Abstract
Descriptions of compounds of natural origin for the purpose of adding odor and flavor to consumer goods date back to the beginning of history of man (Gilgamesch Epos, 1988). The history of the chemistry of flavor, i.e. the molecular knowledge of the flavor imparting compounds, should be considered as old as organic chemistry, the beginning of which is generally accepted as Wöhler’s synthesis of urea (Wöhler, 1828), so that a short review of the development of the chemistry of flavor compounds should not be limited to the last 30 years, even if this date coincides with the founding of the Flavor Group within the AGFC Section of ACS.
Dedicated to the memory of Prof. Phillip Issenberg
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Pickenhagen, W. (1999). Flavor Chemistry—The Last 30 Years. In: Teranishi, R., Wick, E.L., Hornstein, I. (eds) Flavor Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4693-1_8
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DOI: https://doi.org/10.1007/978-1-4615-4693-1_8
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