Berger R.G. (ed.) Flavours and Fragrances. Chemistry, Bioprocessing and Sustainability

Springer. 2007. — 649 p.The Flavour and Fragrance Industry — Past, Present, and Future.
Flavours: the Legal Framework.
Olfaction, where Nutrition, Memory and Immunity Intersect.
Chemistry of Essential Oils.
Bioactivity of Essential Oils and Their Components.
Citrus Flavour.
Fruits and Vegetables of Moderate Climate.
Tropical Fruit Flavour.
Vanilla.
Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing.
Wine Aroma.
The Maillard Reaction: Source of Flavour in Thermally Processed Foods.
Chemical Conversions of Natural Precursors.
Industrial Quality Control.
Advanced Instrumental Analysis and Electronic Noses.
Gas Chromatography – Olfactometry of Aroma Compounds.
Enantioselective and Isotope Analysis — Key Steps to Flavour Authentication.
Flavour-Isolation Techniques.
Aroma Recovery by Organophilic Pervaporation.
Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products.
Creation and Production of Liquid and Dry Flavours.
Enzymes and Flavour Biotechnology.
Microbial Flavour Production.
Microbial Processes.
The Production of Flavours by Plant Cell Cultures.
Genetic Engineering of Plants and Microbial Cells for Flavour Production.