Flavours and Fragrances

Güntert: The Flavour and Fragrance Industry – Past, Present and Future.-
Müller: Flavours: The Legal Framework.-
German: Olfaction, where Nutrition, Memory and Immunity Intersect.-
Baser: Chemistry of Essential Oils.-
Juliani: Bioactivity of Essential Oils and their Components.-
Rouseff: Citrus Flavour.-
Christensen: Fruits and Vegetables of Moderate Climate.-
Pastore: Tropical Fruit Flavour.-
Verpoorte: Vanilla.-
Christoph and Christoph: Flavour of Spirit Drinks – Composed by Raw Materials, Fermentation, Distillation, and Ageing.-
Fischer: Wine aroma.-
Mottram: The Maillard Reaction: Source of Flavour in Thermally Processed Foods.-
van der Schaft: Chemical Conversions of Natural Precursors.-
Buckenhueskes: Industrial Quality Control.-
Blank and Nitz: Advanced Instrumental Analysis & Electronic Noses.-
Grosch: Gas Chromatography–Olfactometry (GCO) of Aroma Compounds.-
Mosandl: Enantioselective and Isotope Analysis – Key Steps to Flavour Authentication.-
Reineccius: Flavour Isolation Techniques.-
Crespo: Aroma Recovery by Organophilic Pervaporation.-
van Soest.- Encapsulation of Fragrances and Flavours: A Way to Control Odour and Aroma in Consumer Products.-
Krammer: Creation and Production of Liquid and Dry Flavours.-
Schreier: Enzymes and Flavour Biotechnology.-
Schrader: Microbial Flavour Production.-
Larroche: Microbial Processes.-
Scragg: The Production of Flavours by Plant Cell Cultures.-
Schwab: Genetic Engineering of Plants and Microbial Cells for Flavour Production