Advances in flavours and fragrances : from sensation to the synthesis

The chemistry of flavours and fragrances is of great interest to academics and industrialists alike. Bringing together international contributors, this book presents the most recent research in this key area. Diverse topics such as structure-activity relationships , analytical techniques , natural products and essential oils , and organic and bioorganic chemistry are discussed, along with flavours and foods. This volume will be a welcome addition to the bookshelves of all practitioners with a common interest in this fascinating area.

Structure and activity relationships (2 comm.). Analytical (2 comm.). Nautral products and essential oils (4 comm.). Organic and bioorganic chemistry (4 comm.). Flavours/foods (4 comm.).