Flavour and Fragrance Chemistry

The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to 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; and analytical aspects of flavour and fragrance isolation and identification. The book should be of interest to academic and applied scientists in the field of organic chemistry, phytochemistry, analytical chemistry and food science.