Advances in flavours and fragrances:
from the sensation to the synthesis

A collection of articles describing some of the latest research into the chemistry and analysis of flavours and fragrances

Flavours and fragrances, and the chemistry of their formation, stability and analysis, are important for a wide range of commercial products including food and drink. This hardback book, published by the Royal Society of Chemistry, presents a compilation of sixteen papers presented at the 2001 RSC/SCI Flavours and Fragrances Conference held at the University of Warwick.

The meeting brought together scientists from both industry and the academic world to exchange ideas and the latest findings on subjects as wide ranging as flavours, essential oils and other natural products, organic and bio-organic chemistry, and analytical techniques. It is aimed at anyone involved in flavour and fragrance research or who needs a better understanding of these findings for use in areas such as product development.

Contents

Structure-activity relationships

• Structure-activity relationships and the subjectivity of odour sensation
• Relationships of odour and chemical structure in 1- and 2-alkyl alcohols

Analytical

• New developments in sorptive extraction for the analysis of flavours and fragrances
• Applications of chromatographic and spectroscopic methods for solving quality problems in 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
• Fragrant adventures in Madagascar: the analysis of fragrant resin from Canarium madagascariense
• The effect of microgravity on the fragrances of a miniature rose on the space shuttle

Organic and bio-organic 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 synthesis 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

Hardcover - 229 pages