The enantiomeric pure and natural (+)-Lactones (C≤ 14) with aromas obtained from fruits
and milk are considered flavoring compounds. The flavoring value is related to the lactones' …

Flavors and fragrances are important compounds used in the food, cosmetic, and
pharmaceutical industries. They have an added value in the market when obtained through …

Nowadays, biotechnological applications are emphasized to ensure sustainable
development by reutilizing waste materials to prevent ecological problems and to produce or …

The flavor and fragrance are essential components in the food manufacturing sector.
Because of the rising customer demand for natural and sustainable products, natural flavors …

The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by
fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The …

With a growing population that is expected to double meat consumption in the next decades,
more sustainable and affordable proteins need to be developed. Conventional meat …

Flavour is a key driver of consumer preferences and acceptability of foods, and the food
industry has made food aroma compounds a crucial area of research. At present, about 80 …

The extraordinary diversity in chemicals encompassing flavors results from numerous
integrated biosynthetic metabolic pathways. Metabolic engineering and synthetic biology …

The aims of this article were to optimize and assay the production of high value aroma
compounds at a bench-scale by the bioconversion capacity of Aspergillus niger LBM055 …

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