This book presents novel ideas in the processes involved in producing plant derived functional products from characteristic flavors arising as of complex interactions between hundreds of molecules to the physiological variables affecting flavor perception, highlighting the production and analysis techniques. Some chapters focus on the biosynthesis and metabolic pathways for the development of functional products of natural origin from plants. Additional chapters focus on the advances in flavor science and technology in the field of effective delivery of flavor materials, challenges in their retention and release.

Chapter 1 - Natural product diversity and its biomolecular aspects in flavors and fragrances <br>Chapter 2 - Biogenesis of plant derived flavour compounds <br>Chapter 3 - A sense of design: Pathway unravelling and rational metabolic flow switching for the production of novel flavour material <br>Chapter 4 - Flavor technology and flavor delivering system <br>Chapter 5 - Flavor signatures of beverages and confectionaries <br>Chapter 6 - Flavor biochemistry of fermented alcoholic beverages <br>Chapter 7 - The resinoids: Their chemistry and uses <br>Chapter 8 - Seasoning, Herbs and spices <br>Chapter 9 - Regulatory aspects for flavour and fragrance materials <br>Chapter 10 - Sensory science and its perceptual properties <br>Chapter 11 - Challenges of sensory science: Retention and release <br>Chapter 12 - Virtual screening: An insilico approach to flavour compounds <br>Chapter 13 - End point: A sensory perception of future <br>