Chemistry and Technology of Flavors and Fragrances

Content:
Chapter 1 Introduction (pages 1–11): David J. Rowe
Chapter 2 Identification of Aroma Chemicals (pages 12–34): Neil C. Da Costa and Sanja Eri
Chapter 3 Flavor Generation in Food (pages 35–55): Liam O'Hare and John Grigor
Chapter 4 Aroma Chemicals I: C, H, O Compounds (pages 56–84): David J. Rowe
Chapter 5 Aroma Chemicals II: Heterocycles (pages 85–115): Michael Zviely
Chapter 6 Aroma Chemicals III: Sulfur Compounds (pages 116–142): Simon B. Jameson
Chapter 7 Aroma Chemicals IV: Musks (pages 143–168): Philip Kraft
Chapter 8 Aroma Chemicals V: Natural Aroma Chemicals (pages 169–198): John Margetts
Chapter 9 Molecules of Taste and Sensation (pages 199–243): Mark L. Dewis
Chapter 10 Stability of Aroma Chemicals (pages 244–260): Chris Winkel
Chapter 11 Rational Odorant Design (pages 261–273): Luca Turin
Chapter 12 Applications I: Flavors (pages 274–304): David Baines and Jack Knights
Chapter 13 Applications II: Fragrance (pages 305–329): Stephen J. Herman