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Preface Natural flavors and fragrances are an aspect o f chemistry we enjoy every day. This fact is not lost on the flavor and fragrance industry and academic researchers around the world. Research into the production, sensation, and analysis o f natural flavor and fragrance materials, as described i n the chapters o f this book, allows better development a n d application o f natural aroma chemicals to the foods we eat and the fragrances we wear. This A m e r i c a n Chemical Society ( A C S ) Symposium Series volume is based on a symposium entitled Natural Flavors and Fragrance Ingredients: Chemistry, Analysis, and Production that took place on September 7, 2003 at the 2 2 6 A C S National M e e t i n g i n N e w Y o r k C i t y . A t t his s ame A C S Ν ational M eeting, t he D ivision ο f A gricultural and Food C h e m i s t r y presented a flavor workshop and four other symposia related to flavor chemistry, demonstrating the strong desire for researchers to meet and discuss the state o f the art i n flavor and fragrance chemistry. This volume begins w i t h an overview chapter and then addresses aspects o f flavor and fragrance production, isolation, analysis, authentication, composition, functionality, and application. The diversity o f the chapters reflects the diversity o f the chemistry that challenges flavor and fragrance researchers. The authors were also a diverse group from England, France, Germany, Israel, Japan, South K o r e a , and the United States. th
W e thank the symposium participants and the authors o f these chapters for their efforts i n bringing this volume to publication. W e also thank the editorial and production staff o f the A C S B o o k s Department and the chapter reviewers who helped to make this volume a dependable resource for its readers. Further thanks go to the corporate sponsors o f this symposium (Givaudan Flavors, International Flavors and Fragrances, M c C o r m i c k and Company, Inc., Quest International, and Symrise) whose generous support made the program a reality.
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Frey and Rouseff; Natural Flavors and Fragrances ACS Symposium Series; American Chemical Society: Washington, DC, 2005.
Coeditor Frey thanks Valerie Jacklin, Director o f Ingredient and Flavor Technology at Pepsi-Cola Research and Development, for supporting the efforts required to organize the symposium and to prepare this volume.
Carl Frey
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Pepsi-Cola Company 100 Stevens Avenue Valhalla, NY 10595
[email protected] Russell Rouseff Citrus Research and Education Center University o f Florida, IFAS 700 Experiment Station R o a d Lake Alfred, FL 33850
[email protected] χ
Frey and Rouseff; Natural Flavors and Fragrances ACS Symposium Series; American Chemical Society: Washington, DC, 2005.
Downloaded by 80.82.77.83 on April 14, 2018 | https://pubs.acs.org Publication Date: July 21, 2005 | doi: 10.1021/bk-2005-0908.pr001
Natural Flavors and Fragrances
Frey and Rouseff; Natural Flavors and Fragrances ACS Symposium Series; American Chemical Society: Washington, DC, 2005.
