TECHNICALLY PRODUCED DIHYDROCOUMARIN

摘要

The invention relates to a dihydrocoumarin that has been technically produced by the biotransformation of coumarin and to associated production variants that are carried out with the aid of isolated enzymes and/or microorganisms. Pure coumarin, coumarin that has been isolated from a plant extract, or plant extracts containing coumarin can be used as the parent materials. Selected strains of Saccharomyces, Arthrobacter, Pseudomonas, Bacillus, Basidiomycetes and Fusarium can be directly used for the biotransformation or can provide the enzymes required for said biotransformation. Preferred enzymes are coumarate and coumarin reductases. The invention also relates to a production variant, which is based on coumarin and which by means of either o-coumaric acid, or by means of an intermediately formed dihydrocoumarin produces melilotic acid, which is subsequently dehydrated to form dihydrocoumarin. The dihydrocoumarin thus obtained fulfils all the criteria of a natural raw material and for this reason can be used as a natural flavouring, for producing natural, nature-identical and synthetic flavourings, or can be used as a component of such flavourings, which are added to baked goods, sweets, beverages, cremes, cereal products and milk products.