Fuente: Citrus Byproducts Extraction Flavor compounds are the decisive factor in determining product acceptance and success across food, beverage, and fragrance industries. Conventionally, these compounds were manufactured through chemical synthesis or derived from biological sources, i.e., plants and animals. However, growing sustainability and environmental concerns have shifted focus toward microbial biomanufacturing. Fungal-mediated synthesis holds significant promise for sustainable flavor production, though industrial-scale application requires comprehensive optimization of biochemical and bioprocess parameters. This chapter provides a focused yet in-depth examination of how the metabolic diversity of filamentous fungi and yeasts influences the biosynthesis of structurally diverse aroma compounds. These flavor metabolites are classified into three major groups: Carbon-eight (C8) derivatives (e.g., octan-1-ol, octan-3-one), terpenoids, and sulfur-containing compounds. The key factors for industrial bioprocessing include yield optimization (C: N ratio, trace elements, yeast-assimilable nitrogen), strain physiology, and fermentation parameters (time, temperature, shear stress, dissolved O₂) are discussed in detail. The chapter concludes by addressing challenges to specific segments of the food sector, particularly in beverages, dairy, condiments, and bakery products and highlights avenues for future innovation in the sector.