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Aroma compounds and fragrances play a decisive role in the determination of the quality and marketability of a wide variety of merchandises such as foods and food products, cosmetics, pharmaceutical preparations, etc. The exact knowledge of the composition of these compounds and the contribution of the individual components to the overall acceptability of the product is of paramount importance not only for scientific research but also for the large-scale industrial production. The book is a new milestone in this rapidly developing field including both theoretical and applied research as well as industrial applications.

Chromatographic analysis. --- Essences and essential oils -- Analysis. --- Flavor -- Analysis. --- Food -- Odor -- Analysis. --- Odors -- Analysis. --- Chromatographic analysis --- Food --- Flavor --- Essences and essential oils --- Odors --- Chemistry --- Analytical Chemistry --- Physical Sciences & Mathematics --- Analysis --- Odor --- Analysis. --- Tastes --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry. --- Analytical chemistry. --- Biotechnology. --- Chemical engineering. --- Analytical Chemistry. --- Food Science. --- Industrial Chemistry/Chemical Engineering. --- Sensory evaluation --- Taste --- Chemistry, Technical --- Sanitary chemistry --- Composition