Lewinsohn E, Schalechet F, Wilkinson J, Matsui K, Tadmor Y, Nam K, Amar O, Lastochkin E,
Larkov O, Ravid U, Hiatt W, Gepstein S, Pichersky E (2001) Enhanced levels of the aroma and
flavor compound S-linalool by metabolic engineering of the terpenoid pathway in tomato fruits.
Plant Physiol 127:1256–1265
Li K, Frost JW (1998) Synthesis of vanillin from glucose. J Am Chem Soc 120:10545–10546
Licon CC, Bosc G, Sabri M, Mantel M, Fournel A, Bushdid C, Golebiowski J, Robardet C,
Plantevit M, Kaytoue M, Bensafi M (2019) Chemical features mining provides new descriptive
structure-odor relationships. PLoS Comput Biol 15(4):e1006945
Lomascolo A, Lesage-Meessen L, Haon M, Navarro D, Antona C, Faulds C, Marcel A (2001)
Evaluation of the potential of Aspergillus niger species for the bioconversion of
L-phenylalanine into 2-phenylethanol. World J Microbiol Biotechnol 17(1):99–102
Longo MA, Sanromán MA (2006) Production of food aroma compounds. Food Technol Biotechnol
44(3):335–353
Maarse H (1981) Introduction. In: Maarse H (ed) Volatile compounds in foods and beverages, 1st
edn. Marcel Dekker Inc., New York, pp 1–39
Macdonnel DE (1828) A dictionary of select and popular quotations. Finley A. Clark & Raser
Printers, Philadelphia, p 24
Maen A, Cock IE (2015) Inhibitory activity of Australian culinary herb extracts against the bacterial
triggers of selected autoimmune diseases. Pharmacogn Commun 5(2):130–139
Mahajan GB, Phatak DR (2019) Perfume manufacturing microbes. Acta Sci Microbiol 2(8):70–72
Malik T (2017) Perspective uses of essential oils in functional foods and antimicrobial packaging
material. In: Benjamin S (ed) Examining the development, regulation, and consumption of
functional foods. IGI Global, Hershey, pp 230–270
Malik T, Singh P (2010) Antimicrobial effects of essential oils against uropathogens with varying
sensitivity to antibiotics. Asian J Biol Sci 3(2):92–98
Malik T, Singh P (2015) Antimicrobial activity of aroma chemicals against uropathogens. J Environ
Appl Res 03(02):86–91
Malik T, Singh PS, Pant S, Chauhan N, Lohani H (2011) Potentiation of antimicrobial activity of
ciprofloxacin by Pelargonium graveolens essential oil against selected uropathogens. Phytother
Res 25(8):1225–1228
Malik T, Singh P, Pant S, Chauhan N, Kumar V, Swarup S (2015) Inhibition of swarming
behaviour in P. mirabilis by Pelargonium graveolens L essential oil. Bangladesh J Med Sci
14(4):384
Mantzouridou FT, Paraskevopoulou A, Lalou S (2015) Yeast flavour production by solid state
fermentation of orange peel waste. Biochem Eng J 101:1–8. https://doi.org/10.1016/j.bej.2015.
04.013
Marmulla R, Harder J (2014) Microbial monoterpene transformations—a review. Front Microbiol
5:346
Maróstica M, Mota NO, Baudet N, Pastore GM (2007) Fungal biotransformation of monoterpenes
found in agro-industrial residues from orange and pulp industries into aroma compounds:
screening using solid phase microextraction. Food Sci Biotechnol 16(1):37–42
Martinez-Cuesta MD, Payne J, Hanniffy SB, Gasson MJ, Narbad A (2005) Functional analysis of
the vanillin pathway in a vdh-negative mutant strain of Pseudomonas fluorescens AN103.
Enzym Microb Technol 37:131–138
Matam P, Parvatam G, Shetty NP (2017) Enhanced production of vanillin flavour metabolites by
precursor feeding in cell suspension cultures of Decalepis hamiltonii Wight & Arn., in shake
flask culture. Biotechnology 7:376
Medeiros ABP, Pandey A, Freitas RJS, Christen P, Soccol CR (2000) Optimization of the
production of aroma compounds by Kluyveromyces marxianus in solid-state fermentation
using factorial design and response surface methodology. Biochem Eng J 6:33–39
Mitchell LA, Chuang J, Agmon N, Khunsriraksakul C, Phillips NA, Cai Y, Truong DM,
Veerakumar A, Wang Y, Mayorga M (2015) Versatile genetic assembly system (VEGAS) to
assemble pathways for expression in S. cerevisiae. Nucleic Acids Res 43:6620–6630
7 Biotechnological Interventions for Production of Flavour and Fragrance. . .
165
Larkov O, Ravid U, Hiatt W, Gepstein S, Pichersky E (2001) Enhanced levels of the aroma and
flavor compound S-linalool by metabolic engineering of the terpenoid pathway in tomato fruits.
Plant Physiol 127:1256–1265
Li K, Frost JW (1998) Synthesis of vanillin from glucose. J Am Chem Soc 120:10545–10546
Licon CC, Bosc G, Sabri M, Mantel M, Fournel A, Bushdid C, Golebiowski J, Robardet C,
Plantevit M, Kaytoue M, Bensafi M (2019) Chemical features mining provides new descriptive
structure-odor relationships. PLoS Comput Biol 15(4):e1006945
Lomascolo A, Lesage-Meessen L, Haon M, Navarro D, Antona C, Faulds C, Marcel A (2001)
Evaluation of the potential of Aspergillus niger species for the bioconversion of
L-phenylalanine into 2-phenylethanol. World J Microbiol Biotechnol 17(1):99–102
Longo MA, Sanromán MA (2006) Production of food aroma compounds. Food Technol Biotechnol
44(3):335–353
Maarse H (1981) Introduction. In: Maarse H (ed) Volatile compounds in foods and beverages, 1st
edn. Marcel Dekker Inc., New York, pp 1–39
Macdonnel DE (1828) A dictionary of select and popular quotations. Finley A. Clark & Raser
Printers, Philadelphia, p 24
Maen A, Cock IE (2015) Inhibitory activity of Australian culinary herb extracts against the bacterial
triggers of selected autoimmune diseases. Pharmacogn Commun 5(2):130–139
Mahajan GB, Phatak DR (2019) Perfume manufacturing microbes. Acta Sci Microbiol 2(8):70–72
Malik T (2017) Perspective uses of essential oils in functional foods and antimicrobial packaging
material. In: Benjamin S (ed) Examining the development, regulation, and consumption of
functional foods. IGI Global, Hershey, pp 230–270
Malik T, Singh P (2010) Antimicrobial effects of essential oils against uropathogens with varying
sensitivity to antibiotics. Asian J Biol Sci 3(2):92–98
Malik T, Singh P (2015) Antimicrobial activity of aroma chemicals against uropathogens. J Environ
Appl Res 03(02):86–91
Malik T, Singh PS, Pant S, Chauhan N, Lohani H (2011) Potentiation of antimicrobial activity of
ciprofloxacin by Pelargonium graveolens essential oil against selected uropathogens. Phytother
Res 25(8):1225–1228
Malik T, Singh P, Pant S, Chauhan N, Kumar V, Swarup S (2015) Inhibition of swarming
behaviour in P. mirabilis by Pelargonium graveolens L essential oil. Bangladesh J Med Sci
14(4):384
Mantzouridou FT, Paraskevopoulou A, Lalou S (2015) Yeast flavour production by solid state
fermentation of orange peel waste. Biochem Eng J 101:1–8. https://doi.org/10.1016/j.bej.2015.
04.013
Marmulla R, Harder J (2014) Microbial monoterpene transformations—a review. Front Microbiol
5:346
Maróstica M, Mota NO, Baudet N, Pastore GM (2007) Fungal biotransformation of monoterpenes
found in agro-industrial residues from orange and pulp industries into aroma compounds:
screening using solid phase microextraction. Food Sci Biotechnol 16(1):37–42
Martinez-Cuesta MD, Payne J, Hanniffy SB, Gasson MJ, Narbad A (2005) Functional analysis of
the vanillin pathway in a vdh-negative mutant strain of Pseudomonas fluorescens AN103.
Enzym Microb Technol 37:131–138
Matam P, Parvatam G, Shetty NP (2017) Enhanced production of vanillin flavour metabolites by
precursor feeding in cell suspension cultures of Decalepis hamiltonii Wight & Arn., in shake
flask culture. Biotechnology 7:376
Medeiros ABP, Pandey A, Freitas RJS, Christen P, Soccol CR (2000) Optimization of the
production of aroma compounds by Kluyveromyces marxianus in solid-state fermentation
using factorial design and response surface methodology. Biochem Eng J 6:33–39
Mitchell LA, Chuang J, Agmon N, Khunsriraksakul C, Phillips NA, Cai Y, Truong DM,
Veerakumar A, Wang Y, Mayorga M (2015) Versatile genetic assembly system (VEGAS) to
assemble pathways for expression in S. cerevisiae. Nucleic Acids Res 43:6620–6630
7 Biotechnological Interventions for Production of Flavour and Fragrance. . .
165