毛悦,汪薇,白卫东,王靖宇,李湘銮,姜浩,赵文红

• 1:仲恺农业工程学院广东省岭南特色食品科学与技术重点实验室

摘要(Abstract)：

手性萜类香料化合物具有柠檬、柏油、留兰香等香气，广泛应用于食品、日用品行业中。由于手性萜类香料对映体具有不同的香气特征，加上消费者对高品质天然香料的青睐，手性萜类香料化合物的生物制备法备受关注。文章介绍了柠檬烯、乙酸香茅酯、α-松油醇、香芹酮等萜类香料化合物的制备方法，分析了手性萜类香料生物法制备中面临的问题，旨在为更经济高效的生物法转化手性萜类香料提供借鉴。

关键词(KeyWords)： 手性;萜类香料化合物;制备方法

Abstract:

Keywords:

基金项目(Foundation): 广东省重点研发项目(2022B020205003);; 广东省岭南特色食品科学与技术重点实验室(2021B1212040013);; 广州市科技计划项目(202103000062)

作者(Author): 毛悦,汪薇,白卫东,王靖宇,李湘銮,姜浩,赵文红

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