Bringing together international contributors, Advances in Flavours and Fragrances presents the most recent research in this key area.

Diverse topics are covered such as

• stricture-activity relationships
• analytical techniques
• natural products and essential oils
• organic and bio-organic chemistry
• flavours and foods

Contents

Structure Activity Relationships

• Structure Activity Relationships and the Subjectivity of Odour Sensation
• Relationship of Odour and Chemical Structure in 1- and 2-Alkyl Alcohols and Thiols

Analytical

• New Devlopments in Sorptive Extraction for the Analysis of Flavours and Fragrances
• Application of chromatographic and Spectroscopic Methods for Solving Quality Problems in Several Flavour Aroma chemicals

Natural Products and Essential Oils

• Commercial Essential Oils: Truths and consequences
• Stable Isotopes for Determining the Origin of Flavour and Fragrance Components: Recent Findings
• Fragrant Adventures in Madagascar: The Analysis of Fragrant Resin from Canarium madagascariense
• The Effect of Microgravity on the Fragrance of a Miniature Rose, 'Overnight Scentsation' on Space Shuttle (STS-95)

Organic and Bioorganic Chemistry

• Ambergris Fragrance Compounds from Labdanolic Acid and Larixol
• The Synthesis of Fragrant Cyclopentanone Systems
• Designing Damascone- and Ionone-like Odorants
• Creation of Flavours and the Syntbesis of Raw Materials Inspired by Nature

Flavours/Foods

• New Results on the Formation of Important Maillard Aroma Compounds
• Out of Africa: The Chemistry and Flavour Properties of the Protein Thaumatin
• Stability of Thiols in an Aqueous Process Flavour
• High Impact Aroma Chemicals

Index

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