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

Smell and Taste - the chemical senses. They carry meaning to perceive and evaluate reality, but also evoke memories, feelings, and desires. They allow us to dre

There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity an

Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fra

This 6th edition is thoroughly revised and updated, and now additionally includes all commercially important flavor and fragrance materials that entered the mar