Carotenoids are important precursors of a variety of compounds: the C(20)-retinoids, the C(15)-phytohormones, and the C(9)- to C(13)-aromas. Among the last type, C(13)-carotenoid-derived compounds (norterpenoids/norisoprenoids) such as ionones and damascones, constitute an essential aroma note in tea, grapes, roses, tobacco, and wine. Extraction of carotenoid-derived aroma compounds from plant sources is not economically realistic or considerably expensive. The biotechnological production of aroma compounds represents a feasible alternative and offers the production of enantiomerically pure molecules which can be labeled as "natural." To date, research in the production of ionones or the C(10)-compound, safranal, has mainly been focused on plant dioxygenases that cleave carotenoids in the positions between carbons 9 and 10 (9'-10') or 7 and 8 (7'-8'), respectively. Although relatively little is known about the microbial conversion of carotenoids into compounds with aroma due to the well known advantages of manipulating microorganisms, the aim of this work is to review the current state of the research in microbial production of norisoprenoids and other aroma compounds derived from carotenoid cleavage.

中文翻译：

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通过类胡萝卜素裂解微生物产生C13-去甲肾上腺素类和其他香气化合物。

类胡萝卜素是多种化合物的重要前体：C（20）-类维生素A，C（15）-植物激素和C（9）-C（13）-芳烃。在最后一种类型中，C（13）-类胡萝卜素衍生的化合物（北萜烯/去甲肾上腺素类化合物）（例如紫罗兰酮和大马士革酮）构成茶，葡萄，玫瑰，烟草和葡萄酒中的重要香气。从植物来源提取类胡萝卜素的香气化合物在经济上不现实或相当昂贵。芳香化合物的生物技术生产代表了一种可行的替代方法，并提供了对映体纯的分子的生产，这些分子可以被标记为“天然”。迄今为止，紫罗兰酮或C（10）化合物的合成研究主要集中在植物双加氧酶上，该酶在碳9和10（9'-10' ）或7和8（7'-8'）。尽管由于操纵微生物的众所周知的优势，关于将类胡萝卜素微生物转化成具有香气的化合物的知识知之甚少，但这项工作的目的是回顾微生物生产类异戊二烯类化合物和其他衍生自其的香气化合物的研究现状。类胡萝卜素分裂。