This book is designed to give the reader up to date infonnation on some of the more exciting developments that have taken place at the leading edge of fragrance and flavour research. Chapter one gives the reader a rnpid excursion through the chronological landmarks of fragrance and flavour materials and sets the scene for the remaining nine chapters which cover topics that are at the forefront of modem research. Chapter two looks at the total synthesis of synthetically interesting perfumery naturnl materials. This chapter aims to highlight the creative and elegant chemistry that has been performed by some of the worlds greatest chemists in their quest to synthesise one of the five naturnl products reviewed in the chapter. The chapter fits in with the forward looking theme of the book as it will hopefully inspire other chemists that are interested in synthesising natural products to produce elegant new, or industrially applicable routes to these and other perfumery materials. Chapter three looks at the growing area of interest in asymmetric fragrance materials. The chapter focuses on the use of the metal-BINAP catalytic system for the preparation of fragrance and flavour ingredients. Environmental considerations are now an integrnl and vital part of planning any new industrial chemical process. Chapter four aims to give the reader an insight into the wide-ranging and often readily applicable chemistry that is currently available for the installation of environmentally friendly chemical processes.
This book has been written to provide the reader with completely up-to-date information on a range of topics that are at the cutting edge of research within the fragrance and flavour industry. The chapters are a blend of contributions from both academic and industrial authors. The subject matter covered is wide-ranging, including natural product synthesis, asymmetric synthesis, environmentally clean technologies, industrial synthesis of macrocycles, latest analytical techniques, flavour-matrix interactions, biotransformations, lipids as a source of flavours and a look into the current safety and legislation issues in the flavour area. Current Topics in Flavours and Fragrances: Towards a New Millennium of Discovery is aimed at all researchers, professionals and postgraduate scientists from all areas of the chemical and biological sciences who have an interest in the science of fragrances and flavours.
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