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presents very recent results, some of them previously unpublished, and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.