The article contains sections titled:
| 1. | Introduction | | 1.1. | The Chemical Senses | | 1.2. | Definition | | 1.3. | History | | 1.4. | Odor Descriptors, Odor Thresholds, Odor Value | | 1.4.1. | Qualitative Measurements | | 1.4.2. | Quantitative Measurements | | 1.4.2.1. | Odor Threshold | | 1.4.2.2. | Odor Value | | 1.5. | Regulations and Labeling Requirements | | 1.5.1. | Flavors | | 1.5.2. | Fragrances | | 2. | Single Fragrance and Flavor Compounds | | 2.1. | Aliphatic Compounds | | 2.1.1. | Hydrocarbons | | 2.1.2. | Alcohols | | 2.1.3. | Aldehydes and Acetals | | 2.1.4. | Ketones | | 2.1.5. | Acids and Esters | | 2.1.6. | Miscellaneous Compounds | | 2.2. | Acyclic Terpenes | | 2.2.1. | Hydrocarbons | | 2.2.2. | Alcohols | | 2.2.3. | Aldehydes and Acetals | | 2.2.4. | Ketones | | 2.2.5. | Acids and Esters | | 2.2.5.1. | Geranyl and Neryl Esters | | 2.2.5.2. | Linalyl and Lavandulyl Esters | | 2.2.5.3. | Citronellyl Esters | | 2.2.6. | Miscellaneous Compounds | | 2.3. | Cyclic Terpenes | | 2.3.1. | Hydrocarbons | | 2.3.2. | Alcohols and Ethers | | 2.3.3. | Aldehydes and Ketones | | 2.3.4. | Esters | | 2.3.5. | Miscellaneous Compounds | | 2.4. | Other Cycloaliphatic Compounds | | 2.4.1. | Alcohols | | 2.4.2. | Aldehydes | | 2.4.3. | Ketones | | 2.4.4. | Esters | | 2.5. | Aromatic Compounds | | 2.5.1. | Hydrocarbons | | 2.5.2. | Alcohols and Ethers | | 2.5.3. | Aldehydes and Acetals | | 2.5.4. | Ketones | | 2.5.5. | Esters of Araliphatic Alcohols and Aliphatic Acids | | 2.5.6. | Aromatic Acids | | 2.5.7. | Esters Derived from Aromatic and Araliphatic Acids | | 2.5.7.1. | Benzoates | | 2.5.7.2. | Phenyl acetates | | 2.5.7.3. | Cinnamates | | 2.5.8. | Miscellaneous Compounds | | 2.6. | Phenols and Phenol Derivatives | | 2.6.1. | Phenols, Phenyl Esters, and Phenyl Ethers | | 2.6.2. | Phenol Alcohols and their Esters | | 2.6.3. | Phenol Aldehydes | | 2.6.4. | Phenol Ketones | | 2.6.5. | Phenol Carboxylates | | 2.7. | O- and O, S-Heterocycles | | 2.7.1. | Cyclic Ethers | | 2.7.2. | Lactones | | 2.7.3. | Glycidates | | 2.7.4. | Miscellaneous Compounds | | 2.8. | N- and N, S-Heterocycles | | 3. | Natural Raw Materials in the Flavor and Fragrance Industry | | 3.1. | Introduction | | 3.2. | Isolation of Natural Fragrance and Flavor Concentrates | | 3.2.1. | Essential Oils | | 3.2.2. | Extracts | | 3.3. | Survey of Natural Raw Materials | | 4. | Quality Control | | 5. | Economic Aspects | | 6. | Toxicology and Environmental Aspects |
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