Flavours and Fragrances

This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described. Novel renewable resources come from biotechnology. Enzymes, for example, bio-transform cheap substrates to produce flavours de novo; plant cells in culture may serve as a rich resource of genes coding for metabolic activities in transgenic producers. The book will be of great interest to scientists and engineers in the food, flavour, fragrance and pharmaceutical industries and all respective researchers in academia.

Zusammenfassung
This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.

Inhalt
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 ChromatographyOlfactometry (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

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