Mottram DS, Elmore JS (2003) Sensory evaluation: aroma. In: Encyclopedia of food sciences and
nutrition, 2nd edn. Academic Press, Amsterdam, pp 5174–5180
Nabeta K, Ohnishi Y, Hirose T, Sugisawa H (1983) Monoterpene biosynthesis by callus tissues and
suspension cells from Perilla species. Phytochemistry 22:423–425
Nakao M, Ono K, Takio S (1999) The effect of calcium on flavanol production in cell suspension
culture of Polygonum hydropiper. Plant Cell Rep 18:759–763
Nedović VA, Manojlović V, Bugarski B, Willaert R (2016) State of the art in immobilized/
encapsulated cell technology in fermentation processes. In: Aguilera M (ed) Food engineering
interfaces, Food engineering series. Springer Science Business Media, New York, pp 119–146
Ni J, Tao F, Du H, Xu P (2015) Mimicking a natural pathway for de novo biosynthesis: natural
vanillin production from accessible carbon sources. Sci Rep 5:13670
Nozaki M, Suzuki N, Tsuruta H (2000) In: Schieberle P, Engel KH (eds) Frontiers of flavor science.
Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, p 426
Ochoa-Villarreal M, HowatS HS, Jang MO, Jin YW, Lee EK, Loake GJ (2016) Plant cell culture
strategies for the production of natural products. BMB Rep 49(3):149–158
Ohsumi C, Hayashi T, Sano K (1993) Formation of allin in the culture tissues of Allium sativum
oxidation of S-allyl-L-cysteine. Phytochemistry 33:107–111
Omarini A, Dambolena J, Lucini E, Jaramillo Mejía S, Albertó E, Zygadlo J (2015) Biotransformation of 1,8-cineole by solid-state fermentation of Eucalyptus waste from the essential oil
industry using Pleurotus ostreatus and Favolus tenuiculus. Folia Microbiol 61:149–157. https://
doi.org/10.1007/s12223-015-0422-y
Omelianski VL (1923) Aroma-producing microörganisms. J Bacteriol 8(4):393–419
Opara EI, Chohan M (2014) Culinary herbs and spices: their bioactive properties, the contribution
of polyphenols and the challenges in deducing their true health benefits. Int J Mol Sci
15:19183–19202
Ouyang X, Cha Y, Li W, Li S, Zhuo M, Huang S, Zhu C, Zhu M, Li J (2019) Stepwise engineering
of Saccharomyces cerevisiae to produce (+)-valencene and its related sesquiterpenes. RSC Adv
9:30171
Pandey A (2003) Solid - state fermentation. Biochem Eng 13:81–84
Pandey A, Soccol CR, Nigam P, Brand D, Mohan R, Roussos S (2000) Biotechnological potential
of coffee pulp and coffee husk for bioprocesses. Biochem Eng J 6(2):153–162
Pang Y, Zhao Y, Li S, Zhao Y, Li J, Hu Z, Zhang C, Xiao D, Yu A (2019) Engineering the
oleaginous yeast Yarrowia lipolytica to produce limonene from waste cooking oil. Biotechnol
Biofuels 12:241
Papagianni M, Avramidis N, Filiousis G (2007) Investigating the relationship between the specific
glucose uptake rate and nisin production in aerobic batch and fed-batch glucostat cultures of
Lactococcus lactis. Enzyme Microb Technol 40:1557–1563
Paravisini L, Guichard E (2017) Interactions between aromacompounds and food matrix. In:
Guichard E, Salles C, Morzel M, Le Bon AM (eds) Flavour: from food to perception, 1st edn.
Wiley, Chichester, pp 208–234
Patrignani F, Siroli L, Serrazanetti DI, Gardini F, Lanciotti R (2015) Innovative strategies based on
the use of essential oils and their components to improve safety, shelf-life and quality of
minimally processed fruits and vegetables. Trends Food Sci Technol 46:311–319
Personal Care Magazine (2009) Creating the ‘magic’ element infragrances. https://www.
personalcaremagazine.com/story/4713/creating-the-magic-element-in-fragrances
Perveen S (2018) Introductory chapter: terpenes and terpenoids. https://www.intechopen.com/
books/terpenes-and-terpenoids/introductory-chapter-terpenes-and-terpenoids
Poornima K, Preetha R (2017) Biosynthesis of food flavours and fragrances. Asian J Chem 29
(11):2345–2352
Prabhakar A, Krishnaiah K, Janaun J, Bono A (2005) An overview of engineering aspects of solid
state fermentation. Malays J Microbiol 1(2):10–16
Priefert H, Rabenhorst J, Steinbuchel A (2001) Biotechnological production of vanillin. Appl
Microbiol Biotechnol 56:296–314
166
T. Malik and S. Rawat
nutrition, 2nd edn. Academic Press, Amsterdam, pp 5174–5180
Nabeta K, Ohnishi Y, Hirose T, Sugisawa H (1983) Monoterpene biosynthesis by callus tissues and
suspension cells from Perilla species. Phytochemistry 22:423–425
Nakao M, Ono K, Takio S (1999) The effect of calcium on flavanol production in cell suspension
culture of Polygonum hydropiper. Plant Cell Rep 18:759–763
Nedović VA, Manojlović V, Bugarski B, Willaert R (2016) State of the art in immobilized/
encapsulated cell technology in fermentation processes. In: Aguilera M (ed) Food engineering
interfaces, Food engineering series. Springer Science Business Media, New York, pp 119–146
Ni J, Tao F, Du H, Xu P (2015) Mimicking a natural pathway for de novo biosynthesis: natural
vanillin production from accessible carbon sources. Sci Rep 5:13670
Nozaki M, Suzuki N, Tsuruta H (2000) In: Schieberle P, Engel KH (eds) Frontiers of flavor science.
Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, p 426
Ochoa-Villarreal M, HowatS HS, Jang MO, Jin YW, Lee EK, Loake GJ (2016) Plant cell culture
strategies for the production of natural products. BMB Rep 49(3):149–158
Ohsumi C, Hayashi T, Sano K (1993) Formation of allin in the culture tissues of Allium sativum
oxidation of S-allyl-L-cysteine. Phytochemistry 33:107–111
Omarini A, Dambolena J, Lucini E, Jaramillo Mejía S, Albertó E, Zygadlo J (2015) Biotransformation of 1,8-cineole by solid-state fermentation of Eucalyptus waste from the essential oil
industry using Pleurotus ostreatus and Favolus tenuiculus. Folia Microbiol 61:149–157. https://
doi.org/10.1007/s12223-015-0422-y
Omelianski VL (1923) Aroma-producing microörganisms. J Bacteriol 8(4):393–419
Opara EI, Chohan M (2014) Culinary herbs and spices: their bioactive properties, the contribution
of polyphenols and the challenges in deducing their true health benefits. Int J Mol Sci
15:19183–19202
Ouyang X, Cha Y, Li W, Li S, Zhuo M, Huang S, Zhu C, Zhu M, Li J (2019) Stepwise engineering
of Saccharomyces cerevisiae to produce (+)-valencene and its related sesquiterpenes. RSC Adv
9:30171
Pandey A (2003) Solid - state fermentation. Biochem Eng 13:81–84
Pandey A, Soccol CR, Nigam P, Brand D, Mohan R, Roussos S (2000) Biotechnological potential
of coffee pulp and coffee husk for bioprocesses. Biochem Eng J 6(2):153–162
Pang Y, Zhao Y, Li S, Zhao Y, Li J, Hu Z, Zhang C, Xiao D, Yu A (2019) Engineering the
oleaginous yeast Yarrowia lipolytica to produce limonene from waste cooking oil. Biotechnol
Biofuels 12:241
Papagianni M, Avramidis N, Filiousis G (2007) Investigating the relationship between the specific
glucose uptake rate and nisin production in aerobic batch and fed-batch glucostat cultures of
Lactococcus lactis. Enzyme Microb Technol 40:1557–1563
Paravisini L, Guichard E (2017) Interactions between aromacompounds and food matrix. In:
Guichard E, Salles C, Morzel M, Le Bon AM (eds) Flavour: from food to perception, 1st edn.
Wiley, Chichester, pp 208–234
Patrignani F, Siroli L, Serrazanetti DI, Gardini F, Lanciotti R (2015) Innovative strategies based on
the use of essential oils and their components to improve safety, shelf-life and quality of
minimally processed fruits and vegetables. Trends Food Sci Technol 46:311–319
Personal Care Magazine (2009) Creating the ‘magic’ element infragrances. https://www.
personalcaremagazine.com/story/4713/creating-the-magic-element-in-fragrances
Perveen S (2018) Introductory chapter: terpenes and terpenoids. https://www.intechopen.com/
books/terpenes-and-terpenoids/introductory-chapter-terpenes-and-terpenoids
Poornima K, Preetha R (2017) Biosynthesis of food flavours and fragrances. Asian J Chem 29
(11):2345–2352
Prabhakar A, Krishnaiah K, Janaun J, Bono A (2005) An overview of engineering aspects of solid
state fermentation. Malays J Microbiol 1(2):10–16
Priefert H, Rabenhorst J, Steinbuchel A (2001) Biotechnological production of vanillin. Appl
Microbiol Biotechnol 56:296–314
166
T. Malik and S. Rawat