Microbial Production of Aromatic Benzaldehydes (Cherry and Fruit Flavors)

Abstract

Several aromatic benzaldehydes play crucial role as key constituents in natural flavors, food compositions, and fragrances. Notable examples include benzaldehyde, which imparts distinctive cherry and almond flavors, vanillin and p-hydroxybenzaldehyde, which are responsible for the characteristic profiles of vanilla flavors, 2-hydroxy-4-methoxybenzaldehyde (o-vanillin), a significant component contributing to natural fruit and flower flavors. In addition to their aromatic properties, the industrial importance of these compounds has increased with their various functional properties. The increasing demand for natural compounds in place of synthetic additives has highlighted the microbial production of aromatic benzaldehydes. This review aims to present current information about the properties of aromatic benzaldehydes and their production by various microorganisms. In this context, the production and production conditions of aromatic benzaldehydes by Corynebacterium glutamicum, Pseudomonas putida, Escherichia coli, Bacillus aryabhattai, Pseudomonas fluorescens, Saccharomyces cerevisiae, Pichia pastoris, and many other microorganism species are summarized. Substrates, such as glucose, glycerol, or other carbon sources are utilized for production of benzaldehyde while ferulic acid, eugenol, isoeugenol, or glucose are main substrates converted to vanillin by microrganisms. This chapter can contribute to the determination of new production conditions using different microorganism types, different production conditions, or low-cost raw materials in future studies. © 2025 Springer Nature Switzerland AG.