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Genre/Form: | Thèses et écrits académiques |
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Material Type: | Document, Thesis/dissertation |
Document Type: | Computer File |
All Authors / Contributors: |
Hélène Bouges; Sylvain Antoniotti; Xavier Fernandez, chimiste).; Véronique Alphand; Stéphane Quideau; Laure Saint-Lary; Université Côte d'Azur (2015-2019).; École doctorale Sciences fondamentales et appliquées (Nice).; Université de Nice (1965-2019).; Institut de chimie (Nice). |
OCLC Number: | 1155388996 |
Notes: | Titre provenant de l'écran-titre. |
Description: | 1 online resource |
Responsibility: | Hélène Bouges ; sous la direction de Sylvain Antoniotti. |
Abstract:
In the field of flavor and fragrance industry, the optimization of natural flavoring essential oils and extracts' properties by biocatalysis is really interesting. In a context of sustainable chemistry, this research project is dedicated to the development of pure compounds, extracts and essential oils by enzymatic modifications. In this way, a bibliographic study has been carried out on the composition of the natural raw materials, their properties and the main biosynthetic pathways of the compounds present in the natural complex substances and some regulation elements. In the first place, according to a process of sustainable chemistry, the goal is to make healthier natural products while keeping their properties and their "naturalness". The detoxification in atranol and chloroatranol of the oak moss extract was carried out with the oak moss absolute by biocatalysis preserving their olfactory quality. Through an academic /industrial collaboration, protocols for monitoring biocatalytic transformations were established and implemented. In a third part, sustainable chemistry methodologies were used to propose new ingredients through the use of biotechnological processes based on the circular economy principle. The natural character has been preserved and the method allowed targeted transformations to develop interesting olfactory facets.
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