The biosynthesis of natural products by heterologous expression of biosynthetic pathways in
amenable production strains enables biotechnological access to a variety of valuable …

This review is a comprehensive introduction to pertinent aspects of the extraction
methodology, chemistry, analysis and pharmacology of essential oils, whilst providing a …

Plants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma
and flavor molecules due to interactions with human receptors. These low‐molecular‐weight …

Volatile organic chemicals (flavours, aromas) are the sensory principles of many consumer
products and govern their acceptance and market success. Flavours from microorganisms …

Ripening of fleshy fruit is a differentiation process involving biochemical and biophysical
changes that lead to the accumulation of sugars and subsequent changes in tissue texture …

Products that bear the label “natural” have gained more attention in the marketplace. In this
approach, the production of aroma compounds through biotransformation or bioconversion …

Flavor perception during food intake is one of the main drivers of food acceptability and
consumption. Recent studies have pointed to the oral microbiota as an important factor …

Volatile aroma profiles generated during apple pomace fermentation were characterized.
The apple pomace was fermented with 4 yeast strains, using three strains of indigenous …

Abstract Background Yeasts, especially Saccharomyces cerevisiae and related species,
have been used by humans since ancient times. In past centuries, the increased demand in …

Monoterpenes can, upon hydrogenation, be used as light-fraction components of
sustainable aviation fuels. Fermentative production of monoterpenes in engineered …