Cheetham PSJ (1997) Combining the technical push and the business pull for natural flavours. In:
Trends in biotechnology advances biochemistry biotechnology, vol 55. Springer, Berlin, pp
1–49
Cheetham PSJ (1999) Flavour and fragrance industry. In: Springham DG, Moses V, Cape RE (eds)
Biotechnology the science and business, 2nd edn. CRC Press, Boca Raton, pp 533–562
Chen JP, Yang BK (1992) Enhancement of release of short-chain fatty acids from milk fat with
immobilized microbial lipase. J Food Sci 57:78
Cheng X, Bi L, Zhao Z, Chen Y (2015) Advances in enzyme assisted extraction of natural products.
In: 3rd international conference on material, mechanical and manufacturing engineering
(IC3ME 2015). https://download.atlantis-press.com/article/25837682.pdf
Ciriminna R, Lomeli-Rodriguez M, Demma Cara P, Lopez-Sanchez JA, Pagliaro M (2014)
Limonene: a versatile chemical of the bioeconomy. Chem Commun 50:15288–15296
Ciriminna R, Fidalgo A, Meneguzzo F, Parrino F, Ilharco LM, Pagliaro M (2019) Vanillin: the case
for greener production driven by sustainability megatrend. ChemistryOpen 8:660–667
Cowan MM (1999) Plant products as antimicrobial agents. Clin Microbiol Rev 12:564–582
Croteau R, Munck S, Akoh C, Fisk H, Satterwhite D (1987) Biosynthesis of the sesquiterpene
patchoulol from farnesyl pyrophosphate in leaf extracts of Pogostemon cablin (patchouli):
mechanistic considerations. Arch Biochem Biophys 256:56–68. https://doi.org/10.1016/00039861(87)90425-5
Dabbou S, Lussiana C, Maatallah S, Gassco L, Hajloul H, Flamini G (2016) Changes in biochemical compounds in flesh and peel from Prunus persica fruits grown in Tunisia during two
maturation stages. Plant Physiol Biochem 100:1–11
Dahlen T, Hauck T, Wein M, Schwab W (2001) 2,5-dimethyl-4-hydroxy-3(2H)-furanone as a
secondary metabolite from D-fructose-1,6-diphosphate metabolism by Zygosaccharomyces
rouxii. J Biosci Bioeng 91:352–358
Darmasiwi S, Herawati O, Ningsih OC (2016) Aromatic compounds production by fungal solid
state fermentation in Pandanus tectorius fruits. Biosci Biotechnol Res Asia 13(1):75–78
de Araujo AA, Pastore GM, Berger RG (2002) Production of coconut aroma by fungi cultivation in
solid-state fermentation. Appl Biochem Biotechnol 98–100:747–751
de Carvalho BT, Holt S, Souffriau B, Lopes Brandão R, Foulquié-Moreno MR, Thevelein JM
(2017) Identification of novel alleles conferring superior production of rose flavor phenylethyl
acetate using polygenic analysis in yeast. mBio 8:e01173-17
de Temiño DM, Hartmeier W, Ansorge-Schumacher MB (2005) Entrapment of the alcohol
dehydrogenase from Lactobacillus kefir in polyvinyl alcohol for the synthesis of chiral hydrophobic alcohols in organic solvents. Enzym Microb Technol 36:3–9
Dhar P, Kashyap P, Jindal N, Rani R (2018) Role of electronic nose technology in food industry.
Poster 2018. https://www.researchgate.net/publication/323958824
Dhifi W, Bellili S, Jazi S, Bahloul N, Mnif W (2016) Essential oils’ chemical characterization and
investigation of some biological activities: a critical review. Medicines 3:25. https://doi.org/10.
3390/medicines3040025
Dionísio AP, Molina G, Souza de Carvalho D, dos Santos R, Bicas J, Pastore G (2012) Natural
flavourings from biotechnology for foods and beverages. In: Natural food additives, ingredients
and flavourings. Elsevier, London, pp 231–259. https://doi.org/10.1533/9780857095725.1.231
Dixon J, Kuldell N (2011) Biobuilding: using banana-scentedbacteria to teach synthetic Biology.
In: Voigt C (ed) Methods in enzymology, vol 497. Academic Press, New York, pp 256–270
Dornenburg H, Knorr D (1996) Production of the phenolic flavour compounds with cultured cells
and tissues of Vanilla planifolia species. Food Biotechnol 10:75–92
Drawert F, Barton H (1978) Biosynthesis of flavor compounds by microorganisms. 3. Production of
monoterpenes by the yeast Kluyveromyces lactis. J Agric Food Chem 20:765
Drawert F, Berger RG, Godelmann R (1984) Regioselective biotransformation of valencene in cell
suspension cultures of Citrus spp. Plant Cell Rep 3:37–40
Dubal SA, Tilkari YP, Momin SA, Borkar IV (2008) Biotechnological routes in flavour industries.
Adv Biotechnol 14:20–31
7 Biotechnological Interventions for Production of Flavour and Fragrance. . .
161
Trends in biotechnology advances biochemistry biotechnology, vol 55. Springer, Berlin, pp
1–49
Cheetham PSJ (1999) Flavour and fragrance industry. In: Springham DG, Moses V, Cape RE (eds)
Biotechnology the science and business, 2nd edn. CRC Press, Boca Raton, pp 533–562
Chen JP, Yang BK (1992) Enhancement of release of short-chain fatty acids from milk fat with
immobilized microbial lipase. J Food Sci 57:78
Cheng X, Bi L, Zhao Z, Chen Y (2015) Advances in enzyme assisted extraction of natural products.
In: 3rd international conference on material, mechanical and manufacturing engineering
(IC3ME 2015). https://download.atlantis-press.com/article/25837682.pdf
Ciriminna R, Lomeli-Rodriguez M, Demma Cara P, Lopez-Sanchez JA, Pagliaro M (2014)
Limonene: a versatile chemical of the bioeconomy. Chem Commun 50:15288–15296
Ciriminna R, Fidalgo A, Meneguzzo F, Parrino F, Ilharco LM, Pagliaro M (2019) Vanillin: the case
for greener production driven by sustainability megatrend. ChemistryOpen 8:660–667
Cowan MM (1999) Plant products as antimicrobial agents. Clin Microbiol Rev 12:564–582
Croteau R, Munck S, Akoh C, Fisk H, Satterwhite D (1987) Biosynthesis of the sesquiterpene
patchoulol from farnesyl pyrophosphate in leaf extracts of Pogostemon cablin (patchouli):
mechanistic considerations. Arch Biochem Biophys 256:56–68. https://doi.org/10.1016/00039861(87)90425-5
Dabbou S, Lussiana C, Maatallah S, Gassco L, Hajloul H, Flamini G (2016) Changes in biochemical compounds in flesh and peel from Prunus persica fruits grown in Tunisia during two
maturation stages. Plant Physiol Biochem 100:1–11
Dahlen T, Hauck T, Wein M, Schwab W (2001) 2,5-dimethyl-4-hydroxy-3(2H)-furanone as a
secondary metabolite from D-fructose-1,6-diphosphate metabolism by Zygosaccharomyces
rouxii. J Biosci Bioeng 91:352–358
Darmasiwi S, Herawati O, Ningsih OC (2016) Aromatic compounds production by fungal solid
state fermentation in Pandanus tectorius fruits. Biosci Biotechnol Res Asia 13(1):75–78
de Araujo AA, Pastore GM, Berger RG (2002) Production of coconut aroma by fungi cultivation in
solid-state fermentation. Appl Biochem Biotechnol 98–100:747–751
de Carvalho BT, Holt S, Souffriau B, Lopes Brandão R, Foulquié-Moreno MR, Thevelein JM
(2017) Identification of novel alleles conferring superior production of rose flavor phenylethyl
acetate using polygenic analysis in yeast. mBio 8:e01173-17
de Temiño DM, Hartmeier W, Ansorge-Schumacher MB (2005) Entrapment of the alcohol
dehydrogenase from Lactobacillus kefir in polyvinyl alcohol for the synthesis of chiral hydrophobic alcohols in organic solvents. Enzym Microb Technol 36:3–9
Dhar P, Kashyap P, Jindal N, Rani R (2018) Role of electronic nose technology in food industry.
Poster 2018. https://www.researchgate.net/publication/323958824
Dhifi W, Bellili S, Jazi S, Bahloul N, Mnif W (2016) Essential oils’ chemical characterization and
investigation of some biological activities: a critical review. Medicines 3:25. https://doi.org/10.
3390/medicines3040025
Dionísio AP, Molina G, Souza de Carvalho D, dos Santos R, Bicas J, Pastore G (2012) Natural
flavourings from biotechnology for foods and beverages. In: Natural food additives, ingredients
and flavourings. Elsevier, London, pp 231–259. https://doi.org/10.1533/9780857095725.1.231
Dixon J, Kuldell N (2011) Biobuilding: using banana-scentedbacteria to teach synthetic Biology.
In: Voigt C (ed) Methods in enzymology, vol 497. Academic Press, New York, pp 256–270
Dornenburg H, Knorr D (1996) Production of the phenolic flavour compounds with cultured cells
and tissues of Vanilla planifolia species. Food Biotechnol 10:75–92
Drawert F, Barton H (1978) Biosynthesis of flavor compounds by microorganisms. 3. Production of
monoterpenes by the yeast Kluyveromyces lactis. J Agric Food Chem 20:765
Drawert F, Berger RG, Godelmann R (1984) Regioselective biotransformation of valencene in cell
suspension cultures of Citrus spp. Plant Cell Rep 3:37–40
Dubal SA, Tilkari YP, Momin SA, Borkar IV (2008) Biotechnological routes in flavour industries.
Adv Biotechnol 14:20–31
7 Biotechnological Interventions for Production of Flavour and Fragrance. . .
161