Flavours and Fragrances

Güntert: The Flavour and Fragrance Industry - Past, Present and Future.-Müller: Flavours: The Legal Framework.- German: Olfaction, where Nutrition, Memory and Immunity Intersect.-Baser: Chemistry of Essential Oils.-Juliani: Bioactivity of Essential Oils and their Components.-Rouseff: Citrus Flavour.-Christensen: Fruits and Vegetables of Moderate Climate.-Pastore: Tropical Fruit Flavour.-Verpoorte: Vanilla.-Christoph and Christoph: Flavour of Spirit Drinks - Composed by Raw Materials, Fermentation, Distillation, and Ageing.-Fischer: Wine aroma.-Mottram: The Maillard Reaction: Source of Flavour in Thermally Processed Foods.-van der Schaft: Chemical Conversions of Natural Precursors.-Buckenhueskes: Industrial Quality Control.-Blank and Nitz: Advanced Instrumental Analysis & Electronic Noses.-Grosch: Gas Chromatography-Olfactometry (GCO) of Aroma Compounds.-Mosandl: Enantioselective and Isotope Analysis - Key Steps to Flavour Authentication.-Reineccius: Flavour Isolation Techniques.-Crespo: Aroma Recovery by Organophilic Pervaporation.-van Soest.- Encapsulation of Fragrances and Flavours: A Way to Control Odour and Aroma in Consumer Products.-Krammer: Creation and Production of Liquid and Dry Flavours.-Schreier: Enzymes and Flavour Biotechnology.-Schrader: Microbial Flavour Production.-Larroche: Microbial Processes.-Scragg: The Production of Flavours by Plant Cell Cultures.-Schwab: Genetic Engineering of Plants and Microbial Cells for Flavour Production