Abstract GC‐olfactometry (GC‐O) refers to the use of human assessors as a sensitive and
selective detector for odour‐active compounds. The aim of this technique is to determine the …

During the past years biocatalytic production of fine chemicals has been expanding rapidly.
Flavours and fragrances belong to many different structural classes and therefore represent …

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Abundant secondary metabolites endow tea with unique quality characteristics, among
which aroma is the core component of tea quality. The ratio of chiral isomers of aroma …

The term ionone is derived from “iona”(Greek for violet) which refers to the violet scent and
“ketone” due to its structure. Ionones can either be chemically synthesized or endogenously …

The generation, characterization and catalytic properties of MgO active sites were studied.
MgO samples stabilized at different temperatures were used to control the distribution of …

The essential oil of hops (Humulus lupulus L.) imparts odor and aroma characteristics to
beer. Hops can influence beer aroma in terms of floral, spicy, herbal, woody and fruity …

Apocarotenoids are natural compounds derived from the oxidative cleavage of carotenoids.
Particularly, C 13-apocarotenoids are volatile compounds that contribute to the aromas of …

NHC-catalyzed radical cross-coupling reactions have been recently developed; they provide
an efficient method to access ketones from aldehydes or carboxylic acid derivatives with sp …

Carotenoids are important precursors of a variety of compounds: the C 20-retinoids, the C 15-
phytohormones, and the C 9-to C 13-aromas. Among the last type, C 13-carotenoid-derived …