Biotechnology in flavor production The development of yeast strains as tools for adjusting the flavor of fermented beverages to market specifications Biotechnology of flavor production in dairy products Biotechnological production of vanillin Plant cell culture as a source of valuable chemicals Tomato aroma: biochemistry and biotechnology Flavour development in rice Breeding and biotechnology for flavoring development in apple (Malus X domestica Borkh) Aroma as a factor in the breeding process of fresh herbs: the case of basil Increasing the methional content in potato through biotechnology Regulatory aspects of flavor development traditional versus bioengineered