Recent Developments in Flavor and Fragrance Chemistry

Part 1 Fragrance chemistry: asymmetric terpene synthesis; some highlights of H&R research - a review of nearly 120 years of research at Haarmann & Reimer; synthesis of new floral fragrance substances supported by molecular modelling; isolation, synthesis and olfactory properties of new compounds from essential oils; bio-organic methods in synthesis of bioactive terpenes and other natural products; investigation of volatiles from flowers - analytical and olfactory aspects; the essential oil constituents of some useful plants from China; new perfume compositions containing novel fragrance ingredients. Part 2 Flavour chemistry: formation of flavour compounds by Maillard reaction; flavour chemistry of meat volatiles - new results on flavour components from beef, pork, and chicken; thermal generation of flavour compounds from thiamin and various amino acids; synthesis of new flavour constituents. Part 3 Biochemistry: the biosynthesis of thujane monoterpenes; the biochemistry and molecular genetics of olfactory signal transduction; hydrolytic flavour release from non-volatile precursors in fruits, wines and some other plant-derived foods; the enzymatic and fermentative production of lactones and their use in natural flavours.