Aroma and flavour represent the key components of food that improves the organoleptic
characteristics of food and enhances the acceptability of food to consumers. Commercial …

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 …

Yeast volatile organic compounds (VOCs), ie low molecular weight organic acids, alcohols
and esters, are considered as potential and sustainable sources of natural aromas that can …

Highlights•Recent advances in bioproduction of non-volatile flavor compounds are
presented.•Umami-tasting and kokumi-tasting substances can be produced through …

Fermented foods in India are diverse and play a significant role in the country's culinary
traditions. These foods are often categorized based on their base material and include a …

Abstract Mandragora autumnalis Bertol.(Solanaceae family), synonym of M. officinalis Mill.,
occurs in North Africa and grows natively in Northern and Central Tunisia, in humid to sub …

α-unsaturated esters are fruity-aromatic compounds which are largely spread in the
volatilome of many different fruits, but they are rarely found in the volatilome of yeasts. The …

Microbes encompass a wide range of a group of bacteria, archaea, protists, fungi, and
viruses. The term microbes is commonly related to side effects. However, the advances in …

Fermented foods in India are diverse and play a significant role in the country's culinary
traditions. These foods are often categorized based on their base material and include a …