The Total Synthesis of Synthetically Interesting Perfumery Natural Products.- 1. Introduction.- 2. Vetiver Oil.- 3. Orris Oil.- 4. Patchouli Oil.- 5. Osmanthus Oil.- 6. Abbreviations.- 7. References.- Advances in the Transition Metal (Rh, Ru)-BINAP-Catalysed Asymmetric Synthesis of Chiral Compounds for Flavours and Fragrances and Their Associated Sensory Properties.- 1. Introduction.- 2. Asymmetric synthesis of chiral compounds for flavours and fragrances catalysed by (Rh, Ru)-BINAP complex and their associated sensory properties.- 3. Summary.- 4. Acknowledgements.- 5. References.- Towards Environmentally Friendly Chemical Processes.- 1. Introduction.- 2. The E-Factor and atom efficiency.- 3. The role of catalysis.- 4. Catalytic reduction.- 5. Catalytic oxidation.- 6. Catalytic C-C bond formation.- 7. Catalysis with solid acids and bases.- 8. Catalytic conversions in non-conventional media.- 9. Biocatalysis.- 10. Asymmetric catalysis.- 11. Concluding remaries.- 12. References.- Advances in the Industrial Synthesis of Medium to Large Ring Molecules.- 1. Introduction.- 2. Synthesis and macrocyclisation of bifunctional chains.- 3. Macrocycles via ring expansion.- 4. Macrocycles via cyclooligomerisation.- 5. Summary.- 6. References.- Analysis Technology.- 1. Introduction.- 2. Sample preparation.- 3. Qualitative analysis.- 4. Quantitative analyses.- 5. Data banks.- 6. Conclusions.- 7. Bibliography.- Flavour Matrix Interactions.- 1. Introduction.- 2. Interactions of volatile flavours with aqueous solutions.- 3. Interactions with starch.- 4. Oil-water partition.- 5. Interactions of volatile flavours with proteins.- 6. Encapsulation.- 7. Conclusion.- 8. Acknowledgements.- 9. Bibliography.- Biotransformations in the Flavour Industry.- 1. Summary.- 2. Introduction.- 3. Problems encountered in flavour biotransformation studies.- 4. Advantages of biotransformation.- 5. Toxicity / solvent tolerance.- 6. Genetic engineering: success and perspectives.- 7. Process development.- 8. Economic considerations.- 9. Acknowledgements.- 10. References.- Lipid Derived Flavours.- 1. Introduction.- 2. Non-enzymatic lipid oxidation.- 3. Enzymatic lipid oxidation.- 4. Lipids as a source of positive and negative flavours in food.- 5. References.- Safety and Legislation of Flavourings.- 1. Introduction.- 2. System of regulation.- 3. Definitions.- 4. Labelling.- 5. Suitable flavouring substances.- 6. Safety evaluation of flavouring substances.- 7. Future developments.- 8. References.
