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Duetz WA, Bouwmeester H, van Beilen JB, Witholt B (2003) Biotransformation of limonene by
bacteria, fungi, yeasts, and plants. Appl Microbiol Biotechnol 61:269–277
Dziedzak JD (1986) Biotechnology and flavor development: an industrial research perspective.
Food Technol 6(40):108–120
EarthTalk (2012) Scent of danger: are there toxic ingredients in perfumes and colognes? Scientific
American. https://www.scientificamerican.com/article/toxic-perfumes-and-colognes/
Emami S, Azadmard-Damirchi S, Peighambardoust SH, Valizadeh H, Hesari J (2016) Liposomes
as carrier vehicles for functional compounds in food sector. J Exp Nanosci 11(9):737–759
Escamilla-Hurtado ML, Valdes-Martinez SE, Soriano-Santos J (2005) Effect of culture conditions
on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus
acidophilus in semisolid maize-based cultures. Int J Food Microbiol 105(3):305–316
Esposito LJ, Formanek K, Kientz G, Mauger F, Maureaux V, Robert G, Truchet F (1997) Vanillin.
In: Kroschwitz JL (ed) Kirk-Othmer encyclopedia of chemical technology, vol 24, 4th edn.
Wiley, New York, pp 812–825
Esteve-Zarzoso B, Manzanares P, Ramon D, Querol A (1998) The role of non-Saccharomyces
yeasts in industrial wine making. Int Microbiol 1:143–148
Etschmann M, Bluemke W, Sell D, Schrader J (2002) Biotechnological production of
2-phenylethanol. Appl Microbiol Biotechnol 59(1):1–8
Fabre CE, Blanc PJ, Goma G (1997) Screening of yeasts producing 2-phenylethanol. Biotechnol
Tech 1:523–525
Fache M, Boutevin B, Caillol S (2016) Vanillin production from lignin and its use as a renewable
chemical. ACS Sustain Chem Eng 4:35–46
Fadel HHM, Mahmoud MG, Asker MMS, Lotfy SN (2015) Characterization and evaluation of
coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on
sugarcane bagasse. Electron J Biotechnol 18:5–9
Fernández-Vázquez R, Hewson L, Fisk I, Vila DH, Mira FJH, Vicario IM, Hort J (2013) Colour
influences sensory perception and liking of orange juice. Flavour 3:1
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G (eds) Food biotechnology. M. Dekker Inc., New York, pp 408–441
Fisk ID (2015) Aroma release. In: Flavour development, analysis and perception in food and
beverages. Woodhead Publishing Series in Food Science, Technology and Nutrition,
Cambridge, pp 105–123
Friedman L, Miller JG (1971) Odor incongruity and chirality. Science 172:1044–1046
Fu TJ (1999) Plant cell and tissue culture for the production of food ingredients. Kluwer Academic/
Plenum Publishers, New York, pp 237–250
Furukawa H, Morita H, Yoshida T, Nagasawa T (2003) Conversion of isoeugenol into vanillic acid
by Pseudomonas putida I58 cells exhibiting high isoeugenol-degrading activity. J Biosci
Bioeng 96:401–403
Gallo A, Mita G, Zasiura C, Casey R, Santino A, Zacheo G (2001) Recombinant lipoxygenases as
biocatalysis for natural flavour production. Mededelungen Faculteit Landbouwwetenzhappen.
Gent Univ 66(3a):267–272
Gatfield IL (1988) Production of flavour and aroma compounds by biotechnology. Food Technol
10:110–122
Georgiev MI, Eibl R, Zhong JJ (2013) Hosting the plant cells in vitro: recent trends in bioreactors.
Appl Microbiol Biotechnol 97(9):3787–3800
Global Market Insights (2017) Industry report summary of limonene market size, price, 2016–2023.
https://www.gminsights.com/industry-analysis/limonene-marketGobley NT (1858) Recherches sur le principe odorant de la vanilla. J Pharm Chim 34:401–405
Green Protocols (n.d.) Green protocols for the isolation of natural vanillin and related phenolics and
their modification for value added products. Chapter. https://shodhganga.inflibnet.ac.in/
bitstream/10603/23435/5/05_chapter201.pdf. Retrieved 30 Dec 2019
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19:1–9
Duetz WA, Bouwmeester H, van Beilen JB, Witholt B (2003) Biotransformation of limonene by
bacteria, fungi, yeasts, and plants. Appl Microbiol Biotechnol 61:269–277
Dziedzak JD (1986) Biotechnology and flavor development: an industrial research perspective.
Food Technol 6(40):108–120
EarthTalk (2012) Scent of danger: are there toxic ingredients in perfumes and colognes? Scientific
American. https://www.scientificamerican.com/article/toxic-perfumes-and-colognes/
Emami S, Azadmard-Damirchi S, Peighambardoust SH, Valizadeh H, Hesari J (2016) Liposomes
as carrier vehicles for functional compounds in food sector. J Exp Nanosci 11(9):737–759
Escamilla-Hurtado ML, Valdes-Martinez SE, Soriano-Santos J (2005) Effect of culture conditions
on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus
acidophilus in semisolid maize-based cultures. Int J Food Microbiol 105(3):305–316
Esposito LJ, Formanek K, Kientz G, Mauger F, Maureaux V, Robert G, Truchet F (1997) Vanillin.
In: Kroschwitz JL (ed) Kirk-Othmer encyclopedia of chemical technology, vol 24, 4th edn.
Wiley, New York, pp 812–825
Esteve-Zarzoso B, Manzanares P, Ramon D, Querol A (1998) The role of non-Saccharomyces
yeasts in industrial wine making. Int Microbiol 1:143–148
Etschmann M, Bluemke W, Sell D, Schrader J (2002) Biotechnological production of
2-phenylethanol. Appl Microbiol Biotechnol 59(1):1–8
Fabre CE, Blanc PJ, Goma G (1997) Screening of yeasts producing 2-phenylethanol. Biotechnol
Tech 1:523–525
Fache M, Boutevin B, Caillol S (2016) Vanillin production from lignin and its use as a renewable
chemical. ACS Sustain Chem Eng 4:35–46
Fadel HHM, Mahmoud MG, Asker MMS, Lotfy SN (2015) Characterization and evaluation of
coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on
sugarcane bagasse. Electron J Biotechnol 18:5–9
Fernández-Vázquez R, Hewson L, Fisk I, Vila DH, Mira FJH, Vicario IM, Hort J (2013) Colour
influences sensory perception and liking of orange juice. Flavour 3:1
Feron G, Wache Y (2005) Microbial production of food flavour. In: Shetty K, Pometto AL, Paliyath
G (eds) Food biotechnology. M. Dekker Inc., New York, pp 408–441
Fisk ID (2015) Aroma release. In: Flavour development, analysis and perception in food and
beverages. Woodhead Publishing Series in Food Science, Technology and Nutrition,
Cambridge, pp 105–123
Friedman L, Miller JG (1971) Odor incongruity and chirality. Science 172:1044–1046
Fu TJ (1999) Plant cell and tissue culture for the production of food ingredients. Kluwer Academic/
Plenum Publishers, New York, pp 237–250
Furukawa H, Morita H, Yoshida T, Nagasawa T (2003) Conversion of isoeugenol into vanillic acid
by Pseudomonas putida I58 cells exhibiting high isoeugenol-degrading activity. J Biosci
Bioeng 96:401–403
Gallo A, Mita G, Zasiura C, Casey R, Santino A, Zacheo G (2001) Recombinant lipoxygenases as
biocatalysis for natural flavour production. Mededelungen Faculteit Landbouwwetenzhappen.
Gent Univ 66(3a):267–272
Gatfield IL (1988) Production of flavour and aroma compounds by biotechnology. Food Technol
10:110–122
Georgiev MI, Eibl R, Zhong JJ (2013) Hosting the plant cells in vitro: recent trends in bioreactors.
Appl Microbiol Biotechnol 97(9):3787–3800
Global Market Insights (2017) Industry report summary of limonene market size, price, 2016–2023.
https://www.gminsights.com/industry-analysis/limonene-marketGobley NT (1858) Recherches sur le principe odorant de la vanilla. J Pharm Chim 34:401–405
Green Protocols (n.d.) Green protocols for the isolation of natural vanillin and related phenolics and
their modification for value added products. Chapter. https://shodhganga.inflibnet.ac.in/
bitstream/10603/23435/5/05_chapter201.pdf. Retrieved 30 Dec 2019
162
T. Malik and S. Rawat