Flavour and Fragrance Chemistry (Proceedings of the Phytochemical Society of Europe) Book

	List of contributors	xi
Section 1	Flavours and Fragrances of Foodstuffs
1.	Biochemistry and Chemistry of Volatile Compounds Affecting Consumers' Attitudes towards Virgin Olive Oil	3
2.	Hot and Spicy Compounds: from Ancient Recipes to Molecular Medicine	15
3.	A Rational Design of New Intensive Sweeteners from Natural Compounds	27
4.	Chemical Constituents of Tuber. The Case of Tuber borchii Vitt	37
5.	Occurrence and Sensory Correlations of Peptides in Parma Ham	45
Section 2	Essential Oils and Other Natural Products from Plants
6.	Synthesis of Fragrance Compounds Isolated from Essential Oils	57
7.	The Effects of Processing on the Constituents and Enantiomeric Composition of Bergamot Essential Oil	67
8.	Chemical Components of Capsicum annuum L. var. acuminatum and their Activity on Stored Product Insect Pests	77
9.	Bioactive Sapogenins and Saponins from Allium porrum L.	87
10.	Chlorosulfonic Acid as a Cyclization Agent for Preparing Cyclic Ether Odorants	101
11.	Alkaloids from Some Species of Amaryllidaceae	109
12.	A Preliminary Study on the Essential Oil of Vetiveria zizanioides Linn	115
Section 3	Applied Aspects of Flavour and Fragrance Production and Detection
13.	Biogeneration of Aromas: Mechanistic Aspects of the Microbial Generation of Several Aroma Components and Authentication of their Origin Using the [superscript 2]H NMR Spectroscopy	121
14.	Production of High-value Metabolites by Cell Cultures of Hypericum perforatum	131
15.	Secretion Constituents of Leaf Glandular Trichomes of Ocimum basilicum L.	143
16.	Detection of Defects in Virgin Olive Oil by the Electronic Nose	151
17.	The Phenolic and Volatile Compounds of Virgin Olive Oil: Relationships with the Endogenous Oxidoreductases During the Mechanical Oil Extraction Process	163
Section 4	Analytical Aspects of Flavour and Fragrance Isolation and Identification
18.	Derivatized Cyclodextrins in Enantiomer GC Separation of Volatiles	177
19.	Screening, Isolation and Identification of Antioxidants from Lithuanian and Bulgarian Herbs	187
20.	Studies on the Interactions Between Some Flavonols and Cyclodextrins	201
21.	Volatile Compounds of Virgin Olive Oil Evaluated by Solid Phase Microextraction: an Application in the Discrimination of Virgin Olive Oils According to the Cultivar and Area	211
22.	The Role of Non-Volatile Compounds in Flavour Science: Applications of HPLC-Mass Spectrometry Technique	221
23.	Identification of Sesquiterpene Hydrocarbons by Gas Phase Analytical Methods	227
	Index	251