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Perspectives in Flavor and Fragrance Research

Perspectives in Flavor and Fragrance Research

Philip Kraft (Editor), Karl A. D. Swift (Editor)

ISBN: 978-3-906-39047-5

May 2007

250 pages

Select type: Wiley Online Book


It happened in Manchester, May 12-14, 2004. - For the fifth time since the early 1990's the Royal Society of Chemistry and the Society of the Chemical Industry jointly held their 'flavours & fragrances' conference, this time in the Manchester Conference Centre of the UMIST Manchester.

The meeting saw over one hundred participants from one dozen countries, and was the largest of the series so far. In two and a half days divided into five sessions, twenty-five speakers from academia and industry alike presented their recent research results related to this exciting field, including Natural Products, Foods and Flavors, Perfumery and Olfaction, and last but not least Fragrance Chemistry.

Research is more than ever central to the F&F industry with its constant demand for innovation and its frequently changing trends. Especially, in the classic and well-explored domains of musks and amber odorants fascinating new discoveries were made only very recently, which proves the endless possibilities in the search for new aroma chemicals. This was also reflected in the logo of the conference, which featured Ambrocenide® as a new powerful ambery odorant that emerged from classical cedrene chemistry - and it is as well reflected in four of the sixteen conference papers that are collected in this special issue of Chemistry & Biodiversity.
With its focus on biorelevant chemicals, Chemistry & Biodiversity was predestined to publish the diverse highlight papers of the 'flavours & fragrances' conference. Fragrance and fragrance materials by definition elicit a biological response, serve as versatile signals, trigger the sense of smell and taste in various ways - and every odorant design is nothing more than 'chemistry probing nature'. But Fragrance Chemistry can also document and even preserve the biodiversity of scents, as was the topic of the lecture of Roman Kaiser, which had been published in advance as the first full paper of Chemistry & Biodiversity.
Molecular and Cellular Basis of Human Olfaction (H. Hatt).

Vanishing Flora - Lost Chemistry: the Scents of Endangered Plants around the World (R. Kaiser).

From the Linden Flower to Linden Honey - Volatile Constituents of  Linden Nectar5, the Extract of Bee-Stomach and Ripe Honey  (R. Naef, et al.).

Pyrazines and Pyridines from Black Pepper Oil (Piper nigrum L.) and Haitian Vetiver Oil (Vetiveria zizanioides (L.) Nash ) (R. Clery, et al.).

14-Methylpentadecano-15-lactone (Muscolide): A New Macrocyclic Lactone from the Oil of Angelica archangelica L (D. Lopes, et al.).

Odor and (Bio)diversity: Single Enantiomers of Chiral Fragrant Substances (A. Abate, et al.).

Scent through the Looking Glass (C. Sell).

Silylating Reagents: A Powerful Tool for the Construction of Isosteric Analogs of Highly Branched Odorants (L. Doszczak, et al.).

New Woody and Ambery Notes from Cedarwood and Turpentine Oil (J. Panten, et al.).

A Novel Approach to Prezizaane Sesquiterpenes (A. Goeke, et al.).

'Brain Aided' Musk Design (P. Kraft).

New Alicyclic Musks: The Fourth Generation of Musk Odorants (M. Eh).

New Macrocyclic Musk Compounds (H. Matsuda, et al.).

The Search for New Fragrance Ingredients for Functional Perfumery (A. Narula).

Binding Studies and Computer-Aided Modeling of Macromolecule/Odorant Interactions (H. Guth & R. Fritzler).

Studies on the Volatile Compounds of Roasted Spotted Shrimp (T. Tachihara, et al.).

Fun with Furans (D. Rowe).

Identification of New Odoriferous Compounds in Human Axillary Sweat (Y. Hasegawa, et al.).

""I would recommend this text to anyone who is interested in reading a broad overview of the various types of research taking place in the fragrance and flavor fields…"" (Journal of Natural Products, February 2006)

""The presentation is excellent.... By presenting a broad range of topics, this book (and the conference) has shown how the different disciplines need to come together to understand odour perception.... My opinion is that the book content will satisfy the specialists (e.g. the flavour chemists) and the generalists.... The book will serve both as a statement of current progress and as a reference source, and I am sure I will revisit some of the chapters on a frequent basis."" (A. O. C. - Applied Organometallic Chemistry)