Flavors and fragrances (F&F) are interesting organic compounds in chemistry. These
compounds are widely used in the food, cosmetic, and medical industries. Enzymatic …

Mushroom species, rich in lignolytic oxidoreductases are promising biocatalysts for the
functionalization or degradation of small molecules to produce aroma and/or flavours. These …

Spiny coriander (Eryngium foetidum L.) is a cilantro-flavoured aromatic oil-bearing herb and
traditional food flavouring agent. In this study, a gas chromatography-mass spectrometry …

Dihydrocarvone, possessing four stereoisomers is an important flavour and chiral building
block in chemical synthesis. Ascomycetes are well known for the selective bioreduction of …

Essential oils (EOs) are gaining importance as sustainable food antioxidants, but kinetic
data on peroxyl radical trapping are missing. Thirteen EOs from 11 botanical species were …

Alcohol oxidases (AOxs) catalyze the aerobic oxidation of alcohols to the corresponding
carbonyl products (aldehydes or ketones), producing only H2O2 as the byproduct. The …

Rose essential oil is one of the most valuable and pivotal raw materials in the perfume
industry. However, the limited yield of essential oil in rose flowers increased the interest of …

Dehydrodieugenol, an ortho dimer of eugenol is a widely bioactive natural neolignan.
Known chemical or enzymatic methods for its preparation have one or more drawbacks such …

Lingzhi mushroom (Ganoderma lucidum) is known as a medicinal mushroom that can be
utilized in various functional foods available in the market, including powders, dietary …

Spiny coriander (Eryngium foetidum L.) is a food flavouring herb with strong coriander-like
odour. The leaves are traditionally used for flavouring the curries, boiled items, soups in …