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Industrially, flavors and fragrances have wide applications in the food, feed, cosmetics, chemical and pharmaceutical sectors and have a global market estimated at billions (109) of dollars. In this respect, the biotechnological production of aroma compounds has emerged as an attractive alternative since it occurs under mild conditions, presents high regio- and enantio-selectivity, does not generate toxic waste, and the products obtained may be labeled as “natural”. Some problems related to these processes impact their final yield, making some of these bioprocesses not feasible for industrial applications to enable commercial application of most published processes. Nevertheless, the progress observed recently in this field has resulted in studies reporting satisfactory yields (on the order of grams per liter), which have potential applications on industrial scale. This chapter is intended to cover the main examples already reported for the production of aroma compounds through biotransformation, the main strategy compatible with industrial scale. Also, strategies from the “Green Chemistry” toolbox with potential applications in (bio)aroma technology will be presented.

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