Production of Natural Flavoring Materials by Enzymatic Action

2 Production of Natural Flavoring Materials BY Enzymatic Action 

There is little question that enzymes exist in nature to accomplish nearly any chemical conversion that one would desire. Thus, theoretically, one could find an enzyme (or series of enzymes) to convert some precursor to any related natural flavor compound. However in practice, enzymes have found only a few commercial applications for this type of task (despite an abundance of publications in the Uterature). Enzyme catalyzed reactions suffer from several practical limitations, including  

Instability and often very short life times in application 

Are slow and offer a lower yield than a chemical reaction 

Are expensive, especially when batch processes are employed 

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