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.

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