BIOTECHNOLOGICAL PRODUCTION OF AROMAS BY DE NOVO SYNTHESIS AND USE OF AGROINDUSTRIAL WASTE

Abstract

The biotechnological production of aroma compounds is an emerging field because, unlike traditional chemical synthesis, compounds produced by microorganisms are classified as natural, meeting consumer trends for healthy foods. As an agricultural country, Brazil is a great source of various residues that can have added value if used as raw materials for other processes. The use of agro-industrial residues makes the fermentation process for obtaining bioaromas more attractive by utilizing renewable sources, combined with a reduced environmental impact and consumer demand. Obtaining aromas through de novo synthesis (fermentation) leads to the formation of aroma compounds classified as natural by Brazilian, European, and American legislation. This chapter reviews the main aroma groups obtained through de novo synthesis and the use of residues as an alternative to making the biotechnological process feasible.

DOI: https://doi.org/10.56238/sevened2025.034-007