Prince CL, Shuler ML, Yamada Y (1997) Altering flavour profiles in onion (Allium cepa L.) root
cultures through directed biosynthesis. Biotechnol Prog 13:506–510
Ray RC, Behera SS (2011) Solid-state fermentation for production of microbial cellulase: an
overview. In: Biotechnology of microbial enzymes. Elsevier, Amsterdam, pp 43–79
Renu R, Zehra F (2015) Microencapsulation of flavours. Int J Basic Appl Biol 2(5):333–338
Renuga G, Saravana Kumar SN (2014) Induction of vanillin related compounds from nodal
explants of Vanilla planifolia using BAP and Kinetin. Asian J Plant Sci Res 4(1):53–61
Rhodes MJ, Spencer A, Hamill JD (1991) Plant cell culture in the production of flavour compounds.
Biochem Soc Trans 19:702–706
Rodríguez S, Fernandes FAN (2017) Extraction processes assisted by ultrasound. In: BermudezAguirre D (ed) Ultrasound: advances in food processing and preservation. Academic Press,
London, pp 351–368
Rodríguez S, Sanromán MÁ (2006) Application of solid-state fermentation to food industry—a
review. J Food Eng 76:291–302
Rojas V, Gil JV, Pinaga F, Manzanares P (2001) Studies on acetate ester production by
non-Saccharomyces wine yeasts. Int J Food Microbiol 70(3):283–289
Romano P, Fiore C, Paraggio M, Caruso M, Capece A (2003) Function of yeast species and strains
in wine flavour. Int J Food Microbiol 86:169–180
Rossi SC (2009) Improving fruity aroma production by fungi in SSF using citric pulp. Food Res Int
42:484–486
Ruffoni B, Pistelli L, Bertoli A, Pistelli L (2010) Plant cell cultures: bioreactors for industrial
production. Adv Exp Med Biol 698:203–221
Sabisch M, Smith D (2020) Merck KGaA, Darmstadt, Germany. Červeňansky. https://www.
sigmaaldrich.com/technical-documents/articles/white-papers/flavors-and-fragrances/naturalflavor
Salihu A, Alam Z (2012) Production and applications of microbial lipases: a review. Sci Res Essays
7(30):2667–2677
Sánchez-Rodríguez L, SydAli N, Luis N, Lipan L, Carbonell-Barrachina AA, Sendra E (2019)
Flavors and aromas. In: Postharvest physiology and biochemistry of fruits and vegetables.
Academic Press, Duxford, pp 385–404
Saponjic S, Knezevic-Jugovic ZD, Bezbradica DI, Zuza MG, Saied OA, Bosković-Vragolović N,
Mijin DZ (2010) Use of Candida rugosa lipase immobilized on sepabeads for the amyl
caprylate synthesis: batch and fluidized bed reactor study. Electron J Biotechnol 13(6):12–13
Sarkic A, Stappen I (2018) Essential oils and their single compounds in cosmetics—a critical
review. Cosmetics 5(1):1–21. https://doi.org/10.3390/cosmetics5010011
Sarma SJ, Dhillon GS, Hedge K, Brar SK, Brar SK (2014) Utilization of agro-industrial wastes for
the production of aroma compounds and fragrances. In: Fernandes M, Brar SJ, Dhillon G,
Hegde K (eds) Biotransformation of waste biomass into high value biochemicals. Springer,
New York, pp 99–115
Schrader J (2007) Microbial flavour productions. In: Berger RG (ed) Flavours and fragrances:
chemistry, bioprocessing and sustainability. Springer, Berlin, pp 507–552
Schrader J, Etschmann MM, Sell W, Hilmer D, Rabenhorst J (2004) Applied biocatalysis for the
synthesis of natural flavour compounds–current industrial processes and future prospects.
Biotechnol Lett 26:463–472
Schreier P (1997) In: Berger RG (ed) Biotechnology of aroma compounds. Springer, Berlin, p 51
Schultz TP, Templeton MC (1986) Proposed mechanism for the nitrobenzene oxidation of lignin.
Holzforschung 40:93–97
Scragg AH (2007) The production of flavours by plant cell cultures. In: Berger RG (ed) Flavours
and fragrances. Springer, Berlin, pp 599–614. https://doi.org/10.1007/978-3-540-49339-6_25
Shakeri A, Rad SM, Ghasemian A (2013) Oxidative production of vanillin from industrial lignin
using oxygen and nitrobenzene: a comparative study. Int J Farm Allied Sci 2(24):1165–1171
Sharpell FJ (1985) Microbial flavors and fragrances. In: Moo-Young M (ed) Comprehensive
biotechnology, vol 3. Pergamon Press, Oxford, pp 965–981
7 Biotechnological Interventions for Production of Flavour and Fragrance. . .
167
cultures through directed biosynthesis. Biotechnol Prog 13:506–510
Ray RC, Behera SS (2011) Solid-state fermentation for production of microbial cellulase: an
overview. In: Biotechnology of microbial enzymes. Elsevier, Amsterdam, pp 43–79
Renu R, Zehra F (2015) Microencapsulation of flavours. Int J Basic Appl Biol 2(5):333–338
Renuga G, Saravana Kumar SN (2014) Induction of vanillin related compounds from nodal
explants of Vanilla planifolia using BAP and Kinetin. Asian J Plant Sci Res 4(1):53–61
Rhodes MJ, Spencer A, Hamill JD (1991) Plant cell culture in the production of flavour compounds.
Biochem Soc Trans 19:702–706
Rodríguez S, Fernandes FAN (2017) Extraction processes assisted by ultrasound. In: BermudezAguirre D (ed) Ultrasound: advances in food processing and preservation. Academic Press,
London, pp 351–368
Rodríguez S, Sanromán MÁ (2006) Application of solid-state fermentation to food industry—a
review. J Food Eng 76:291–302
Rojas V, Gil JV, Pinaga F, Manzanares P (2001) Studies on acetate ester production by
non-Saccharomyces wine yeasts. Int J Food Microbiol 70(3):283–289
Romano P, Fiore C, Paraggio M, Caruso M, Capece A (2003) Function of yeast species and strains
in wine flavour. Int J Food Microbiol 86:169–180
Rossi SC (2009) Improving fruity aroma production by fungi in SSF using citric pulp. Food Res Int
42:484–486
Ruffoni B, Pistelli L, Bertoli A, Pistelli L (2010) Plant cell cultures: bioreactors for industrial
production. Adv Exp Med Biol 698:203–221
Sabisch M, Smith D (2020) Merck KGaA, Darmstadt, Germany. Červeňansky. https://www.
sigmaaldrich.com/technical-documents/articles/white-papers/flavors-and-fragrances/naturalflavor
Salihu A, Alam Z (2012) Production and applications of microbial lipases: a review. Sci Res Essays
7(30):2667–2677
Sánchez-Rodríguez L, SydAli N, Luis N, Lipan L, Carbonell-Barrachina AA, Sendra E (2019)
Flavors and aromas. In: Postharvest physiology and biochemistry of fruits and vegetables.
Academic Press, Duxford, pp 385–404
Saponjic S, Knezevic-Jugovic ZD, Bezbradica DI, Zuza MG, Saied OA, Bosković-Vragolović N,
Mijin DZ (2010) Use of Candida rugosa lipase immobilized on sepabeads for the amyl
caprylate synthesis: batch and fluidized bed reactor study. Electron J Biotechnol 13(6):12–13
Sarkic A, Stappen I (2018) Essential oils and their single compounds in cosmetics—a critical
review. Cosmetics 5(1):1–21. https://doi.org/10.3390/cosmetics5010011
Sarma SJ, Dhillon GS, Hedge K, Brar SK, Brar SK (2014) Utilization of agro-industrial wastes for
the production of aroma compounds and fragrances. In: Fernandes M, Brar SJ, Dhillon G,
Hegde K (eds) Biotransformation of waste biomass into high value biochemicals. Springer,
New York, pp 99–115
Schrader J (2007) Microbial flavour productions. In: Berger RG (ed) Flavours and fragrances:
chemistry, bioprocessing and sustainability. Springer, Berlin, pp 507–552
Schrader J, Etschmann MM, Sell W, Hilmer D, Rabenhorst J (2004) Applied biocatalysis for the
synthesis of natural flavour compounds–current industrial processes and future prospects.
Biotechnol Lett 26:463–472
Schreier P (1997) In: Berger RG (ed) Biotechnology of aroma compounds. Springer, Berlin, p 51
Schultz TP, Templeton MC (1986) Proposed mechanism for the nitrobenzene oxidation of lignin.
Holzforschung 40:93–97
Scragg AH (2007) The production of flavours by plant cell cultures. In: Berger RG (ed) Flavours
and fragrances. Springer, Berlin, pp 599–614. https://doi.org/10.1007/978-3-540-49339-6_25
Shakeri A, Rad SM, Ghasemian A (2013) Oxidative production of vanillin from industrial lignin
using oxygen and nitrobenzene: a comparative study. Int J Farm Allied Sci 2(24):1165–1171
Sharpell FJ (1985) Microbial flavors and fragrances. In: Moo-Young M (ed) Comprehensive
biotechnology, vol 3. Pergamon Press, Oxford, pp 965–981
7 Biotechnological Interventions for Production of Flavour and Fragrance. . .
167