Hyldgard M, Mygind T, Meyer RL (2012) Essential oils in food preservation: mode of action,
synergies, and interactions with food matrix components. Front Microbiol 2(12):1–24
Iijima Y, Gang DR, Fridman E, Lewinsohn E, Pichersky E (2004) Characterization of geraniol
synthase from the peltate glands of sweet basil. Plant Physiol 134:370–379
Janssens L, De Pooter HL, De Mey L, Vandamme EJ, Schamp NM (1989) Fusel oil as a precursor
for the microbial production of fruity flavours. Meded Fac Landbouwwet Rijksuniv Gent 54
(4a):1387–1391
Janssens L, De Pooter HL, Schamp NM, Vandamme EJ (1992) Production of flavour by
microorganisms. Process Biochem 27(4):195–215
Joint FAO/WHO food standards programme (2005) CODEX Committee on food additives and
contaminants. 37th session. The Hague, The Netherlands, 25–29 April 2005. http://www.fao.
org/tempref/codex/Meetings/CCFAC/ccfac37/FA37_02e.pdf. Accessed 26 May 2020
Jones MG, Hughes J, Tregova A, Milne J, Tomsett AB, Collin HA (2004) Biosynthesis of the
flavour precursors of onion and garlic. J Exp Bot 55(404):1903–1918. https://doi.org/10.1093/
jxb/erh138
Jongedijk E, Cankar K, Buchhaupt M, Schrader J, Bouwmeester H, Beekwilder J (2016) Biotechnological production of limonene in microorganisms. Appl Microbiol Biotechnol
100:2927–2938
Kabbaj W, Breheret S, Guimberteau J, Talou T, Olivier JM, Bensoussa M, Sobal M, Roussos AS
(2002) Comparison of volatile compound production in fruit body and in mycelium of Pleurotus
ostreatus identified by submerged and solid-state cultures. Appl Biochem Biotechnol
102-103:463–469
Kapfer GF, Berger RG, Draweti F (1989) Production of 4-decanolide by semicontinuous fermentation of Tyromyces sambuceus. Biotechnol Lett 11:561–566
Karami A, Jandoust S (2016) Comparison scent compound emitted from flowers of damask rose
andpersian musk rose. Med Aromat Plants 5:2167
Kim TM, Shin JH, Baek HH, Lee H (2001) Volatile flavour compounds in suspension culture of
Agastache rugosa Kuntze (Korean mint). J Sci Food Agric 81:569–575
Kourkoutas Y, Manojlović V, Nedović VA (2010) Immobilization of microbial cells for alcoholic
and malolactic fermentation of wine and cider. In: Zuidam NJ, Nedovic V (eds) State of the art
in immobilized/encapsulated cell technology in fermentation processes. Springer, London, pp
327–343
Kraidman G, Mukherjee BB, Hill JD (1969) Conversion of D-limonene into an optically active
isomer of α-terpineol by a Cladosporium species. Bacteriol Proc 69:63
Kumar R, Sharma PK, Mishra PS (2012) A review on the vanillin derivatives showing various
biological activities. Int J PharmTech Res 4(1):266–279
Kusuma HS, Mahfud M (2007) Microwave-assisted Hydrodistillation for extraction of essential oil
from Patchouli (Pogostemon cablin) leaves. Period Polytech Chem Eng 61(2):82–92
Lai YT, Cheng KC, Lai C-N, Lai YJ (2019) Isolation and identification of aroma producing strain
with esterification capacity from yellow water. PLoS One 14(2):e0211356
Lalou S, Mantzouridou F, Paraskevopoulou A, Bugarski B, Levic S, Nedovic V (2013) Bioflavour
production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae. Appl
Microbiol Biotechnol 97(21):9397–9407
Lange BM (2015) Biosynthesis and biotechnology of high-value p-menthane monoterpenes,
including menthol, carvone, and limonene. Adv Biochem Eng Biotechnol 148:319–353
Lauersen KJ, Baier T, Wichmann J, Wordenweber R, Mussgnug JH, Hubner W, HuserT KO (2016)
Efficient phototrophic production of a high-value sesquiterpenoid from the eukaryotic microalga
Chlamydomonas reinhardtii. Metab Eng 38:331–343
Lee SY, Kim SH, Hong CY, Kim HY, Ryu SH, Choi IG (2015) Biotransformation of (À)-α-pinene
by whole cells of white rot fungi, Ceriporia sp. ZLY-2010 and Stereum hirsutum. Mycobiology
43(3):297–302
Leffingwell J, Leffingwell D (2011) Chiral chemistry in flavours & fragrances. Spec Chem Mag
3:30–33
164
T. Malik and S. Rawat
synergies, and interactions with food matrix components. Front Microbiol 2(12):1–24
Iijima Y, Gang DR, Fridman E, Lewinsohn E, Pichersky E (2004) Characterization of geraniol
synthase from the peltate glands of sweet basil. Plant Physiol 134:370–379
Janssens L, De Pooter HL, De Mey L, Vandamme EJ, Schamp NM (1989) Fusel oil as a precursor
for the microbial production of fruity flavours. Meded Fac Landbouwwet Rijksuniv Gent 54
(4a):1387–1391
Janssens L, De Pooter HL, Schamp NM, Vandamme EJ (1992) Production of flavour by
microorganisms. Process Biochem 27(4):195–215
Joint FAO/WHO food standards programme (2005) CODEX Committee on food additives and
contaminants. 37th session. The Hague, The Netherlands, 25–29 April 2005. http://www.fao.
org/tempref/codex/Meetings/CCFAC/ccfac37/FA37_02e.pdf. Accessed 26 May 2020
Jones MG, Hughes J, Tregova A, Milne J, Tomsett AB, Collin HA (2004) Biosynthesis of the
flavour precursors of onion and garlic. J Exp Bot 55(404):1903–1918. https://doi.org/10.1093/
jxb/erh138
Jongedijk E, Cankar K, Buchhaupt M, Schrader J, Bouwmeester H, Beekwilder J (2016) Biotechnological production of limonene in microorganisms. Appl Microbiol Biotechnol
100:2927–2938
Kabbaj W, Breheret S, Guimberteau J, Talou T, Olivier JM, Bensoussa M, Sobal M, Roussos AS
(2002) Comparison of volatile compound production in fruit body and in mycelium of Pleurotus
ostreatus identified by submerged and solid-state cultures. Appl Biochem Biotechnol
102-103:463–469
Kapfer GF, Berger RG, Draweti F (1989) Production of 4-decanolide by semicontinuous fermentation of Tyromyces sambuceus. Biotechnol Lett 11:561–566
Karami A, Jandoust S (2016) Comparison scent compound emitted from flowers of damask rose
andpersian musk rose. Med Aromat Plants 5:2167
Kim TM, Shin JH, Baek HH, Lee H (2001) Volatile flavour compounds in suspension culture of
Agastache rugosa Kuntze (Korean mint). J Sci Food Agric 81:569–575
Kourkoutas Y, Manojlović V, Nedović VA (2010) Immobilization of microbial cells for alcoholic
and malolactic fermentation of wine and cider. In: Zuidam NJ, Nedovic V (eds) State of the art
in immobilized/encapsulated cell technology in fermentation processes. Springer, London, pp
327–343
Kraidman G, Mukherjee BB, Hill JD (1969) Conversion of D-limonene into an optically active
isomer of α-terpineol by a Cladosporium species. Bacteriol Proc 69:63
Kumar R, Sharma PK, Mishra PS (2012) A review on the vanillin derivatives showing various
biological activities. Int J PharmTech Res 4(1):266–279
Kusuma HS, Mahfud M (2007) Microwave-assisted Hydrodistillation for extraction of essential oil
from Patchouli (Pogostemon cablin) leaves. Period Polytech Chem Eng 61(2):82–92
Lai YT, Cheng KC, Lai C-N, Lai YJ (2019) Isolation and identification of aroma producing strain
with esterification capacity from yellow water. PLoS One 14(2):e0211356
Lalou S, Mantzouridou F, Paraskevopoulou A, Bugarski B, Levic S, Nedovic V (2013) Bioflavour
production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae. Appl
Microbiol Biotechnol 97(21):9397–9407
Lange BM (2015) Biosynthesis and biotechnology of high-value p-menthane monoterpenes,
including menthol, carvone, and limonene. Adv Biochem Eng Biotechnol 148:319–353
Lauersen KJ, Baier T, Wichmann J, Wordenweber R, Mussgnug JH, Hubner W, HuserT KO (2016)
Efficient phototrophic production of a high-value sesquiterpenoid from the eukaryotic microalga
Chlamydomonas reinhardtii. Metab Eng 38:331–343
Lee SY, Kim SH, Hong CY, Kim HY, Ryu SH, Choi IG (2015) Biotransformation of (À)-α-pinene
by whole cells of white rot fungi, Ceriporia sp. ZLY-2010 and Stereum hirsutum. Mycobiology
43(3):297–302
Leffingwell J, Leffingwell D (2011) Chiral chemistry in flavours & fragrances. Spec Chem Mag
3:30–33
164
T. Malik and S. Rawat