Biotechnology producing flavor compounds

Robins R.J., Progress towards Producing Food Flavor Compounds by the Biotechnological Exploitation of Plant Cell Cultures, Abstracts Woerman Oslo, Elavor Symposium 1987... 

Bowing to consumer demand for these products, the flavor industry is beginning to enlist the help of biotechnology to produce natural flavor and aroma compounds via fermentative routes. At this time, the production of these fermentation compounds is a largely untapped area of bioconversion research in which bioesterification has great potential as esters play a key role in flavors. 

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