now mimicking the natural fragrances in a realistic and commercial approach. The
practical implementation of biotechnological processes requires the collaboration of
researchers, funding agencies, governments and industries, who have to work
together for the development of a true bioeconomy. In conclusion, the marketpush in the form of high demand of flavours and fragrances can be met by the
market-pull in the form of biotechnologically produced microbial flavours and
fragrances.
References
Abraham WR, Arfmann HA, Stumpf B, Washausen P, Kieslich K (1988) Microbial transformations
of some terpenoids and natural compounds. In: Schreier P, de Gruyter W (eds) Bioflavour. De
Gruyter, Berlin, pp 399–414
Adams A, Demyttenaere JCR, De Kimpe N (2003) Biotransformation of (R)-(+)- and (S)-(–)limonene to alpha-terpineol by Penicillium digitatum – investigation of the culture conditions.
Food Chem 80(4):525–534
Allegrone G, Barbeni M, Cardillo R, Fuganti R, Grasselli P, Miele A, Pisciotta A (1991) On the
steric course of the microbial generation of (Z6)-gamma-dodecenolactone from (10R,S)
10-hydroxyoctadeca-(E8,Z12)-dienoic acid. Biotechnol Lett 13:765–768
Amalraj A, Pius A, Gopi S (2017) Biological activities of curcuminoids, other biomolecules from
turmeric and their derivatives: a review. J Tradit Complement Med 7:205–233
Andreoni V, Bernasconi S, Bestetti G (1995) Biotransformation of ferulic acid and related
compounds by mutant strains of Pseudomonas fluorescens. Appl Microbiol Biotechnol
42:830–835
Antosik AK, Wilpiszewska K, Wróblewska A, Markowska-Szczupak A, Malko M (2017) Fragrant
starch-based films with limonene. Curr Chem Lett 6:41–48
Astray G, García-Río L, Mejuto JC, Pastrana L (2007) Chemistry in food: flavours. Elec J Env
Agricult Food Chem 6:1742–1763
Astray G, Gonzalez-Barreriro C, Mejuto J, Rial-Otero R, Simal-Gandara J (2009) A review on the
use of cyclodextrins in foods. Food Hydrocoll 23(7):1631–1640
Awny NM, Abou-Elkhair IA, Abdelaleem MA, El-nashaby FM, Hasanien YA (2017) Biotransformation of orange peel essential oil by a native Penicillium species isolated from orange. Bull Fac
Sci, Zagazig Univ 39:317–331
Ayabe S, Takano H, Fujita T, Furuya T, Hirota H, Takahashi T (1990) Triterpenoid biosynthesis in
tissue cultures of Glycyrrhiza glabra var. Glandulifera. Plant Cell Rep 9:181–184
Baek HH, Cadwallader K (1996) Volatile compounds in flavour concentrates produced from
crayfish-processing by-products with and without protease treatment. J Agric Food Chem
44:3262–3267
Barghini P, Di Gioia D, Fava F, Ruzzi M (2007) Vanillin production using metabolically
engineered Escherichia coli under non-growing conditions. Microb Cell Factories 6:13–24
BBSRC (2014) Natural flavour and fragrance compounds from novel bioprocesses. https://bbsrc.
ukri.org/research/impact/natural-flavours-fragrances/
Belda I, Ruiz J, Esteban-Fernández A, Navascués E, Marquina D, Santos A, Moreno-Arribas MCM
(2017) Microbial contribution to wine aroma and its intended use for wine quality improvement.
Molecules 22:189
Belin J, Bensoussan M, Serrano-Carreon L (1992) Microbial biosynthesis for the production of food
flavours. Trends Food Sci Technol 3:11–14. https://doi.org/10.1016/0924-2244(92)90104-5
Ben Akacha N, Gargouri M (2015) Microbial and enzymatic technologies used for the production
of natural aroma compounds: synthesis, recovery modelling, and bioprocesses. Food Bioprod
Process 94:675–706
7 Biotechnological Interventions for Production of Flavour and Fragrance. . .
159
practical implementation of biotechnological processes requires the collaboration of
researchers, funding agencies, governments and industries, who have to work
together for the development of a true bioeconomy. In conclusion, the marketpush in the form of high demand of flavours and fragrances can be met by the
market-pull in the form of biotechnologically produced microbial flavours and
fragrances.
References
Abraham WR, Arfmann HA, Stumpf B, Washausen P, Kieslich K (1988) Microbial transformations
of some terpenoids and natural compounds. In: Schreier P, de Gruyter W (eds) Bioflavour. De
Gruyter, Berlin, pp 399–414
Adams A, Demyttenaere JCR, De Kimpe N (2003) Biotransformation of (R)-(+)- and (S)-(–)limonene to alpha-terpineol by Penicillium digitatum – investigation of the culture conditions.
Food Chem 80(4):525–534
Allegrone G, Barbeni M, Cardillo R, Fuganti R, Grasselli P, Miele A, Pisciotta A (1991) On the
steric course of the microbial generation of (Z6)-gamma-dodecenolactone from (10R,S)
10-hydroxyoctadeca-(E8,Z12)-dienoic acid. Biotechnol Lett 13:765–768
Amalraj A, Pius A, Gopi S (2017) Biological activities of curcuminoids, other biomolecules from
turmeric and their derivatives: a review. J Tradit Complement Med 7:205–233
Andreoni V, Bernasconi S, Bestetti G (1995) Biotransformation of ferulic acid and related
compounds by mutant strains of Pseudomonas fluorescens. Appl Microbiol Biotechnol
42:830–835
Antosik AK, Wilpiszewska K, Wróblewska A, Markowska-Szczupak A, Malko M (2017) Fragrant
starch-based films with limonene. Curr Chem Lett 6:41–48
Astray G, García-Río L, Mejuto JC, Pastrana L (2007) Chemistry in food: flavours. Elec J Env
Agricult Food Chem 6:1742–1763
Astray G, Gonzalez-Barreriro C, Mejuto J, Rial-Otero R, Simal-Gandara J (2009) A review on the
use of cyclodextrins in foods. Food Hydrocoll 23(7):1631–1640
Awny NM, Abou-Elkhair IA, Abdelaleem MA, El-nashaby FM, Hasanien YA (2017) Biotransformation of orange peel essential oil by a native Penicillium species isolated from orange. Bull Fac
Sci, Zagazig Univ 39:317–331
Ayabe S, Takano H, Fujita T, Furuya T, Hirota H, Takahashi T (1990) Triterpenoid biosynthesis in
tissue cultures of Glycyrrhiza glabra var. Glandulifera. Plant Cell Rep 9:181–184
Baek HH, Cadwallader K (1996) Volatile compounds in flavour concentrates produced from
crayfish-processing by-products with and without protease treatment. J Agric Food Chem
44:3262–3267
Barghini P, Di Gioia D, Fava F, Ruzzi M (2007) Vanillin production using metabolically
engineered Escherichia coli under non-growing conditions. Microb Cell Factories 6:13–24
BBSRC (2014) Natural flavour and fragrance compounds from novel bioprocesses. https://bbsrc.
ukri.org/research/impact/natural-flavours-fragrances/
Belda I, Ruiz J, Esteban-Fernández A, Navascués E, Marquina D, Santos A, Moreno-Arribas MCM
(2017) Microbial contribution to wine aroma and its intended use for wine quality improvement.
Molecules 22:189
Belin J, Bensoussan M, Serrano-Carreon L (1992) Microbial biosynthesis for the production of food
flavours. Trends Food Sci Technol 3:11–14. https://doi.org/10.1016/0924-2244(92)90104-5
Ben Akacha N, Gargouri M (2015) Microbial and enzymatic technologies used for the production
of natural aroma compounds: synthesis, recovery modelling, and bioprocesses. Food Bioprod
Process 94:675–706
7 Biotechnological Interventions for Production of Flavour and Fragrance. . .
159