“…Also, the availability of stereochemically pure aroma compounds and/or epitopes thereof permits a proper stereochemical characterization of food flavors and fragrances that is important to establish the genuineness, geographic origin, biogenesis, and quality of products [6][7][8]. Therefore, novel synthetic routes towards optically pure food ingredients are continuously being developed by industry and academia [9][10][11][12]; significantly, biocatalysis plays a major role in this field of research [13,14]. Indeed, aroma compounds such as linalool and ␣-terpineol displaying a chiral tertiary alcohol functionality, that is a structural motif widespread among many natural products including flavor compounds, are typically prepared using hydrolases for the kinetic resolution of racemates [15][16][17][18][19].…”