Green Biosynthesis of Terpenoid-Derived Flavor and Fragrance Compounds: Advances and Strategic Perspectives

Terpenoids and their derivatives play pivotal roles in the flavor and fragrance industry due to their superior olfactory properties. While conventional plant extraction and chemical synthesis face challenges of stereoselectivity and sustainability, biosynthesis has emerged as a promising alternative for the production of terpenoids. Recent advances in synthetic biology have created novel opportunities to address bottlenecks in the biosynthesis of terpenoids. This review systematically summarizes the latest progress, emphasizing examples that use low-cost substrates and the importance of selecting compatible host strains for microbial cell factories. Key engineering strategies are also discussed from the perspective of challenges such as enzyme modification, dynamic pathway regulation, cellular compartmentalization and enhanced tolerance to terpenoid toxicity. Finally, we explore future research directions and the prospects of integrating multiple strategies with advanced technologies, hoping to provide critical insights and guidelines for sustainable production of terpenoids.