Chemistry of Flavor and Fragrances Reference
from C.H.I.P.S.

Flavor and
Fragrance Chemistry

edited by Virginia Lanzotti and
Orazio Taglialatela-Scafati

Flavor and Fragrance Chemistry deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavors and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of flavors and fragrances.

Flavor and Fragrance Chemistry is organized in four sections:

  • flavors 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

This book should be of interest to applied and academic scientists in the field of organic chemistry, phytochemistry, analytical chemistry and food science.


  1. Flavours and Fragrances of Foodstuffs

    1. Biochemistry and Chemistry of Volatile Compounds Affecting Consumers' Attitudes towards Virgin Olive Oil
    2. Hot and Spicy Compounds: from Ancient Recipes to Molecular Medicine
    3. A Rational Design of New Intensive Sweeteners from Natural Compounds
    4. Chemical Constituents of Tuber. The Case of Tuber borchii Vitt.
    5. Occurrence and Sensory Correlations of Peptides in Parma Ham

  2. Essential Oils and Other Natural Products from Plants

    1. Synthesis of Fragrance Compounds Isolated from Essential Oils
    2. The Effects of Processing on the Constituents and Enantiomeric Composition of Bergamot Essential Oil
    3. Chemical Components of Capsicum annuum L. var. acuminatum and their Activity on Stored Product Insect Pests
    4. Bioactive Sapogenins and Saponins from Allium porrum L.
    5. Chlorosulfonic Acid as a Cyclization Agent for Preparing Cyclic Ether Odorants
    6. Alkaloids from Some Species of Amaryllidaceae
    7. A Preliminary Study on the Essential Oil of Vetiveria zizanioides Linn.

  3. Applied Aspects of Flavour and Fragrance Production and Detection

    1. Biogeneration of Aromas: Mechanistic Aspects of the Microbial Generation of Several Aroma Components and Authentication of their Origin Using the 2H NMR Spectroscopy
    2. Production of High-value Metabolites by Cell Cultures of Hypericum perforatum
    3. Secretion Constituents of Leaf Glandular Trichomes of Ocimum basilicum L.
    4. Detection of Defects in Virgin Olive Oil by Electronic Nose
    5. The Phenolic and Volatile Compounds of Virgin Olive Oil: Relationships with the Endogenous Oxidoreductases During the Mechanical Oil Extraction process

  4. Analytical Aspects of Flavour and Fragrance Isolation and Identification

    1. Derivatized Cyclodextrins in Enantiomer GC Separation of Volatiles
    2. Screening, Isolation and Identification of Antioxidants from Lithuanian and Bulgarian Herbs
    3. Studies on the Interactions Between Some Flavonols and Cyclodextrins
    4. Volatile Compounds of Virgin Olive Oil Evaluated by Solid Phase Microextraction: an Application in the Discrimination of Virgin Olive Oils According to the Cultivar and Area
    5. The Role of Non-Volatile Compounds in Flavour Science: Applications of HPLC-Mass Spectrometry Technique
    6. Identification of Sesquiterpene Hydrocarbons by Gas Phase Analytical Methods


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Flavor and Fragrance Chemistry
edited by Virginia Lanzotti and Orazio Taglialatela-Scafati
2000 • 256 pages • $177.00 + shipping
Texas residents please add 6.75 % sales tax

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