The smell of sustainability

From synthetic to natural aromas using enzymes

Scent is a fundamental characteristic of the objects and environments that surround us. Although we may not always be conscious of it, we experience aromas throughout our day. Today, we focus on one particular aroma: raspberry. Specifically, the molecule responsible for this aroma is known as raspberry ketone, one of the target molecules in RADICALZ.

This compound is widely used in cosmetic and food products such as ice cream, candy, and beverages, for its flavouring and fragrance. It is often synthesized chemically, as its content in raspberry fruits is very low, making the production of natural raspberry ketone very expensive. However, this synthetic method does not meet EU regulations for natural aromas (No 1334/2008), and therefore it is not considered natural. With the growing demand for natural products, at RADICALZ our partners from AnalityCon Discovery, led by Dr. Karsten Siems, are working on producing raspberry ketone naturally and cost-effectively by using enzymes.

Birch Trees: The Key Component

“The primary constraint is the raw material,” notes Dr. Siems. His team has identified birch trees as containing a precursor to the desired aroma compound, offering an opportunity for a natural alternative. However, this source needs for a substantial number of trees for efficient production.

In pursuit of sustainability, the team partnered with a company specializing in energy tree cultivation. This collaboration aims to achieve dual benefits: extracting raspberry ketone and cultivating a wood energy crop. A key aspect of this initiative is utilizing industry byproducts, that otherwise would be waste, for additional purposes.

This company, which specializes in cultivation in wet areas, recognized the potential of birch trees to thrive where other trees and crops could not. Dr. Siems explains, “It grows in wet areas where you can’t grow wheat, or maize […]. And it’s also too wet for the most common tree species.”

The Enzymatic Edge

The project’s innovation lies in using an enzymatic process to convert the birch precursor into the desired compound. In the enzymatic process, natural enzymes facilitate the transformation of the precursor into raspberry ketone. This method not only complies with the EU’s definitions of natural products but also offers a more environmentally friendly alternative.

Unlike chemical synthesis, which relies on non-renewable resources, the enzymatic process uses natural, sustainable materials. Additionally, the birch trees will be grown in plantations where they can be cut without removing the roots, promoting regrowth and long-term sustainability.

To evaluate the overall impact of this new method, a comprehensive lifecycle analysis is being conducted. This analysis will compare the environmental and economic implications of the enzymatic process versus the traditional chemical synthesis. Dr. Siems highlights the importance of this analysis: “We have to calculate it, and it’s also part of the project to do the lifecycle analysis… hopefully, enzymatically is better, but we will see after comparing these two worlds.”

The enzymatic process for producing raspberry ketone offers a promising alternative to chemical synthesis, aligning with EU regulations and promoting sustainability. The natural and environmentally friendly nature of this method positions it as a preferable option for producing high-quality, natural raspberry ketone.