香料和食品，饲料，化妆品，化工，医药等领域的香水有广泛的应用。市场仍有许多香料的化学合成或从植物和动物的生产来源提取的化合物，到目前为止，一些植物和动物生物技术仍然是香料的重要来源，但往往较较低的生物活性物质的存在数量较少，它们只能在一些外来（植物）物种中，从而使分离非常困难。随着合成有机化学品，香精香料行业得到了快速发展的进度。 20世纪以前，香豆素（1868）和香兰素（1874）拟订通过芳香族化合物的合成获得的{dy}次有香气。
从化学，分析和综合的知识和进步开始的初期，
，以便能够使工业规模分离和一相当数量的香料准备

此外，它也是使用xx结构模拟。是通过系统地研究气味和化学结构之间并创建一个非xx的香味

在食品，饮料，化妆品，洗涤剂和医药产品在广泛的应用，到2003年，全球工业规模的关系，这些化合物据估计，达到1600亿美元。然而，我们注意到其快速的编制和生物（微观）的香料化合物的生物源使用-生物香料的变化。原因是，使用化学合成往往对环境不友善的生产过程所带来的不良消旋化合物的产品。此外，化学产品或合成类xx化合物，特别是食品和家用产品，消费者出现了恐惧的“化学类”的态度。

最近，美国和欧洲法律的“自然”，只能由物理过程作出香水（摘录自xx原料）或酶/微生物工艺的准备，包括从xx前体分离。这一分类将分为两个市场，因为指定的“自然”化合物已成为一个有利可图的产品，而其他性质的存在，而是通过化学方法生产的香水必须是所谓的“很自然”，不会被消费者所有年龄。激励了许多对这些宝贵的化合物，这些分歧和新的生物催化工艺开发研究。香料生产的“自然”的方法是使用生物xx前体的催化转化，整个合成（发酵），以及植物和动物分开。尽管从化学家的xx化合物和同一实验室合成的分子没有区别合成的观点，但作为xx香料销售价格往往比同类的化学合成香料更高。

例如，在消费，香兰素是最重要的香料型，这种化合物在热带香草存在（大部分是Vanillaplanifolia的吊舱），其2％提取的总重量含量在全球市场的化合物，不到1％。从香兰素的豆荚提取按照4000美元的币值计算，1200年不同之间^，及其合成愈创木酚香兰素价格的主要不足15美元。

因此，xx香兰素生产的生物催化工艺近期已经开发与全合成之外，包括木质素，阿魏酸外，穆沙拉夫香酸，香酸和酚- II型苯乙烯异丁子（异土大黄苷）生物转化。手性香料通常是单一的光学活性对映体的形式存在的性质。由于不同的光学活性对映体或区域异构体能够显示不同的感官特性，它们的对映体的合成是互利的。在这一领域中的生物催化是一个有效的工具，它促成了大量的三个立体，区域选择性的化学反应，以及传统选择性合成过程中缺乏是不容易实现的。此外，生态系统的敏感性，我们选择的支持不断增加的环保技术，消费者也倾向于“xx”或“有机”产品，从一个香料，生物技术市场的发展造成。

Bio-flavors and fragrances business process

Flavors and fragrances in food, feed, cosmetics, chemical and pharmaceutical fields have a wide range of applications. Markets are still many spices compounds by chemical synthesis or from the plant and animal sources in the extraction of production; So far, some plant and animal biotechnology are still an important source of spices, but the existence of bioactive substances that are often lower than the volume less, they can only be in some exotic (plant) species found, making the separation very difficult. With the development of synthetic organic chemicals, flavors and fragrances industry has been rapid progress. 20 centuries ago, Coumarin (1868) and vanillin (1874) Preparation of the first time obtained through the synthesis of aromatic compounds have aroma.

from the earliest days of the beginning of chemistry, analysis and synthesis of knowledge and progress in order to be able to make it industrial-scale separation and preparation of a considerable number of spices

In addition, it is also the use of native structure simulation. through a systematic study of odor and the relationship between chemical structure and create a non-natural scent

all of these compounds in food, beverages, cosmetics, detergents and pharmaceutical products in a wide range of applications, to 2003, worldwide industrial scale is estimated to reach 16 billion U.S. dollars. However, we note its rapidly to the preparation and use of biological (micro) biological source of the spice compounds - biological spices change. The reason is that the use of chemical synthesis are often unfriendly to the environment arising from the production process and the product of undesirable racemic compounds. In addition, consumers of chemical products or synthetic class of natural compounds, especially food and household products, there has been a kind of “chemistry of fear” attitude.

Recently, the United States and the European law “natural” fragrances can only be made by physical processes (extracted from natural raw materials) or enzyme / microbiological processes to the preparation, including separation from the natural precursor. This classification will be divided into two markets because specify “natural” compounds has become a profitable product, while others exist in nature, but by chemical methods of production must be the perfume is called “to be natural,” and will not be consumers of all ages. Inspired many of these differences for these valuable compounds and new biocatalysis process development studies. Spices produced “natural” way is to use bio-catalytic conversion of natural precursors, the whole synthesis (fermentation), as well as from plants and animals separated. Although from the perspective of chemists in the synthesis of natural compounds and the laboratory synthesis of the same molecule there is no difference, but as the price of the sale of natural spices are often much higher than from chemical synthesis of similar spices.

For example, on consumption, the vanillin is the most important type of spices, such compounds exist in the tropical vanilla (most are Vanillaplanifolia) of the pod, the content of its total weight of 2 % extracted compounds in the global market, less than 1%. Extracted from the pods of vanillin according to different calculation of the value of 4000 U.S. dollars in 1200 and between ^, and the main Guaiacol by synthetic vanillin price is less than 15 U.S. dollars.

Therefore, the recent production of natural vanillin Biocatalytic processes have been developed, with the exception of total synthesis outside, including lignin, ferulic acid, Pervez Shannon acid, isobutyraldehyde son of Shannon acid and phenol-type II Styrene (iso Rumex glycosides) Biotransformation. Chiral spices usually a single optically active enantiomeric forms exist in nature. Because of different optically active enantiomer or regional isomers can show different sensory characteristics, and their enantiomeric synthesis are mutually beneficial. Biocatalysis in this field are an effective tool, it catalyzed a large number of three-dimensional, regional selective chemical reactions, and the lack of selectivity of the traditional synthesis process are not easily attainable. And, ecosystem sensitivity to the continuous increase in support for our choice of environmentally friendly technology, consumers also tend to “natural” or “organic” products, resulting from the development of a biotechnology market spices. (07-12-10)