmentally friendly and use sustainable feedstocks. The aim of this Follow-on-Fund project is to provide a one-pot process using enzyme catalysis by well-established fermentation technology.
Committee
Not funded via Committee
Research Topics
Industrial Biotechnology
Research Priority
X – Research Priority information not available
Research Initiative
Follow-On Fund (FOF) [2004-2015]
Funding Scheme
X – not Funded via a specific Funding Scheme
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