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Terpenoids represent the oldest known biomolecules, having been recovered from sediments as old as 2. 5 billion years. Among plant secondary metabolites, they are the most abundant and diverse class of natural compounds. The diversity of terpenoids is probably a reflection of their many biological activities in nature, which has made them a widely used resource for traditional and modern human exploitation. They are usually the main constituents of essential oils of most plants offering a wide variety of pleasant scents from flowery to fruity, to woody or balsamic notes. For this reason terpenoids constitute a very important class of compounds for flavour and fragrance industries, in fact, in the US alone, the demand is forecast to grow 3. 7 percent per year to 5. 3 billion in 2012. The recent patents on production and extraction of terpenoids commonly used as natural flavouring compounds in food industries are reviewed in the present manuscript. Keywords: Flavour, flavouring agent, norisoprenoids, terpenes, terpenoids, terpene synthases, Food Industry, biomolecules, secondary metabolites, terpene, synthases, isopentenyl diphosphate (IPP), dimethylallyl diphosphate (DMAPP), isoprene units, mevalonate (MVA) pathway, sesqui-terpenoids (C15), triterpenoids, 2-C-methyl-D-erythritol-4-phosphate (MEP) pathway, deoxyxylulose-5-phosphate (DXP), monoterpenoids, diterpenoids, carotenoids, prenyl transferases, allylic diphosphates, diphosphate (GPP), geranyl, farnesyl diphosphate (FPP), geranylgeranyl diphosphate (GGPP), squalene synthase, flavour enhancers, fragrances, limonene, 3-carene, myrcene, Mentha arvensis, Carum carvi, Cymbopogon citratus, Eucalyptus globulus, linalool, Coriandrum sativum L. , Cymbopogon martinii var martinii, Citrus sinensis Osbeck, Cinnamomun camphora, Laurus, nobilis, Ocimum basilicum, Eucalyptol, Nootkatone, Damascenone, Safranal, Geranyl esters
Caputi et al. (Sat,) studied this question.