Natural flavors, fragrances, and perfumes

This book presents novel ideas in the processes involved in producing plant derived functional products from characteristic flavors arising as of complex interactions between hundreds of molecules to the physiological variables affecting flavor perception, highlighting the production and analysis techniques. Some chapters focus on the biosynthesis and metabolic pathways for the development of functional products of natural origin from plants. Additional chapters focus on the advances in flavor science and technology in the field of effective delivery of flavor materials, challenges in their retention and release.