{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,20]],"date-time":"2026-02-20T18:27:33Z","timestamp":1771612053840,"version":"3.50.1"},"reference-count":194,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2019,12,5]],"date-time":"2019-12-05T00:00:00Z","timestamp":1575504000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["PEst-OE\/QUI\/UI0616\/2014 and UID\/AGR\/04033\/2019"],"award-info":[{"award-number":["PEst-OE\/QUI\/UI0616\/2014 and UID\/AGR\/04033\/2019"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 de novo synthesis (microorganisms\u2019 respiration\/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns \u201cbeverage fragrances construction\u201d as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.<\/jats:p>","DOI":"10.3390\/foods8120643","type":"journal-article","created":{"date-parts":[[2019,12,5]],"date-time":"2019-12-05T11:16:23Z","timestamp":1575544583000},"page":"643","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":42,"title":["Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1615-2418","authenticated-orcid":false,"given":"Alice","family":"Vilela","sequence":"first","affiliation":[{"name":"CQ-VR, Chemistry Research Centre, Department of Biology and Environment, School of Life Sciences and Environment, University of Tr\u00e1s-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal"}]},{"given":"Eunice","family":"Bacelar","sequence":"additional","affiliation":[{"name":"CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Tr\u00e1s-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4945-6741","authenticated-orcid":false,"given":"Teresa","family":"Pinto","sequence":"additional","affiliation":[{"name":"CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Tr\u00e1s-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5917-357X","authenticated-orcid":false,"given":"Ros\u00e1rio","family":"Anjos","sequence":"additional","affiliation":[{"name":"CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Tr\u00e1s-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1121-2792","authenticated-orcid":false,"given":"Elisete","family":"Correia","sequence":"additional","affiliation":[{"name":"CQ-VR, Chemistry Research Centre, Department of Mathematics, School of Life Sciences and Environment, University of Tr\u00e1s-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal"},{"name":"Center for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, IST-UL, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal"}]},{"given":"Berta","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Department of Biology and Environment, School of Life Sciences and Environment, University of Tr\u00e1s-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5924-1050","authenticated-orcid":false,"given":"Fernanda","family":"Cosme","sequence":"additional","affiliation":[{"name":"CQ-VR, Chemistry Research Centre, Department of Biology and Environment, School of Life Sciences and Environment, University of Tr\u00e1s-os-Montes and Alto Douro, P-5000-801 Vila Real, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2019,12,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"7124","DOI":"10.1002\/anie.201309508","article-title":"Nature\u2019s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology","volume":"53","author":"Dunkel","year":"2014","journal-title":"Angew. 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