1;Preface;5 2;Contents;7 3;1 The Flavour and Fragrance Industry- Past, Present, and Future;17 3.1;Acknowledgements;30 3.2;References;30 4;2 Flavours: the Legal Framework;31 4.1;2.1 Definitions;31 4.2;2.2 Legal Positions;32 4.3;2.3 Legal Situation and Natural Flavourings, a Brief Reflection;38 4.4;References;39 5;3 Olfaction, where Nutrition, Memory and Immunity Intersect;41 5.1;3.1 Introduction;41 5.2;3.2 Memory Consolidation- Short- Term, Long- Term and Permanent Memories;43 5.3;3.3 Multidimensional Biomemory;46 5.4;3.4 Flavour Sensation as a Part of Personal Dietary Choices;47 5.5;3.5 Measuring Flavour Perception Is Influenced by Several Factors;47 5.6;3.6 The "Melody" of Coffee;49 5.7;3.7 Metabolomics and the Metabolic Response to Foods;52 5.8;3.8 Profiling of Postprandial Plasma Lipid Composition;53 5.9;3.9 Profiling Signalling Lipids;54 5.10;3.10 Conclusion;55 5.11;References;56 6;4 Chemistry of Essential Oils;58 6.1;4.1 What Is an Essential Oil?;58 6.2;4.2 Impact of Chirality: Enantiomers;86 6.3;4.3 Analysis of Essential Oils;88 6.4;4.4 Conclusions;90 6.5;References;98 7;5 Bioactivity of Essential Oils and Their Components;102 7.1;5.1 Introduction;102 7.2;5.2 Antimicrobial Activity;102 7.3;5.3 Antiviral Activity;105 7.4;5.4 Antioxidant Activity;106 7.5;5.5 Analgesic Activity;108 7.6;5.6 Digestive Activity;109 7.7;5.7 Anticarcinogenic Activity;111 7.8;5.8 Semiochemical Activity;115 7.9;5.9 Other Activities;117 7.10;5.10 Conclusions;117 7.11;Acknowledgements;118 7.12;References;118 8;6 Citrus Flavour;131 8.1;6.1 Introduction;131 8.2;6.2 Physical Characteristics of Citrus Fruit;132 8.3;6.3 Technological Flavour Products;133 8.4;6.4 Botanical Sources of Citrus Flavours;135 8.5;6.5 Flavour- Impact Compounds;139 8.6;References;146 9;7 Fruits and Vegetables of Moderate Climate;149 9.1;7.1 Introduction;149 9.2;7.2 Formation of Flavours in Fruits and Vegetables;150 9.3;7.3 Fruits;159 9.4;7.4 Vegetables;180 9.5;7.5 Conclusions;194 9.6;References;195 10;8 Tropical Fruit Flavour;202 10.1;8.1 Introduction;202 10.2;8.2 Guava (Genus Psidium);202 10.3;8.3 Banana (Genus Musa);203 10.4;8.4 Mango ( Mangifera indica);205 10.5;8.5 Melon ( Cucumis melo);206 10.6;8.6 Papaya ( Carica papaya);207 10.7;8.7 Passion Fruit ( Passiflora edulis);208 10.8;8.8 Pineapple ( Ananas comosus);209 10.9;8.9 Cupuacu ( Theobroma grandiflorum);210 10.10;8.10 Bacuri ( Platonia insignis M. or Platonia sculenta);211 10.11;8.11 Sustainability of Tropical Cultivation;212 10.12;References;213 11;9 Vanilla;215 11.1;9.1 Introduction;215 11.2;9.2 The Plant;216 11.3;9.3 Vanillin;217 11.4;9.4 Biosynthesis;217 11.5;9.5 Enzymes;218 11.6;9.6 Curing;221 11.7;9.7 Chemistry;222 11.8;9.8 Biotechnological Production of Vanillin;223 11.9;9.9 Conclusions;225 11.10;References;225 12;10 Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing;230 12.1;10.1 Introduction;230 12.2;10.2 Flavour Compounds in Distilled Spirits;231 12.3;10.3 Important Flavour Compounds from Raw Materials;235 12.4;10.4 Distillation- Separation and Fractionation of Flavour;236 12.5;10.5 Flavour Compounds Originating from Ageing;237 12.6;10.6 Flavour and Flavour- Related Aspects of Distilled Spirits;238 12.7;10.7 Sustainability in Production of Flavour of Spirits;248 12.8;10.8 Conclusions;248 12.9;References;249 13;11 Wine Aroma;251 13.1;11.1 Introduction;251 13.2;11.2 Logic behind Varietal Aroma;252 13.3;11.3 Chemical Basis of Varietal Aroma;253 13.4;11.4 Impact of Viticulture and Growing Conditions;259 13.5;11.5 Impact of Enology;263 13.6;11.6 The Mystery of Wine Ageing;272 13.7;11.7 Conclusion;273 13.8;Acknowledgements;274 13.9;References;274 14;12 The Maillard Reaction: Source of Flavour in Thermally Processed Foods;278 14.1;12.1 Introduction;278 14.2;12.2 The Chemistry of the Maillard Reaction;279 14.3;12.3 Classes of Aroma Compounds Formed in the Maillard Reaction;283 14.4;12.4 Conclusion;290 14.5;References;291 15;13 Chemical Conversions of Natural Precursors;293 15.1;13.1 Introduct