From Egyptian mummies to the Chanel n°5 perfume, fatty aldehydes have long been used and keep impacting our senses in a wide range of foods, beverages and perfumes. Natural sources of fatty aldehydes are threatened by qualitative and quantitative variability while traditional chemical routes are insufficient to answer the society shift toward more sustainable and natural products. The production of fatty aldehydes using biotechnologies is therefore the most promising alternative for the flavors and fragrances industry. In this review, after drawing the portrait of the origin and characteristics of fragrant fatty aldehydes, we present the three main classes of enzymes that catalyze the reaction of fatty alcohols oxidation into aldehydes, namely alcohol dehydrogenases, flavin-dependent alcohol oxidases and copper radical alcohol oxidases. The constraints, challenges and opportunities to implement these oxidative enzymes in the flavors and fragrances industry are then discussed. By setting the scene on the biocatalytic production of fatty aldehydes, and providing a critical assessment of its potential, we expect this review to contribute to the development of biotechnology-based solutions in the flavors and fragrances industry.

从埃及木乃伊到香奈儿 n°5 香水，脂肪醛早已被使用并在各种食品、饮料和香水中不断影响着我们的感官。脂肪醛的天然来源受到定性和定量可变性的威胁，而传统的化学途径不足以应对社会向更可持续和天然产品的转变。因此，使用生物技术生产脂肪醛是香精香料行业最有前途的替代品。在这篇综述中，在描绘了芳香脂肪醛的起源和特征后，我们介绍了催化脂肪醇氧化成醛反应的三大类酶，即醇脱氢酶、黄素依赖性醇氧化酶和铜自由基醇。氧化酶。然后讨论了在香精香料行业实施这些氧化酶的限制、挑战和机遇。通过设定脂肪醛的生物催化生产场景，并对其潜力进行批判性评估，我们希望这篇综述有助于在香精香料行业开发基于生物技术的解决方案。