具体描述
It happened in Manchester, May 12-14, 2004. - For the fifth time since the early 1990's the Royal Society of Chemistry and the Society of the Chemical Industry jointly held their 'flavours & fragrances' conference, this time in the Manchester Conference Centre of the UMIST Manchester. The meeting saw over one hundred participants from one dozen countries, and was the largest of the series so far. In two and a half days divided into five sessions, twenty-five speakers from academia and industry alike presented their recent research results related to this exciting field, including Natural Products, Foods and Flavors, Perfumery and Olfaction, and last but not least Fragrance Chemistry. Research is more than ever central to the F&F industry with its constant demand for innovation and its frequently changing trends. Especially, in the classic and well-explored domains of musks and amber odorants fascinating new discoveries were made only very recently, which proves the endless possibilities in the search for new aroma chemicals. This was also reflected in the logo of the conference, which featured Ambrocenide? as a new powerful ambery odorant that emerged from classical cedrene chemistry - and it is as well reflected in four of the sixteen conference papers that are collected in this special issue of Chemistry & Biodiversity. With its focus on biorelevant chemicals, Chemistry & Biodiversity was predestined to publish the diverse highlight papers of the 'flavours & fragrances' conference. Fragrance and fragrance materials by definition elicit a biological response, serve as versatile signals, trigger the sense of smell and taste in various ways - and every odorant design is nothing more than 'chemistry probing nature'. But Fragrance Chemistry can also document and even preserve the biodiversity of scents, as was the topic of the lecture of Roman Kaiser, which had been published in advance as the first full paper of Chemistry & Biodiversity.
Flavor and Fragrance Science: A Comprehensive Exploration Book Title: Flavor and Fragrance Science: A Comprehensive Exploration Author(s): [Insert Fictional Author Names Here – e.g., Dr. Eleanor Vance and Professor Alistair Reed] Target Audience: Advanced undergraduate and graduate students in chemistry, food science, biochemistry, and sensory analysis; R&D professionals in the flavor, fragrance, cosmetic, and food industries; sensory scientists and flavorists seeking a deep theoretical and practical understanding. Synopsis: This comprehensive volume, Flavor and Fragrance Science: A Comprehensive Exploration, offers an unparalleled deep dive into the intricate, multidisciplinary field that bridges analytical chemistry, human biology, materials science, and consumer perception. Moving beyond superficial overviews, this text meticulously deconstructs the processes by which chemical signals are perceived as the complex sensory experiences we label as 'flavor' and 'fragrance.' The narrative is structured to guide the reader from the molecular origins of aromatic compounds to the sophisticated industrial applications and regulatory frameworks governing these ubiquitous substances. Part I: The Chemical Foundation of Sensation The initial section establishes the essential chemical vocabulary and principles underpinning flavor and fragrance development. It begins with a thorough review of volatile organic compounds (VOCs), categorizing them based on functional groups—terpenoids, esters, aldehydes, ketones, pyrazines, and sulfur compounds—and detailing the biosynthetic pathways responsible for their creation in natural matrices (plants, fermentation). A dedicated chapter explores the concept of odor activity value (OAV), explaining how trace components, often below standard chromatographic detection limits, exert disproportionate sensory influence. Advanced analytical techniques form a critical component of this section. We delve into the nuances of Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O), emphasizing the critical link between spectral data and perceived odor quality. Furthermore, the text provides detailed protocols for solid-phase microextraction (SPME) and stir-bar sorptive extraction (SBSE) as essential tools for capturing and analyzing labile flavor and fragrance molecules from complex food and cosmetic matrices. Part II: The Biological Interface: Perception and Processing This part shifts focus to the biological mechanisms that translate chemical stimuli into neural signals. It offers a detailed exposition of the olfactory and gustatory systems, moving beyond simple receptor binding models to explore the complexity of the olfactory epithelium and the intricate roles of olfactory receptor (OR) gene families. The chapter on Chemosensory Transduction thoroughly examines G-protein-coupled receptor signaling pathways and the emerging understanding of odorant coding—how the brain interprets combinatorial receptor activation patterns rather than single-receptor responses. Similarly, the gustatory section provides an in-depth look at the five basic tastes (sweet, sour, salty, bitter, umami) and explores the mechanisms of retronasal olfaction, which is central to the perception of true 'flavor.' Specialized chapters address trigeminal irritation (the perception of pungency, coolness, or burn), its chemical triggers (e.g., capsaicinoids, menthol), and its integration with the primary senses to create the holistic flavor experience. The text also examines factors modulating perception, including cross-adaptation, habituation, and the influence of genetic polymorphisms on individual sensory thresholds. Part III: Creation and Formulation: From Synthesis to Structure The core of flavor and fragrance creation lies in synthesis and formulation, areas treated with rigorous scientific detail. This section details modern synthetic methodologies for key aroma chemicals, emphasizing stereoselectivity, yield optimization, and the isolation of specific enantiomers, as chirality often dictates sensory quality (e.g., (R)-limonene vs. (S)-limonene). Green chemistry principles are integrated throughout, discussing biocatalysis and sustainable extraction techniques to meet modern industrial demands. The formulation chapters address the challenges of stability, delivery, and controlled release. Readers will find comprehensive coverage of emulsion science as it applies to flavor encapsulation (e.g., spray drying, coacervation) and fragrance delivery systems (e.g., cyclodextrin inclusion complexes, liposomal encapsulation). Furthermore, the text analyzes the rheological properties of fragrance bases and flavor carriers, essential knowledge for ensuring product integrity across varying temperatures and sheer forces. A dedicated chapter maps out the construction of fragrance accords and flavor profiles, translating abstract sensory goals into concrete chemical recipes. Part IV: Sensory Evaluation and Consumer Science Bridging the lab bench and the marketplace, this section focuses on rigorous sensory methodology. It covers the design, execution, and statistical analysis of human testing panels. Fundamental concepts such as difference testing (triangle, duo-trio), descriptive analysis (Quantitative Descriptive Analysis - QDA), and affective testing (hedonic scaling) are explained with practical examples and relevant statistical tools (ANOVA, Principal Component Analysis for attribute mapping). A significant emphasis is placed on the psychological and cultural dimensions of flavor and fragrance perception. We examine the role of expectation, labeling effects, and cultural context in shaping hedonic response. The text explores advanced modeling techniques, including temporal sensory analysis, which maps the evolution of a sensory profile over the duration of consumption or application, providing crucial insight into consumer satisfaction dynamics. Part V: Regulatory Landscape and Safety Assurance The final part addresses the critical aspects of safety assessment and global compliance. This section provides a thorough overview of the roles played by regulatory bodies such as IFRA (International Fragrance Association) and FEMA (Flavor and Extract Manufacturers Association). Detailed examination is provided on toxicology testing protocols, genotoxicity screening, and the establishment of acceptable daily intake (ADI) levels for flavor ingredients. The complexities of allergen labeling, substance registration (e.g., REACH in Europe), and managing potential phototoxicity or sensitization risks associated with novel fragrance compounds are discussed in detail, ensuring that the scientific exploration is firmly grounded in responsible industrial practice. This text serves not merely as a reference but as a comprehensive training manual for mastering the science that underpins the sensory industries, equipping readers with the knowledge to innovate responsibly and deeply understand the powerful chemistry that shapes our daily sensory world.
