Flavour and Fragrance Chemistry

The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of flavours and fragrances. It is organized in four sections: flavours and fragrances of foodstuffs, essential oils and other natural products from plants, applied aspects of flavour and fragrance production and detection, analytical aspects of flavour and fragrance isolation and identification.
It should be of interest to academic and applied scientists in the field of organic chemistry, phytochemistry, analytical chemistry and food science.

• Metabolite
• biochemistry
• chemistry
• ethers
• food science
• hydrocarbons
• medicine
• organic chemistry
• plants
• processing
• spectroscopy

• Agroalimentari, Ambientali e Microbiologie (STAAM), Università del Molise Dipto. Scienze e Tecnologie, Campobasso, Italy

  Virginia Lanzotti

• Dipto. Chimica delle Sostanze Naturali, Università di Napoli Facoltà di Farmacia, Napoli, Italy

  Orazio Taglialatela-Scafati

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