Tang J, Shi L, Li L, Long L, Ding S (2018) Expression and characterization of a 9-cis-epoxy
carotenoid dioxygenase from Serratia sp. ATCC 39006 capable of biotransforming isoeugenol
and 4-vinylguaiacol to vanillin. Biotechnol Rep 18:e00253
Thomas L, Larroche C, Pandey A (2013) Current developments in solid-state fermentation.
Biochem Eng 81:146–161
Townsley PM (1972) Chocolate from plant cells. Can Inst Food Sci Technol J 7:76–78
Triumph Venture Capital (Pty) Limited, Thiel L, Hendricks F (2004) Aroma chemicals derived
from petrochemical feedstocks. Study into the establishment of an aroma and fragrance fine
chemicals value chain in South Africa. http://www.thedtic.gov.za/wp-content/uploads/Aroma_
Part3.pdf. Accessed 26 May 2020
Try S, Voilley A, Chunhieng T, De-Coninck J, Waché Y (2018) Aroma compounds production by
solid state fermentation, importance of in situ gas-phase recovery systems. Appl Microbiol
Biotechnol 102(17):7239–7255
Turanlı-Yıldız B, Hacısalihoğlu B, Çakar Z (2017) Advances in metabolic engineering of Saccharomyces cerevisiae for the production of industrially and clinically important chemicals. In:
Lucas C, Pais C (eds) Old yeasts - new questions. IntechOpen, Rijeka. https://doi.org/10.5772/
intechopen.70327
Tyrrell MN (1990) Evolution of natural flavor development with the assistance of modern
technologies. Food Technol 44(l):68–72
van Soest JJG (2007) Encapsulation of fragrances and flavours: a way to control odour and aroma in
consumer products. In: Berger RG (ed) Flavours and fragrance. Springer, Berlin, pp 439–455
Vandamme EJ (2003) Bioflavours and fragrances via fungi and their enzymes. Fungal Divers
13:153–166
Verstrepen KJ, Derdelinckx G, Dufour JP, Winderickx J, Thevelein JM, Pretorius IS, Delvaux FR
(2003) Flavor-active esters: adding fruitiness to beer. J Biosci Bioeng 96:110–118
Vilela A (2018) Generation of aromas and flavours. IntechOpen, London. https://doi.org/10.5772/
intechopen.72489
Walton NJ, Mayer MJ, Narbad A (2003) Molecules of interest vanillin. Phytochemistry
63:505–515
Welsh FW, Murray WD, Williams RE (1989) Microbiological and enzymatic production of flavor
and fragrance chemicals. Crit Rev Biotechnol 9(2):105–169
Wicochea-Rodríguez JC, Chalier P, Ruiz T, Gastaldi E (2019) Active food packaging based on
biopolymers and aroma compounds: how to design and control the release. Front Chem 7:398
Willaert R, Verachtert H, van den Bremt K, Delvaux F, Derdelinckx G (2005) Bioflavouring of
foods and beverages. In: Nedović V, Willaert R (eds) Applications of cell immobilisation
biotechnology. Focus on biotechnology, vol 8B. Springer, Dordrecht
Willrodt C, David C, Cornelissen S, Buhler B, Julsing MK, Schmid A (2014) Engineering the
productivity of recombinant Escherichia coli for limonene formation from glycerol in minimal
media. J Biotechnol 9:1000–1012
Willrodt C, Hoschek A, Bühler B, Schmid A, Julsing MK (2016) Decoupling production from
growth by magnesium sulfate limitation boosts de novo limonene production. Biotechnol
Bioeng 113(6):1305–1314
Wittman C, Hans M, Bluemke W (2002) Metabolic physiology of aroma-producing Kluyveromyces
marxianus. Yeast 19:1341–1363
Wolken WAM (2003) Production of natural flavour compounds: bioconversion of monoterpenes by
spores of Penicillium digitatum. Thesis Wageningen University, Wageningen, Netherlands
Wu J, Cheng S, Cao J, Qiao J, Zhao G (2019) Systematic optimization of limonene production in
engineered Escherichia coli. J Agric Food Chem 67(25):7087–7097
Wyk N, Kroukamp H, Pretorius IS (2018) The smell of synthetic biology: engineering strategies for
aroma compound production in yeast. Fermentation 4:54
Yamamoto M, Futamura Y, Fujioka K, Yamamoto K (2008) Novel production method for plant
polyphenol from livestock excrement using subcritical water reaction. Int J Chem Eng 2018:1
7 Biotechnological Interventions for Production of Flavour and Fragrance. . .
169
carotenoid dioxygenase from Serratia sp. ATCC 39006 capable of biotransforming isoeugenol
and 4-vinylguaiacol to vanillin. Biotechnol Rep 18:e00253
Thomas L, Larroche C, Pandey A (2013) Current developments in solid-state fermentation.
Biochem Eng 81:146–161
Townsley PM (1972) Chocolate from plant cells. Can Inst Food Sci Technol J 7:76–78
Triumph Venture Capital (Pty) Limited, Thiel L, Hendricks F (2004) Aroma chemicals derived
from petrochemical feedstocks. Study into the establishment of an aroma and fragrance fine
chemicals value chain in South Africa. http://www.thedtic.gov.za/wp-content/uploads/Aroma_
Part3.pdf. Accessed 26 May 2020
Try S, Voilley A, Chunhieng T, De-Coninck J, Waché Y (2018) Aroma compounds production by
solid state fermentation, importance of in situ gas-phase recovery systems. Appl Microbiol
Biotechnol 102(17):7239–7255
Turanlı-Yıldız B, Hacısalihoğlu B, Çakar Z (2017) Advances in metabolic engineering of Saccharomyces cerevisiae for the production of industrially and clinically important chemicals. In:
Lucas C, Pais C (eds) Old yeasts - new questions. IntechOpen, Rijeka. https://doi.org/10.5772/
intechopen.70327
Tyrrell MN (1990) Evolution of natural flavor development with the assistance of modern
technologies. Food Technol 44(l):68–72
van Soest JJG (2007) Encapsulation of fragrances and flavours: a way to control odour and aroma in
consumer products. In: Berger RG (ed) Flavours and fragrance. Springer, Berlin, pp 439–455
Vandamme EJ (2003) Bioflavours and fragrances via fungi and their enzymes. Fungal Divers
13:153–166
Verstrepen KJ, Derdelinckx G, Dufour JP, Winderickx J, Thevelein JM, Pretorius IS, Delvaux FR
(2003) Flavor-active esters: adding fruitiness to beer. J Biosci Bioeng 96:110–118
Vilela A (2018) Generation of aromas and flavours. IntechOpen, London. https://doi.org/10.5772/
intechopen.72489
Walton NJ, Mayer MJ, Narbad A (2003) Molecules of interest vanillin. Phytochemistry
63:505–515
Welsh FW, Murray WD, Williams RE (1989) Microbiological and enzymatic production of flavor
and fragrance chemicals. Crit Rev Biotechnol 9(2):105–169
Wicochea-Rodríguez JC, Chalier P, Ruiz T, Gastaldi E (2019) Active food packaging based on
biopolymers and aroma compounds: how to design and control the release. Front Chem 7:398
Willaert R, Verachtert H, van den Bremt K, Delvaux F, Derdelinckx G (2005) Bioflavouring of
foods and beverages. In: Nedović V, Willaert R (eds) Applications of cell immobilisation
biotechnology. Focus on biotechnology, vol 8B. Springer, Dordrecht
Willrodt C, David C, Cornelissen S, Buhler B, Julsing MK, Schmid A (2014) Engineering the
productivity of recombinant Escherichia coli for limonene formation from glycerol in minimal
media. J Biotechnol 9:1000–1012
Willrodt C, Hoschek A, Bühler B, Schmid A, Julsing MK (2016) Decoupling production from
growth by magnesium sulfate limitation boosts de novo limonene production. Biotechnol
Bioeng 113(6):1305–1314
Wittman C, Hans M, Bluemke W (2002) Metabolic physiology of aroma-producing Kluyveromyces
marxianus. Yeast 19:1341–1363
Wolken WAM (2003) Production of natural flavour compounds: bioconversion of monoterpenes by
spores of Penicillium digitatum. Thesis Wageningen University, Wageningen, Netherlands
Wu J, Cheng S, Cao J, Qiao J, Zhao G (2019) Systematic optimization of limonene production in
engineered Escherichia coli. J Agric Food Chem 67(25):7087–7097
Wyk N, Kroukamp H, Pretorius IS (2018) The smell of synthetic biology: engineering strategies for
aroma compound production in yeast. Fermentation 4:54
Yamamoto M, Futamura Y, Fujioka K, Yamamoto K (2008) Novel production method for plant
polyphenol from livestock excrement using subcritical water reaction. Int J Chem Eng 2018:1
7 Biotechnological Interventions for Production of Flavour and Fragrance. . .
169