摘要：Flavour compounds represent 25 % of the total additives market on the world and have an annual value of about 7 billion US dollars. For a long time, plants were the sole source of flavour compounds. However, they are often present at low concentrations and thus their isolation is difficult and expensive. Even though, production of synthetic flavours is cheap, they do not prefered because of harmful effects to the health and increasing demand to natural products by consumers. Therefore, in recent years an alternative route is the utilisation of biotechnological processes on the production of flavour compounds. In this review, production of flavour compounds via fermentation and bioconversion techniques and the production of vanillin, benzaldehyde , lactons and esters by these techniques were discussed.
