Flavour and aroma are the important attributes which determine the sensory perception of
food, pharmaceutical and cosmetic products. Traditionally, flavour and aroma compounds …

Flavor compounds are generally used as food additives and mostly produced through
artificial means—that is, chemical synthesis or by extraction from plant and animal sources …

Flavours and fragrances represent over a quarter of the world market and most of the
flavouring and perfume compounds are produced through chemical synthesis or by …

Major flavours and fragrances in food industries are currently produced by chemical
synthesis which act as artificial flavours or naturally identical flavours, however these are not …

Rising trends in the consumptions of food flavour compounds lead to motivation in the
production of food flavours. The conventional techniques of flavour production are …

Due to global warming, with climate changes and significantly decreasing petrochemical
resources, an urgent need has arisen to produce bio-based products in a renewable …

Natural flavoring industry has undergone an immense surge in production that has done
more than enough to compete and even supersede the chemically synthesized flavoring …

A condensed overview is given of the potential offered by bacteria, fungi and yeasts to
produce a wide range of bioflavours and fragrances. A few commercialised processes are …

Flavors and fragrances are the result of the presence of volatile and non-volatile
compounds, appreciated mostly by the sense of smell once they usually have pleasant …

Aroma and flavour are the important part of food that increase the organoleptic properties of
a food and makes the food more acceptable among consumers. Flavour and aromatic …