Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability

Cover......Page 1
Half-Title......Page 2
Inside Cover......Page 3
Copyright......Page 4
Preface......Page 5
Contents......Page 7
1 The Flavour and Fragrance Industry—Past, Present, and Future......Page 17
2 Flavours: the Legal Framework......Page 31
3 Olfaction, where Nutrition, Memory and Immunity Intersect......Page 41
4 Chemistry of Essential Oils......Page 58
5 Bioactivity of Essential Oils and Their Components......Page 102
6 Citrus Flavour......Page 131
7 Fruits and Vegetables of Moderate Climate......Page 149
8 Tropical Fruit Flavour......Page 202
9 Vanilla......Page 215
10 Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing......Page 230
11 Wine Aroma......Page 251
12 The Maillard Reaction: Source of Flavour in Thermally Processed Foods......Page 278
13 Chemical Conversions of Natural Precursors......Page 293
14 Industrial Quality Control......Page 310
15 Advanced Instrumental Analysis and Electronic Noses......Page 320
16 Gas Chromatography–Olfactometry of Aroma Compounds......Page 369
17 Enantioselective and Isotope Analysis—Key Steps to Flavour Authentication......Page 385
18 Flavour-Isolation Techniques......Page 414
19 Aroma Recovery by Organophilic Pervaporation......Page 432
20 Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products......Page 443
21 Creation and Production of Liquid and Dry Flavours......Page 460
22 Enzymes and Flavour Biotechnology......Page 492
23 Microbial Flavour Production......Page 509
24 Microbial Processes......Page 577
25 The Production of Flavours by Plant Cell Cultures......Page 600
26 Genetic Engineering of Plants and Microbial Cells for Flavour Production......Page 616
Subject Index......Page 630