Research Progress on the Biosynthesis of Terpenoid Flavor and Latent Fragrance Compounds
Terpenoids are widely used in medicine,food,fragrances,and flavors.However,natural terpenoids are produced at low concentrations in plants,making extraction costly and sources limited.The chemical synthesis of terpenoids,especially those with complex chemical structures,is challenging due to harsh conditions and low yields,hindering their widespread application.Biosynthesis offers a promising alternative for efficient production of terpenoids and has become a focal point of research in recent years.With advances in synthetic biology,the construction of microbial cell factories for terpenoid biosynthesis through microbial host modification,novel pathway design,and integration of microbial mass fermentation shows great potential for the food,medical,and cosmetic industries.Terpenoid flavors,which have distinctive aromas,and latent fragrance compounds,which release aromatic components when transformed,are the most economically valuable substances in the industrialization of natural products.This article reviews the synthetic mechanisms,recent advances,and engineering strategies for the biosynthesis of terpenoid flavors and latent fragrances.Key strategies include gene editing,transcriptional regulation,modular pathway engineering,cell membrane engineering,adaptive laboratory evolution,and co-culture systems.The goal is to advance terpenoid synthesis technologies for industrial applications in the fragrance and flavor industry.
TerpenoidsFlavors and fragrancesSynthetic biologyMicrobial cell factory
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