Flavour and Fragrance Chemistry (Hardcover)

List of contributors. Section 1: Flavours and Fragrances of Foodstuffs. 1. Biochemistry and Chemistry of Volatile Compounds Affecting Consumers' Attitudes towards Virgin Olive Oil; R. Aparicio, et al. 2. Hot and Spicy Compounds: from Ancient Recipes to Molecular Medicine; G. Appendino. 3. A Rational Design of New Intensive Sweeteners from Natural Compounds; A. Bassoli, et al. 4. Chemical Constituents of Tuber. The Case of Tuber borchii Vitt.; V. Lanzotti, M. Iorizzi. 5. Occurrence and Sensory Correlations of Peptides in Parma Ham; R. Marchelli, et al. Section 2: Essential Oils and Other Natural Products from Plants. 6. Synthesis of Fragrance Compounds Isolated from Essential Oils; P. Weyerstahl. 7. The Effects of Processing on the Constituents and Enantiomeric Composition of Bergamot Essential Oil; P. Kiwanuka, et al. 8. Chemical Components of Capsicum annuum L. var. acuminatum and their Activity on Stored Product Insect Pests; M. Iorizzi, et al. 9. Bioactive Sapogenins and Saponins from Allium porrum L.; E. Fattorusso, et al. 10. Chlorosulfonic Acid as a Cyclization Agent for Preparing Cyclic Ether Odorants; P. Linares, et al. 11. Alkaloids from Some Species of Amaryllidaceae; A. Evidente. 12. A Preliminary Study on the Essential Oil of Vetiveria zizanioides Linn.; L. Ferrar, D. Montesano. Section 3: Applied Aspects of Flavour and Fragrance Production and Detection. 13. Biogeneration of Aromas: Mechanistic Aspects of the Microbial Generation of Several Aroma Components and Authentication of their Origin Using the 2H NMR Spectroscopy; M. Cisero, et al. 14. Production of High-value Metabolites by Cell Cultures of Hypericum perforatum; A. Kirakosyan. 15. Secretion Constituents of Leaf Glandular Trichomes of Ocimum basilicum L.; L.M. Bini, et al. 16. Detection of Defects in Virgin Olive Oil by Electronic Nose; M.T. Morales, et al. 17. The Phenolic and Volatile Compounds of Virgin Olive Oil: Relationships with the Endogenous Oxidoreductases During the Mechanical Oil Extraction process; M. Servili, et al. Section 4: Analytical Aspects of Flavour and Fragrance Isolation and Identification. 18. Derivatized Cyclodextrins in Enantiomer GC Separation of Volatiles; C. Bicchi. 19. Screening, Isolation and Identification of Antioxidants from Lithuanian and Bulgarian Herbs; A. Dapkevicius, et al. 20. Studies on the Interactions Between Some Flavonols and Cyclodextrins; M.C. Bergonzi, et al. 21. Volatile Compounds of Virgin Olive Oil Evaluated by Solid Phase Microextraction: an Application in the Discrimination of Virgin Olive Oils According to the Cultivar and Area; M. Servili, et al. 22. The Role of Non-Volatile Compounds in Flavour Science: Applications of HPLC-Mass Spectrometry Technique; D. Cagni, C. Ghizzoni. 23. Identification of Sesquiterpene Hydrocarbons by Gas Phase Analytical Methods; W.A. Konig, et al. Index.