Publisher's Synopsis
This work is organized into four sections: biochemical aspects, analytical aspects, essential oils and miscellaneous studies. Authors present the most advanced methods of isolating volatiles from plants, and how different methods yield different isolates, allowing perfumery and flavour chemists to identify the volatiles which are responsible for aromas of livng flowers and fresh fruits and vegetables.;The book covers the latest findings on insect attractants and repellants, eg., studies showing the correlation of volatile compounds from plants to responses from insects. Such data are very important in insect-plant studies because insects, in their co-evolution with plants respond to compounds emanating from living plants and usually not to those found in most distilled essential oils.;Also included is some coverage of volatiles in relation to humans, i.e., volatile compounds have been extended from simple olfaction to medicinal properties to physiological and psychological effects. The contributions are from international perfumery and flavour chemists from industry, governments, and academic institutions.
