Greger V, Schieberle P (2007) Characterization of the key aroma compounds in apricots (Prunus
armeniaca) by application of the molecular sensory science concept. J Agric Food Chem
55:5221–5228. https://doi.org/10.1021/jf0705015
Gruchattka E, Hadicke O, Klamt S, Schutz V, Kayser O (2013) In silico profiling of Escherichia
coli and Saccharomyces cerevisiae as terpenoid factories. Microb Cell Factories 12:84
Guichard E, Salles C (2016) Retention and release of taste and aroma compounds from the food
matrix during mastication and ingestion. In: Etievant P, Guichard E, Salles C, Voilley A (eds)
Flavor, vol 299. Elsevier, Amsterdam, pp 3–22
Guneser O, Demirkol A, Yuceer YK, Togay SO, Hosoglu MI, Elibol M (2017) Production of flavor
compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis. Braz J Microbiol
4(8):275–285
Guo D, Zhang L, Pan H, Li X (2017) Metabolic engineering of Escherichia coli for production of
2-Phenylethylacetate from L-phenylalanine. MicrobiologyOpen 6:e00486. https://doi.org/10.
1002/mbo3.486
Gupta S, Gupta C, Garg AP, Prakash D (2015) A biotechnological approach to microbial based
perfumes and flavours. J Microbiol Exp 2(1):11–18
Hansen EH, Møller BL, Kock GR, Bünner CM, Kristensen C, Jensen OR, Okkels FT, Olsen CE,
Motawia MS (2009) de novo biosynthesis of vanillin in fission yeast (Schizosaccharomyces
pombe) and baker’s yeast (Saccharomyces cerevisiae). Appl Environ Microbiol 75:2765–2774
Harlander S (1994) Biotechnology for the production of flavoring materials. In: Reineccius G
(ed) Source book of flavours. Springer ScienceBusiness Media, Dordrecht, pp 155–156
Hassan S, Araceli PS, Denis B, de los Ángeles VVM, Mayra NG, Delfino RL (2016) Identification
of volatile compounds in cured Mexican vanilla (Vanilla planifolia G. Jackson) beans using
headspace solid-phase microextraction with gas chromatography-mass spectrometry. Fruits 71
(6):407–418
Hattori S, Yamaguchi Y, Kanisawa T (1974) Preliminary study on the microbiological formation of
fruit flavors. Proc Int Union Food Sci Technol 1:143
Havkin-Frenkel D, Belanger FC (2017) Handbook of vanilla science and technology. Wiley,
New York
Henke NA, Wichmann J, Baier T, Frohwitter J, Lauersen KL, Risse JM, Peters-Wendisch P,
Kruse O, Wendisch VF (2018) Patchoulol production with metabolically engineered Corynebacterium glutamicum. Genes 9(4):219
Hernández-Carbajal G, Rutiaga-Quiñones OM, Pérez-Silva A, Saucedo-Castañeda G, Medeiros A,
Soccol CR, Soto-Cruz NY (2013) Screening of native yeast from agave duranguensis fermentation for isoamyl acetate production. Braz Arch Biol Technol 56(3):357–363.E
Holt S, Miks MH, de Carvalho BT, Foulquié-Moreno MR, Thevelein JM (2019) The molecular
biology of fruity and floral aromas in beer and other alcoholic beverages. FEMS Microbiol Rev
43:193–222
Hootman RC (1992) ASTM manual on descriptive analysis testing for sensory evaluation. American Society for Testing and Materials, Philadelphia, pp 1–3
Hosoglu MI, Guneser O, Yuceer YK (2018) Different bioengineering approaches on production of
bioflavor compounds. In: Role of materials science in food bioengineering, handbook of food
bioengineering. Academic Press, London, pp 37–71
Hrazdina G (2006) Aroma production by tissue cultures. J Agric Food Chem 54(4):1116–1123
Huang ZX, Dostal L, Rosazza JPN (1994) Purification and characterization of a ferulic acid
decarboxylase from Pseudomonas fluorescens. J Bacteriol 176:5912–5918
Huccetogullari D, Luo ZW, Lee SY (2019) Metabolic engineering of microorganisms for production of aromatic compounds. Microb Cell Factories 18:41
Hughes J, Tregova A, Tomsett AB, Jones MG, Cosstick R, Collin HA (2005) Synthesis of the
flavour precursor, alliin, in garlic tissue cultures. Phytochemistry 66:187–194
Hui YH (2006) Handbook of food science, technology, and engineering. CRCNET Books, Taylor
& Francis, Boca Raton
7 Biotechnological Interventions for Production of Flavour and Fragrance. . .
163
armeniaca) by application of the molecular sensory science concept. J Agric Food Chem
55:5221–5228. https://doi.org/10.1021/jf0705015
Gruchattka E, Hadicke O, Klamt S, Schutz V, Kayser O (2013) In silico profiling of Escherichia
coli and Saccharomyces cerevisiae as terpenoid factories. Microb Cell Factories 12:84
Guichard E, Salles C (2016) Retention and release of taste and aroma compounds from the food
matrix during mastication and ingestion. In: Etievant P, Guichard E, Salles C, Voilley A (eds)
Flavor, vol 299. Elsevier, Amsterdam, pp 3–22
Guneser O, Demirkol A, Yuceer YK, Togay SO, Hosoglu MI, Elibol M (2017) Production of flavor
compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis. Braz J Microbiol
4(8):275–285
Guo D, Zhang L, Pan H, Li X (2017) Metabolic engineering of Escherichia coli for production of
2-Phenylethylacetate from L-phenylalanine. MicrobiologyOpen 6:e00486. https://doi.org/10.
1002/mbo3.486
Gupta S, Gupta C, Garg AP, Prakash D (2015) A biotechnological approach to microbial based
perfumes and flavours. J Microbiol Exp 2(1):11–18
Hansen EH, Møller BL, Kock GR, Bünner CM, Kristensen C, Jensen OR, Okkels FT, Olsen CE,
Motawia MS (2009) de novo biosynthesis of vanillin in fission yeast (Schizosaccharomyces
pombe) and baker’s yeast (Saccharomyces cerevisiae). Appl Environ Microbiol 75:2765–2774
Harlander S (1994) Biotechnology for the production of flavoring materials. In: Reineccius G
(ed) Source book of flavours. Springer ScienceBusiness Media, Dordrecht, pp 155–156
Hassan S, Araceli PS, Denis B, de los Ángeles VVM, Mayra NG, Delfino RL (2016) Identification
of volatile compounds in cured Mexican vanilla (Vanilla planifolia G. Jackson) beans using
headspace solid-phase microextraction with gas chromatography-mass spectrometry. Fruits 71
(6):407–418
Hattori S, Yamaguchi Y, Kanisawa T (1974) Preliminary study on the microbiological formation of
fruit flavors. Proc Int Union Food Sci Technol 1:143
Havkin-Frenkel D, Belanger FC (2017) Handbook of vanilla science and technology. Wiley,
New York
Henke NA, Wichmann J, Baier T, Frohwitter J, Lauersen KL, Risse JM, Peters-Wendisch P,
Kruse O, Wendisch VF (2018) Patchoulol production with metabolically engineered Corynebacterium glutamicum. Genes 9(4):219
Hernández-Carbajal G, Rutiaga-Quiñones OM, Pérez-Silva A, Saucedo-Castañeda G, Medeiros A,
Soccol CR, Soto-Cruz NY (2013) Screening of native yeast from agave duranguensis fermentation for isoamyl acetate production. Braz Arch Biol Technol 56(3):357–363.E
Holt S, Miks MH, de Carvalho BT, Foulquié-Moreno MR, Thevelein JM (2019) The molecular
biology of fruity and floral aromas in beer and other alcoholic beverages. FEMS Microbiol Rev
43:193–222
Hootman RC (1992) ASTM manual on descriptive analysis testing for sensory evaluation. American Society for Testing and Materials, Philadelphia, pp 1–3
Hosoglu MI, Guneser O, Yuceer YK (2018) Different bioengineering approaches on production of
bioflavor compounds. In: Role of materials science in food bioengineering, handbook of food
bioengineering. Academic Press, London, pp 37–71
Hrazdina G (2006) Aroma production by tissue cultures. J Agric Food Chem 54(4):1116–1123
Huang ZX, Dostal L, Rosazza JPN (1994) Purification and characterization of a ferulic acid
decarboxylase from Pseudomonas fluorescens. J Bacteriol 176:5912–5918
Huccetogullari D, Luo ZW, Lee SY (2019) Metabolic engineering of microorganisms for production of aromatic compounds. Microb Cell Factories 18:41
Hughes J, Tregova A, Tomsett AB, Jones MG, Cosstick R, Collin HA (2005) Synthesis of the
flavour precursor, alliin, in garlic tissue cultures. Phytochemistry 66:187–194
Hui YH (2006) Handbook of food science, technology, and engineering. CRCNET Books, Taylor
& Francis, Boca Raton
7 Biotechnological Interventions for Production of Flavour and Fragrance. . .
163