Enzyme based manufacturing process to improve scent function

An EU funded research project is creating new manufacturing processes using enzymes to add sugar molecules to fragrances and vitamins a European Commission note has said, stressing this "can often improve their function". This process, called glycosylation, can for instance make minty freshness in menthol more durable, it added.

Stressing researchers will “develop biocatalysts with potentially large scale applications in the pharmaceutical, food and cosmetic industries”, the note explained the project would develop “biocatalytic processes for the glycosylation of… molecules such as flavonoids, alkaloids and steroids”. And while adding sugar molecules can “drastically improve… [their] physicochemical and biological properties”, few biocatalysts can currently cause glycosylation at industrial scales.