The DOI matches its Crossref record; 100 of the 100 references it cites were found in a registry or an index.
Production of Food Aroma Compounds (Microbial and Enzymatic Methodologies)
Open accessAbstract
Food preference, purchase, and consumption are influenced by aromas, which encourages the use of aroma compounds as additives in the food industry. This chapter explores key examples of aroma compounds formed during processing through the action of microorganisms or enzymes as well as the production of aroma additives. Fermentation processes yield aroma compounds which are associated with the singular and well known sensorial perception attributed to fermented products, such as beers, cheeses, and wines. In addition, the biosynthesis of volatile compounds by microorganisms is the basis for the biotechnological production of the so-called bioaromas. In terms of wine, its aroma profile results from the complex combination of primary, secondary, and tertiary aromas. Besides being employed in the food and beverage industries for a wide range of applications, enzymes such as lipases, proteases, peroxidases, lipoxygenases, amine oxidase, among others, are related with aroma production in food products.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Plant cell cultures: Chemical factories of secondary metabolites
Ramachandra Rao, S., & Ravishankar, G. A. (2002) · Biotechnology Advances · doi:10.1016/s0734-9750(02)00007-1 · Cited by 1,480
New developments in solid state fermentation: I-bioprocesses and products
Pandey, A., Soccol, C. R., & Mitchell, D. (2000) · Process Biochemistry · doi:10.1016/s0032-9592(00)00152-7 · Cited by 1,143
Solid state fermentation for the production of industrial enzymes
Pandey, A., Periyasamy, S., Soccol, C. R., & Nigam, P. S. N. (1999) · Cited by 869
Biotechnological production of vanillin
Priefert, H., Rabenhorst, J., & Steinbüchel, A. (2001) · Applied Microbiology and Biotechnology · doi:10.1007/s002530100687 · Cited by 626
Recent process developments in solid-state fermentation
Pandey, A. (1992) · Process Biochemistry · doi:10.1016/0032-9592(92)80017-w · Cited by 534
Advantages of fungal enzyme production in solid state over liquid fermentation systems
Viniegra-González, G., Favela-Torres, E., Aguilar, C. N., Rómero-Gomez, S. D. J., Dı́az-Godı́nez, G., & Augur, C. (2003) · Biochemical Engineering Journal · doi:10.1016/s1369-703x(02)00128-6 · Cited by 447
Biotechnological production of 2-phenylethanol
M., E., W., B., D., S., & J., S. (2002) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-002-0992-x · Cited by 436
Esters and their biosynthesis in fermented dairy products: a review
Liu, S.-Q., Holland, R., & Crow, V. L. (2004) · International Dairy Journal · doi:10.1016/j.idairyj.2004.02.010 · Cited by 423
Biotechnological production of flavours and fragrances
Krings, U., & Berger, R. G. (1998) · Applied Microbiology and Biotechnology · doi:10.1007/s002530051129 · Cited by 422
Sandhya, C., Sumantha, A., Szakacs, G., & Pandey, A. (2005) · Process Biochemistry · doi:10.1016/j.procbio.2004.12.001 · Cited by 385
Cited by
Stabilization of multimeric enzymes: Strategies to prevent subunit dissociation
Fernandez-Lafuente, R. (2009) · Enzyme and Microbial Technology · doi:10.1016/j.enzmictec.2009.08.009 · Cited by 621
Pimentel, M. R., Molina, G., Dionísio, A. P., Maróstica Junior, M. R., & Pastore, G. M. (2011) · Biotechnology Research International · doi:10.4061/2011/576286 · Cited by 277
Self-citationNatural products as biofuels and bio-based chemicals: fatty acids and isoprenoids
Beller, H. R., Lee, T. S., & Katz, L. (2015) · Natural Product Reports · doi:10.1039/c5np00068h · Cited by 153
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds
Hadj Saadoun, J., Bertani, G., Levante, A., Vezzosi, F., Ricci, A., Bernini, V., & Lazzi, C. (2021) · Foods · doi:10.3390/foods10040707 · Cited by 118
Revisiting metabolic engineering strategies for microbial synthesis of oleochemicals
Yan, Q., & Pfleger, B. F. (2020) · Metabolic Engineering · doi:10.1016/j.ymben.2019.04.009 · Cited by 105
Metadata
- Authors
- Felipe, L. D. O., Paulino, B. N., Sales, A., Molina, G., & Bicas, J. L.
- Venue
- Food Aroma Evolution
- Publisher
- CRC Press
- Published
- 2019-11-15
- Pages
- 293-306
- OpenAlex
- W2120730425
- Cited by
- 326
- References
- 100
- FWCI
- 36.34
- Type
- book chapter
- Language
- en
- Open access
- green
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Production of Food Aroma Compounds (Microbial and Enzymatic Methodologies). https://app.cochat.ai/papers/10.1201/9780429441837-15
- The paper
- Felipe, L. D. O., Paulino, B. N., Sales, A., Molina, G., & Bicas, J. L. (2019). Production of Food Aroma Compounds (Microbial and Enzymatic Methodologies). Food Aroma Evolution. https://doi.org/10.1201/9780429441837-15
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
