Flavours and Fragrances

Chemistry, Bioprocessing and Sustainability

  • Ralf Günter Berger

Table of contents

  1. Front Matter
    Pages I-XVI
  2. Dirk A. Müller
    Pages 15-24
  3. J. Bruce German, Chahan Yeritzian, Vladimir B. Tolstoguzov
    Pages 25-41
  4. K. Hüsnü, Can Başer, Fatih Demirci
    Pages 43-86
  5. Adolfina R. Koroch, H. Rodolfo Juliani, Julio A. Zygadlo
    Pages 87-115
  6. Russell Rouseff, Pilar Ruiz Perez-Cacho
    Pages 117-134
  7. Lars P. Christensen, Merete Edelenbos, Stine Kreutzmann
    Pages 135-187
  8. Mário Roberto Maróstica Jr, Gláucia Maria Pastore
    Pages 189-201
  9. H. Korthou, R. Verpoorte
    Pages 203-217
  10. Norbert Christoph, Claudia Bauer-Christoph
    Pages 219-239
  11. Ulrich Fischer
    Pages 241-267
  12. Peter H. van der Schaft
    Pages 285-301
  13. Herbert J. Buckenhueskes
    Pages 303-312
  14. Hubert Kollmannsberger, Siegfried Nitz, Imre Blank
    Pages 313-361
  15. Gary A. Reineccius
    Pages 409-426
  16. Thomas Schäfer, João G. Crespo
    Pages 427-437
  17. Rainer Barnekow, Sylvia Muche, Jakob Ley, Christopher Sabater, Jens-Michael Hilmer, Gerhard Krammer
    Pages 457-488
  18. M. Menzel, P. Schreier
    Pages 489-505
  19. Jens Schrader
    Pages 507-574
  20. C. Larroche, J. -B. Gros, P. Fontanille
    Pages 575-597
  21. Back Matter
    Pages 629-648

About this book


This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described. Novel renewable resources come from biotechnology. Enzymes, for example, bio-transform cheap substrates to produce flavours de novo; plant cells in culture may serve as a rich resource of genes coding for metabolic activities in transgenic producers. The book will be of great interest to scientists and engineers in the food, flavour, fragrance and pharmaceutical industries and all respective researchers in academia.


Essential Oils Fermentation Genetic Engeneering biotechnology chemistry chromatography enzymes food genetic engineering pharmaceutical plants processing reaction sustainability transgen

Editors and affiliations

  • Ralf Günter Berger
    • 1
  1. 1.FB Chemie, Institut für LebensmittelchemieUniversität HannoverHannoverGermany

Bibliographic information