This book is a compilation of the majority of the twenty one papers presented at the 1997 RSC/SCI flavours and fragrances conference at Scarman House, University of Warwick (UK).
The introduction to this book reads as follows:
Flavours and Fragrances pulls together authoritative contributions from leading figures in diversified fields and organisations in the areas of flavour and fragrances. Representing both industry and academia, the contributors share a common interest in the chemical senses of taste and smell.
The subject matter covered in the book is wide ranging. Topics covered include the biochemistry and neurophysiolgy of olfaction, the relationship between odour and molecular structure, the analytical techniques used in identification of active molecules, the biogenesis of flavour and fragrance ingredients, their synthesis on laboratory scale and on manufacturing scale, and the formation of flavours both in cooking processes and using biotechnology. Throughout the book, chemistry is always the focal point and central discipline.
Flavours and Fragrances is a must for researchers, professionals and postgraduate scientists from all areas of chemistry having an interest in this field, providing a state-of-the-art account of developments around the world.
© The Royal Society of Chemistry 1997
Published by The Royal Society of Chemistry, E-mail: email@example.com
Thomas Graham House, Science Park, Milton Road,
Cambridge CB4 4WF, UK
Special Publication No. 214
Reprinted by Leffingwell & Associates, 2006, with Permission