Kraft P., Swift K.A.D. (Eds.) Perspectives in Flavor and Fragrance Research

Zürich: Verlag Helvetica Chimica Acta AG, 2005. – 240 p.What began as an annual one-day event in the late 1980’s, the −Flavor & Fragrance conference of the Royal Society of Chemistry and the Society of Chemical Industry has grown into the multi-day international meeting it is today. Since the –International Congresses of Flavors, Fragrances and Essential Oils were discontinued after the Istanbul ICEOFF in 1995, the −Flavor & Fragrance conference of the RSC and SCI constitutes the only international forum for both flavor and fragrance chemists. Both flavor and fragrance chemistry continue to be rapidly growing domains fueled by the constant demand for innovation and the ever-changing trends in the F&F industry. Previous meetings held in 1997 and 2001 had their respective presentations published in proceedings books. The −F&F 2004Ч meeting held 12th ± 14th May at the UMIST Conference Centre, Manchester, is the subject of this proceedings book, which continues the series. This proceedings book contains 18 of the 24 presentations, the majority of which has also appeared in a special issue of Chemistry & Biodiversity dedicated to this conference. Four chapters are devoted to natural-product chemistry, two relate to the biochemistry of olfaction and malodor production, three to foods and flavors, and nine cover the many aspects of fragrance chemistry. The book is directed primarily towards anyone who works in an R&D environment within the flavor and fragrance industry and to academic researchers interested in this field. As most of the chapters have a review-like character, it may, however, also be used as an advanced textbook to complement an introductory work such as −Chemistry and Technology of Flavors and ragrancesЧ, Ed. D. Rowe, Blackwell Publishing, Oxford, 2005. But our primary aim is to promote this exciting area of science and keep it visible to a wider scientific community.Molecular and Cellular Basis of Human Olfaction.
Vanishing Flora ± Lost Chemistry: The Scents of Endangered Plants around the World.
From the Linden Flower to Linden Honey ± Volatile Constituents of Linden Nectar, the Extract of Bee-Stomach and Ripe Honey.
Pyrazines and Pyridines from Black Pepper Oil (Piper nigrum L.) and Haitian Vetiver Oil (Vetiveria zizanioides (L.) Nash).
14-Methylpentadecano-15-lactone (Muscolide): A New Macrocyclic Lactone from the Oil of Angelica archangelica L.
Odor and (Bio)diversity:
Single Enantiomers of Chiral Fragrant Substances.
Scent through the Looking Glass.
Silylating Reagents: A Powerful Tool for the Construction of Isosteric Analogs of Highly Branched Odorants.
New Woody and Ambery Notes from Cedarwood and Turpentine Oil.
A Novel Approach to Prezizaane Sesquiterpenes.
‘Brain Aided’ Musk Design.
New Alicyclic Musks: The Fourth Generation of Musk Odorants.
New Macrocyclic Musk Compounds.
The Search for New Fragrance Ingredients for Functional Perfumery.
Binding Studies and Computer-Aided Modelling of Macromolecule/Odorant Interactions.
Studies on the Volatile Compounds of Roasted Spotted Shrimp.
Fun with Furans.
Identification of New Odoriferous Compounds in Human Axillary Sweat.