Eating habits of humans are guided by the sensory perception. Hence, bitter taste of beneficial phytonutrients suppresses the regular consumption. Eriodictyol (ED) and homoeriodictyol (HED) are naturally occurring, bitter-masking flavonoids, but their availability is currently limited. Due to a challenging synthesis and the permitted declaration of “natural” additives when using a biocatalytic approach, the enzymatic catalyzed synthesis of ED and HED is highly relevant. Thus, two strategies were developed successfully: firstly, the formation of the chalcones starting from hydroxy cinnamic acids catalyzed by a 4-coumarate:CoA ligase (CL) and a chalcone synthase (CHS) and subsequently cyclization, and secondly, the synthesis starting from naringenin catalyzed by a cytochrome P450 enzyme (CYP) and a 3’-O-methyltransferase (OMT) that was also established successfully for in vivo biotransformation.