The volume deals with several aspects of the chemistry of both
synthetic and natural organic compounds related to flavours and
fragrances. It presents very recent results, some of them
previously unpublished, and findings related to the chemistry of
flavours and fragrances. It is organized in four sections: flavours
and fragrances of foodstuffs, essential oils and other natural
products from plants, applied aspects of flavour and fragrance
production and detection, analytical aspects of flavour and
fragrance isolation and identification. It should be of interest to
academic and applied scientists in the field of organic chemistry,
phytochemistry, analytical chemistry and food science.
General
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