Valencene is a carbobicyclic sesquiterpene with a sweet, fresh citrus, herb, and woody odor. It is commonly found in citrus fruits, medicinal plants, and can be naturally extracted from oranges, but its quality is often affected by unpredictable harvest conditions and weather. Recently, producing valencene through fermentation using renewable resources has gained attention. Biotechnology companies such as Isobionics and Evolva can produce high-purity valencene through sustainable fermentation, which was previously unavailable due to technological restrictions.
Valencene is synthesized in plants through the mevalonate pathway, involving multiple enzymes and steps. It can also be converted to nootkatone, a thermally stable and more valued compound. The production of valencene in microbes is a promising area of research, with various yeast strains and bacterial species used for its production.
The article reviews the biosynthesis of valencene, its effects on insect repellency and pharmacological activities, and its heterologous production in different hosts. The article also discusses the potential for future engineering directions to enhance valencene production in microbes. Overall, valencene is a valuable compound with a wide range of applications, and its production through fermentation is a promising area of research.