Limonene has become one of the most studied precursors in bioconversion experiments for the production of high value flavor derivatives, which may prove to be also a good strategy for the enrichment of the commercial value of agro-industrial residues, such as orange peel oil. In the scientific literature, the biotransformation of R-(+)-limonene by microorganisms has been well documented although its S-(‒)-isomer still needs further studies. In this perspective, this study describes the optimization of process conditions involved in the biotransformation of S-(‒)-limonene into limonene-1,2-diol by Fusarium oxysporum 152B using central composite design methodology. These experiments evaluated pH medium, limonene concentration (g/L), process temperature (oC) and agitation (rpm), to optimize these variables and assess their impact on the production of this natural aroma compound. Results showed a significant impact of the process variables in the production of limonene-1,2-diol and the optimal process conditions, which are pH 6.5, 5 g.L-1 of S-(‒)-limonene, 28 oC and 250 rpm of temperature and agitation, respectively, led to approximately 3.7 g.L-1 of this bioflavor. F. oxysporum 152B has shown to be a versatile biocatalyst for limonene biotransformations, able to produce relatively high amounts of limonene-1,2-diol from S-(‒)-limonene as well as of α-terpineol from R-(+)-limonene, as described in earlier reports.