References
- 1. Beaumont, R. (2012). An introduction to Principal Component Analysis & Factor Analysis Using SPSS 19 and R (psych package). April, 1–24.
- 2. Bisotto, A., Julien, A., Rigou, P., Schneider, R., & Salmon, J. M. (2015). Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must. Australian Journal of Grape and Wine Research, 21(2), 194–199. https://doi.org/10.1111/ajgw.12127
- 3. Burdock, G. A. (2005). Fenaroli’s handbook of flavor ingredients, fourth edition. In Fenaroli’s Handbook of Flavor Ingredients, Fourth Edition. https://doi.org/10.1201/noe0849309465.fmatt
- 4. Cal, K. (2006). Skin penetration of terpenes from essential oils and topical vehicles. Planta Medica, 72(4), 311–316. https://doi.org/10.1055/s-2005-916230
- 5. Cousin, F. J., Le Guellec, R., Schlusselhuber, M., Dalmasso, M., Laplace, J.-M., & Cretenet, M. (2017). Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms, 5(3), 39. https://doi.org/10.3390/microorganisms5030039
- 6. Esmaeili, A., Rohany, S., Safaiyan, S., & Zarei, S. A. (2011). Microbial transformation of citral by Aspergillus niger-PTCC 5011 and study of the pathways involved. Czech Journal of Food Sciences, 29(6), 610–615. https://doi.org/10.17221/237/2009-cjfs
- 7. Esmaeili, A., & Tavassoli, A. (2010). Microbial transformation of citral by Penicillium sp. Acta Biochimica Polonica, 57(3), 265–268. https://doi.org/10.18388/abp.2010_2404
- 8. Espino-Díaz, M., Sepúlveda, D. R., González-Aguilar, G., & Olivas, G. I. (2016). Biochemistry of apple aroma: A review. Food Technology and Biotechnology, 54(4), 375–394. https://doi.org/10.17113/ftb.54.04.16.4248
- 9. Gunata, Y. Z., Bayonove, C. L., Baumes, R. L., & Cordonnier, R. E. (1985). The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. Journal of Chromatography A, 331(C), 83–90. https://doi.org/10.1016/0021-9673(85)80009-1
- 10. Günata, Z., Dugelay, I., Sapis, J. C., Baumes, R., & Bayonove, C. (1993). Role of the enzymes in the use of the flavour potential from grape glycosides in winemaking. In P. Schreier & P. Winterhalter (Eds.), Progress in flavour precursor studies (pp. 219–223). Allured Publishing Corporation.
- 11. Isac-García, J., Dobado, J. A., Calvo-Flores, F. G., & Martínez-García, H. (2016). Advanced Organic Synthesis Experiments. In Experimental Organic Chemistry (1st ed., pp. 291–352). Elsevier Inc. https://doi.org/10.1016/b978-0-12-803893-2.50009-7
- 12. Januszek, M., Satora, P., & Tarko, T. (2020). Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars. https://doi.org/10.3390/biom10060853737442832503312
- 13. Januszek, M., Satora, P., Wajda, Ł., & Tarko, T. (2020). Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies. Molecules, 1–21. https://doi.org/10.3390/molecules25143127
- 14. Jin, D., Jin, S., Yu, Y., Lee, C., & Chen, J. (2017). Classification of Cannabis Cultivars Marketed in Canada for Medical Purposes by Quantification of Cannabinoids and Terpenes Using HPLC-DAD and GC-MS. Journal of Analytical & Bioanalytical Techniques, 08(01), 1–9. https://doi.org/10.4172/2155-9872.1000349
- 15. Jongedijk, E., Cankar, K., Buchhaupt, M., Schrader, J., Bouwmeester, H., & Beekwilder, J. (2016). Biotechnological production of limonene in microorganisms. Applied Microbiology and Biotechnology, 100(7), 2927–2938. https://doi.org/10.1007/s00253-016-7337-7
- 16. Paduch, R., Kandefer-Szerszeń, M., Trytek, M., & Fiedurek, J. (2007). Terpenes: Substances useful in human healthcare. Archivum Immunologiae et Therapiae Experimentalis, 55(5), 315–327. https://doi.org/10.1007/s00005-007-0039-1
- 17. Paramasivan, K., & Mutturi, S. (2017). Progress in terpene synthesis strategies through engineering of Saccharomyces cerevisiae. Critical Reviews in Biotechnology, 37(8), 974–989. https://doi.org/10.1080/07388551.2017.1299679
- 18. Pardo, E., Rico, J., Gil, J. V., & Orejas, M. (2015). De novo production of six key grape aroma monoterpenes by a geraniol synthase-engineered S. cerevisiae wine strain. Microbial Cell Factories, 14(1), 1–8. https://doi.org/10.1186/s12934-015-0306-5
- 19. Rivas, F., Parra, A., Martinez, A., & Garcia-Granados, A. (2013). Enzymatic glycosylation of terpenoids. Phytochemistry Reviews, 12(2), 327–339. https://doi.org/10.1007/s11101-013-9301-9
- 20. Satora, P., Sroka, P., Duda-Chodak, A., Tarko, T., & Tuszyński, T. (2008). The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples. Food Chemistry, 111(2), 513–519. https://doi.org/10.1016/j.foodchem.2008.04.007
- 21. Schneider, R., Razungles, A., Augier, C., & Baumes, R. (2001). Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines. Journal of Chromatography A, 936(1–2), 145–157. https://doi.org/10.1016/S0021-9673(01)01150-5
- 22. Smith, L. I. (2002). A tutorial on Principal Components Analysis (Vol. 2, Issue 2). https://doi.org/10.1016/j.parepi.2017.04.003595268629774282
- 23. Wang, C., Liwei, M., Park, J. Bin, Jeong, S. H., Wei, G., Wang, Y., & Kim, S. W. (2018). Microbial platform for terpenoid production: Escherichia coli and Yeast. Frontiers in Microbiology, 9(OCT), 1–8. https://doi.org/10.3389/fmicb.2018.02460619490230369922
- 24. Williams, P. J., Sefton, M. A., & Wilson, B. (1989). Nonvolatile Conjugates of Secondary Metabolites as Precursors of Varietal Grape Flavor Components. In ACS Symposium Series (pp. 35–48). https://doi.org/10.1021/bk-1989-0388.ch004
- 25. Yuwono Siswandono, M., Hafid, A. F., Poernomo, A. T., Agil, M., Indrayanto, G., & Ebel, S. (2002). Analytical Profiles of Drug Substances and Excipients (H. G. Brittain (ed.)). Academic Press. https://books.google.pl/books?id=RMN5zMW64ZEC&dq=Yuwono+The+methylation+of+eugenol+to+methyleugenol+it+catalysed+by+an+S-adenosylmethionine+dependent+O-methyltransferase+(IEMT).&hl=pl&source=gbs_navlinks_s