Berenstein N (2015) The inexorable rise of synthetic flavor: a pictorial history. From vanilla to
GMOs, how science shaped the taste of the modern world. https://www.popsci.com/historyflavors-us-pictorial/. Accessed 26 May 2020
Berger RG (1995) Aroma compounds from microbial de novo synthesis. In: Aroma biotechnology.
Springer Verlag, Berlin, pp 51–77
Bicas JL, Silva JC, Dionísio AP, Pastore GM (2010) Biotechnological production of bioflavors and
functional sugars. Ciênc Tecnol Aliment Campinas 30(1):7–18
Bicas JL, Molina G, Barros FFC, Pastore GM (2016) Production of aroma compounds by white
biotechnology. In: Coelho MAZ, Ribeiro BD (eds) White biotechnology for sustainable chemistry. Royal Society of Chemistry, Cambridge, pp 310–331
Biddy MJ, Scarlata C, Kinchin C (2016) Chemicals from biomass: a market assessment of
bioproducts with near-term potential. Technical Report NREL/TP-5100-65509
Bier MCJ, Poletto S, Soccol VT, Soccol CR, Medeiros ABP (2011) Isolation and screening of
microorganisms with potential for biotransformation of terpenic substrates. Braz Arch Biol
Technol 54:1019–1026
Bluemke W, Schrader J (2001) Integrated bioprocess for enhanced production of natural flavors and
fragrances by Ceratocystis moniliformis. Biomol Eng 17:137–142
Boratyński F, Szczepańska E, Grudniewska A, Olejniczak T (2018) Microbial kinetic resolution of
aroma compounds using solid-state fermentation. Catalysts 8:28
Boskovic-Dörnenburg H, Knorr D (2010) Generation of colors and flavors in plant cell and tissue
cultures. Crit Rev Plant Sci 15(2):141–168
Bosse AK, Fraatz MA, Zorn H (2013) Formation of complex natural flavours by biotransformation
of apple pomace with basidiomycetes. Food Chem 141:2952–2959
Braga A, Guerreiro C, Belo I (2018) Generation of flavors and fragrances through biotransformation and de novo synthesis. Food Bioprocess Technol 11:2217–2228
Brochado AR, Matos C, Møller BL, Hansen J, Mortensen UF, Patil KR (2010) Improved vanillin
production in baker's yeast through in silico design. Microb Cell Factories 9:84
Bythrow J (2005) Vanilla as a medicinal plant. Semin Integr Med 3:129–131. https://doi.org/10.
1016/j.sigm.2006.03.001
Cao X, Lv Y-B, Chen J, Imanaka T, Wei L-J, Hua Q (2016) Metabolic engineering of oleaginous
yeast Yarrowia lipolytica for limonene overproduction. Biotechnol Biofuels 9:214
Carlquist M, Gibson B, Yuceer YK, Paraskevopoulou A, Sandell M, Angelov AI, Gotcheva V,
Angelov AD, Etschmann M, Billerbeck GM, de Lidén G (2015) Process engineering for
bioflavour production with metabolically active yeasts – a mini-review. Yeast 32:123–143
Carrau FM, Medina K, Farina L, Boido E, Henschke PA, Dellacassa E (2008) Production of
fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast
assimilable nitrogen on two model strains. FEMS Yeast Res 8:1196–1207
Carta G, Gainer J, Benton A (1991) Enzymatic synthesis of esters using an immobilized lipase.
Biotechnol Bioeng 37:1004–1009. https://doi.org/10.1002/bit.260371104
Carter OA, Peters RJ, Croteau R (2003) Monoterpene biosynthesis pathway construction in
Escherichia coli. Phytochemistry 64:425–433
Červeňansky I, Mihaľ M, Marko J (2018) Design of bioreactor – in situ product separation hybrid
system for natural compounds production. In: 25th international symposium on chemical
reaction engineering, 20–23 May, Florence, Italy
Chakraborty A, Selvam B, Kaur JWC, Wong OPK (2017) Application of recombinant Pediococcus
acidilactici BD16 (fcs (+)/ech (+)) for bioconversion of agrowaste to vanillin. Appl Microbiol
Biotechnol 101:5615–5626
Chambers E, Koppel K (2013) Associations of volatile compounds with sensory aroma and flavor:
the complex nature of flavour. Molecules 18:4887–4905
Chang RC, Chou SJ, Shaw JF (2001) Synthesis of fatty acid esters in recombinant Staphylococcus
epidermidis lipases in aqueous environment. J Agric Food Chem 49:2619–2622
Cheetham PSJ (1993) The use of biotransformation for the production of flavours and fragrances.
Trends Biotechnol 11:478–488
160
T. Malik and S. Rawat
GMOs, how science shaped the taste of the modern world. https://www.popsci.com/historyflavors-us-pictorial/. Accessed 26 May 2020
Berger RG (1995) Aroma compounds from microbial de novo synthesis. In: Aroma biotechnology.
Springer Verlag, Berlin, pp 51–77
Bicas JL, Silva JC, Dionísio AP, Pastore GM (2010) Biotechnological production of bioflavors and
functional sugars. Ciênc Tecnol Aliment Campinas 30(1):7–18
Bicas JL, Molina G, Barros FFC, Pastore GM (2016) Production of aroma compounds by white
biotechnology. In: Coelho MAZ, Ribeiro BD (eds) White biotechnology for sustainable chemistry. Royal Society of Chemistry, Cambridge, pp 310–331
Biddy MJ, Scarlata C, Kinchin C (2016) Chemicals from biomass: a market assessment of
bioproducts with near-term potential. Technical Report NREL/TP-5100-65509
Bier MCJ, Poletto S, Soccol VT, Soccol CR, Medeiros ABP (2011) Isolation and screening of
microorganisms with potential for biotransformation of terpenic substrates. Braz Arch Biol
Technol 54:1019–1026
Bluemke W, Schrader J (2001) Integrated bioprocess for enhanced production of natural flavors and
fragrances by Ceratocystis moniliformis. Biomol Eng 17:137–142
Boratyński F, Szczepańska E, Grudniewska A, Olejniczak T (2018) Microbial kinetic resolution of
aroma compounds using solid-state fermentation. Catalysts 8:28
Boskovic-Dörnenburg H, Knorr D (2010) Generation of colors and flavors in plant cell and tissue
cultures. Crit Rev Plant Sci 15(2):141–168
Bosse AK, Fraatz MA, Zorn H (2013) Formation of complex natural flavours by biotransformation
of apple pomace with basidiomycetes. Food Chem 141:2952–2959
Braga A, Guerreiro C, Belo I (2018) Generation of flavors and fragrances through biotransformation and de novo synthesis. Food Bioprocess Technol 11:2217–2228
Brochado AR, Matos C, Møller BL, Hansen J, Mortensen UF, Patil KR (2010) Improved vanillin
production in baker's yeast through in silico design. Microb Cell Factories 9:84
Bythrow J (2005) Vanilla as a medicinal plant. Semin Integr Med 3:129–131. https://doi.org/10.
1016/j.sigm.2006.03.001
Cao X, Lv Y-B, Chen J, Imanaka T, Wei L-J, Hua Q (2016) Metabolic engineering of oleaginous
yeast Yarrowia lipolytica for limonene overproduction. Biotechnol Biofuels 9:214
Carlquist M, Gibson B, Yuceer YK, Paraskevopoulou A, Sandell M, Angelov AI, Gotcheva V,
Angelov AD, Etschmann M, Billerbeck GM, de Lidén G (2015) Process engineering for
bioflavour production with metabolically active yeasts – a mini-review. Yeast 32:123–143
Carrau FM, Medina K, Farina L, Boido E, Henschke PA, Dellacassa E (2008) Production of
fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast
assimilable nitrogen on two model strains. FEMS Yeast Res 8:1196–1207
Carta G, Gainer J, Benton A (1991) Enzymatic synthesis of esters using an immobilized lipase.
Biotechnol Bioeng 37:1004–1009. https://doi.org/10.1002/bit.260371104
Carter OA, Peters RJ, Croteau R (2003) Monoterpene biosynthesis pathway construction in
Escherichia coli. Phytochemistry 64:425–433
Červeňansky I, Mihaľ M, Marko J (2018) Design of bioreactor – in situ product separation hybrid
system for natural compounds production. In: 25th international symposium on chemical
reaction engineering, 20–23 May, Florence, Italy
Chakraborty A, Selvam B, Kaur JWC, Wong OPK (2017) Application of recombinant Pediococcus
acidilactici BD16 (fcs (+)/ech (+)) for bioconversion of agrowaste to vanillin. Appl Microbiol
Biotechnol 101:5615–5626
Chambers E, Koppel K (2013) Associations of volatile compounds with sensory aroma and flavor:
the complex nature of flavour. Molecules 18:4887–4905
Chang RC, Chou SJ, Shaw JF (2001) Synthesis of fatty acid esters in recombinant Staphylococcus
epidermidis lipases in aqueous environment. J Agric Food Chem 49:2619–2622
Cheetham PSJ (1993) The use of biotransformation for the production of flavours and fragrances.
Trends Biotechnol 11:478–488
160
T. Malik and S. Rawat