ReviewFoods (Basel, Switzerland)2019
Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview.
Review in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Enhancing the Signature Rose Aroma ofFoods (Basel, Switzerland) · 2026Article
- Integrated metabolomic and transcriptomic analyses reveal aroma diversity and its regulatory networks in aromatic acidic citrus.Frontiers in plant science · 2026Article
- Revolutionizing the food industry: The transformative power of artificial intelligence-a review.Food chemistry: X · 2024Review
- Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry.Sensors (Basel, Switzerland) · 2024Review
- Self-Assessed Experience of Emotional Involvement in Sensory Analysis Performed in Virtual Reality.Foods (Basel, Switzerland) · 2024Article
- An overview of fermentation in the food industry - looking back from a new perspective.Bioresources and bioprocessing · 2023Review
- The Combined Effect of Lactic Acid Bacteria andMolecules (Basel, Switzerland) · 2023Article
- Biotechnologies in Perfume Manufacturing: Metabolic Engineering of Terpenoid Biosynthesis.International journal of molecular sciences · 2023Review
- Data fusion of electronic noses and electronic tongues aids in botanical origin identification on imbalanced Codonopsis Radix samples.Scientific reports · 2022Article
- Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues.Foods (Basel, Switzerland) · 2022Review
- Elaboration of an organic beverage based on grape juice with positive nutritional properties.Food science & nutrition · 2022Article
- An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods.Foods (Basel, Switzerland) · 2022Review
- Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by MoldMolecules (Basel, Switzerland) · 2021Article
- Sensory and Volatile Flavor Analysis of Beverages.Foods (Basel, Switzerland) · 2021Article
- Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by
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Registered trials
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