Perspectives In Flavor And Fragrance Chemistry

From the smell of a rich and sensual musky perfume to the taste sensation impaired by the finest of wines, the senses of smell and taste are fundamental of all of us. One whiff of an odor or taste of a flavor can take an individual back to childhood memories long forgotten or make the difference between happiness and sadness. Such is the power of the senses of smell and taste. This book is a compilation of the talks presented at the 2004 RSC-SCI Flavors and Fragrances conference at the Manchester Conference Center. The meeting was spaced over two and a half days, and featured speakers and delegates from all corners of the world exchanging ideas and information. The aim of the meeting was to bring together scientists from both industry and the academic world, who have a common interest in flavors and fragrances. The subject matter was intentionally broad, including natural products, fragrance chemistry, perfumery and olfaction, as well as foods and flavors. Chemistry was the central discipline and served as the common strand for the meeting.Kraft, Philip is the author of 'Perspectives In Flavor And Fragrance Chemistry ' with ISBN 9783906390369 and ISBN 3906390365.