Renowned for their distinctive aromas, terpenoid flavor compounds and their precursors are widely used in medicine, food, and the flavor and fragrance industries. Rapid advances in synthetic biology, including the modification of microbial chassis cells, the design of synthetic pathways for novel target products, and the integration of large-scale microbial fermentation, have enabled the development of microbial cell factories for the green and efficient production of terpenoid flavor compounds and their precursors, offering broader market potential. This review examines common biosynthetic mechanisms, recent progress in the field, and strategies for enhancing the biosynthetic efficiency of terpenoid flavor compounds and their precursors. This study aims to support the advancements of sustainable production technologies and promote industrial application within the flavor and fragrance sector.
Li et al. (Thu,) studied this question.