A comprehensive review of flow chemistry techniques tailored to the flavours and fragrances industries

Gambacorta, Guido; Sharley, James S; Baxendale, Ian R

doi:10.3762/bjoc.17.90

A comprehensive review of flow chemistry techniques tailored to the flavours and fragrances industries

Gambacorta, Guido; Sharley, James S; Baxendale, Ian R

Authors

Guido Gambacorta

James S Sharley

Professor Ian Baxendale i.r.baxendale@durham.ac.uk
Professor

Abstract

Due to their intrinsic physical properties, which includes being able to perform as volatile liquids at room and biological temperatures, fragrance ingredients/intermediates make ideal candidates for continuous-flow manufacturing. This review highlights the potential crossover between a multibillion dollar industry and the flourishing sub-field of flow chemistry evolving within the discipline of organic synthesis. This is illustrated through selected examples of industrially important transformations specific to the fragrances and flavours industry and by highlighting the advantages of conducting these transformations by using a flow approach. This review is designed to be a compendium of techniques and apparatus already published in the chemical and engineering literature which would constitute a known solution or inspiration for commonly encountered procedures in the manufacture of fragrance and flavour chemicals.

Citation

Gambacorta, G., Sharley, J. S., & Baxendale, I. R. (2021). A comprehensive review of flow chemistry techniques tailored to the flavours and fragrances industries. Beilstein Journal of Organic Chemistry, 17, 1181-1312. https://doi.org/10.3762/bjoc.17.90

Journal Article Type	Article
Acceptance Date	Apr 22, 2021
Online Publication Date	May 18, 2021
Publication Date	2021
Deposit Date	Jan 6, 2022
Publicly Available Date	Jan 6, 2022
Journal	Beilstein Journal of Organic Chemistry
Print ISSN	1860-5397
Publisher	Beilstein-Institut
Peer Reviewed	Peer Reviewed
Volume	17
Pages	1181-1312
DOI	https://doi.org/10.3762/bjoc.17.90

Files

Published Journal Article (24.2 Mb)
PDF

Publisher Licence URL
http://creativecommons.org/licenses/by/4.0/

Copyright Statement
This is an Open Access article under the terms of the
Creative Commons Attribution License
(https://creativecommons.org/licenses/by/4.0). Please note
that the reuse, redistribution and reproduction in particular
requires that the author(s) and source are credited and that
individual graphics may be subject to special legal provisions.